Vegan Birthday Chocolate Cake With Coconut Cream Frosting #Choctoberfest

Made this super-amazing, chocolate cake for my vegan daughter's birthday. She was absolutely floored and couldn't believe looking at this vegan decadent frosted birthday cake!
It’s rich, fluffy, moist and very easy to make and moist and even without the use of eggs the rise was excellent and the taste was superb. It’s also a perfect vegan birthday cake! 
I served this cake as a dessert after the dinner party.

300 Ml Vegan 
Almond Vanilla Milk or Soy, etc
A juice of one Lemon
150 Ml  Virgin Coconut Oil
3 Tablespoons Heaped Agave syrup
1 Teaspoon  Instant Coffee powder
275 Grams  Self Raising Flour
175 Grams Caster Sugar
Tablespoons Unsweetened Cocoa powder
1 Teaspoon Level Baking soda
1/4 Teaspoon Level Sea Salt  
Vegan Fluffy Coconut Cream Frosting- see recipe below

Preheat the oven to 180° C. Lightly grease and line two 8 or 9 inch round sandwich baking pans.

Stir the lemon juice into the almond milk and set aside.

In a pan over a medium heat, the virgin coconut oil, syrup and coffee together. Set aside to cool slightly.

Sieve the flour, cocoa, sugar, salt and baking soda into a large mixing bowl. Keep aside

Mix the almond  milk in the 
virgin coconut oil and coffee mix well.  Now mix in the flour mixture and stir well until it becomes a smooth batter. 
Divide the mixture between the two prepared pans and evenly spread them. bake for 25-30 minutes or until an inserted skewer comes out clean.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, to let's make the icing - see recipe and method below 
When the cakes are completely cold (frosted them the next day). On turntable  place one cake and spread the frosting on it.
Sandwich together with half of the frosting. 
Spread the remaining frosting over the top this. 
 Vegan Birthday Chocolate Cake  is ready.. superb!!
Place it in the back of your fridge at least 4 to 6 hours or overnight. It needs to get cold but not frozen.
After its chilled 
For the Vegan Fluffy Coconut Cream Frosting
This is a delicious frosting recipe, taste yum!! It’s not only  absolutely delicious,but,  gluten-free, vegan!
14 Oz One Tin  Coconut cream (cream NOT milk ).
1/4 Cup  Melted Chocolate
2 Tablespoons Cocoa powder 

Chill the coconut cream can for at least 24 hrs  in fridge or overnight in the freezer. 
In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden.
Once chilled pour the hardened cream mixture into a bowl. Discard the water portion. 
In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden. 
Add the melted chocolate and cocoa powder and mix until everything is thoroughly combined. Cover the bowl with cling wrap and chill the frosting for 2-3 hours until it firms up. 
Then, remove the bowl of frosting from the fridge and whip it until it becomes fluffy.  And it's  done.  
A super easy frosting Use this  frosting  to frost your cake! 
My Notes 
Frosted cakes should be kept in the fridge since they can easily melt in the heat.
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Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.