The Easiest and Most Delicious Vegan Chocolate Cake
If you are looking for a simple, healthy, yet indulging cake, I have the answer for you, the ultimate vegan chocolate cake! After experiencing many vegan cakes, this one is by far my favorite. Not only the ingredients are easy to find, but also the steps are easy to follow. It is hard to make it wrong and you will be surprised how well it turns out. I made this for our afternoon tea, but I would definitely make it again for my kids' birthday party, or other friends with a vegan diet. Hope you will like it!
What you'll need:
For the Cake Base
- 1 and 1/2 cups all-purpose flour or gluten-free flour
- 1 cup brown or coconut sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk (or any other non-dairy milk)
- 2 tsp vanilla extract
- 1/3 cup coconut oil
- 1 tbsp white vinegar
- 1 Flax Egg, 1 tbsp flaxseed meal mixed with 3 tbsp water
For the Coconut frosting
- 1 can of coconut milk, stored in the fridge overnight the night before or you can use coconut yogurt if you find any
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1/2 cup blueberry
- 1/2 cup raspberry
- 1/2 cup blackberry
- or berries of your choices
- 1 tbsp powder sugar to dust (optional)
How it's made:
- Preheat your oven to 350 F (180 C) and grease the cake tin with some coconut oil.
- Sift the flour and cocoa powder into a medium-sized mixing bowl, then add sugar, salt, and baking soda.
- Prepare the flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of water and leave to sit for five minutes.
- Add almond milk (or other non-dairy milk), vanilla extract, coconut oil and white vinegar to the mixing bowl. Stir until well combined.
- Add your flax egg and stir again until thoroughly combined.
- Pour the cake mix into the cake tin. Place the tin into the oven and bake for about 40 mins or until a test stick comes out clean.
- Once the cake is done, take the tin out of the oven and let it sit for 5 mins before taking the cake out. Carefully flip the cake onto a cooling rack. Cool completely.
- In the meantime, open the coconut milk. After a night in the fridge, the coconut cream should be hard and on the top of the tin. Carefully scoop out the hard coconut cream (save the water for something else) and add sugar and vanilla extract. Whip altogether until it is creamy and light.
- Gently spread the coconut cream evenly over the cooled cake and then top with fresh berries. And finally, dust some powder sugar, if you wish. Serve immediately.