Vegan Chocolate Cake
This rich and decadent vegan chocolate cake is unbelievably moist, fluffy, and easy to bake. Made with simple pantry staples, it features a deep cocoa flavor enhanced by a hint of coffee and is topped with a smooth chocolate frosting. Perfect for birthdays or any special occasion, no one will ever guess it's completely egg-free and dairy-free.
Price per Serving
Instructions
- 1
Preheat the oven to 350°F (180°C). Grease two 20cm round baking pans. Stir lemon juice (1 tbsp) into vegan milk (300 ml) and set aside to curdle.
- 2
In a pot over medium heat, melt plant butter (150 g), golden syrup (3 tbsp), and instant coffee (1 tsp) together. Set aside to cool.
- 3
Sift all purpose flour (275 g), cocoa powder (4 tbsp), white sugar (175 g), baking powder (3 tsp), and baking soda (1 tsp) into a large bowl and whisk together.
- 4
Pour the milk and melted butter mixtures over the flour mixture and stir gently until you have a smooth batter.
- 5
Divide the batter between the pans and bake for 35 minutes until a skewer comes out clean.
- 6
Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- 7
Beat together plant butter (75 g), icing sugar (200 g), cocoa powder (4 tbsp), and water (2 tbsp) until smooth.
- 8
Sandwich the cold cake layers with half the icing and spread the remaining frosting over the top.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
