Vegan chocolate cake. This really is the best chocolate cake ever, vegan or otherwise. A simple vegan chocolate cake, made with basic ingredients and perfect for any occasion. Four years ago this month, John and I were just kids planning our wedding.
It's perfectly moist with a rich dark chocolate flavor that's made even richer with a thick. This easy to make gluten free chocolate cake might become your new favorite dessert because it's fudgy, moist, rich, and so chocolaty! You can use rice flour or something other than wheat. You can cook Vegan chocolate cake using 24 ingredients and 7 steps. Here is how you cook that.
Ingredients of Vegan chocolate cake
- Prepare of Cake.
- You need 240 ml of plant based milk.
- You need 15 ml of white vinegar.
- It’s 240 g of all purpose flour.
- You need 315 g of white sugar.
- You need 100 g of cacao powder.
- It’s 2 tsp of baking powder.
- You need 1 1/2 tsp of baking soda.
- Prepare 1/2 tsp of salt.
- It’s 240 ml of unsweetened applesauce.
- You need 120 ml of freshly brewed espresso.
- It’s 120 ml of coconut oil, melted.
- It’s 1/2 tbsp of vanilla extract.
- It’s of Frosting.
- Prepare 112 g of unsalted plant-based butter, softened.
- It’s 25 g of cacao powder.
- You need 1/2 tsp of vanilla extract.
- Prepare 120 g of powdered sugar.
- You need 60 ml of unsweetened plant-based milk.
- Prepare 60 ml of dairy-free dark chocolate, melted.
- Prepare of Decorations.
- Prepare of strawberries, blueberries, raspberries.
- Prepare leaves of mint.
- It’s of nuts.
You can also add chocolate chips and, or I didn't tell anyone that it was vegan so they wouldn't prejudge the cake. I'm super happy to say that this post for The Ultimate Vegan Chocolate Cake is sponsored by World Kitchen, who I love for their affordable, non-stick baking pans. While the cakes cool prepare the frosting. The very best chocolate cake (the second) that just so happens to be vegan.
Vegan chocolate cake instructions
- To a medium bowl, add the milk and vinegar, and give it a mix. You will see it starts to curdle, by doing this we are creating a vegan buttermilk..
- Place a sieve over a large bowl, sift all the dry ingredients through it. Mix together. To the same large bowl, add the buttermilk and all wet ingredients. Mix until there are no lumps left, but make sure to not over mix..
- Grease a (20 cm) round cake pan with oil and line the bottom with a cut-out round piece of parchment paper. Put in the cake batter and bake in the oven for 30 – 35 minutes at 180°C..
- Meanwhile, make the frosting. To a large bowl, add the butter, sift in the cacao powder, and add the vanilla, and mix with an electric or hand mixer until smooth and creamy. Alternate between adding sifted powdered sugar and plant-based milk to the bowl, until well combined. Using a spatula, fold in the melted chocolate, make sure to let it cool off a little bit before adding..
- Once your cake is done baking, let it cool off for 10 minutes in the cake pan before transferring to a cooling rack to let it cool off completely. If you like, you can level your cake with a serrated knife to create a flat surface for stacking the cakes on top of each other..
- Using a spatula or butter knife, spread out a thick layer of frosting on one of the cakes. Place the second cake on top and frost with the leftover frosting, you can even create a pattern if you like. Decorate the chocolate cake with berries of your choice and some mint leaves, and enjoy!.
- Notes Storage: best if enjoyed immediately. The cake can be stored in the fridge for up to 3 days. Variations: top the cake with any fruits of your choice, or add some nuts for example..
This recipe is eggless and dairy-free, making it a great recipe pantry staple. Last video for Pineapple Upside Down Cake. This vegan chocolate cake recipe ticks all the right boxes. All you do to make this simple vegan chocolate cake frosting is melt together coconut milk and vegan dark chocolate pieces. This vegan chocolate cake is fudgy, super moist, ultra chocolaty and is topped off with an easy whipped chocolate ganache frosting!