Name: Vegan Chocolate Cake Recipe
Total time: 45 min
Yield: 12
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Selenium

Zinc

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Vegan chocolate cake, sweet, delicious, and chocolatey. It is rich, moist, and satisfying, and great for any birthday party. Absolutely mouthwatering

How to make Vegan Chocolate Cake Recipe

Iosune

Crawler

American

<p>Vegan chocolate cake, sweet, delicious, and chocolatey. It is rich, moist, and satisfying, and great for any birthday party. Absolutely mouthwatering</p>

Vegetarian

Vegan

Unsweetened plant milk,  i used soy milk

Apple cider vinegar,  or lemon juice

All purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Salt

Oil,  i used canola oil

Applesauce

Vanilla extract

Vegan butter

Powdered sugar

Dark chocolate,  grated

Preheat the oven to 350f or 180c. Grease two 9-inch (23 cm) cake pans. I also line the bottoms with a circle of parchment paper. Set aside.

step 1

Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.

step 2

In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, cocoa powder, baking powder, baking soda, and salt) and mix until combined.

step 3

Add the oil, applesauce, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.

step 4

Divide the batter evenly between the two cake pans.

step 5

Bake for about 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on the oven.

step 6

Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely before frosting. If you dont have a cooling rack, just use a dish or what you have on hand.

step 7

Add all the frosting ingredients to an electric mixer bowl and beat until combined and fluffy. Mix starting on low, and turn to high. You could also use a regular large bowl and a hand mixer.

step 8

If your frosting is too thick or crumbly, add a little bit of unsweetened plant milk (soy milk is my favorite one). If your frosting is too thin, just add more powdered sugar until thickens.

step 9

Frost the cake using an icing spatula or a butter knife, adding a thick layer between the top and bottom layers.

step 10

Slice and serve. Ideally, refrigerate the cake for 30 minutes before serving, but this is optional.

step 11

Keep the leftovers in an airtight container in the fridge for 3 to 5 days. You can also freeze the vegan cake for up to 1 month, but in that case, freeze the cake without the frosting and frost just before serving.

step 12

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