celebrating life with simplicity and divine flavours

Vegan Chocolate Cake

I still remember when my brother said to me: This is the best chocolate cake he has ever eaten. And as a side note, it is not easy to convince him. This chocolate cake is just pure food for the soul. When the craving for chocolate comes up this recipe will fulfill all your needs. And it even is the perfect idea to bring this to the next birthday party. Literally everyone will love it. It is impressive to look at and even more impressive when you eat it. The ultimate plus point, it is just super easy to make.

ingredients

    for the cake batter

  • 250g milk of choice
  • 1 tbsp apple cider/white wine vinegar
  • 250g flour
  • 350g brown sugar
  • 65g cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 110 g coconut oil
  • 165g unsweetened apple sauce
  • 1 tbsp vanilla
  • 240 g boiling water

    for the butter cream

  • 90 g cocoa powder
  • 345g vegan butter
  • 480g powdered sugar
  • 2 tsp vanilla
  • 60g milk

instructions

  1. Preheat oven to 180 degrees and grease two 22cm cake pans.
  2. Combine the milk with the vinegar and set aside to curdle.
  3. In a large bowl add all the dry ingredients, flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
  4. Now add the milk mixture, oil, applesauce and vanilla. Mix until well combined.
  5. Lower the speed and carefully pour in the boiling water. The batter seems to be very runny at this point but this is exactly how it should be.
  6. Divide the batter evenly between the two cake pans and bake for 30-35 minutes until a toothpick comes out clean.
  7. After 10 minutes of cooling in the pan, carefully remove the cakes from the pan and let cool completely.
  8. For the frosting, add the cocoa powder to a large bowl and whisk well to remove any clumps.
  9. Now add the softened butter and mix well until creamed and well combined.
  10. Add half of the powdered sugar and half of the milk and mix until combined. Add the rest of the powdered sugar and vanilla and keep combining until fluffy.
  11. Depending on the wetness of the cream add more sugar to make it more dry or more milk to make it more wet.
  12. Put the first layer of cake on a plate and spread a generous amount of frosting on it.
  13. But keep in mind that you need frosting for the top and the sides. Now put the second layer on top and put the rest of the batter on the top and the sides of the cake.
Welcome to platefulmess!

celebrating life with simplicity and divine flavours

Vegan Chocolate Cake

I still remember when my brother said to me: This is the best chocolate cake he has ever eaten. And as a side note, it is not easy to convince him. This chocolate cake is just pure food for the soul. When the craving for chocolate comes up this recipe will fulfill all your needs. And it even is the perfect idea to bring this to the next birthday party. Literally everyone will love it. It is impressive to look at and even more impressive when you eat it. The ultimate plus point, it is just super easy to make.

ingredients

    for the cake batter

  • 250g milk of choice
  • 1 tbsp apple cider/white wine vinegar
  • 250g flour
  • 350g brown sugar
  • 65g cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 110 g coconut oil
  • 165g unsweetened apple sauce
  • 1 tbsp vanilla
  • 240 g boiling water

    for the butter cream

  • 90 g cocoa powder
  • 345g vegan butter
  • 480g powdered sugar
  • 2 tsp vanilla
  • 60g milk

instructions

  1. Preheat oven to 180 degrees and grease two 22cm cake pans.
  2. Combine the milk with the vinegar and set aside to curdle.
  3. In a large bowl add all the dry ingredients, flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
  4. Now add the milk mixture, oil, applesauce and vanilla. Mix until well combined.
  5. Lower the speed and carefully pour in the boiling water. The batter seems to be very runny at this point but this is exactly how it should be.
  6. Divide the batter evenly between the two cake pans and bake for 30-35 minutes until a toothpick comes out clean.
  7. After 10 minutes of cooling in the pan, carefully remove the cakes from the pan and let cool completely.
  8. For the frosting, add the cocoa powder to a large bowl and whisk well to remove any clumps.
  9. Now add the softened butter and mix well until creamed and well combined.
  10. Add half of the powdered sugar and half of the milk and mix until combined. Add the rest of the powdered sugar and vanilla and keep combining until fluffy.
  11. Depending on the wetness of the cream add more sugar to make it more dry or more milk to make it more wet.
  12. Put the first layer of cake on a plate and spread a generous amount of frosting on it.
  13. But keep in mind that you need frosting for the top and the sides. Now put the second layer on top and put the rest of the batter on the top and the sides of the cake.