Best Vegan Chocolate Cake With Vegan Icing Recipes
VEGAN CHOCOLATE CAKE RECIPE WITH ICING
If you need a layered cake refer the recipe notes at the bottom. You can click the ingredients to buy (chosen from Amazon based on quality & price)
Provided by Dishan Mendis
Categories Dessert
Yield 14 people (depending on the size of pieces)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 F (176 C). Then lightly grease one 9x5 inch round pan.
- Dust with cocoa powder, shake out the excess and set aside.
- Mix the almond milk, vanilla extract and strong brewed coffee in a large mixing bowl, beat the mixture until foamy.
- Mix all the dry ingredients in another bowl (flour, sugar, cocoa powder, baking soda, and salt) then gradually add to the wet mixture while beating. Beat until no large lumps remain.
- You will have a creamy and pourable mixture. Taste and adjust sweetness as needed.
- Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Prepare the icing/frosting by beating all the icing ingredients together until light and fluffy, add the powdered sugar in small amounts (keep checking) until you reach your desired consistency and sweetness.
- Once the cake is cooled, add a thick layer of icing over the entire cake with a spatula.
Nutrition Facts : ServingSize 1 serving, Calories 427 kcal, Fat 24 g, SaturatedFat 15 g, UnsaturatedFat 9 g, Carbohydrate 52 g, Sugar 38 g, Fiber 3 g, Protein 3 g, Sodium 322 mg
VEGAN CHOCOLATE CAKE WITH VEGAN ICING
I love chocolate and this easy dessert really is a winner with my family. Its really chocolaty and satisfies my sweet tooth. I made my cake in two 8" round cake tins, but you can use other tins as I've mentioned in the directions. If you use ground flax as your egg substitute mix 2 tbsp. ground flax seeds with 6 tbsp. water, that equals 2 eggs. Make sure you let this sit until the flax is like a gooey liquid. Beat it with a hand mixer to help it congeal.
Provided by Chef Joey Z.
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- PRE-PREPARATIONS:.
- Preheat your oven to 350'F.
- Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick.
- You can use a tub pan. If you do, bake this for one hour.
- You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes.
- If you use 2 round 8" cake pans bake for 30-35 minutes.
- Not all ovens are the same so cooking times may vary slightly.
- After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean.
- NOW FOR THE CAKE:.
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth.
- Put the batter into your prepared pan(s) and bake according to the above directions:.
- FOR THE CREAM CHEESE ICING:.
- In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture.
- Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing.
- Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you.
- Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour.
- Cut yourself a big slice and enjoy with your favourite beverage.
- Bon Appetit!
Nutrition Facts : Calories 530.2, Fat 12.8, SaturatedFat 5.9, Cholesterol 20.8, Sodium 543.4, Carbohydrate 103, Fiber 5.3, Sugar 70.6, Protein 8.1
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