Vegan Chocolate Cake with Cacao Frosting
This Vegan Chocolate Cake is a dream come true. It's moist, fluffy and absolutely delicious!
Servings: 8
Ingredients
Chocolate Sponge Cake:
- 180 g white flour ((6½ oz))
- 150 g brown sugar ((5½ oz))
- 1 pinch of salt
- 45 g unsweetened cocoa powder ((1½ oz))
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 150 ml coconut oil or margarine ((⅗ cup))
- 300 ml soy milk (( 1 ⅕ cup))
- 1 tablespoon white wine vinegar
Frosting:
- 250 g margarine ((8½ oz))
- 120 g powdered sugar ((4¼ oz))
- 50 g unsweetened cocoa powder ((1¾ oz))
- 1 pinch of salt
- 1 dash of 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.