Decadent Chocolate Cake with Vegan Buttercream Frosting and Fresh Strawberries 🍫🍰
Ingredients
Dry
- 350 g all-purpose flour
- 55 g cacao powder
- 1+1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet
- 290 ml plant-based milk
- 180 ml sunflower seeds oil (or melted vegan butter)
- 190 g applesauce
- 220 g unrefined cane sugar
- 100 g brown sugar
- 2 tsp freshly brewed espresso
- 1 tsp vanilla extract
Preparation
Preheat oven to 180°C.
In a large bowl, sieve all the dry ingredients together.
In a smaller bowl, mix the wet ingredients thoroughly.
Pour the wet ingredients mixture over the dry ingredients and whisk until fully incorporated, ensuring no lumps remain.
Pour the batter into a 25x30 cm cake tin lined with parchment paper or greased with fat.
Bake the cake at 180°C for 45 minutes.
Remove the cake from the oven and let it cool completely before frosting.
Vegan Buttercream Frosting
Using a hand mixer, beat the vegan butter and powdered sugar until combined (3-4 minutes).
Add the cooled melted chocolate, desired amount of Pink Pitaya Powder (approximately 3-4 teaspoons), and vanilla extract. Whisk until fully incorporated.
Frost the cooled cake with the prepared frosting.
Place the frosted cake in the fridge for 30 minutes to cool before slicing.