Vegan Chocolate Cake
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Preheat the oven to 180 C
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Generously butter 2 8-inch (20 cm) cake pans, then line the bottom with parchment paper and dust with flour. You can also use a bundt pan (but you'll need to increase the baking time to an hour or longer), or 9 inch (22/24 cm) cake pans.
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- ⅜ cups raw sugar
- ⅜ cups boiling water
- ⅛ cup melted coconut oil
- ¼ tbsp vinegar
- ⅜ tsp instant espresso powder
- ⅜ tsp baking powder
- ¼ tsp salt
- ¼ cup cocoa powder
- ⅜ cups all purpose flower
Next, you'll need to mix all the cake ingredients together. In the video, I mix all the 'wet' ingredients (sugar, water, oil, vinegar) then add the dry ingredients (espresso powder, baking soda, salt, cocoa powder, flour). However, I find it's actually easier to mix all the dry ingredients first and then add the wet ingredients.
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When the batter is smooth, divide it between the two cake pans and bake for 20-25 min or until a toothpick inserted comes out clean
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Let the cakes cool completely before frosting
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Melt the butter either over a low flame or in the microwave for 1-2 minutes, stirring every 15-30 seconds.
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Stir in the cocoa powder, salt, and vanilla.
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Alternate the icing sugar with the milk, beating well until smooth, an electric mixer makes it easier to beat.
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Taste, and add more salt and vanilla as needed.
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Run a knife around the edges of the cake pan and flip it over to release the cake. Do this with the other pan as well.
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If the cakes formed a dome while baking, use a serrated knife to trim it off.
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Dab a small amount of icing on your cake stand/plate, then place one of the cakes, bottom side up onto the plate.
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Add a generous amount of icing (between 1/2-3/4 cup) on top of the cake, and spread out evenly.
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Place the second cake top-side up, making sure the sides of both cakes match.
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Cover the cake with a thin layer of the icing
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Spoon the rest into a piping bag fitted with a 1M star tipped nozzle.
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Cover the cake in buttercream rosettes