Thís really ís the BEST vegan chocolate cake recípe ever. ít's decadent, fluffy, rích and easy to make wíth no unusual íngredíents!
íngredíents
- 300 ml daíry-free mílk (soy, almond etc...)
- 1 tbsp lemon juíce
- 150 g non-daíry margaríne (í used Flora Freedom)
- 3 tbsp golden syrup agave or maple syrup (maple wíll make a slíghtly less sweet cake)
- 1 tsp ínstant coffee granules or espresso powder
- 275 g self-raísíng flour (or plaín all-purpose flour wíth 3 tsp bakíng powder)
- 175 g granulated sugar
- 4 tbsp unsweetened cocoa powder
- 1 tsp bícarbonate of soda (bakíng soda)
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| The Best Vegan Chocolate Cake |
For the vegan chocolate frostíng (double to cover the sídes as well)
- 75 g non-daíry margaríne
- 200 g powdered ícíng sugar (confectíoner's sugar)
- 4 tbsp unsweetened cocoa powder
- 2 tbsp water
UK Measures - << Convert to USA Measures >>
ínstructíons
- Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Líghtly grease 2x20cm/8ínch round bakíng pans.
- Stír the lemon juíce ínto the mílk and set asíde.
- ín a pan over a medíum heat, melt the margaríne, syrup and coffee granules together. Set asíde to cool slíghtly.
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You can get the complete recipes here!!!
