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  • Briony May

Vegan Chocolate Cake


I am a big fan of vegan baking, it can be delicious and fun! This is my chocolate vegan cake I have developed after quite a few fails (too dry, too stodgy, sponge falls apart!). This recipe produces a delicious, moist and light sponge that nobody will be able to tell is vegan. I made it most recently for a friend's son who wanted a cow shaped cake (yes I do see the irony in a vegan cake shaped like a cow!) and it went down really well, even with a 5 year old! I hope you like it!

Ingredients

  • 600g self-raising flour

  • 600g golden caster sugar

  • 100g cacao powder

  • 1.5 tsp baking powder

  • 1.5 tsp salt

  • 1.5 tsp xanthan gum

  • 200ml dairy free spread, melted

  • 400ml chocolate soya milk (I use Alpro)

  • 250ml walnut oil (you can use vegetable oil)

  • 1 tbsp vanilla extract

  • 4 tsp instant coffee

  • 100ml boiling water

Ganache (full instructions available on my other blog post https://www.brionybakes.co.uk/blog/dairy-free-chocolate-ganache-vegan)

  • 300g vegan chocolate

  • 300ml coconut cream

  • ¼ tsp salt

Method

  1. Oven on to 180°C. Grease and line three 8 inch /two 10 inch cake tins.

  2. Sieve flour, sugar, cacao powder, baking powder, xanthan gum and salt into bowl and whisk to combine.


3. In a bowl, combine melted spread, chocolate soya milk, vanilla extract and vegetable oil. Mix with a whisk.



4. Mix coffee with boiling water.

5. Pour wet mixture into the flour mixture and mix until combined (it will be quite thick). Add the coffee and mix again until well combined.



I know this doesn't look very appetising but trust me, it will be delicious!

6. Divide mixture between cake tins. Bake for 30-35 minutes until a metal skewer comes out clean.

To make ganache, go to https://www.brionybakes.co.uk/blog/dairy-free-chocolate-ganache-vegan




Vegan Chocolate Cake


Ingredients

  • 600g self-raising flour

  • 600g golden caster sugar

  • 100g cacao powder

  • 1.5 tsp baking powder

  • 1.5 tsp salt

  • 1.5 tsp xanthan gum

  • 200ml dairy free spread, melted

  • 400ml chocolate soya milk

  • 250ml walnut oil (or vegetable oil)

  • 1 tbsp vanilla extract

  • 4 tsp instant coffee

  • 100ml boiling water

Ganache (full instructions available on my other blog post https://www.brionybakes.co.uk/blog/dairy-free-chocolate-ganache-vegan)

  • 300g vegan chocolate

  • 300ml coconut cream

  • ¼ tsp salt

Method

  1. Oven on to 180°C. Grease and line three 8 inch /two 10 inch cake tins.

  2. Sieve flour, sugar, cacao powder, baking powder, xanthan gum and salt into bowl and whisk to combine.

  3. In a bowl, combine melted spread, chocolate soya milk, vanilla extract and vegetable oil. Mix with a whisk.

  4. Mix coffee with boiling water.

  5. Pour wet mixture into the flour mixture and mix until combined (it will be quite thick). Add the coffee and mix again until well combined.

  6. Divide mixture between cake tins. Bake for 30-35 minutes until a metal skewer comes out clean.

  7. To make ganache, go to https://www.brionybakes.co.uk/blog/dairy-free-chocolate-ganache-vegan

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