Vegan Chocolate Cake Recipe By Tasty

VEGAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
• Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
• Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

FUDGIEST DAIRY-FREE CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
• Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
• Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
• Cover and refrigerate overnight.
• Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
• In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
• In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
• In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
• Divide the batter evenly between the 3 pre-greased cake pans and bake for 35-45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
• Remove the frosting from the fridge and mix it up well.
• Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
• Enjoy!

EASY VEGAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
• Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

VEGAN CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.
• Once, the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.
• Grease the inside of two 9-inch (23 cm) cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.
• Pour half of the batter into each of the cake tins.
• Bake them for 25-30 minutes, or until a toothpick comes out clean.
• Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins.
• While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla extract to a mixing bowl and whisk using an electric hand-mixer until a smooth and glossy frosting forms.
• Add almond milk and continue to mix until incorporated.
• Choose which of the cakes will be the bottom of your finished cake and carefully level it off.
• Place a small amount of the icing in the middle of your serving dish and place the cake on top.
• Using about a cup (about 115g) of the icing, generously coat the bottom layer of the cake using a spatula.
• Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.
• Refrigerate the cake for 30 minutes before serving.
• Slice and serve.
• Enjoy!

VEGAN CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
• Put the dairy-free milk in a jug and add the vinegar - it will split but don't worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
• To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
• Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.

EASY VEGAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
• In a large bowl, sift the dry ingredients together. Set aside.
• In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
• Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
• Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
• Cool in the pans for 10 minutes, then invert onto a wire rack to cool.