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.
Ingredients
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
4 Tablespoons Unsweetened Cocoa powder
1 Teaspoon Level Baking soda
1/4 Teaspoon Level Sea Salt
Vegan Fluffy Coconut Cream Frosting- see recipe below
Method
Method
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.
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
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!
Ingredients
Ingredients
14 Oz One Tin Coconut cream (cream NOT milk ).
1/4 Cup Melted Chocolate2 Tablespoons Cocoa powder
Method
1/4 Cup Melted Chocolate2 Tablespoons Cocoa powder
Method
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.
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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Lovely cake Sneha and it sounds delicious.
ReplyDeleteI need to get some coconut cream so I can try your frosting recipe!
ReplyDeletetoday chocolate day
ReplyDelete