Vegan chocolate cake - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Vegan chocolate cake! A quick and easy dinner that is ready in under 20 minutes! 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. We decided to give up sweets during our engagement to feel our best on our. You can use rice flour or something other than wheat.
You can also add chocolate chips and, or I didn't tell anyone that it was vegan so they wouldn't prejudge the cake.
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.
You can cook Vegan chocolate cake with 24 Ingredients and 7 steps. See the following guide!
Ingredients for Vegan chocolate cake:
- Cake.
- 240 ml plant based milk.
- 15 ml white vinegar.
- 240 g all purpose flour.
- 315 g white sugar.
- 100 g cacao powder.
- 2 tsp baking powder.
- 1 1/2 tsp baking soda.
- 1/2 tsp salt.
- 240 ml unsweetened applesauce.
- 120 ml freshly brewed espresso.
- 120 ml coconut oil, melted.
- 1/2 tbsp vanilla extract.
- Frosting.
- 112 g unsalted plant-based butter, softened.
- 25 g cacao powder.
- 1/2 tsp vanilla extract.
- 120 g powdered sugar.
- 60 ml unsweetened plant-based milk.
- 60 ml dairy-free dark chocolate, melted.
- Decorations.
- strawberries, blueberries, raspberries.
- leaves mint.
- nuts.
This easy to make gluten free chocolate cake might become your new favorite dessert because it's fudgy, moist, rich, and so chocolaty! 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. While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla.
Step by step how to cook Vegan chocolate cake:
- 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..
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. 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.