Abbey Bakes: Vegan Chocolate Cake

vegan chocolate cake recipe dairy free

Pretty much everyone has seen the Buzzfeed Tasty videos on Facebook, which showcase truly mouthwatering recipe ideas to millions! From churro ice cream bowls to green mac and cheese, there seems to be nothing that the Tasty chefs can't pull off. So, when my Mum and I came across a vegan chocolate cake tutorial, we jumped at the chance to try it out! If you hear the words "vegan food", the following will probably spring to mind: Bland, unappetizing meals. A constant struggling to find anything suitable. The same combination of lentils and tomato sauce every day. *GROAN*. Well, today I'm here to prove these assumptions wrong, wrong, and wrong again! Here's how to create a completely cruelty free (and delicious) vegan chocolate cake, based on the original Tasty recipe, with a few tweaks of our own!

 You will need...

how to make vegan chocolate cake
3 cups plain flour
2 cups sugar
½ cup cocoa powder
1 tablespoon baking powder
½ cup coconut oil
½ cup Agave nectar (instead of maple syrup - it's healthier)
1 ½ cups coconut milk (you can use any milk substitute that you like!)

For the Cake...

1. Preheat your oven to 180˚C.

2. Thoroughly mix the flour, sugar, cocoa powder, and baking powder together in a mixing bowl.

3. Create a small well in the middle of the dry ingredients and add in the coconut oil, Agave nectar, and milk substitute. Whisk together to form a thick and lumpy batter.

4. Grease the inside of two circular cake tins. The Tasty recipe recommends that you use coconut oil, but a vegan butter or soya spread works just as well.

5. Pour the batter into the cake tins and bake. The original recipe suggests baking for 25-30 minutes, but we found that 35-40 minutes was necessary. You can test whether your cake is cooked by pushing a cocktail stick into the centre of the cake - if it comes out clean, your cake is ready!

6. Remove the cakes from the oven and place them on a cooking rack.

vegan chocolate cake recipe delicious baking

For the Icing...

1. Mix 1 cup vegan butter, 2 cups icing sugar, 1 cup cocoa powder, ¼ cup coconut milk, and 1 teaspoon of vanilla extract. Using an electric whisk will produce the best results. The icing should look smooth and glossy!

2. Slice the peak off the top of one of your cakes to create a flat base for your icing. Spread a layer of icing across the top of the cake and position the other layer on top.

3. The original recipe recommends that you keep the cake in the fridge for half an hour before eating. If you don't eat your cake in one sitting, I'd suggest storing it in the fridge too as the icing can go a bit runny if it's left at room temperature!

vegan chocolate cake baking

This chocolate cake truly was divine, if I do say so myself! Even my hard-to-please Dad and brother, who usually steer clear of anything with the "vegan" label, thought this was absolutely delish. The texture was light and fluffy, the icing was tempting without being too rich and sickly, and the cake rose up beautifully, unlike a lot of vegan cakes we've tried before. Whether you're a hardcore vegan or just someone who is curious about what cruelty free food has to offer, I would highly recommend this recipe - I know I'll be recreating it again soon!

Have you ever tried a vegan cake? Let me know in the comments!

Until next time,

A x
© Abbey Louisa Rose. Design by Fearne.