Quick and Easy Recipe for a Perfect Fall Chocolate Vegan Cake

                                                          Baking My Way To Creativity

As part of my IB CAS project, I decided to start a blog about baking that explores my passion for creating delicious plant-based recipes. I've always loved baking, but this project forced me to take the initiative in a new way by exploring vegan recipes and developing my own content, while keeping creativity at the forefront. The learning outcomes I focus on are initiative and planning, which were crucial in turning my idea into an organized and enjoyable reality.

Why baking?

Baking is an art, and for me it's also a form of self-expression. For My Blog, I aimed to combine my love of sweet treats with a commitment to healthier, cruelty-free baking alternatives. Focusing on vegan recipes allowed me to take the initiative, experimenting with ingredients and adapting traditional recipes for a plant-based audience.

A Perfect Fall Recipe: Quick And Easy Vegan Chocolate Cake

Now, let’s move on to one of my favorite recipes for this season: a simple, rich and completely vegan chocolate cake! It is absolutely perfect for fall, because it is comforting and full of flavors with warm chocolate tones that go perfectly with fall’s cool air. I think that this recipe shows how easy it can be to make something truly delicious with simple, easy to get, plant-based ingredients. Recipe I am going to write below is a modified recipe taken from Jadłonomia website which was my initial inspiration, I am adding it my extra fall twist.

Ingredients:

200 g of flour

180 g brown sugar 

65 g of unsweetened cocoa powder 

1 tsp baking soda

1/2 tsp salt flakes

220 almond milk

80 ml of coconut oil

2 tsp vanilla extract

140 ml of brewed coffee (optional, however I consider it as a necessity for extra richness)

1) Preheat the oven to 175°C and grease 23 cm round cake pan using butter.

2) In a large bowl, mix flour, sugar, cocoa powder, baking soda and salt.

3) In another bowl, mix almond milk, oil and vanilla extract.

4) Gradually combine the wet ingredients with the dry ingredients, stirring gently.

5) Add warm coffee to the mixture, whisking until the batter is smooth and lump-free.

6) Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.

7) Let the cake cool in the baking pan for 10 minutes, then transfer to a wire rack to cool completely.

Ultimate Fall Touch:

For an extra autumn twist top your delicious cake with vegan cinnamon chocolate topping (I used this option) or a sprinkle of pumpkin spice. Resulting in a cozy fall treat it combines both-creativity and ease!