Vegan Chocolate Cake Recipe

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This vegan chocolate cake is the best vegan cake I’ve ever made! This cake is sot, moist, rich and very easy to make. The cake is covered with delicious vegan chocolate frosting. Whether you are vegan or not, you are going to fall in love with this chocolate cake. If you are looking for an egg-free, dairy free cake, this cake is for you. The perfect vegan chocolate birthday cake.

Full recipe:

More Vegan Dessert Recipes:
No-Bake Vegan Chocolate Oatmeal Cookies:
Healthy Oatmeal Bars:
Vegan Bounty Tart:
3 Easy No-Bake VEGAN Desserts:

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Ingredients:
For the cake:
1½ cups (190g) All-purpose flour
1/4 cup (30g) Cocoa powder
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup (200g) Sugar
1/3 cup (80ml) Vegetable oil
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Vinegar or lemon juice
For the frosting:
200g dark chocolate
200g full fat coconut milk

Directions:
1. Make the cake: Preheat oven to 350F (180C). Grease a 8-inch (20cm) round cake pan and set aside.
2. In a large bowl, stir flour, cocoa powder, baking soda, salt and sugar.
3. Add water, oil, vinegar and vanilla extract. Stir until combined.
4. Pour the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, release from the pan, then let to cool to room temperature.
5. Make the frosting: chop the chocolate into small pieces and place in a heatproof bowl. Set aside. In a small saucepan heat the coconut milk, pour hot coconut milk over the chocolate and let sit for 2 minutes, then mix until melted and smooth.
6. Chill in the fridge for about 30-60 minutes or until set, beat the frosting until fluffy and frost the cake as desired.

#vegancake #vegandessert #chocolatecake

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Comments

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20 COMMENTS

  1. Traducción:
    Pastel de Chocolate Vegano
    Ingredientes:
    0:16 Para el pastel:
    1½ tazas (190g) de harina para todo uso
    1/4 taza (30g) de cocoa en polvo
    1 cucharadita de bicarbonato de sodio
    1/4 cucharadita de sal
    1 taza (200g) de azúcar
    1/3 taza (80ml) de aceite vegetal
    1 taza (240ml) de agua
    1 cucharadita de extracto de vainilla
    1 cucharada de vinagre o jugo de limón
    1:14 Para el glaseado:
    200g de chocolate negro
    200g de leche de coco entera

    Direcciones:
    1. Prepare el pastel: Precaliente el horno a 350F (180C). Engrase un molde para pasteles redondo de 8 pulgadas (20 cm) y reserve.
    2. En un tazón grande, mezcle la harina, la cocoa en polvo, el bicarbonato de sodio, la sal y el azúcar.
    3. Agregue agua, aceite, vinagre y extracto de vainilla. Revuelva hasta que esté combinado.
    4. Vierta la masa en el molde preparado y hornee por 30-35 minutos o hasta que un palillo insertado en el centro salga limpio. Deje enfriar durante 10 minutos, suelte del molde y luego deje enfriar a temperatura ambiente.
    5. Preparar el glaseado: picar el chocolate en trozos pequeños y colocar en un bol resistente al calor. Dejar de lado. En una cacerola pequeña caliente la leche de coco, vierta la leche de coco caliente sobre el chocolate y deje reposar por 2 minutos, luego mezcle hasta que se derrita y quede suave.
    6. Enfríe en el refrigerador durante unos 30-60 minutos o hasta que endurezca, bata el glaseado hasta que quede esponjoso y glasee el pastel como desee.

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