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Hi.

Welcome to my blog. This is where I share my favourite recipes, health, wellness and lifestyle tips, workouts and my travelling adventures <3

Vegan Chocolate Cake

Hey my loves,

Its the weekend which means its time to unwind, chill out and do some baking! Vegan baking of course, because thats the best kind 🀀

I thought I’d be nice and share one of my fave recipes with you incase you get that baking bug too and want to whip up something super yum! So I posted this Vegan chocolate cake ages ago on my instagram and then forgot to post the recipe after I decided to switch to a different blogging site 😭 But better late then never right?!

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Ingredients:

CAKE:

  • 3 cups whole wheat flour
  • 1 cup raw Cacao powder
  • 1/4 cup cocoa powder
  • 1 cup coconut sugar
  • 1 tablespoon baking soda
  • 1 teaspoons baking powder
  • 1 pinch pink Himalayan salt
  • 3 cups coconut milk (or any plant based milk)
  • 1 cup coconut oil, melted
  • 1 cup maple syrup (not maple flavoured syrup)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract

FROSTING:

  • 800 mL full-fat coconut milk 
  • 3 cups dairy-free chocolate (chopped up)
  • 2 Tablespoons Cacao powder
  • ΒΌ cup coconut oil, melted
  • 2 cups powdered sugar

Method:

FROSTING:

  1. In a small pot on the stove, heat the coconut milk until hot, but not boiling.
  2. Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
  3. Once the chocolate is melted, add the coconut oil, Cacao powder and powdered sugar. Whisk until smooth.
  4. Cover and refrigerate until needed.

CAKE:

  1. Preheat your oven to 180Β°C. Grease 2 separate 20-cm round cake tins and set aside.
  2. In a large bowl, add the whole wheat flour, Cacao powder, Cocoa powder, Coconut sugar, baking soda, baking powder, and salt. Whisk to combine and set aside until later.
  3. In a separate large bowl, add the coconut milk, coconut oil, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
  4. Add the dry mixture to the wet mixture, folding it with a spatula until its all combined. 
  5. Divide the batter evenly between the 3 cake tins and bake for 35–45 minutes, or until a toothpick comes out almost entirely clean. Make sure the cakes are completely cool before frosting.
  6. Choose which cake will be your bottom layer and cover evenly with about 1 cup of frosting.  Add the final layer and frost the top and the sides of the cake generously, topping with whatever toppings you want to garnish your cake with!
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I garnished mine with hazelnuts, pumpkin seeds, cacao nibs and coconut chips but berries would be amazing with this cake too!

Please let me know if you try this cake and if you love it as much as me! Also a warning please try to share with your friends and family, it might be hard because this is a hecking good cake!

Love,

T xx

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