VEGAN CHOCOLATE CAKE
Autumn has arrived
With autumn finally having arrived in London and striking us with wind and rain. What better to do on a weekend afternoon than baking a very delicious chocolate cake.
Why not make it vegan its easier then you think! This recipe is super fast and easy with simple ingredients most of which you already will have at home. You’ll easily want to eat more than one piece and you can - without feeling guilty as it’s low on sugar with healthy plant based oils and a handful of fresh berries. Perfect for a cosy afternoon tea party at home with friends or family.
Happy baking! Let us know how you like it. xx Annabell
For the dough:
300 g flour
80 g cocoa powder
125 g brown sugar
1 tsp. natural vanilla extract
2 tsp. baking powder
250 ml almond-, oat-, or Soy milk
150 ml melted dairy free spread
For the vegan chocolate icing:
50 g cocoa powder
3 tbsp. Maple syrup or Agave
1 tbsp. melted dairy free spread
fresh berries (Strawberries, Blueberries, Raspberries)
chopped pistachio nuts
Mix all the ingredients for the dough in a big bowl and stirr until you get smooth dough texture.
Prepare a springform cake tin (26cm diameter) by greasing it with some coconut oil or the dairy free spread.
Then pour the dough into the cake tin and spread it evenly.
Preheat the oven to 180 °C and bake the cake for about 30 min. Use a wooden stick to check if the dough is done. Let it cool down for about 20 min.
1. Meanwhile prepare the avocado chocolate icing.
2. Blend all ingredients with a mixer or a blender until you get a smooth texture.
3. Spread the icing evenly over the top of the cake and decorate it with your berries, kiwi and the pistachio nuts.
Yum :) Enjoy!
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