The BEST Vegan Chocolate Cake
User Reviews
4.8
12 reviews
Excellent
The BEST Vegan Chocolate Cake
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Simply the BEST Vegan Chocolate Cake! This egg free and dairy free chocolate cake is perfect for birthdays and celebrations. Incredibly easy to make all in one bowl with a moist chocolate sponge and amazing vegan chocolate buttercream
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Ingredients
Vegan Chocolate Sponge
- 120 ml | ½ cup sunflower oil
- 240 ml (1 cup) oat milk, or your choice vegan milk
- 80 ml (⅓ cup) red wine or coffee
- 2 tbsp red wine vinegar
- 2 tsp vanilla extract
- 230 g (1 ¼ cups + 3 tbsp) plain flour (all purpose flour)
- 230 g (packed 1 cup +2 tbsp) brown sugar
- 100 g (¾ cup) cocoa powder
- 2 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
Frosting and filling
- 480 g (5 cups) icing sugar (powdered sugar)
- 340 g (1 1/2 cups) vegan butter, softened
- 100 g (¾ cup) dark chocolate chips, melted and cooled
- 2 tsp vanilla extract
- 60 ml (¼ cup) oat milk, warm
- 60 ml (¼ cup) red wine or more milk
- 50 g (⅓ cup) fresh blackberries (optional) for the filling
Blackberry syrup
- 50 g (⅓ cup) blackberries
- 60 ml (¼ cup) red wine or water
- 100 g (½ cup) sugar
To decorate
- Medley of fruit such as blackberries , cherries, redcurrants etc
- Chocolate curls or shavings
Instructions
Make the cake layers
- Preheat the oven to 180C (350F). Mist 2 x 20cm / 9inch or 3 x 15cm / 6inch cake tins with cake release and line the base with grease proof paper.
- Put the vegetable oil, red wine, vinegar, milk and vanilla in a large bowl and mix together.
- Sift in the flour, sugar, cocoa powder, bicarbonate of soda and use a balloon whisk to mix together until you have a glossy thick batter.
- Divide the batter between the tins and bake for 25-30 minutes or until the cakes are springy to the touch and a toothpick inserted in the centre comes out clean.
- Cool the cakes in the tins for 10 minutes then turn out onto a wire rack to cool completely. You might need to level the cakes before assembling the cake.
Make the syrup
- Put all the ingredients in a saucepan. Muddle the berries and bring to a simmer until the sauce is thickened. Strain and discard the berries, reserving the syrup. Cool before using.
Make the buttercream
- Add all the ingredients apart from the red wine into a mixing bowl. Beat on low speed initially increasing to high as ingredients combine.
- Add the red wine (or extra warm milk) until the frosting is smooth, creamy and holds peaks.
Assemble the cake
- Sandwich the cake layers with the buttercream and blackberries. Pipe a generous layer of frosting over the entire cake and smooth the top and sides using a bench scraper.
- Drizzle the blackberry syrup around the edge of the cake letting it drip prettily down the sides.
- Decorate with fresh blackberries, cherries and redcurrants, slice and enjoy!
Nutrition Information
Show Details
Calories
631kcal
(32%)
Carbohydrates
95g
(32%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
Monounsaturated Fat
11g
Trans Fat
4g
Cholesterol
1mg
(0%)
Sodium
495mg
(21%)
Potassium
275mg
(8%)
Fiber
4g
(16%)
Sugar
72g
(144%)
Vitamin A
62IU
(1%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 95g | 32% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 4g | 200% |
| Cholesterol | 1mg | 0% |
| Sodium | 495mg | 21% |
| Potassium | 275mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 72g | 144% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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