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Vegan Chocolat Cake

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Description

Here is your weekend baking project Chocolat Cake !!! So easy to make. Moist, light and…vegan. 

Ingredients

3 cups flour (430g)
1 1/2 cup sugar (280g)
1 teaspoon of salt
2 teaspoons baking soda
1/4 cup cocoa (30g)
1 cup vegetable oil (250ml)
1 1/2 cup soy milk (375ml)
1/4 cup vinegar (60ml)
Icing:
2 tablespoons coconut oil
1/2 tsp of vanilla extract
2 cups icing sugar (230g)
1/4 cup cocoa (30g)
1/4 cup soy milk (60ml)
1/4 cup cashews (40g)

Directions

1
Preheat oven to 350˚F (175˚C). Grease a 9-inch/ 23cm springform pan.
2
Add flour, sugar, salt, baking soda and cocoa to a large bowl. Stir until well combined. Set aside.
3
In a separate bowl mix the vegetable oil and soy milk.
4
Pour wet ingredients into dry and mix until just combined.
5
Stir in vinegar, mix until smooth, 1 to 2 minutes.
6
Pour the batter into the prepared pan and bake 30 to 45 minutes.
7
Icing:
8
Mix coconut oil, vanilla extract, icing sugar, salt, cocoa and soy milk. Whisk until the mixture is smooth. For a firmer frosting add a greater amount of icing sugar.
9
Grind the cashews and sprinkle the cake.
10
Note:The interaction between the vinegar and the baking soda produce bubbles in the batter which help the cake to rise. But you can't taste the vinegar at all.