If you are a chocolate lover looking for a vegan dessert that will win all hearts, we have the perfect recipe for you: the Vegan Chocolate Cake! With a perfect combination of flavors and textures, this cake will be the highlight of any occasion.
This vegan chocolate cake is a delicious and easy-to-make dessert. The flavor of chocolate is one of the most loved and appreciated around the world, and the good news is that this vegan recipe is so delicious that even non-vegans will love it and won't notice the difference from a non-vegan chocolate cake.
The dough is made with unsweetened cocoa powder, wheat flour, sodium bicarbonate, demerara sugar, boiling water, vegetable oil, vinegar and instant coffee. These ingredients combine to form a light and fluffy dough, which is perfect for receiving the delicious margarine and cocoa filling.
The filling is made with vegan margarine, cocoa powder, icing sugar, vanilla extract, salt and berries for decoration. These ingredients transform into a creamy, sweet and slightly acidic filling that balances perfectly with the cake batter.
If you're vegan or simply want to try something new, this recipe is perfect for you. It is easy to make and uses simple and affordable ingredients that you can find in any supermarket. In addition, it is a healthier and more sustainable option, since it does not use ingredients of animal origin.
Try making this vegan chocolate cake at home and surprise your friends and family with a delicious dessert full of flavor. Enjoy!
Ingredients Vegan Chocolate Cake
Mass:
1 cup (100 g) unsweetened cocoa powder
2 cups (300 g) of all-purpose flour
2 teaspoons of baking soda
1 teaspoon of salt
2 cups (400 g) of sugar (any kind)
2 cups (500 mL) boiling water
1/2 cup (125 mL) vegetable oil (any type, including melted coconut oil)
1 tablespoon of vinegar
2 teaspoons of instant instant coffee
1/4 cup of vegetable milk
Stuffing:
1 and 1/4 cup of vegan margarine (285 g)
1 and 1/3 cup (130 g) of cocoa powder
6 cups (725 g) icing sugar
2 teaspoons of vanilla extract
1/2 teaspoon of salt
Ganache:
2 cans of coconut milk
400g of 70% chocolate
How to prepare:
Preparation of Vegan Chocolate Cake
Dough
Preheat the oven to 180°C.
In a large bowl, whisk together the cocoa powder, all-purpose flour, baking soda and salt.
Add the demerara sugar and mix again.
In another bowl, mix the boiling water, vegetable oil, vinegar, instant instant coffee, and vegetable milk.
Add the liquid mixture to the dry mixture and stir until everything is well combined.
Pour the dough into 3 greased and floured 20cm-diameter molds.
Bake for about 35 - 40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before adding the filling and frosting.
Stuffing
Mix the cocoa and icing sugar, sift and set aside.
Beat the vegan margarine until creamy.
Add the vanilla extract and salt and mix.
Add the sifted cocoa and sugar mixture gradually to the margarine, mixing well after each addition until smooth.
Ganache:
Leave two cans of coconut milk in the fridge for 2 days or more, open the can and remove the solid part (coconut cream) and discard the liquid. If you can't find canned coconut milk, pour the contents of the bottles into a container with a lid and leave it in the fridge for 2 days or until the solid part separates
Heat 200g of coconut cream in the microwave for a few seconds until it starts to bubble
Cover the chocolate with the coconut cream and wait a few minutes
Mix until incorporated and cool at room temperature for 1hr
Assembly
Cut each cake into two equal layers.
Spread the filling evenly over the bottom layer of the cake.
Place the other layers of the cake alternating with the filling.
Use the rest of the filling to completely cover the cake.
Serve and enjoy!
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