Healthy Vegetarian Chocolate Cake Recipe

Healthy Vegetarian Chocolate Cake Recipe - As we know that chocolate have a affects to your brain by causing the release of the “happiness neurotransmitters” – serotonin, dopamine, and endorphins. Like coffee, chocolate is also a potent source of polyphenol antioxidants. With all health beneficial chocolate is very recommend for vegetarian. We have a recipe how to make healthy vegan chocolate cake. This recipe split into two steps first make Chocolate Cake and second make Chocolate Cake Frosting.

First step - Make Chocolate Cake

3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

1 1/2 cups water

1 2/3 cup agave

1 cup canola oil

1/4 cup white or apple cider vinegar

1 tbsp pure vanilla extract

Chocolate Cake Instructions:

1. Preheat the oven to 350 degrees F. 
2. Lightly grease two 9-inch round cake pans or one 9- x 13-inch pan and line the bottoms with parchment paper. 
3. In a large bowl, whisk together flour, cocoa, baking soda and salt. In a separate bowl, whisk together water, agave, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over-mix. 
4. Fill each prepared cake pan evenly with batter. Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out dry with a few crumbs clinging to it. Be sure to rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.

Second Step - Make Chocolate Cake Frosting

1 1/2 cups semisweet chocolate chips (dairy-free)

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp pure vanilla extract

2 to 5 tbsp soy, almond, or rice milk

Fresh raspberries, for garnish

Chocolate Frosting Instructions:

1. Melt chocolate chips in a microwave or over a double boiler. Let the melted chocolate cool at room temperature for about 10 minutes so that it does not melt the shortening when you add it to the frosting. 
2. In the meantime, using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tbsp nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. 
3. Add the melted chocolate chips. Beat on medium speed until combined. Increase speed to high and beat for 2 more minutes until light and fluffy.