Recipe: Delicious Moist Chocolate Cake (VEGAN)
Moist Chocolate Cake (VEGAN). Rich and decadent vegan chocolate cake that is also so simple and easy to make! Moist, mega chocolatey and as totally divine as a chocolate cake can be! This classic vegan chocolate cake is the bomb diggity!
The secret to the moist rich texture of this Vegan Chocolate Cake is an ingredient you may have never put in a chocolate cake before: apple cider vinegar. While you CANNOT taste the flavor of the vinegar at all it really helps to tenderize the cake, specifically the flour. This really is the best chocolate cake ever, vegan or otherwise. You can have Moist Chocolate Cake (VEGAN) using 16 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Moist Chocolate Cake (VEGAN)
- It's of wet ingredients:.
- You need 45 ml of vegan mayonnaise, I used Tasti. (3 tbsp).
- Prepare 30 ml of coconut oil or sunflower oil (2 tbsp).
- Prepare 200 ml of water.
- It's 30 ml of plant based milk, I used almond. (2 tbsp).
- You need 10 ml of vanilla (2 tsp).
- Prepare of dry ingredients:.
- Prepare 375 ml of self-raising flour (1 & half cup).
- It's 5 ml of bicarb of soda (1 tsp).
- You need 5 ml of baking powder (1 tsp).
- It's 45 ml of cacao (3 tbsp).
- You need 155 ml of brown sugar (half cup + 2 tbsp).
- You need pinch of salt.
- Prepare of ganache:.
- It's 80 g of vegan chocolate, I used Beacon's Orange & Almond slab.
- Prepare 60 ml of orley whip imitation cream.
It's super moist, rich and full of chocolate. Follow directions for the cake recipe, but then divide the batter evenly among the cupcake wells. This vegan chocolate cake is a super easy chocolate cake recipe that is moist, rich, delicious, and topped with a fluffy whipped chocolate frosting. You can turn this simple basic recipe into a sheet cake, loaf, layer cake, cupcakes or with whatever baking pan you want!
Moist Chocolate Cake (VEGAN) instructions
- Preheat oven to 180C. Mix all the wet ingredients together. Sift all the dry ingredients together. Mix the wet with the dry, until well incorporated. Spray a 17cm cake tin, I used a small pot and coated the bottom & sides with a little cacao powder as well, to prevent sticking. Bake on the middle shelf for +/- 35-40 min or until toothpick comes out clean. Do not overbake..
- For the ganache, chop your chocolate into small pieces and add the cream substitute, put over double boiler and stir until the chocolate has melted. Let it cool a little. Spoon the ganache over cooled down cake. Yields a small 17cm x 6cm cake or 8 small servings..
A simple vegan chocolate cake, made with basic ingredients and perfect for any occasion. This vegan cake is a good recipe to have on hand any time you need to make a basic chocolate cake. It will never let you down, can easily be customized for different flavors, and non-vegans love it too. This vegan chocolate cake is rich, fluffy and moist. Perfect for birthdays, carving cakes and it stores well due to its great texture.