Imported from the web

Vegan Chocolate Layer Cake

Name: Vegan Chocolate Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Yield: 9 servings
Cuisine: American
Ingredients: 240 ml Soy milk (Or almond milk); 1 tbsp Apple cider vinegar (Or white vinegar); 200 g Plain flour; 200 g Granulated sugar; 50 g Unsweetened cocoa powder; 1 tsp Baking powder; 0.5 tsp Baking soda; 0.5 tsp Salt; 80 ml Neutral vegetable oil (Or melted coconut oil); 1 tsp Vanilla extract; 60 ml Warm coffee (Or hot water; warm, as specified); 150 g Vegan block butter (Softened; optional chocolate buttercream); 300 g Icing sugar (Optional chocolate buttercream); 40 g Cocoa powder (Optional chocolate buttercream); 2.5 tbsp Plant milk (Optional chocolate buttercream; source gives a range of 2–3 tbsp)

Imported by Starr2 on SeeMeCook

A tender, light vegan chocolate sponge with a rich cocoa buttercream. The recipe uses a vinegar-curdled plant milk and warm coffee to deepen the chocolate flavor; hot water can be used instead.

9 servings75 minAmerican

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Ingredients

240 ml Soy milk (Or almond milk)
1 tbsp Apple cider vinegar (Or white vinegar)
200 g Plain flour
200 g Granulated sugar
50 g Unsweetened cocoa powder
1 tsp Baking powder
0.5 tsp Baking soda
0.5 tsp Salt
80 ml Neutral vegetable oil (Or melted coconut oil)
1 tsp Vanilla extract
60 ml Warm coffee (Or hot water; warm, as specified)
150 g Vegan block butter (Softened; optional chocolate buttercream)
300 g Icing sugar (Optional chocolate buttercream)
40 g Cocoa powder (Optional chocolate buttercream)
2.5 tbsp Plant milk (Optional chocolate buttercream; source gives a range of 2–3 tbsp)

Steps

1
Preheat the oven to 180°C (160°C fan). Grease two 8-inch (20 cm) round cake tins and line their bottoms with parchment paper.
2
In a jug, stir together the soy milk and vinegar. Set aside for 5 minutes, until it curdles slightly.
3
In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt until completely uniform.
4
Pour the curdled milk mixture, oil, and vanilla extract into the dry ingredients. Whisk until just combined.
5
Pour in the warm coffee or hot water and mix gently until the batter is smooth. The batter will be quite thin.
6
Divide the batter evenly between the prepared tins. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7
Let the cakes cool in the tins for 10 minutes, then turn them out onto a wire rack and cool completely before frosting.
8
For the optional buttercream, beat the softened vegan butter, icing sugar, cocoa powder, and 2–3 tablespoons plant milk together until smooth and fluffy.
9
Layer the cooled sponges with buttercream in the center, then spread the remaining frosting over the top.

Notes

Yield is an 8-inch double-layer cake, serving 8–10. The buttercream is optional. Source gives bake time as 25–30 minutes and does not specify how to frost the sides.