How to Cook Tasty Vegan chocolate cake

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. While the cakes cool prepare the frosting.

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. This may be the healthiest cake I've made, but you'd never know it by eating it. You can have Vegan chocolate cake using 24 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegan chocolate cake

1. Prepare of Cake.
2. You need 240 ml of plant based milk.
3. Prepare 15 ml of white vinegar.
4. It's 240 g of all purpose flour.
5. It's 315 g of white sugar.
6. You need 100 g of cacao powder.
7. It's 2 tsp of baking powder.
8. You need 1 1/2 tsp of baking soda.
9. You need 1/2 tsp of salt.
10. It's 240 ml of unsweetened applesauce.
11. You need 120 ml of freshly brewed espresso.
12. You need 120 ml of coconut oil, melted.
13. You need 1/2 tbsp of vanilla extract.
14. You need of Frosting.
15. It's 112 g of unsalted plant-based butter, softened.
16. You need 25 g of cacao powder.
17. It's 1/2 tsp of vanilla extract.
18. It's 120 g of powdered sugar.
19. It's 60 ml of unsweetened plant-based milk.
20. You need 60 ml of dairy-free dark chocolate, melted.
21. It's of Decorations.
22. Prepare of strawberries, blueberries, raspberries.
23. You need leaves of mint.
24. It's of nuts.

It's perfectly moist with a rich dark chocolate flavor that's made even richer with a thick. This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients. Hundreds of readers have loved this moist fluffy vegan chocolate cake. It's egg free and dairy free.

Vegan chocolate cake instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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!.
7. 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 classic vegan chocolate cake is the bomb diggity! Not only is it super easy to make, but I'm actually convinced it is flop proof! We all need a go-to vegan chocolate cake recipe. And this cake needs to be soft with a delicate crumb. It must be moist and tender (sorry to everyone that inexplicably hates the m-word).

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