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 your oven to 180°C/350°F. Grease and line 2x 20cm cake tins and set aside.
In a large mixing bowl, combine the water, oil, vanilla, and apple cider vinegar. Whisk well.
Add in the remaining dry ingredients and whisk until just combined.
Pour into the prepared cake tins, tap on the bench to remove any air bubbles, and bake in the oven for 30 minutes or until cooked in the centre.
Remove from the oven and allow to cool. Slice the rounded tops off the cakes to create a level surface.
In the meantime, add the dairy-free cream into a large mixing bowl. Beat using a stand or hand mixer on medium-high. While mixing, add in your icing sugar and vanilla and continue to beat for 8-10 minutes until medium peaks form.
To assemble, 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. Add some vegan chocolate on top if desired. Slice and serve!
