Vegan Chocolat Cake
About
This Moist Chocolate Cake recipe is seriously the best chocolate cake you'll ever make. It's EASY to make & so moist and rich in chocolate flavor…and vegan!
- 01
Preheat oven to 350˚F (175˚C). Grease a 9-inch/ 23cm springform pan.
- 02
Add flour, sugar, salt, baking soda and cocoa to a large bowl. Stir until well combined. Set aside.
- 03
In a separate bowl mix the vegetable oil and soy milk.
- 04
Pour wet ingredients into dry and mix until just combined.
- 05
Stir in vinegar, mix until smooth, 1 to 2 minutes.
- 06
Pour the batter into the prepared pan and bake 30 to 45 minutes.
- 07
Icing:
- 08
Mix coconut oil, vanilla extract, icing sugar, cocoa and soy milk. Whisk until the mixture is smooth. For a firmer frosting add a greater amount of icing sugar.
- 09
Grind the cashews and sprinkle the cake.
- 10
Note:The interaction between the vinegar and the baking soda produce bubbles in the batter which help the cake to rise. But you can't taste the vinegar at all.