This is one of those desserts that I present with pride. Although vegan has become the new way of living and the latest trend - the only reason I sometimes adopt a vegan diet is for religious reasons. From the first bite people will be questioning how it could possibly be vegan ! I'm not usually one to say that substitutes are better than the real thing, however this vegan chocolate cake will have you coming back for more every time !
*More inspiration* Check out a similar recipe - Classic School Cake
Vegan Chocolate Cake
Serves 10-12
Ingredients
Frosting
55g vegan butter
135g powdered sugar
2 tbsp cocoa powder
1 1/2 tbsp water
Cake
300 ml almond milk
1 tbsp white vinegar
3tbsp syrup or honey
160g vegan butter
1 1/2 tsp coffee granules
280g flour
180g caster sugar
3tsp baking powder
1 tsp bicarbonate of soda
4 tbsp of cocoa powder
pinch of salt
1 tsp vanilla
30g walnuts (16-18 walnuts)
Method
Cake
Add the milk and vinegar to a bowl and set aside.
Melt the butter, honey and coffee on a low to medium heat. Set aside and allow to cool.
In a separate bowl prepare the dry ingredients. Sieve the flour and cocoa powder. Then add the sugar, baking powder, bicarbonate soda, salt and mix together.
Add the milk mixture and vanilla extract to the dry ingredients and mix. (Don't worry if it is still lumpy).
Add the cooled butter mixture. Make sure to mix properly in order to have a smooth batter.
Grease and flour the cake tin.
Pour the cake batter into a 9 inch cake tin and bake for 40-50 minutes at 160°C . (If the cake is fully cooked a toothpick should come out dry).
Allow the cake to cool completely, this can take a while.
Frosting
To make the frosting whisk together the butter, powdered sugar. cocoa powder and water. You want a smooth consistency.
Once the cake has fully cooled, add the frosting and smooth out, don't forget to cover the sides.
Decorate with walnuts and pop in the fridge for 15-30 minutes.
Serve and enjoy :)
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