This is a moist, dark Vegan Chocolate Cake that’s lovely topped with a buttercream icing. We’re not a fan of huge amounts of icing, I get that it looks pretty, but I find it overwhelms the cake so we use a thin layer. The coffee in this recipe is lovely, and adds a depth without being too strong.
Vegan cakes aren’t as robust as those with eggs in them, there’s no point in pretending otherwise. I find that if I use a silicone cake mould that the cake cracks a bit, whereas the old fashioned cake tins holds the cake more steadily, especially when I’m taking it out of the oven.
We love cake with Oatley Cream, Vanilla Ice Cream, or even with a bit of Whipped Cream.
Vegan Dark Chocolate Cake
Ingredients
- 1 Cup Non-Dairy Milk
- 1 1/2 Tbsp Apple Cider Vinegar
- 2 Cups Plain Flour
- 1/2 Cup Brown Sugar
- 1 Cup Caster Sugar
- 3/4 Cup Cocoa
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Cups Plain Flour
- 1/2 Cup Flavourless Oil, or melted Vegan Margarine
- 1 Tbsp Vanilla
- 1 Cup Piping hot strong Coffee
- 2 Tbsp Whipped Aquafaba
Instructions
- Preheat your oven to 180°C 375°F, grease and line with baking parchment two cake tins. I just line the bottom, and dust flour on the sides
- Add the Apple Cider Vinegar to the Dairy Free Milk and put to one side
- Sift the Flour, Cocoa, Baking Soda, Baking Powder and Salt together in a bowl
- Make the coffee and whip the Aquafaba. The Aquafaba needs to be whipped enough that it's not liquid, but not to the point of 'soft peaks'
- Mix in the oil with the flour mixture, then add in the coffee and the milk and mix until combined. Then gently mix in the Aquafaba.
- Pour into the tins, and bake for 30-35 minutes or until a toothpick comes out cleanly and the cakes have pulled away from the side of the tins.
- Cool in the tins for 10 minutes, then turn out on wire racks to cool completely. Do this by holding the wire rack against the cake tin and flipping it over in one quick move. Then peel the baking parchment off.
- When cooled, either make a ganache, or a buttercream frosting for the cakes. Do be gentle handling the cakes - I tend to flip from the wire rack onto the plate. Add the buttercream to the top of the first cake and then gently place the second cake on top, and decorate.
If you’re looking for an autumn cake recipe with chocolate check this out
Here’s a link to the icing recipes
