Vegan Chocolate Cake
User Reviews
5
15 reviews
Excellent
Vegan Chocolate Cake
Report
Light and fluffy chocolate cake with a creamy, dairy-free truffle frosting.
Share:
Ingredients
- 315 ml soy milk
- 1+½ tablespoons Apple cider vinegar*
- 180 g vegan butter
- 325 g all-purpose flour
- 3 Tablespoons cocoa powder unsweetened
- 1 Teaspoon bicarbonate of soda
- 200 g caster sugar aka superfine sugar
For the chocolate truffle frosting**
- 300g dark chocolate 60-70% cocoa, semi-sweet
- 600ml vegan whipping cream (such as Silk or Elmlea)
To top:
- A few berries I used strawberries, raspberries and blueberries, fresh, handfuls
- icing sugar optional, to dust
Instructions
For the chocolate truffle frosting:
Notes
- *Apple cider vinegar can be subbed for white vinegar or lemon juice.
- **Alternatively, you can frost the cake with a double batch of my vegan dark chocolate ganache.
- Store in an airtight container in the fridge for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
Other Recipes
You'll Also Love
