Worlds Best Vegan Chocolate Cake

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OH. MY. GOD. I baked this cake today slightly modified from Lovingitvegan’s “The Best Vegan Chocolate Cake” and it really is. This is hands down the tastiest cake I’ve ever made and it’s vegan to boot.

I have a family that is very picky about the cake they eat. I mean crumb density, icing flavour and the ratio of icing to cake has to be perfect. This blew them away. I had to put it away very swiftly after taking the photos so I couldn’t eat the whole damn thing.

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Ingredients

For the Chocolate Cake:

• 300 g Cake Wheat Flour
• 70 g Cocoa Powder
• 280 g White Sugar
• 8 ml Bicarbonate of soda
• 5 ml Salt
• 360ml Vegan Buttermilk (lemon juice mixed with soy milk)
• 15 ml Vanilla Extract
• 120 ml Canola/Sunflower Oil
• 25 ml White Vinegar
• 75 ml Applesauce (I used the apple puree for babies)

For the Vegan Chocolate Buttercream:

• 260 g Vegan Butter
• 420g g Powdered Sugar
• 60 g Cocoa Powder
• pinch Salt
• 5 ml Vanilla Extract
• 15 ml Soy/Almond milk
• 1/2 a slab Vegan chocolate (I used Ooh la la chocolate with sea salt and vanilla bean)

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Instructions

1. Preheat the oven to 180°C. Spray two 9-inch baking pans with non-stick spray and line the bottoms with a circle of baking paper. You can also use a bit of vegan butter smeared around the pans with the circle of baking paper. Set aside.
2. Sift the flour and the cocoa powder into a mixing bowl. Add the sugar, bicarb and salt.
3. Add 1 and 1/2 Tbsp lemon juice to a measuring jug and then add soy milk up to the 360ml line. Let it curdle into vegan buttermilk.
4. Add the vegan buttermilk, vanilla, oil, vinegar and applesauce and mix in. Use a hand whisk to remove any large lumps.
5. Divide the batter between the two prepared cake pans.
6. Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
7. Let the cake layers cool for a few minutes and then remove them from the cake pans and transfer to wire cooling racks to cool completely before frosting. I like to wrap my cakes in some plastic after they are mostly cooled, then chuck them in the fridge for about 30 mins. Icing a cold cake is way easier than a warm one.
8. Prepare your icing by adding your vegan butter, powdered sugar, cocoa powder, salt, vanilla and the soy milk to the bowl of an electric mixer. Start off at slow speed and gradually increase speed until your frosting is thick and smooth. Add an extra dash of soy milk if you need it, but do it slowly. It’s easy to add liquid to icing but it’s hard to get rid of!
9. Level your cakes (if you’re fussy) then ice the cooled cakes and decorate with chocolate shavings, blueberries or the left over crumbs of your cake.
10. Serve as afternoon tea or a decadent dessert.

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I hope you guys try this out, it was a wonderful experience for me, beginning to end. I will definitely be making this more often.

Thanks for reading!

Love and health to all

xx

N