VEGAN CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, cocoa powder, salt, baking powder, coconut oil, maple syrup, almond milk, cocoa powder, vegan butter, powdered sugar, cocoa powder, vanilla extract, almond milk
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375˚F (190˚C).
- Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.
- Once, the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.
- Grease the inside of two 9-inch (23 cm) cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.
- Pour half of the batter into each of the cake tins.
- Bake them for 25-30 minutes, or until a toothpick comes out clean.
- Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins.
- While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla extract to a mixing bowl and whisk using an electric hand-mixer until a smooth and glossy frosting forms.
- Add almond milk and continue to mix until incorporated.
- Choose which of the cakes will be the bottom of your finished cake and carefully level it off.
- Place a small amount of the icing in the middle of your serving dish and place the cake on top.
- Using about a cup (about 115g) of the icing, generously coat the bottom layer of the cake using a spatula.
- Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.
- Refrigerate the cake for 30 minutes before serving.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 936 calories, Carbohydrate 132 grams, Fat 41 grams, Fiber 5 grams, Protein 9 grams, Sugar 79 grams
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Kasagga Ash
[email protected]This cake is a must-try for any chocolate lover.
Juliette Coleman
[email protected]I'm so glad I found this recipe. It's my new go-to chocolate cake recipe.
Noah Volrich
[email protected]The chocolate frosting is rich and decadent. It's the perfect finishing touch for this cake.
Yukii
[email protected]This cake is so moist and fluffy. It's the perfect texture for a chocolate cake.
Shahnawaz Alam
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make this cake.
Kayla baby
[email protected]This recipe is a lifesaver! I'm allergic to eggs and dairy, so it's hard to find chocolate cakes that I can eat. This cake is delicious and I can enjoy it without any worries.
Amia Unger
[email protected]I made this cake for my daughter's birthday and she was so happy! It was her first vegan cake and she said it was the best cake she's ever had.
Hannah Casey
[email protected]This cake is amazing! I'm not even vegan, but I would choose this over a traditional chocolate cake any day.
Jaliyah Parks
[email protected]I've tried many vegan chocolate cake recipes, but this one is definitely the best. It's so easy to make and always turns out perfect.
Lisa Hetzler
[email protected]This vegan chocolate cake recipe is a winner! It's moist, fluffy, and packed with chocolate flavor. I made it for a party and everyone loved it, even the non-vegans.