Vegan Dark Chocolate Cake with Mayan Sauce

by Matt LaBombard


  • 1-1/2 cups all-purpose flour
  • 1/2 cup dark cocoa powder
  • 3/4 cup granulated sugar
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1-1/4 cups almond milk (or another non-dairy liquid of your choice)
  • 1/2 cup canola oil
  • 1 tsp. vanilla extract
  • 8 oz. semi-sweet chocolate chips (Ghirardelli recommended)
  • 1/2 cup almond milk
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract
Vegan Dark Chocolate Cake with Mayan Sauce

Danielle Mulcahy

Preheat oven to 350°.

In a large mixing bowl, combine the all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside. In a large glass measuring cup, combine the almond milk and apple cider vinegar and allow to sit for 2-3 minutes; then add the canola oil and vanilla extract and whisk until combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.

Lightly grease and flour an 8-inch springform pan. Pour in the batter and bake for 30 minutes, until a toothpick inserted through the center comes out clean. Allow to cool completely before serving with chocolate sauce.

Mayan Sauce

Combine all ingredients in the top portion of a double boiler. Heat the ingredients, continually whisking until smooth. Allow the sauce to cool slight- ly before pouring over slices of choco- late cake.
Yield: 1 cake