Vegan Chocolate Cake with frosting – the best spongy vegan chocolate cake with frosting.
Ingredients
Vegan Chocolate Cake
300 ml almond milk
1 tbsp. apple cider vinegar
200 g cane sugar
150 g vegetable butter, melted
250 g all-purpose flour
90 g cocoa powder
1 tsp. baking soda
2 tsp. baking powder
1.5 tsp. vanilla sugar
1 tsp. salt
50 ml strong coffee
Frosting
200 g vegetable butter, softened
150 g confectioner’s sugar
75 g cocoa powder
1 tsp. vanilla sugar
2-3 tbsp. strong coffee, cooled
To decorate
Chopped dark chocolate
Roasted hazelnuts or almonds, chopped
Approach
Vegan Chocolate Cake
Heat the oven to 175 C convection.
Mix the almond milk with the apple cider vinegar in a bowl. Mix the cane sugar with the melted butter and add it to the bowl with the milk. Mix the flour, cocoa powder, baking soda, baking powder, vanilla sugar and salt and sift it into the bowl. Whisk the batter well with an electric whisk. Finally, fold in the coffee. Line a 23-24 cm springform with baking paper. Pour the batter into the form and bake the cake for 30-35 minutes. Allow the cake to cool.
Frosting
Whisk the butter, confectioner’s sugar, cocoa powder and vanilla sugar together with an electric whisk. Add the coffee and whisk to a fluffy frosting.
Spread the frosting over the cooled cake and garnish with chocolate and nuts. Serve immediately. Enjoy!
