Easy Vegan Chocolate Cake
This vegan chocolate cake recipe is easy, delicious and versatile. Dress it up for formal events or bake as a slab cake for relaxed celebrations. You'll be asked to bake this time and time again.
Equipment
- KitchenAid Stand Mixer
- Large Mixing Bowl
- Cake Tins
Ingredients
Easy Vegan Chocolate Cake
- 1 cup non-dairy Milk
- 1 cup Warm Coffee or substitute with water
- ½ cup non-dairy Butter
- 2 tbsp Apple Cider Vinegar
- 2 cups Plain Flour
- 2 cups Sugar
- ¾ cup Cocoa
- 1 tsp Bi-Carb of Soda
- ½ tsp Baking Powder
Vegan Chocolate Frosting
- 1 cup non-dairy Butter
- 3¼ cups Icing Sugar
- ½ cup Cacao Powder
- 2 tbsp non-dairy Milk
- Pinch of Salt
Instructions
Easy Vegan Chocolate Cake
- Pre-heat oven to 180°C.
- Grease and line cake tins. This batter will easily make 2 x 15cm round tins, rectangular, bundt or cupcake bake. It is generous in quantity.
- Make the cup of coffee, if using or substitute for water.
- Sift dry ingredients into one bowl.
- Add wet ingredients to a separate bowl and stir to combine. If using a KitchenAid or similar, put wet ingredients in your mixer bowl. Alternatively, combine wet ingredients in a large bowl.
- Mixing slowly, add dry ingredients to wet and mix until combined well.
- Pour into prepared cake tins.
- Bake for approximately 45 minutes. Time will vary depending on type of cake pan used. For cup cakes, check after 20 minutes. Cake should be firm when cooked.
Vegan Chocolate Frosting
- Sift icing sugar, cacao powder and pinch of salt into mixer bowl.
- Add non-dairy milk and mix to combine. Additional milk can be added if frosting consistency is too thick. If too thin, add a little more icing sugar until the desired consistency is reached.
Nutrition
Calories: 920kcalCarbohydrates: 131.7gProtein: 6.9gFat: 45.9gSaturated Fat: 11gSodium: 255mgPotassium: 322mgSugar: 99.5gCalcium: 42mgIron: 3mg
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