0 from 15 votes
Vegan Chocolate Cake
Light and fluffy chocolate cake with a creamy, dairy-free truffle frosting.
Prep Time
50 mins
Cook Time
50 mins
Servings: 12
Calories: 530 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 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)
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.