This Vegan Miso Chocolate Cake Is What We're Snacking On Right Now
After a season of pie and 'grammable holiday cookies, we were excited to get back to our true love this week: chocolate sheet cake. But this isn't your mom's old-fashioned sheet cake. Using organic and non-GMO ingredients, GoodSam Chocolate is made with no added sugar and is vegan and keto-friendly (instead of cane sugar, they use allulose, a low-cal sweetener sourced from dates and figs). Plus, the miso adds flavor, moisture and a salty sweet vibe to make this the most decadent chocolate cake ever. Wrap the holiday season with this guilt-free dessert and let's all hope for a sweeter new year. Happy 2021, y'all!
- 1/4 cup cacao powder
- 2 1/2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup avocado oil
- 1 cup oat milk
- 1 cup maple syrup
- 3 tbsp white mellow miso
- 1 tbsp chia seeds
- 4 tbsp water
Ingredients for the Frosting:
- 1 bar GoodSam 55% dark chocolate
- 2 tbsp maple syrup
- 1 heaping tbsp white mellow miso
- Preheat oven to 350 degrees.
- Combine chia seeds and water, set aside.
- In a separate bowl, combine maple syrup, oil and miso. Whisk until miso is very small or nearly dissolved.
- In another bowl, combine flour, cacao powder, baking soda, baking powder and whisk until there are no lumps. Add in maple syrup mixture and chia seed mixture. Stir until well combined. This batter is quite heavy so it should feel weighty!
- Line an 8x8 baking sheet with parchment and pour in the batter.
- Bake for 35-40 minutes.
Directions for the Frosting:
- In a sauce pan combine all ingredients and whisk together over medium heat. Remove quickly and apply to the top of the cooled cake. We like treating this like a snack cake and cutting it into about 16 squares. Don't be fooled! It will be gone quickly!
Theresa Gonzalez is a content creator based in San Francisco and the author of Sunday Sews. She's a lover of all things design and spends most of her days momming her little one Matilda.