Vegan chocolate cake. This really is the best chocolate cake ever, vegan or otherwise. It's super moist, rich and full of chocolate. Rich and decadent vegan chocolate cake that is also so simple and easy to make!
Cool in the pans for a few minutes, then turn out onto a wire rack for the cake to cool completely.
Scroll down for the detailed recipe card and vegan frosting instructions Vegan Chocolate Cake Flavors.
Nutella Chocolate Cake: Frost with chocolate hazelnut butter or my Healthy Nutella between layers.
You can have Vegan chocolate cake using 24 ingredients and 7 steps. Here is how you cook it.
Ingredients of Vegan chocolate cake
- You need of Cake.
- Prepare 240 ml of plant based milk.
- Prepare 15 ml of white vinegar.
- Prepare 240 g of all purpose flour.
- You need 315 g of white sugar.
- It's 100 g of cacao powder.
- Prepare 2 tsp of baking powder.
- Prepare 1 1/2 tsp of baking soda.
- Prepare 1/2 tsp of salt.
- Prepare 240 ml of unsweetened applesauce.
- It's 120 ml of freshly brewed espresso.
- Prepare 120 ml of coconut oil, melted.
- You need 1/2 tbsp of vanilla extract.
- Prepare of Frosting.
- You need 112 g of unsalted plant-based butter, softened.
- Prepare 25 g of cacao powder.
- It's 1/2 tsp of vanilla extract.
- It's 120 g of powdered sugar.
- It's 60 ml of unsweetened plant-based milk.
- You need 60 ml of dairy-free dark chocolate, melted.
- You need of Decorations.
- Prepare of strawberries, blueberries, raspberries.
- You need leaves of mint.
- It's of nuts.
German Chocolate Cake: Add a caramel frosting mixed with pecans and toasted coconut. Mounds Bar Cake: Frost each layer with coconut cream, and top with more shredded coconut. Black Forest Vegan Chocolate Cake: Frost with whipped coconut cream or cashew cream and. Sift flour, cocoa, baking soda, salt, and granulated sugar into a large bowl.
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..
Sieve together the flour, sugar, cocoa, bicarbonate of soda and salt. The best vegan chocolate cake topped with the richest silkiest vegan chocolate buttercream frosting. I can't get enough of vegan chocolate cake. And I got all arrogant with this one and called it 'the best vegan chocolate cake' you know, as you do. Tips for Perfect Vegan Chocolate Cake.