VEGAN CHOCOLATE CAKE - YOUTUBE RECIPES

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VEGAN CHOCOLATE CAKE RECIPE - BBC GOOD FOOD



Vegan chocolate cake recipe - BBC Good Food image

Make our easy vegan chocolate sponge for a special occasion using dairy substitutes. It's finished with luscious 'buttercream' and seasonal fruits

Provided by Miriam Nice

Categories     Afternoon tea, Dessert

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 14

150g dairy-free spread, plus extra for the tins
300ml dairy-free milk, we used oat milk
1 tbsp cider vinegar
300g self-raising flour
200g golden caster sugar
4 tbsp cocoa powder
1 tsp bicarbonate of soda
½ tsp vanilla extract
100g dairy-free dark chocolate
200g dairy-free spread
400g icing sugar
5 tbsp cocoa powder
1 tbsp dairy-free milk, such as oat milk
handful of fresh, seasonal fruits such as cherries, blackberries or figs

Steps:

  • Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
  • Put the dairy-free milk in a jug and add the vinegar – it will split but don’t worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
  • To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
  • Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.

Nutrition Facts : Calories 606 calories, FatContent 30 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 53 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.2 milligram of sodium

EASY VEGAN CHOCOLATE CAKE RECIPE | BBC GOOD FOOD



Easy vegan chocolate cake recipe | BBC Good Food image

This indulgent, fudgy vegan bake is topped with a rich frosting – you'd never guess that it's free from dairy, eggs, wheat and nuts

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 16

Number Of Ingredients 18

a little dairy-free sunflower spread, for greasing
1 large ripe avocado (about 150g)
300g light muscovado sugar
350g gluten-free plain flour
50g good-quality cocoa powder
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
400ml unsweetened soya milk
150ml vegetable oil
2 tsp vanilla extract
85g ripe avocado flesh, mashed
85g dairy-free sunflower spread
200g dairy-free chocolate, 70% cocoa, broken into chunks
25g cocoa powder
125ml unsweetened soya milk
200g icing sugar, sifted
1 tsp vanilla extract
gluten-free and vegan sprinkles, to decorate

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
  • Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
  • Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
  • Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
  • Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
  • While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
  • Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
  • Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
  • Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
  • Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Nutrition Facts : Calories 452 calories, FatContent 24 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.9 milligram of sodium

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