Vegan Chocolate Cake

Name: Vegan Chocolate Cake
Prep time: 50 min
Cook time: 17 min
Yield: 12 serving
Ingredients: 315 ml soy milk; 1+½ tablespoons; 180 g vegan butter; 325 g all-purpose flour; 3 Tablespoons unsweetened cocoa powder; 1 Teaspoon bicarbonate of soda; 200 g caster/superfine sugar; 300g semi-sweet dark chocolate; 600ml vegan whipping cream; A few handfuls of fresh berries; Icing sugar, to dust

User Reviews

5.0

15 reviews

Excellent

Prep Time
50 mins
Cook Time
50 mins
Servings
12
Calories
530 kcal
Course
Dessert
Cuisine
Vegan

Vegan Chocolate Cake

Iris Warren

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Light and fluffy chocolate cake with a creamy, dairy-free truffle frosting.

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Ingredients

Servings

315 ml soy milk
1+½ tablespoons Apple cider vinegar*
180 g vegan butter
325 g all-purpose flour
3 Tablespoons unsweetened cocoa powder
1 Teaspoon bicarbonate of soda
200 g caster/superfine sugar

For the chocolate truffle frosting**

300g semi-sweet dark chocolate (60-70% cocoa)
600ml vegan whipping cream (such as Silk or Elmlea)

To top:

A few handfuls of fresh berries (I used strawberries, raspberries and blueberries)
Icing sugar, to dust (optional)

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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.