This Is The Best Vegan Chocolate Cake You’ve Ever Tried

By
Rene L
-
Image by beatrize from Pixabay

Who says that you can’t have a delicious vegan chocolate cake? This recipe will convince you that you can turn completely vegan!

Ingredients

To make the chocolate cake you need to get:
3/4 teaspoons salt
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
3 teaspoons vanilla extract
1 1/2 cups white sugar
1 1/2 cups lemon juice mixed with soy milk
5 tablespoons appplesauce
1 1/2 tablespoons white vinegar
3/4 cup unsweetened cocoa powder
1/2 cup canola oil

For the vegan chocolate buttercream you need:
1/4 teaspoon salt
1 1/4 cups vegan butter
3/4 cup unsweetened cocoa powder
2 tablespoons soy milk
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Set the oven to 350 F degrees and prepare two 9-inch pans for the cake. Place round parchment paper on the bottom of the pans.

Combine the cocoa powder with the flour, then include the baking soda, sugar, and salt.

Add 1 1/2 tablespoon lemon juice to a measuring cup, then top it off with soy milk until it reaches 1 1/2 cup. Combine this mixture with the vinegar, vanilla, applesauce, and oil. Mix all the ingredients to get an even consistency.

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Just a little close up to Double Chocolate Vegan Cake #sorrynotsorry , perfect for birthdays or any occasion you feel like having a wholesome dessert that tastes and looks just like a regular chocolate cake, or I dare say even better 😉 The recipe is on my blog (link in the bio), and to give you an idea here is the ingredient list. You’ll see there’s even a grated apple inside🙌🏻. Double Chocolate Vegan Cake Chocolate Sponge ingredients: Dry 1 cup brown rice flour 1 cup sifted spelt flour (optionally use all purpose wheat flour) 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 6 tbsp cocoa 1 tbsp chia seeds 1 tsp vanilla powder Wet 1/2 cup melted coconut oil 1 cup agave syrup (or less if you prefer less sweet cakes) 3 tbsp ground flax + 9 tbsp water = 3 flax eggs 1 tbsp fresh lemon juice 1 cup oat or almond milk + 3 tsp apple cider vinegar 1 grated apple Cashew Mousse Frosting ingredients: 1 cup raw cashews (soaked for at least 3 hours) 2/3 cup water (up to 1 cup if you need more to blend it) 2 tbsp chia seeds 6 small dates 1/4 cup cocoa paste (or cocoa butter) 2 tbsp cocoa (or 4 if using cocoa butter) 1/3 – 1/2 cup agave syrup vanilla powder, pinch of salt 1 tbsp fresh lemon juice . . . Kad se zaželite nečeg slatkog i zdravog – i još k tome jako čokoladnog… Recept je na blogu😉 . . #chocolatecake #vegancake #chocolatedessert #veganchocolatecake #healthychocolatecake

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Pour this batter on the parchment paper. Place the pans in the oven for half an hour.

While you’re waiting for the vegan chocolate cake, you can start making the frosting. Combine the powdered sugar, vegan butter, vanilla, salt, cocoa powder, and one half of the soy milk.

Mix it with an electric mixer on low speed. Start increasing the speed until the mixture is smooth.

Wait for the cake to cool down before you start layering.