Decadent Layered Vegan Chocolate Cake with Whipped Cream and Fresh Berries
Ingredients
Cake
- 2 cups water
- 2/3 cup sunflower oil
- 1/2 tbsp vanilla extract
- 1/2 tbsp apple cider vinegar
- 2 3/4 cups plain all-purpose flour
- 3/4 cup cocoa powder
- 1.5 cups caster sugar
- 2 tsp baking soda
- 1/2 tsp sea salt
Whipped cream
- 1 cup Dairy-Free Cream
- 3 tbsp icing sugar (adjust to taste)
- 1/2 tsp vanilla extract or paste
Topping
- Fresh berries
- Vegan chocolate, grated
Preparation
Preheat the oven to 180°C/350°F. Grease and line 2x 20cm cake tins and set them aside.
In a large mixing bowl, combine the water, sunflower oil, vanilla extract, and apple cider vinegar. Whisk well.
Add the remaining dry ingredients to the bowl and whisk until just combined.
Pour the batter into the prepared cake tins, tap them on the counter to remove any air bubbles, and bake in the oven for 30 minutes or until cooked in the center.
Remove the cakes from the oven and allow them to cool. Slice off the rounded tops of the cakes to create a level surface.
In a large mixing bowl, add the dairy-free cream. Beat it using a stand or hand mixer on medium-high speed. While mixing, add the icing sugar and vanilla extract and continue beating for 8-10 minutes until medium peaks form.
To assemble the cake, place one cake layer onto the base of a cake stand. Add a generous layer of whipped cream, followed by fresh berries. Top with the other cake layer and repeat the process. Optionally, sprinkle grated vegan chocolate on top.
Slice and serve!