Vegan Triple Chocolate Cake

Indulge in this delicious vegan triple chocolate cake made with aquafaba, cocoa powder, and dairy-free chocolate chips. Moist, rich, and perfect for any occasion!

Author: Browndis

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8 slices

Calories: 476 kcal per serving

Ingredients

6 tablespoons - aquafaba
½ cup - cane sugar
½ cup - vegan butter
2 teaspoons - vanilla extract
⅓ cup - plant-based milk vinegar
¼ cup - vegetable oil
2 cups - all-purpose flour
½ tsp - kosher salt
½ tsp - baking soda
½ cup - unsweetened cocoa powder
½ cup - vegan semi-sweet or dark chocolate chips
½ cup - dairy-free white chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a small mixing bowl with a handheld mixer, whisk the aquafaba for about one minute till it gets foamy. Set aside.
In a large mixing bowl, cream butter and sugar with a handheld mixer till well combined.
Stir in vanilla, milk mixed with vinegar, oil, and aquafaba. The mixture will look chunky, like cottage cheese.
Add flour, salt, baking soda, and unsweetened cocoa powder. Stir till combined.
Pour the wet ingredients into the dry and mix until you don't see more flour. Don't overmix!
Mix in the chocolate chips, pour the mixture into a standard lined loaf pan with parchment paper, and put it in the oven for 35-40 mins. Take the cake out of the oven when the edges begin to turn golden brown: and there isn't any wet batter when inserting a toothpick or fork in the center of the cake.
Let the cake cool in the pan for about 10 mins, and then take it out of the pan using the parchment paper as handles. Cool the cake for another 20 minutes before cutting it.

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