For quite a long time, I was asked for a recipe for a vegan chocolate cake. No eggs and nondairy, but rich, chocolate-y and delicious.
I must admit chocolate cake is simply one of my top favorites for birthdays. Of course, all these complex and fancy cakes have a WOW factor that is undeniable, but a simple chocolate cake is the one I always enjoy most on my birthday.
This recipe is for a soft, vegan chocolate cake. It’s rich and very easy to make, and after preparing it so much in the past months, I just know that everyone will love it.
Joining me in the making was Ido Schacham, a friend and owner of the best Indie music blog in Israel (especially if you like to discover new indie music that will blow your mind). In preparation for our meeting, he also prepared an eclectic playlist for me after I gave him some examples of artists and genres that I have been stuck on lately. Aside from the cake, we also prepared excellent vegan muffins, which will also soon be uploaded to the blog.
Vegan Chocolate Cake
Based on a recipe of the wonderful Shikma from Tivoneat blog with little adjustments.
For the cake:
- 360 ml. (1 1/2 cups) soy milk
- 150 grams (3/4 cup) sugar
- 125 ml. (1/2 cup) vegetable oil
- 1 tbsp. plain vinegar do not omit
- 1 tsp. vanilla extract
- Pinch of salt
- 210 grams (1 1/2 cups) all-purpose flour
- 70 grams (1/2 cup) cocoa powder
- 10 grams (2 tsp.) baking powder
- 1/2 tsp. baking soda
- 100 grams dark chocolate finely chopped
For the chocolate frosting:
- 150 grams dark chocolate
- 45 ml. (3 tbsp.) soy milk
Preheat the oven to 170c degrees and grease the pan.
In the bowl mix milk, sugar, oil, vinegar, vanilla, and salt into a uniform mixture.
Add flour, cocoa, baking powder and soda and mix just until smooth.
Add chopped chocolate and mix only until dispersed evenly in the mixture.
Pour the mixture into the pan and straighten the top.
Bake for 30-45 minutes or until the cake is fully baked and set, and a skewer inserted in the center comes out with a few moist crumbs.
Cool at room temperature. Make small holes in the cake using a toothpick or skewer.
Chocolate frosting: chop the chocolate and put in a bowl.
Add soy milk and melt together in the microwave or over double boiler until everything is melted and the mixture is smooth.
Pour the frosting over the cake and refrigerate for about an hour to set.
Decorate with Funfetti and serve.
- The cake is at its best at room temperature and not straight from the fridge.
- Instead of Funfetti you can decorate with chopped nuts, coconut or anything else you like. Keep the cake in a closed container for up to a week.
- Instead of soy milk, you can use any other vegi-milk in the same amount.