Name: Best Vegan Chocolate Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 200 ml liquid from 1 can Coconut Cream ((the remaining liquid after scooping out the fat)); 2 tbsp vinegar; 60 ml flavourless oil; 4 tbsp strong coffee ((I used 1 1/2 tbsp nescafe with 3 tbsp warm water)); 1 tbsp vanilla extract; 120 g brown sugar; 150 g all-purpose flour; 30 g cocoa powder; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; The fat on the top of the can of Coconut Cream ((after chilling for at least 24 hours)); 50 g sifted icing sugar ((add more if you like)); 3-4 tbsp sifted cocoa powder

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Cake can fix all your woes, specially if it is CHOCOLATE! Who doesn’t love some good old chocolate right?

Okay guys. Real talk. I am seriously saying if you make anything from this blog, ANYTHING. Make this Chocolate cake. Please. IT IS THE BEST. I am sorry if I sound self-obsessive but I just couldn’t stop eating this cake I just can’t! can’t! I swear. I’ll stop blabbering and get to the point. So I had this can of coconut cream in my fridge and I was thinking of making my Balsamic strawberry ice-cream but I was in two minds. Then I decided to make something chocolatey and I was thinking I’ll make my chocolate cake. Then I remembered that a lot of you guys have been writing to me and commenting on my posts for more egg-less and vegan recipes and guess what? This cake, you will never ever be able to make out that it has no butter or eggs. I cannot tell you how fast this cake disappeared and how many people were in denial when I revealed to them that it was dairy free and vegan. In a nutshell, I’d date this cake if it were human and this is now my favourite recipe from the blog. Period.

This cake needs very less prep, one large bowl, one handy-dandy whisk and some patience (to not lick the bowl). I just wanted to talk about the coconut cream that goes into the cake. Also before you ask, I promise, you will not even smell the coconut in the cake. Yes, you won’t. Please keep in mind, you want to use a really good brand of coconut cream, at least the best that you can find because if it’s not real coconut cream, the fat will not separate from the water when you refrigerate and trust me, the heartbreak is real.

One tip to identify the better one is, buy the one with less number of ingredients in it, the lesser the better. I use this Coconut Cream, I have tried a handful and this Coconut Cream is by far the best I could find. Also, you want to refrigerate the can for at least 24 hours cause we’re going to use the entire thing. We need the fat that rises on top for the frosting, and the liquid for the cake. We ain’t gonna waste anything. Also for the best chocolate flavour, use the best cocoa powder you can find.

And! My Instagram friend Sarah sent me these amazing sprinkles from Sweetapolita! They are so darn beautiful you guys! You can see them here, right? They are the most beautiful sprinkles I HAVE EVER SEEN. (not sponsored) You can buy them too, just contact Sarah here and she’ll ship them to you if you’re from India.

Enough of talking now we gotta eat cake!

Best Vegan Chocolate Cake

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Minimum work, Simple Ingredients resulting in a decadent Chocolate cake and it's vegan too! You won't go wrong with this one!

Keyword: cake, chocolate, vegan

Author: Anjali Johny

Ingredients

FOR THE CAKE-

Wet ingredients:

200 ml liquid from 1 can Coconut Cream (the remaining liquid after scooping out the fat)
2 tbsp vinegar
60 ml flavourless oil
4 tbsp strong coffee (I used 1 1/2 tbsp nescafe with 3 tbsp warm water)
1 tbsp vanilla extract

Dry ingredients:

120 g brown sugar
150 g all-purpose flour
30 g cocoa powder
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

For the frosting:

The fat on the top of the can of Coconut Cream (after chilling for at least 24 hours)
50 g sifted icing sugar (add more if you like)
3-4 tbsp sifted cocoa powder

Instructions

Make the cake:

Preheat your oven to 165 C, grease and line a 13×9 inch baking dish, keep aside.
Scoop out the fat from the can of the refrigerated coconut cream and keep it in the freezer. Use the remaining liquid for the cake.
In a large bowl, add all the wet ingredients and whisk them well. Sift all the dry ingredients into this same bowl and whisk until incorporated. Do not over mix, it is okay if you see a few lumps.
Pour the batter into the prepared baking dish and bake for around 18-20 minutes, until a toothpick inserted into the centre comes out clean (check after 18)

Make the frosting:

Let the frozen coconut fat sit out for some, it shouldn’t be rock solid, about 5 minutes is enough if your kitchen is around 38 C.
Whip it for 2 minutes and add the sifted icing sugar and cocoa, whip well. Add more sugar if you like your frosting sweeter. refrigerate (or freeze if you are frosting the cake the next day)

Assembling:

Once the cake is baked, let it cool completely, then spread the frosting on the cake and decorate with fresh fruits or sprinkles! Enjoy! I recommend you keep the cake covered and refrigerated if you live in a hot country. It should last a good 4-5 days but mine disappeared fast.

Recipe Notes

You need to use good quality coconut cream or else the fat will not separate and you need to refrigerate the can of coconut cream for at least 24 hours without shaking it.

Buy the ingredients (India):

BUY INGREDIENTS (UNITED STATES):

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So… Until next time!

Love,

Bakesalotlady ❤