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.
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