Vegan Chocolate Cake with Chocolate Frosting
Ingredients
Chocolate Cake
- 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
Frosting
- 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 incorporate the liquid ingredients into the dry ingredients, mixing until a smooth batter forms.
Pour the batter into the prepared baking pan and bake in the preheated oven for about 45-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool completely.
Frosting
For the frosting, heat the coconut milk and dark chocolate in a saucepan, stirring until well combined. Optionally, add powdered sugar for sweetness.
Allow the chocolate mixture to cool.
Spread the frosting evenly over the cooled cake.
Place the cake in the refrigerator and let the frosting set for about 2-3 hours.
Store the cake in the fridge to keep the frosting firm.
