Vegan chocolate cake!

I can't believe my baby is 1 on Saturday! How time has flown... she's grown into a cheeky cheery little minx who always smiles and laughs. Love her to bits even if she is a bit of a menace that can't be left on her own for 2 seconds without her wrecking the joint! 

Anyway, as she has allergies just like her big sister, her birthday cake has got to be dairy, nut and egg free... so I've tried out this vegan cake recipe http://itdoesnttastelikechicken.com/2015/11/21/the-ultimate-vegan-chocolate-cake/

The cake holds up to icing too. I used Koko coconut milk, Vitalite sunflower spread and vegetable oil, but any alternative milk and fats will work just as well. You could probably use gluten free flour if you need it gluten free too! 


The Ultimate Vegan Chocolate Cake
Author: 
Prep time:  
Cook time:  
Total time:  
Serves: 1 two layer cake with frosting
 
Ingredients
  • Dry Ingredients:
  • 2½ Cups All Purpose Flour
  • 2½ Cups Sugar
  • 1 Cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt

  • Wet Ingredients:
  • 2⅔ Cups Non-Dairy Milk of Choice (I used Koko coconut milk)
  • ⅔ Cups Light Oil (such as coconut or vegetable)
  • 2 Tablespoons White wine Vinegar
  • 1 Tablespoon Vanilla Extract

  • Frosting Ingredients:
  • 1 cup  Vegan Butter (Such as vitalite)
  • 1¼ Cup icing Sugar
  • ¼ Cup Cocoa Powder
  • 1 teaspoon Vanilla Extract
  • 1 - 2 Tablespoons Non-Dairy Milk (if needed)
Instructions
  1. To Make the Cake: Preheat your oven to 350F (180C).
  2. Prepare two 8" round baking pans by lightly greasing them, and then cutting a circle of parchment paper to fit into the bottom.
  3. In a large bowl whisk together all of the dry ingredients, then set aside.
  4. In a medium bowl whisk together all of the wet ingredients.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix.
  6. Divide the batter into the prepared pans, then pop them in the oven.
  7. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
  8. To Make the Frosting: Use a mixer to blend all of the frosting ingredients except for the non dairy milk. Blend until whipped and creamy. If the frosting is a bit to stiff, add 1 to 2 tablespoons of non-dairy milk as needed until desired consistency is reached.
  9. To Assemble the Cake: Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes. Remove the parchment paper and discard.
  10. Set the first cake on your cake plate, and spread about half of the frosting on top. Place the second cake on top of the frosted cake, and spread the remaining frosting on top of that cake. Add swirl patterns with your spatula to make it pretty. Store the cake in the fridge or a cool place until you are ready to serve.

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