Moist Chocolate Cake Enjoy a rich and tender that's completely vegan and egg-free! This small batch, perfect for 8 slices, is topped with a silky dairy-free milk chocolate buttercream, making it a delightful treat for any chocolate lover.
Ingredients:
For the Cake:
1/3 cup (100 mL) vegan buttermilk, room temperature 🥛
1 cup (125 g) all-purpose flour or gluten-free 1:1 baking flour, sifted 🌾
1/3 cup (32 g) all-natural cocoa powder, sifted 🍫
2/3 tsp baking powder 🥄
1/2 tsp baking soda 🥄
1/8 tsp sea salt 🧂
2/3 cup (117 g) granulated sugar 🍬
3 tbsp (37 g) brown sugar, loosely packed 🍂
2 tbsp (38 g) unsalted vegan butter, room temperature 🧈
1/3 cup (75 g) unsweetened applesauce or dairy-free yogurt, room temperature 🍏
1/3 tsp vanilla extract 🍦
1/3 cup (80 mL) hot water + 1 tsp dissolvable espresso powder (or 1/3 cup (80 mL) brewed coffee, decaf if desired) ☕️
For the Vegan Frosting:
1/2 cup (113 g) vegan butter, room temperature 🧈
1/2 cup (125 g) vegan milk chocolate chips (such as by Enjoy Life) 🍫
1 cup (160 g) powdered sugar, sifted 🍚
Instructions:
1️⃣ Prep: Preheat the oven to 350°F (175°C). Grease and line a 6″ cake pan with parchment paper. Measure out all your ingredients and prepare the vegan buttermilk.
2️⃣ Make the Batter: In a large bowl, whisk together the vegan buttermilk, granulated sugar, brown sugar, melted vegan butter, applesauce (or dairy-free yogurt), and vanilla extract. Add the flour, cocoa powder, baking powder, baking soda, and sea salt. Gently whisk until the flour starts to integrate. Pour in the hot coffee or espresso and whisk just until the batter is smooth.
3️⃣ Bake: Pour the batter into the prepared cake pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
4️⃣ Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely, about 30-40 minutes. The cake should be completely cool before frosting.
5️⃣ Prepare the Frosting: About 10-15 minutes before you're ready to frost, melt the vegan chocolate in the microwave in 30-second increments, stirring between each until fully melted. Let it cool for 5-7 minutes.
6️⃣ Make the Milk Chocolate Buttercream: In a stand mixer with the whisk attachment or using a hand mixer, cream the vegan butter until fluffy, about 3 minutes. Add the cooled melted chocolate and beat until combined. Gradually add powdered sugar, 1/4 cup at a time, until the frosting is smooth and fluffy.
7️⃣ Frost the Cake: Spread the frosting evenly over the cooled cake. Garnish with vegan sprinkles if desired.
8️⃣ Serve: Enjoy the cake immediately, or store leftovers tightly wrapped in the fridge for up to 4 days.
🌹 Credit By original owner
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