Vegan Chocolate Cake (Vegan Desserts)

By Ellie

8 Person

70 Minutes

1174 Calories

Vegan chocolate cake is just perfect for any Birthday, Easter or Christmas celebration. It is indulgent, moist and delicious. A beautiful treat for chocolate lover! Sweet cake with chocolate icing or chocolate sauce, and then enjoy the chocolate cake alone or share with family and friends, regardless of the taste of the chocolate cake is irresistible. Here you will see a variety of ways to make chocolate, I believe there is always the one you like, of course, each flavor will not let you down!

Ingredients

For decoration:

1 tbsp. leaves mint, arugula or lemon balm
1 tbsp. dried strawberry pieced optional
500 g fresh strawberries

Vegan chocolate ganache:

1 tsp. coconut oil
150 ml coconut milk
270 g vegan dark chocolate

For 3 vegan chocolate sponges:

2,5 tsp. grape vinegar
3 tsp. vanilla extract
170 g sunflower oil
240 g coconut oil melted
675 ml coconut-rice milk
150 g Muscovado sugar
1, 5 tsp. baking powder
2, 5 tsp. baking soda
50 g chai latte vegan
110 g cacao powder
415 g flour all-purpose

Method

01

Preheat oven to 325℉ / 160℃. Layer 3 cake pans with parchment paper.
02

Chocolate ganache: Prepare Bain- Marie or water bath. Place a small pot with a little bit of water on a small heat.
03

Assembling: Carefully remove the baking paper from the chocolate sponge and place it on the cake stand or serving plate. Spread 1/3 of chocolate ganache on top. Cut strawberries and place them around the cake in one layer.
04

Sift flour, cacao, baking powder, soda and chai in a small bowl. Mix together.
05

Chocolate ganache: Roughly chop the dark chocolate and place it in a heat-proof bowl. Add vegan milk. Put a bowl with chocolate and milk on top of a small pot with simmering water. Make sure the bottom doesn’t touch the water. Melt the chocolate, mixing with a spatula.
06

Assembling: Repeat with another sponge and layer of ganache and strawberries. Put the 3rd chocolate sponge on top.
07

In a big bowl add milk, oils, vanilla, and vinegar. Whisk until combined. Sift in mixed dried ingredients in 2-3 batches. Combine well.
08

Chocolate ganache: You can microwave milk with chocolate for 20 seconds 3 times, mixing with a spatula just until melted.
09

Assembling: Spread the ganache and let some of it drop around the edges. Make sure your cake is even from different corners. If not, you can insert more pieces of strawberries between the layers.
10

Add sugar and mix until combined.
11

Chocolate ganache: Let the chocolate ganache cool for 30-40 minutes, but don’t refrigerate.
12

Assembling: Decorate with fresh strawberries, micro leaves and sprinkle dried strawberries.
13

Divide batter in three. Distribute batter to the prepared baking pans.
14

Bake each sponge for 20-25 minutes until an inserted wooden skewer comes out with few crumbs on it.
15

Let the chocolate cake cool a little, then run the knife around the edges. And let it cool completely at room temperature on a wire rack.

Related Tags

Healthy Recipes

Dessert Recipes

Chocolate Cake Recipes

Vegan Chocolate Cake (Vegan Desserts)

3.6

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Calorie 1174 Kcal
Prep Time 25 Mins
Cook Time 45 Mins
Total Time 70 Mins

02 Ingredients

For decoration:

1 tbsp. leaves mint, arugula or lemon balm

1 tbsp. dried strawberry pieced optional

500 g fresh strawberries

Vegan chocolate ganache:

1 tsp. coconut oil

150 ml coconut milk

270 g vegan dark chocolate

For 3 vegan chocolate sponges:

2,5 tsp. grape vinegar

3 tsp. vanilla extract

170 g sunflower oil

240 g coconut oil melted

675 ml coconut-rice milk

150 g Muscovado sugar

1, 5 tsp. baking powder

2, 5 tsp. baking soda

50 g chai latte vegan

110 g cacao powder

415 g flour all-purpose

03 Method

Step 1

Preheat oven to 325℉ / 160℃. Layer 3 cake pans with parchment paper.

Step 2

Chocolate ganache: Prepare Bain- Marie or water bath. Place a small pot with a little bit of water on a small heat.

Step 3

Assembling: Carefully remove the baking paper from the chocolate sponge and place it on the cake stand or serving plate. Spread 1/3 of chocolate ganache on top. Cut strawberries and place them around the cake in one layer.

Step 4

Sift flour, cacao, baking powder, soda and chai in a small bowl. Mix together.

Step 5

Chocolate ganache: Roughly chop the dark chocolate and place it in a heat-proof bowl. Add vegan milk. Put a bowl with chocolate and milk on top of a small pot with simmering water. Make sure the bottom doesn’t touch the water. Melt the chocolate, mixing with a spatula.

Step 6

Assembling: Repeat with another sponge and layer of ganache and strawberries. Put the 3rd chocolate sponge on top.

Step 7

In a big bowl add milk, oils, vanilla, and vinegar. Whisk until combined. Sift in mixed dried ingredients in 2-3 batches. Combine well.

Step 8

Chocolate ganache: You can microwave milk with chocolate for 20 seconds 3 times, mixing with a spatula just until melted.

Step 9

Assembling: Spread the ganache and let some of it drop around the edges. Make sure your cake is even from different corners. If not, you can insert more pieces of strawberries between the layers.

Step 10

Add sugar and mix until combined.

Step 11

Chocolate ganache: Let the chocolate ganache cool for 30-40 minutes, but don’t refrigerate.

Step 12

Assembling: Decorate with fresh strawberries, micro leaves and sprinkle dried strawberries.

Step 13

Divide batter in three. Distribute batter to the prepared baking pans.

Step 14

Bake each sponge for 20-25 minutes until an inserted wooden skewer comes out with few crumbs on it.

Step 15

Let the chocolate cake cool a little, then run the knife around the edges. And let it cool completely at room temperature on a wire rack.