Vegan Chocolate Cake with Buttercream Frosting
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 grams all purpose flour
- 150 grams granulated sugar
- 4 tbsp cacao powder
- 1 tsp baking soda
- 1 tsp white vinegar
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 250 ml water
- 4 tbsp coconut oil
- 450 grams powdered sugar
- 100 grams cacao powder
- 100 grams coconut shortening (or vegan butter)
- 125 ml coconut milk
- 1 tsp pure vanilla extract
Method
- Preheat oven to 180c degrees. And grease 2 x 16cm cake baking tins.
- In a medium sized bowl, sift together all dry ingredients.
- Add vinegar and coconut oil, and give it a good mix.
- Add water, and mix again but make sure not to overmix the mixture.
- Pour mixture into your prepared greased baking tins, and bake until a toothpick comes out clean from the centre of the cake.
- Take the cakes out of the oven, and let them cool down on a cooling rack until they're ready to be frosted.
- Add powdered sugar, cacao powder, coconut shortening or vegan butter, coconut milk and vanilla extract to a mixing bowl and using a hand mixer beat until it's creamy and smooth.
- If you need to thin out the buttercream frosting, you can add 1 tbsp of milk and mix again.
- Frost the cake with the buttercream and serve,