Vegan chocolate cake

We love chocolate cakes. And this one is an alrounder: the cake is vegan, gluten free, sugar free, dairy free but full of flavour and so delicious.

This cake will not just make your friends and family happy, but is also kids friendly! If you did not bake many big cakes, this could be a good start!

Here is a step by step receipe. But if you look for a video tutorial, don’t hesitate to check out our instgram: thedashiway.

Yield 6-8

Author Thedashiway

Cook time

40 Min

Total time

40 Min

Print

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Vegan chocolate cake

Vegan, gluten free, sugar free cake. Perfect for the whole family (20cm baking form)

Ingredients

For the Frosting

• 224 g vegan butter, room temp.
• 80 g Dutch processed cocoa powder
• 40 ml unsweetened vegan milk
• 80 ml melted vegan, sugar free chocolate

For the Cake

• 240 ml unsweetened soy milk
• 1 Tbsp white vinegar
• 270 g gluten-free flour
• 150 g xucker icing sugar
• 150 g honey
• 100 g Dutch processed cocoa powder
• 2 tsp baking powder
• ½ tsp salt
• 180 ml unsweetened applesauce
• 120 ml brewed espresso
• 120 ml melted coconut oil
• ½ Tbsp pure vanilla extract

Instructions

For the Cake

1. Preheat oven on 180° Mix baking powder, gluten free flour mix, cacao powder, icing sugar with a spoon until well combined.
2. Mix all wet cake ingredients and add to the dry ingredients.
3. Bake cake for 30-40 minutes on 180° in a 20 cm baking form until the tops are just set and no longer wiggly in the center.
4. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cake out onto a cooling rack.
5. Then cut cake into two same sized layers.

For the Frosting

1. Mix butter for 5-10 minutes until it gets smooth and looses a bit of its yellow color.
2. Add the xucker icing sugar and mix until well combinge.
3. Melt the vegan dark chocolate and add together with the cacao to the icing sugar - butter mix and mix until butter cream is smooth and everything is combined If needed at slowly vegan almond milk.
4. Be careful: depening on your butter you won't need to add almond milk. The butter cream should be fluffy.

How to built the cake

1. To assemble, place one cake layer on a serving plate or cake stand.
2. Spread 1/3 of the butter cream over the cake.
3. Repeat with the remaining layer.
4. Crumb coat the cake, then freeze for at least 10 minutes. Using a piping tip of choice, pipe on swirls on the top, and top with topping of choice (for example pistachios)

Nutritions are calculated per portion.

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