Total1 hr + 20 min
1 cup (240 mL)unsweetened soy milk
1 Tbsp (15 mL)white vinegar
2 cups (250 g)all-purpose flour
1½ cups (300 g)granulated sugar
1 cup (80 g)
2 tsp (10 g)baking powder
1½ tsp (7 g)baking soda
1 cup (240 mL)unsweetened applesauce
½ cup (120 mL)brewed espresso
½ cup (120 mL)refined coconut oil, melted*
½ Tbsp (7 mL)
1 cup (224 g)unsalted vegan butter, softened**
½ cup (40 g)
1 tsp (5 mL)
2 cups (200 g)powdered sugar
¼ cup (60 mL)unsweetened soy milk
¼ cup (60 mL)melted dairy-free dark chocolate
fresh mint leaves
- Lightly grease two 8-inch (20 cm) round cake pans with oil and line the bottom with cut-out round pieces of parchment paper the size of the base of the cake pans.
- Preheat the oven to 350°F (180°C).
- To a medium bowl, add the milk and vinegar, and mix. Set aside. You will see it starts to curdle, and by doing this we are creating vegan buttermilk.
- Place a sieve over a large bowl, and sift all the dry ingredients through it. Mix together, and then create a shallow well in the middle.
- Returning to the medium bowl, add all the remaining wet ingredients. Mix together with the buttermilk.
- Add all the wet ingredients to the shallow well in dry ingredients and mix until everything is just combined, but make sure not to overmix.
- Divide the cake batter between the two cake pans, which will be about 2¾ cups of the batter per pan.
- Gently tap the pans on the counter a couple of times to level out the batter and to remove any air bubbles. Bake in the centre rack of the preheated oven for 30 - 35 minutes, or until a thin wooden skewer comes out clean.
- Meanwhile, make the frosting. To a large bowl, add the butter, sift in the cacao powder, and add the vanilla, and mix with an electric hand mixer until smooth and creamy.
- Then add the sifted powdered sugar and plant-based milk to the bowl, and mix again until well combined.
- Once the melted chocolate has cooled off a bit, add it to the bowl and gently fold it in using a rubber spatula.
- Once your cakes are done baking, let them cool off for 10 minutes in the cake pan before transferring to a wire rack to let them cool off completely. Be patient with this, as a warm cake will cause the frosting to melt when applied.
- If desired, the cakes can be levelled out with a serrated knife to create a flat surface for stacking the cakes on top of each other.
- Using a spatula or butter knife, spread a thick layer of frosting on one of the cakes.
- Place the second cake on top and frost with the leftover frosting.
- Decorate the chocolate cake with berries of your choice and some mint leaves, and enjoy!
- * Refined coconut oil is recommended as it doesn't impart a coconut taste and scent. If you don't mind the taste of coconut in your cake, unrefined coconut oil can also be used here. It is not recommended to substitute this for vegetable oil, however, as the hardening of coconut oil at room temperature helps retain the structure of the cake.
- ** In place of butter, hard (not spreadable) margarine can be used instead.
- Best if this is enjoyed immediately. The cake can be stored in the fridge for up to 3 days. But among friends and family, this cake won't last very long!
- The frosting can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
Nutrition per serving
Calories 522 kCal
|Total fat||27 g|
|Saturated fat||21 g|
|Trans fat||0 g|
|Total carbs||70 g|
|Dietary fiber||5 g|
|Total sugars||46 g|
|Added sugars||0 g|
|Vitamin A||16 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||0 mg|
|Vitamin D||0 μg|
|Vitamin E||0 mg|
|Vitamin K||1 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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