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 the vegan milk, oil (or vegan butter), and sugar. Add the apple cider vinegar, vanilla extract, and applesauce. Mix well.
In a separate bowl, combine the flour, cocoa powder, baking powder, and salt.
Slowly stir the liquid ingredients into the dry ingredients until a smooth dough is formed.
Pour the dough into the prepared baking pan and bake in the preheated oven for about 45-60 minutes.
Remove the cake from the oven and let it cool completely.
Frosting
In a saucepan, heat the coconut milk and dark chocolate, stirring until smooth. Optionally, sweeten with powdered sugar.
Allow the frosting to cool.
Pour the frosting onto the cooled cake and spread it evenly.
Place the cake in the fridge and let it set for about 2-3 hours.
Store the cake in the fridge to prevent the frosting from softening.
