Wednesday, March 16, 2016

One Bowl Easy Vegan Chocolate Cake with Chocoalte Cream Recipe


Vegan Chocolate Cake and Frosting Recipe

My birthday was comming and of course there is no birthday without a birthday cake. As I like everything to be perfect, I had to try my chocolate cake recipe at home first, before I make it for all my family and make sure it is delicious. So this is the cake I made and it turned out perfect! My family loved it.


I usually make very delicious pies (most delicious recipe with banana and blueberries will come soon) and cupcakes, sometimes raw vegan cakes. But for this occasion I wanted vegan chocolate cake with lots of chocolate cream frosting. As you can see in the picture, there could be more cream on this cake, so I recommend to use twice as much cream, as I did.

I'm very glad, that I chose this cake recipe from Minimalist Baker for my birthday. It met all expectations and beyond. The cake biscuit alone is super delicious, soft and moist. With bananas, chocolate and some berries it would make amazing pie. This cake with chocolate cream is absolute bliss for chocolate lovers.


Simple Vegan Chocolate Cake Recipe


  • 1 1/2 cups (360 ml) soy or almond milk
  • 2 tsp apple cider vinegar
  • 1 1/4 cups (307 g) unsweetened applesauce
  • 1/2 cup (120 ml) strong brewed coffee (or sub more milk)
  • 2/3 cup (160 ml) melted coconut oil, or sub grape seed or canola oil
  • 2 tsp pure vanilla extract (I used vanilla sugar)
  • 2 cups + 2 Tbsp (320 g) whole wheat pastry flour or unbleached all-purpose flour (I used Spelt flour)
  • 1 1/3 cups (266 g) organic cane sugar
  • 1 cup (96 g) unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt


Pasidalinsiu dviem kremo receptais. Pirmas itin paprastas iš sojų grietinėlės, kurį ir naudojau (rekomenduoju kremo gaminti dvigubai daugiau):

I will share with you 2 cream frosting recipes. The first of, which I made, is very simple, made of soy whip cream.
  • 2 packs of soy whip cream (300ml)*
  • 4-5 tbsp of cocoa
  • 2-4 tbsp cane sugar (better use powdered)

For the butter cream, which I'm planning to make next time, you will need:
  • 1 cup (16 Tbsp or 224 g) vegan butter, softened
  • 2 1/2 - 3 cups (280-336 g) powdered sugar
  • 2/3 cup (63 g) unsweetened cocoa powder
  • 1/4 cup (30 g) dairy-free semisweet chocolate, melted and slightly cooled
  • 2 tsp pure vanilla extract
  • ~1/4 cup almond or other vegan milk

  1. Preheat oven to 350°F (176 C) and lightly spray 2 8-inch round cake pans or one large rectangular pan with nonstick spray (see notes for cooking times for different size pans). Dust with cocoa powder, shake out the excess and set aside.
  2. Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy.
  3. Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).
  4. Divide batter evenly between your 2 cake pans or rectangular pan.
  5. Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  6. While cooling, prepare frosting:

    Soy cream frosting prepare by beating soy cream on a high spead blender for 2 minutes and mix it with cocoa and sugar. Taste it and add more sugar or cocoa if needed.

    Butter frosting prepare by beating together all ingredients until light and fluffy, adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it's too thin, add more cocoa powder or powdered sugar.

  7. Once the cake is cooled, frost generously, adding a thick layer between the top and bottom layers (if doing a 2-layer cake). Alternatively, omit the frosting and dust with cocoa powder.
  8. If you make cake with soy cream, place it in the fridge for couple of hours or over night is even better.
  9. Serve with a scoop of dairy-free ice cream, a drizzle of chocolate or caramel sauce or a glass of almond milk!


*Soy whip cream you can substitute with full fat coconut milk cream. Place milk in the fridge for at least 10 hours, so the cream will separate from the water. Whip cream with low speed mixer and mix with cocoa and powdered sugar. This frosting is also perfect for cupcakes decoration.

Enjoy! Follow my recipe news on facebook, instagram and pinterest :)

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