Delicious Vegan Chocolate Layer Cake
Ingredients
- 3.5 cups plain flour
- 3 tsp baking powder
- 3 tsp baking soda
- 1/2 cup cocoa
- 2 cups caster sugar
- Pinch salt
- 2 tsp vanilla extract
- 1.5 cups soya milk, warm
- 100ml vegetable oil
- 170ml warm water
- 1/2 lemon, juiced
Frosting
- 300g dark chocolate, chopped
- 2 cans coconut milk, chilled overnight
- 1.5 cups icing sugar
- 2 tsp vanilla extract
Preparation
Mix flour, baking powder, baking soda, cocoa, sugar and salt together in a large bowl.
In a medium bowl, whisk together vanilla, soya milk, vegetable oil, warm water and lemon juice until combined. Allow to sit for 2 minutes.
Mix liquid ingredients into dry ingredients to form a smooth batter.
Preheat oven to 180°C and line 3 8-inch cake tins with greaseproof paper.
Split batter evenly between the tins and bake for 35 minutes, until a toothpick comes out clean.
Allow cakes to cool for 10 minutes before moving to a cooling rack.
To prepare frosting, scoop fat only out of the chilled cans of coconut milk.
Heat the coconut fat in a small pan until simmering.
Remove from heat and add in dark chocolate, then stir to combine.
Using an electric whisk or stand mixer, beat in the icing sugar and vanilla extract until fluffy and smooth.
Assemble cake with frosting between each layer and smooth remaining frosting over the outside.
