My super moist vegan chocolate cake recipe.
A rich vegan chocolate cake is a must for every recipe collection. But a tasty fairly healthy one like this is hard to find. Cakes like this are fiddley and often difficult – there’s no getting around it. But this recipe keeps it to a minimum, and of course being a vegan recipe, there’s no eggs or butter to beat!
Using the ingredients that work.
There are a few unusual ingredients like the apple sauce, and soya yogurt. Sainsbury’s do a good bramley apple sauce which I recommend for this, and they also stock Alpro soya yogurt. Make sure you use a very fine self-raising wholemeal flour, bread flour is way too dense and won’t rise well. Another tip is to use some “bake even strips”. They don’t completely eliminate the domed effect you can often end up with but they help to reduce it.
This icing recipe is so good but not too sweet.
The “butter style” icing relies on the apple sauce, so although it looks like a lot – it’s necessary. Giving it a good blend with a stick blender is essential – even a Nutri-bullet might work. It keeps well, but as long as your friends or children like chocolate cake it won’t hang around for long.
How you serve this chocolate cake makes a difference
If you keep it in the fridge give it 20 seconds in the microwave on half power to soften it before you serve it. I particularly like this rich vegan chocolate cake served with Swedish Glace vanilla ice cream. You can also add some oat cream or soya cream. The two go together perfectly with this luscious cake.
Rich Moist Chocolate Cake
Ingredients
Equipment
Method
- Preheat the oven to 180°C/(160°C Fan) – non fan standard oven is best.
- Grease 2 by 7-inch springform pans & line bottom with parchment paper. Set aside.
- In a large mixing bowl, combine all dry ingredients: the 2 flours, granulated sweetener(s), cocoa powder, baking soda, baking powder, and salt and mix well.
- Add the vanilla extract, apple cider vinegar, and applesauce, water and mix well – with a stick blender if sauce is not already a puree.
- Pour the smooth blended liquid over the top of the dry ingredients & mix until fully combined – preferably with a hand-held beater/mixer.
- Transfer the cake batter divide equally into the lined pans and bake for 25-30 minutes, or until a skewer comes out just clean.
- Remove from the oven and let cool in the cake pan for 10 minutes, then carefully transfer to a wire rack to cool completely. Once cool, frost with mixture below.
- In a large jug, combine the melted coconut oil, sweeteners, apple sauce, coconut flour and cocoa powder.
- Mix until with a stick blender until a glossy liquid chocolate texture remains.
- Refrigerate for several 60mins, to thicken – needs to be getting quite thick not runny.
- Choose the flattest cake, then spread around 1/3 of the frosting on the top of the bottom layer of cake.
- Place the other cake on top, then spread the remaining 2/3 of the frosting starting on the top, and then working down the sides.
