Vegan Chocolate Cake with Chocolate Frosting
Ingredients
- 200 ml vegan milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 75 g applesauce
- 75 g rapeseed oil or soft vegan butter
- 200 g flour
- 150 g sugar
- 50 g cocoa powder
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 can full-fat coconut milk or vegan whipped cream
- 180 g dark chocolate
- 30 g powdered sugar (optional)
Preparation
Preheat the oven to 180 degrees Celsius.
Lightly grease a 20cm baking pan and line the bottom with baking paper.
In a bowl, whisk together vegan milk, oil (or vegan butter), and sugar. Add apple cider vinegar, vanilla extract, and applesauce. Mix well.
In a separate bowl, combine flour, cocoa powder, baking powder, and salt.
Slowly stir the dry ingredients into the liquid ingredients until a smooth dough is formed.
Pour the dough into the prepared baking pan and bake in the oven for about 45-60 minutes.
Remove the cake from the oven and let it cool completely.
For the frosting, heat coconut milk and chocolate in a saucepan and stir until melted and well combined. Optionally, sweeten with powdered sugar.
Allow the frosting to cool.
Spread the frosting over the cooled cake and refrigerate for 2-3 hours to set.
Store the cake in the fridge to prevent the frosting from softening.