Desserts
Vegan Chocolate Cake with Coconut Frosting
1h 5min
12 servings
This decadent vegan chocolate cake is a delightful treat for anyone following a plant-based diet or looking for a dairy-free and egg-free dessert option. The moist and rich chocolate cake is paired with a creamy and luscious coconut frosting, creating a perfect balance of flavors and textures. This cake is sure to impress both vegans and non-vegans alike.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
40 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:

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Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Mix the dry ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix the wet ingredients
In a separate bowl, whisk together the sugar, apple cider vinegar, vanilla extract, vegetable oil, and water until well combined.
Combine wet and dry ingredients
Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix.
Bake the cakes
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
Prepare the frosting
In a large bowl, whisk together the coconut milk and powdered sugar until smooth and creamy. Stir in the coconut flakes.
Assemble the cake
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Serve and enjoy
Serve the vegan chocolate cake with coconut frosting at room temperature. Enjoy this delicious plant-based dessert!

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