Vegan Chocolate Cake. Sift flour, cocoa, baking soda, salt, and granulated sugar into a large bowl. Easy Vegan Chocolate Cake Easy Vegan Chocolate Cake. This really is the best chocolate cake ever, vegan or otherwise.

It's also rich, tall (two layers), dark and pretty damn handsome too! Not to mention velvety and chocolatey. Vegan Chocolate Peanut Butter Cake: Use peanut butter in place of the oil. You can cook Vegan Chocolate Cake using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Chocolate Cake

Prepare 180 g of All purpose flour.
You need 60 g of cocoa.
It's 120 g of Sugar.
It's 1 tsp of Baking Soda.
Prepare 1/4 tsp of Salt.
Prepare 1/3 Cup of Vegetable Oil.
You need 1/2 tsp of Vanilla extract.
Prepare 1 Cup of Hot water.
You need 1 Tbsp of White Vinegar.
It's of Sugar Syrup.
You need 1/3 Cup of Hot Water.
Prepare 1 Tbsp of Cocoa.
Prepare 2 Tbsp of Sugar.
You need 1/2 tsp of Vanilla extract.
Prepare of Icing.
It's 1/3 Cup of Powdered Sugar.
Prepare 2 Tbsp of Cocoa.
It's 1/2 Cup of Caramel.

Frost with the vegan cream cheese frosting recipe from my Easy Cinnamon Rolls post, and beat a half cup of peanut butter into the frosting. The vegan cake uses just a few basic ingredients you might already have on hand - no flax or chia eggs required, and no unusual ingredients like avocado or black beans. Vegan or not if you're looking for an amazing chocolate cake recipe you are going to love this Vegan Chocolate Cake. What Are Vegan Cakes Made Of?

Vegan Chocolate Cake step by step

Preheat oven to 180 degrees, prepare a baking tin with butter, flour and lining the bottom with baking paper.
Sift the flour, 1/2 cup cocoa, 1 cup sugar, baking soda and salt together..
Add the wet ingredients, vegetable oil, 1/2 tsp Vanilla extract, 1 cup Hot water and white vinegar to the dry ingredients, mix well and pour into the prepared baking dish. Bake between 20-25 min until a skewer comes out clean..
In the meantime while the cake is baking prepare the syrup by mixing the hot water, cocoa, sugar and vanilla in a separate jug..
When the cake is cooked, take it out the oven, pearcing it all over with holes. Pour the syrup all over the cake, the syrup will quickly be absorb. Leave to cool completely..
Mix the powdered sugar, cocoa and caramel and spread over the cooled cake. Optional: add chopped hazelnuts.

Very simply, dairy-free versions of regular cake ingredients. Vegan butter is subbed for dairy butter, and a combo of oil, dairy-free milk, and apple cider vinegar replace the eggs. The secret to moist vegan chocolate cake. I would like to go on record in saying that most vegan cakes are way more moist and delicious than regular cakes. Because most vegan cakes are oil-based, creating a much more soft and rich texture that keeps the cake moist for much longer.