Vegan Chocolate Cake

By foodiva

Easy vegan chocolate cake that is rich, velvety and smooth. Perfectly moist layer cake with a whipped coconut cream center and a rich chocolate frosting. Perfect for any special occasion!

Ingredients

• 1 and 1/2 cups (190g) All-Purpose Flour
• 1 cup (200g) Sugar
• 1/2 cup (42g) Cocoa Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup (240ml) Soy Milk (or other non-dairy milk)
• 2 tsp Vanilla Extract
• 1/3 cup (80ml) Olive Oil
• 1 Tbsp White Vinegar
• 1 Flax Egg (1 Tbsp Flaxseed Meal mixed with 3 Tbsp Hot Water)
• 1 14 ounce (400ml) Can Coconut Cream, chilled overnight in the refrigerator
• 3 Tbsp Powdered Sugar
• 1 tsp Vanilla Extract
• 1 and 3/4 cups (210g) Powdered Sugar
• 2 Tbsp Cocoa Powder
• 2 Tbsp (30g) Vegan Butter
• 2 Tbsp (30ml) Soy Milk
• 1 tsp Vanilla Extract
• Fresh Blueberries

Details

Servings 10
Preparation time 15mins
Cooking time 45mins
Adapted from lovingitvegan.com

Preparation

Step 1

Instructions
Preheat your oven to 350 degrees fahrenheit (180 degrees celcius).
Sift the flour and cocoa powder into a mixing bowl.
Add the sugar, baking soda and salt.
Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of hot water and leave to sit for a minute or so.
While your flax egg is waiting, add your soy milk (or other non-dairy milk), vanilla extract, olive oil and vinegar to your mixing bowl and stir.
Add your flax egg and stir.
Whisk with a hand whisk until well combined.
Grease two 7 inch round cake tins with coconut oil and divide the batter evenly between the two tins.
Place into the oven to bake for 30 minutes.
Prepare your whipped coconut cream
The night before – place a can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
Remove from the refrigerator and being careful not to shake the can, remove the lid.
The cream will have separated from the water.
Scoop out only the cream part into a bowl.
Throw out the water or use it for something else.
Using an electric whisk beat the cream until it reaches whipped cream consistency.
Add the powdered sugar and vanilla and whisk again.
Place the cream into the fridge.
Prepare your frosting
Add the powdered sugar, cocoa powder, vegan butter, soy milk and vanilla extract to a mixing bowl.
Using an electric whisk start at low speed and then gradually increase until well mixed.
If your frosting is too thin, add more powdered sugar. It should be easily spreadable but not so thin that it slides off the cake.
After your cake has baked for 30 minutes, remove it from the oven and check to see if it’s cooked by inserting a toothpick into the center of the cake. If it comes out clean then it’s ready.
Flip the cakes out onto a cooling rack and allow to cool completely.
Add whipped coconut cream to the top of one of the layers.
Add the other layer on top and add chocolate frosting.
Decorate the top with any remaining coconut cream and fresh blueberries.