I’m sure this Easy Vegan Chocolate Cake will blow you non-sweet tooth or vegan skeptics away too! It’s rich and decadent, all the while being light and smooth for the perfect balance. And I’ll tell you that nothing felt more sweet than slicing into this chocolatey cake to celebrate 20K in Insta. It really is a dream to be able to share my plant based recipes and I’m so incredibly grateful for all your love and support. My heart is feeling SO full. So here’s to you for all the love. Good things come to those who bake.
1 1/2cupsEcomil Coconut Milkor unsweetened almond milk, 360 ml
1tbspapple cider vinegar
1 1/4cupsunsweetened applesauce307 g
1/2cupstrong brewed coffee120 ml
2/3cupcoconut oilmelted, 160 ml
2cups+ 2 Tbsp cake flouror unbleached all-purpose flour, 320 g
1 1/3cupsgranulated brown sugar (it should be drynot wet)
1cupunsweetened cocoa powder96 g
Chocolate Mousse Frosting
100gvegan dark chocolate(1 bar)
1 tspcoconut oil
300gsilken tofu(1 package)
45ml (3 tbsp)maple syrup
1/2 tspvanilla extract
1/4 tspsea salt
2tbsp Ecomil Coconut Milk(or other plant-based milk of choice)
Preheat oven to 350 degrees F (176 C) and lightly spray 2, 7-inch round cake pans with nonstick spray. Dust with cocoa powder, shake out the excess, and set aside.
Mix the coconut milk (or almond milk) and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the coconut oil, coffee, vanilla extract, and applesauce and beat until foamy.
Next, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable.
Divide batter evenly between your 2 cake pans or rectangular pan. Bake 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Let cool completely before frosting.
For the frosting: Add 2 inches water to a medium sized pot and bring to a simmer. Place a large glass bowl on top of the pot making sure the bottom of the bowl is not touching the water. Add dark chocolate and coconut oil to the bowl to melt, stirring occasionally with a wooden spoon.
Add melted chocolate to food processor along with silken tofu, maple syrup, cocoa powder, rum, vanilla, sea salt and coconut milk. Blend until completely smooth and combined.
Once the cake is cooled, frost generously with chocolate mousse frosting, adding a thick layer between the top and bottom layers.
*Note: If you have leftover mousse it can be enjoyed on it’s own, or use to create Chocolate Almond and Thyme Tarts *Note: Cake will keep in fridge for up to one week, but best served fresh.