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Vegan Chocolate Cake (& Mini-muffins): Oma's veganer Schokoladenkuchen

Make this vegan chocolate cake recipe, aka veganer Schokoladenkuchen, for your next gathering of friends, whether vegan or not. Everyone will enjoy this cake! And, it's so very easy to make.

The thing is, if you're looking for quick and easy vegan recipes, this has got to be at the top. Just measure and stir. Bake. Easy! 

Servings:

Makes 8 - 10 servings

Ingredients:

• 3½ cups all-purpose flour
• ¾ cup + 1 tablespoon cocoa powder, divided
• 2 cups granulated sugar
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1½ cups warm, extra-strong coffee
• ¾ cup 'light tasting' olive oil or other neutral vegetable oil
• 1½ teaspoon almond extract
• 1 teaspoon powdered sugar for sprinkling on top of finished cake

Instructions:

1. Preheat oven to 350°F
2. Prepare your Bundt pan by spraying with a vegetable spray and then dust with about 1 tablespoon cocoa powder.
3. Into a large bowl, sift together all the dry ingredients.
4. Into a small bowl, stir together the wet ingredients.
5. Pour the wet ingredients into the dry ingredients, mixing until a smooth, yet thick batter is formed.
6. Spoon batter into prepared Bundt pan and smooth the top.
7. Bake for 40 to 50 minutes or until a wooden toothpick inserted into the centre comes out clean.
8. Let cool in the pan for about 10 minutes before inverting onto a wire rack. Let cool completely.
9. Put 1 teaspoon of powdered sugar into a small sieve and dust over the top of the cake. 

Notes/Hints:

• Make sure to check with a wooden toothpick to see if the cake if done. If there is any moist cake stuck to the toothpick, leave the cake in for about another 5 minutes. Use a new wooden toothpick to check again. It should come out clean. If not, add another 5 minutes. 
• Instead of a cake, use mini-muffin tins. Bake for 15 minutes, but check with a wooden toothpick to make sure they are done.

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10.12.2021 revision update