This is really the best vegan chocolate cake recipe I tried. It’s so moist and rich, and has no unusual ingredients. This vegan chocolate cake is not only for vegans. All my friends and family (including my husband who is my food critic) love this light and fluffy chocolate cake and say it’s just super delicious.
It’s dairy free and has no eggs. However it’s awesome and very easy to make. If I didn’t mention it is vegan cake, people would never know.
INGREDIENTS
- 300 ml vegan milk
- 275g plain flour
- 175 sugar
- 1 tbsp lemon juice (or white vinegar)
- 150g vegan butter
- 3 tbsp maple syrup
- 1 tsp instant coffee granules
- 4 tbsp cocoa powder
- 3 tsp baking powder
- 1 tsp baking soda
For the vegan frosting:
- 75g vegan butter
- 200g icing sugar
- 4 tbsp cocoa powder
- 2 tbsp water
STEPS
Preheat oven to 180°C and grease two round baking pans.
Stir the lemon juice into the milk and set aside to curdle slightly.
Melt the butter, syrup and coffee together.
Combine flour, cocoa, sugar, baking powder and baking soda together. Don’t forget to sift!
Pour melted butter mixture and milk over dry ingredients and stir very well until smooth.
Divide the batter into two pans and bake for about 30-35 minutes or until a toothpick comes out clean.
Allow vegan chocolate cake to cool completely at room temperature.
Meanwhile, to make the frosting, beat together all ingredients until smooth.
When cakes are cold, sandwich together with the vegan frosting.
I used some melted dark chocolate for the top.
Even if it doesn’t look great, believe me this is the best vegan chocolate cake ever. It’s absolutely gorgeous. And you can always turn it into vegan cupcakes.
Try more vegan cake recipes while you’re still in the baking mood 🙂
