How To Make A Vegan Chocolate Cake
Whether you’re taking part in veganuary, or you’ve run out of eggs, you can still have your cake and eat it with this gorgeous vegan chocolate cake recipe.
This cake is sure to delight, with two layers of egg-free chocolate with a creamy chocolate filling, topped with luscious chocolate frosting and dark chocolate curls. Better yet, there are no fancy ingredients or equipment needed, making it super easy to pull off and be a hit with all your friends and family!
For The Cake
500 g self-raising flour
65g cocoa powder
300g caster sugar
2 1/2 tsp baking powder
1/4 tsp salt
320ml dairy-free milk
250g dairy free-yogurt
200ml sunflower oil
1 1/2 tsp vanilla extract
For The Icing
275g icing sugar
1 tsp vanilla extract
225g dark chocolate
1. Preheat the oven to 180°C.
2. Line two 9″ round cake tins with parchment paper and grease.
1. Sift flour and cocoa powder into a mixing bowl.
2. Add in the caster sugar, baking powder, and salt.
3. In a separate jug, pour the dairy-free milk, dairy-free yogurt, oil, and vanilla extract together.
4. Pour the mixture into the mixing bowl with the dry ingredients, and stir well until the cake batter is smooth.
5. Pour out the mixture evenly between the two cake tins, then firmly tap the tin on top of your work surface to get rid of any air bubbles. This will help your cake to bake more evenly. You could also use a baking belt for this.
6. Bake for 20 minutes, until a knife/cocktail stick comes out clean.
7. Allow the cakes to cool, then remove from the tin.
8. Sift some sugar into a bowl, then add the dairy-free margarine and vanilla extract. Beat together until soft and fluffy.
9. Place 150g of dark chocolate into the microwave, and melt for short 15 second intervals until completely melted, then set aside to cool.
10. Once cool, mix the melted chocolate into the icing mixture, stirring well until smooth.
11. Using a palette knife, spread one-third of the chocolate frosting over the bottom layer of your cake.
12. Place the second cake on top, before spreading the remaining icing over the top of the cake.