Vegan Chocolate Graham Cracker Cake
What to do with extra graham crackers or other plain cookies besides make a crust!
Equipment
- food processor or blender
- 13-inch pan (to be honest I used a long bread loaf pan)
- stand mixer or whisk
Ingredients
- 1/2 cup vegan butter or oil I used oil
- 1 cup sugar I used brown sugar
- 3 vegan eggs I used 1.5 Tbsp chia seeds powdered then mixed with 6 Tbsp water as I find chia eggs more gummy than flax eggs
- 2 cups graham cracker crumbs I used oat cookies, i.e. Haferkeks
- 2 tsp baking powder
- 3 Tbsp cocoa powder
- 1 tsp salt
- 1 cup non-dairy milk I used water because I was out
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375F (190 C)
- Beat vegan butter/oil in a stand miser or with a whisk and add sugar and vegan eggs, mixing until well combined.
- Add graham cracker crumbs, baking powder, cocoa, salt, non-dairy milk, vanilla extract and mix well.
- Pour batter into greased 13-inch pan. I used a long bread loaf pan honestly. Whatever you pour it into it should be about 1-1.5 inches high.
- Bake 25-35 minutes until a knife doesn't come out gooey. It will still be more wet than cake, even once it cools.
- Cool for 10-15 minutes than turn upside down and cool on a wire rack
Notes
The original recipe also includes nuts, cream and a chocolate sauce. You can do that too if you want! I think PB sauce would also be awesome. I didn't have any of the ingredients on hand.