This Vegan Chocolate Cake is a dream come true. It's moist, fluffy and absolutely delicious!
Prep Time30 minutesmins
Cook Time50 minutesmins
Resting Time2 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Dessert
Cuisine: French
Keyword: chocolate cake
Servings: 8
Author: Carlo Cao
Ingredients
Chocolate Sponge Cake:
180gwhite flour((6½ oz))
150gbrown sugar((5½ oz))
1pinchof salt
45gunsweetened cocoa powder((1½ oz))
1teaspoonbaking powder
1teaspoonbaking soda
150mlcoconut oil or margarine((⅗ cup))
300mlsoy milk(( 1 ⅕ cup))
1tablespoonwhite wine vinegar
Frosting:
250gmargarine((8½ oz))
120gpowdered sugar((4¼ oz))
50gunsweetened cocoa powder((1¾ oz))
1pinchof salt
1dashof soy milk
Instructions
Preheat the oven to 170 °C (340 °F) and line a Ø 18 cm (7 inches) cake pan with baking paper.
Put flour, sugar, salt, cocoa powder, baking powder and baking soda into a bowl and mix.
Add coconut oil, soy milk and white wine vinegar and mix briefly with a hand mixer.
Pour the mixture into the cake pan, spread evenly and bake in the middle of the oven for 50 minutes.
Let the cake cool for 5 minutes, then remove it from the baking pan and turn it upside down. Let the cake cool completely for at least 2 hours, preferably overnight*.
For the frosting, put margarine, powdered sugar, cocoa powder, salt and soy milk in a bowl and beat with a hand mixer until creamy.
Cut the cake into 2 equal layers.
Place one cake layer on a cake plate, brush with a little soy milk and smooth ⅓ of the frosting on top.
Place the second layer of cake on the frosting, press down a little, brush with a little soy milk and spread with ⅓ of the frosting.
Put the remaining frosting in a piping bag with a star-shaped nozzle and decorate the cake with it.
Store the cake in the fridge, remove from the fridge 15 minutes before serving.
Video
Notes
*In this case wrap the cake in plastic wrap or baking paper and allow it to chill in the fridge overnight.