Decadent Vegan Chocolate Cake
A rich and moist vegan chocolate cake, topped with a creamy chocolate frosting. Perfect for any occasion and completely dairy-free!
Equipment
- 20 cm round cake tin
- Mixing bowl
- Saucepan
- Sieve
- Whisk
- wire cooling rack
Ingredients
For the cake:
- 300 ml oat milk
- 1 tbsp lemon juice
- 150 g vegan margarine or butter
- 3 tbsp golden syrup agave syrup, or maple syrup
- 1 tsp instant coffee granules or espresso powder optional
- 275 g plain flour
- 175 g sugar
- 4 tbsp unsweetened cocoa powder
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
For the vegan chocolate frosting:
- 75 g vegan margarine or butter
- 200 g powdered icing sugar
- 4 tbsp unsweetened cocoa powder
- 2 tbsp water
Instructions
- Preheat the oven to 180°C (160°C fan) or Gas Mark 4.
- Lightly grease a 20 cm round cake tin.
- Stir the lemon juice into the oat milk and set aside to curdle slightly, creating a vegan buttermilk.
- In a saucepan over medium heat, melt the margarine with the syrup and coffee granules (if using).
- Stir well and let cool slightly.
- Sift the flour, cocoa powder, sugar, baking powder, and bicarbonate of soda into a large mixing bowl.
- Whisk to combine.
- Pour the oat milk mixture and melted margarine mixture over the dry ingredients.
- Stir well until a smooth batter forms.
- Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
- To make the frosting, beat all frosting ingredients together until smooth.
- Once the cake is completely cool, spread the frosting evenly over the top.
Notes & Wine Advice
Serving Tip:
For extra indulgence, top with fresh berries or a sprinkle of cocoa powder.
Wine Advice:
Pair with a sweet dessert wine like Port or a fruity red such as Zinfandel.
Nutrition values
Calories: 320 kcal | koolhydraten: 50 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 30 g