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The Best Vegan Chocolate Cake

This really is the BEST vegan chocolate cake recipe ever.



Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins
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It's decadent, fluffy, rich and easy to make with no unusual ingredients! When you think about vegan cake, you might think it will be dry, crumbly and somehow inferior to a typical chocolate cake filled with eggs and butter. Well, you’re wrong. Very wrong.



This vegan chocolate cake really is the BEST. It’s like a super-amazing, delicious, decadent chocolate cake that just happens to be vegan! If you didn’t mention that it’s vegan, people would honestly never know. It’s rich, fluffy, moist and sooooo easy to make.

Course: Dessert

Cuisine: American

Servings:
12

Calories: 400 kcal

Author: Kate @ Veggie Desserts

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Ingredients
  • 300 ml dairy-free milk (soy, almond etc...)
  • 1 tbsp lemon juice
  • 150 g non-dairy margarine (I used Flora Freedom)
  • 3 tbsp golden syrup agave or maple syrup (maple will make a slightly less sweet cake)
  • 1 tsp instant coffee granules or espresso powder
  • 275 g self-raising flour (or plain all-purpose flour with 3 tsp baking powder)
  • 175 g granulated sugar
  • 4 tbsp unsweetened cocoa powder
  • 1 tsp bicarbonate of soda (baking soda)

For the vegan chocolate frosting (double to cover the sides as well)
  • 75 g non-dairy margarine
  • 200 g powdered icing sugar (confectioner's sugar)
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water
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UK Measurements - USA Measurements



Instructions
  1. Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
  2. Stir the lemon juice into the milk and set aside.
  3. In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.
  4. Sieve the flour, cocoa, caster sugar and bicarbonate of soda into a large mixing bowl.
  5. Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
  6. Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
  7. Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  8. Meanwhile, to make the icing beat together all ingredients until smooth.
  9. When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

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Recipe Notes

Based on a recipe from Flora.

Nutrition Facts
  1. Amount Per Serving (1 g)
  2. Calories 400 Calories from Fat 171
  3. % Daily Value*
  4. Total Fat 19g 29%
  5. Saturated Fat 2g 10%
  6. Sodium 150mg 6%
  7. Total Carbohydrates 63g 21%
  8. Dietary Fiber 4g 16%
  9. Sugars 40g
  10. Protein 5g 10%
  11. * Percent Daily Values are based on a 2000 calorie diet.

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Cake Magazine: The Best Vegan Chocolate Cake
The Best Vegan Chocolate Cake
This really is the BEST vegan chocolate cake recipe ever.
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