Chocolate Overload Cake

Chocolate Overload Cake

I think I was craving for chocolate far too much when I decided to create this superlative of a chocolate dessert. This basically combines a moist and fluffy chocolate cake topped with a gooey chocolate sauce.

Chocolate Cake

  • 2 cups all-purpose flour
  • 1 1/2 cups almond milk
  • 1 1/4 cups unsweetened applesauce
  • 1 1/3 cups granulated sugar
  • 1 cup cacao powder
  • 2/3 cup coconut oil (melted)
  • 2 teaspoon apple cider vinegar
  • 1 1/2 teaspoon pure vanilla extract
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt

Chocolate Sauce

  • 2 1/2 cups powdered sugar
  • 1 cup coconut oil
  • 2/3 cup cacao powder
  • 2 teaspoon pure vanilla extract
  • pinch of sea salt
Chocolate Overload Cake

Chocolate Overload Cake


Chocolate Cake

  1. Preheat oven to 180 degrees Celsius and lightly grease a round cake pan. Dust with cacao powder and shake off the excess. Set aside.
  2. In a large bowl, mix the almond milk and vinegar. Let set for a few minutes before adding the coconut oil, vanilla extract, applesauce and beat until it turns somewhat foamy.
  3. Sieve in the flour, sugar, cacao powder, baking soda, baking powder, and sea salt onto the wet ingredients while beating. Beat until it is creamy and no lumps remain.
  4. Pour batter evenly on your cake pan. Tap the pan gently to get rid of air bubbles.
  5. Bake 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean. Let it cool before putting the chocolate sauce.
Chocolate Sauce
  1. Mix cacao powder with the coconut oil until it turns a syrup-like consistency.
  2. Add in the powdered sugar little by little depending on your desired consistency and sweetness.
  3. Pour onto your cooled chocolate cake and let it ooze to the sides.
  4. You may top it with nuts, fruits, vegan ice cream, or whatever you like. Serve and enjoy!
Chocolate Overload Cake

Chocolate Overload Cake

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