Vegan? Love Chocolate? We've got you covered! This will be the best vegan chocolate cake you will ever eat. It is a combination of both fluffy and moist! Let's get into it
Ingredients:
Cake
- 1 ¼ cups (300ml) vegan milk
- 1 tbsp lemon juice
- ⅔ cup (150g) vegan butter
- 3 tbsp golden syrup / corn syrup / agave/ maple syrup
- 2 ¼ cups (275g) all-purpose flour
- ¾ cup (175g) sugar
- 4 tbsp unsweetened cocoa powder
- 3 tsp baking powder
- 1 tsp baking soda
Frosting
- ⅓ cup (75g) vegan butter room temperature
- 1 ⅔ cups (200g) powdered icing sugar (confectioner's sugar)
- 4 tbsp unsweetened cocoa powder
- 2 tbsp water
Directions:
Step 1
Preheat the oven to 350°F (180°C). Lightly grease 2 x 20cm/8inch round baking pans.
Step 2
Stir the lemon juice into the milk and set aside to thicken and 'curdle' slightly into buttermilk.
Step 3
In a pot over a medium heat, melt the butter and syrup together. Set aside to cool slightly.
Step 4
Sift the flour, cocoa, sugar, baking powder and baking soda into a large mixing bowl and whisk together.
Step 5
Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
Step 6
Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer or toothpick comes out clean.
Step 7
Allow the cakes to cool in the tins for 5 minutes, then turn out onto a cooling rack to cool completely.
Step 8
Meanwhile, to make the icing beat together all ingredients until smooth.
Step 9
When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.