Vegan Chocolate Cake

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C

Chantal

Community member

"A to die for vegan chocolate cake"

Difficulty

Hard 💪

Preparation

20 min

Baking

30 min

Resting

30 min

Ingredients

2Servings
cups
raw sugar
cups
boiling water
cup
melted coconut oil
¼ tbsp
vinegar
tsp
instant espresso powder
tsp
baking powder
¼ tsp
salt
¼ cup
cocoa powder
cups
all purpose flower
¼ cup
vegan butter
¼ cups
cocoa powder
cups
icing sugar
cup
non dairy milk
tsp
vanilla extract
tsp
salt

Recipes made to your taste

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  • Step 1/17

    Preheat the oven to 180 C

  • Step 2/17

    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.

  • Step 3/17

    • cups raw sugar
    • cups boiling water
    • cup melted coconut oil
    • ¼ tbsp vinegar
    • tsp instant espresso powder
    • tsp baking powder
    • ¼ tsp salt
    • ¼ cup cocoa powder
    • 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.

  • Step 4/17

    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

  • Step 5/17

    Let the cakes cool completely before frosting

  • Step 6/17

    Melt the butter either over a low flame or in the microwave for 1-2 minutes, stirring every 15-30 seconds.

  • Step 7/17

    Stir in the cocoa powder, salt, and vanilla.

  • Step 8/17

    Alternate the icing sugar with the milk, beating well until smooth, an electric mixer makes it easier to beat.

  • Step 9/17

    Taste, and add more salt and vanilla as needed.

  • Step 10/17

    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.

  • Step 11/17

    If the cakes formed a dome while baking, use a serrated knife to trim it off.

  • Step 12/17

    Dab a small amount of icing on your cake stand/plate, then place one of the cakes, bottom side up onto the plate.

  • Step 13/17

    Add a generous amount of icing (between 1/2-3/4 cup) on top of the cake, and spread out evenly.

  • Step 14/17

    Place the second cake top-side up, making sure the sides of both cakes match.

  • Step 15/17

    Cover the cake with a thin layer of the icing

  • Step 16/17

    Spoon the rest into a piping bag fitted with a 1M star tipped nozzle.

  • Step 17/17

    Cover the cake in buttercream rosettes

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