Vegan Chocolate Cake
This wonderfully simple, yet decadent Vegan chocolate cake pairs very nicely with a delicious fragrant cup of Darjeeling. Try baking this to serve as the cake course in an afternoon tea or an after-dinner treat. This recipe was inspired by Veggiedesserts.com.
Vegan Chocolate Cake
Difficulty
Moderate
Time to Make
2 hours +
Blend
Darjeeling
FEATURED TEA
Darjeeling Tea
INGREDIENTS
FOR THE CAKE
300ml almond milk
1 tbsp lemon juice
150g vegan butter
3 tbsp golden syrup
275g plain flour
175g sugar
4 tbsp unsweetened cocoa powder
3 tsp baking powder
1 tsp bicarbonate of soda
FOR THE FROSTING
150g vegan butter (room temperature)
400g powdered icing sugar
6 tbsp unsweetened cocoa powder
Method
- Preheat your oven to 180°C and lightly grease two 8-inch round baking tins.
- To begin, combine lemon juice with the almond milk and set it aside. This allows the milk to thicken and ‘curdle’ slightly into buttermilk.
- In a pot over a medium heat, melt the butter and golden syrup together. Stir well, and when combined, set aside to cool.
- Sift the flour, cocoa, sugar, baking powder and bicarbonate of soda into a large mixing bowl and whisk together.
- Slowly pour in the milk and butter over the flour mixture and stir well until the cake batter becomes smooth. Divide the mixture between the two prepared tins and bake for 30 minutes or until cooked through.
- To make the chocolate icing, combine cocoa powder, vegan butter, and icing sugar into a mixing bowl, and whisky together until smooth.
- When the cake is out of the oven and cool, trim any rough edges and spread the buttercream between the two tiers of the cake and around the edges. Decorate with chopped walnuts for extra taste!
