An indulgent vegan chocolate cake that's perfect for special occasions like Birthdays, Easter, Thanksgiving, Christmas and family gatherings.
It's easy to make with simple ingredients and turns out perfectly every time.
Winter is the time for indulgence and this vegan chocolate cake definitely hits the mark. It is my go-to
chocolate cake recipe you may have seen Cooper baking as his
first day of school chocolate cake. The only difference is I've veganised it. It's about time, I hear my husband mutter.
VEGAN CHOCOLATE CAKE
It's vegan but you would never know it. This cake is rich with a heavy hit of chocolate helped out by a shot of coffee that really helps boost that chocolatey flavour.
It's easy to make, anyone can make it and everyone loves it. I recently made if for a leaving do at work and it was a big hit. Two people told me it was the best chocolate cake they had ever tasted. Now that is high praise.
Use flax eggs
I made my vegan version with flax eggs
(tips below) instead of eggs and dairy free spread, instead of butter. Apart from that it's my standard chocolate cake and tastes exactly the same. It looks quite dark, but it's not burnt, it's just really dark and rich.
Cheat with shop bought buttercream
I filled it with chocolate buttercream and I have to admit to using Betty Crocker buttercream and icing, which are accidentally vegan and totally lush. I topped my cake with whipped coconut milk
(tips below) and raspberries. I did mean to add a grating of good dark chocolate but totally forgot.