Easy Vegan Chocolate Cake Recipe

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Cooking Easy Vegan Chocolate Cake is the most basic thing to make the whole family able to deal with everyday activities and problems. Therefore, providing food every day in a timely manner at the dinner table is a must.

Maybe once in a while you can buy Easy Vegan Chocolate Cake outside or even eat out with your family. But it doesn't happen all the time and cooking Easy Vegan Chocolate Cake itself will become a daily activity.

The following Easy Vegan Chocolate Cake recipe is a simple and fail-safe recipe.

Fast and Easy Easy Vegan Chocolate Cake Recipe Ideas to Try Now

By Jane Hornby

• Preparation and cooking time
  • Prep:30 mins
  • Cook:25 mins
  • plus cooling
• Easy
• Serves 12 - 16

This indulgent, fudgy vegan bake is topped with a rich frosting – you'd never guess that it's free from dairy, eggs, wheat and nuts

Nutrition: per serving (16)

Nutrient	Unit
kcal	452
fat	24g
saturates	6g
carbs	53g
sugars	34g
fibre	3g
protein	4g
salt	0.9g

Ingredients

For the cake

• a little dairy-free sunflower spread, for greasing
• 1 large ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g good-quality cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 400ml unsweetened soya milk
• 150ml vegetable oil
• 2 tsp vanilla extract

For the frosting

• 85g ripe avocado flesh, mashed
• 85g dairy-free sunflower spread
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Method

• STEP 1

  Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

• STEP 2

  Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

• STEP 3

  Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

• STEP 4

  Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

• STEP 5

  Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

• STEP 6

  While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

• STEP 7

  Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

• STEP 8

  Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

• STEP 9

  Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

• STEP 10

  Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

RECIPE TIPS

WORKING QUICKLY

You need to spread the frosting quite soon after it’s made, as it thickens quickly. If it does thicken, just warm the bowl over a pan of hot water, or give it a few seconds in the microwave, paddling the mixture around with a spatula until it’s smooth and shiny.

Easy Easy Vegan Chocolate Cake Recipe for Beginners

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Easy Easy Vegan Chocolate Cake Recipe You Can Make at Home

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