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.
This easy to make gluten free chocolate cake might become your new favorite dessert because it's fudgy, moist, rich, and so chocolaty!
While the cakes cool prepare the frosting.
Add vegan butter, powdered sugar, cocoa powder, and vanilla.
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.
- You need 240 ml of plant based milk.
- Prepare 15 ml of white vinegar.
- Prepare 240 g of all purpose flour.
- It's 315 g of white sugar.
- You need 100 g of cacao powder.
- It's 2 tsp of baking powder.
- Prepare 1 1/2 tsp of baking soda.
- It's 1/2 tsp of salt.
- It's 240 ml of unsweetened applesauce.
- Prepare 120 ml of freshly brewed espresso.
- It's 120 ml of coconut oil, melted.
- You need 1/2 tbsp of vanilla extract.
- You need of Frosting.
- You need 112 g of unsalted plant-based butter, softened.
- You need 25 g of cacao powder.
- Prepare 1/2 tsp of vanilla extract.
- You need 120 g of powdered sugar.
- Prepare 60 ml of unsweetened plant-based milk.
- You need 60 ml of dairy-free dark chocolate, melted.
- It's of Decorations.
- It's of strawberries, blueberries, raspberries.
- It's leaves of mint.
- Prepare of nuts.
This may be the healthiest cake I've made, but you'd never know it by eating it. It's perfectly moist with a rich dark chocolate flavor that's made even richer with a thick. 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. The Best Vegan Chocolate Cake made with simple ingredients in one 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..
It's incredibly delicious, rich with chocolate flavor, and can be made gluten-free. The perfect dessert for any occasion! The very best chocolate cake (the second) that just so happens to be vegan. This recipe is eggless and dairy-free, making it a great recipe pantry staple. Last video for Pineapple Upside Down Cake.
