Little Sunny Kitchen

Simple and Delicious Recipes Made with Love

  • Home
  • Recipes
    • Cuisine
      • Middle Eastern
      • Russian
      • Asian
    • Meal Type
      • Appetisers
      • Main Course
      • Breads
      • Breakfast
      • Pasta
      • Soups
      • Salads
      • Burgers
      • Chicken
      • Seafood
    • Drinks
      • Cocktails
      • Hot Drinks
      • Non-alcoholic
      • Smoothies
    • Desserts
      • Brownies & Bars
      • Cakes & Pies
      • Cookies
      • Cupcakes
      • Ice Cream
      • Jams & Jellies
      • Muffins
      • No Bake
      • Pancakes & Crepes
    • Seasonal
      • Valentine’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
  • About
    • About
    • FAQ
    • Press
  • Giveaways
  • Contact Me
    • Work with me!
    • Contact Me
  • Travel

Vegan Chocolate Cake with Buttercream Frosting

October 25, 2017 By Diana 23 Comments

Pin
Tweet
Share
Stumble
+1

Vegan chocolate cake decorated with homemade simple candy for Halloween…

Vegan chocolate cake decorated with homemade pumpkin shaped candy

Recently I’ve been really interested in vegan baking, it’s an interesting challenge having to substitute animal based ingredients with plant based ingredients without sacrificing the taste and making sure that the bake is still fluffy and perfect.

So for Halloween I decided to bake a chocolate cake, frost it with fudgey chocolate frosting and decorate with homemade pumpkin shaped candy. And here I am sharing with you my favorite vegan chocolate cake recipe!

BAKING A VEGAN CHOCOLATE CAKE

I have always baked cakes using eggs and milk, because this is what I have learned to do from my mother and probably the most common recipe to bake any cake. However, I found that baking a vegan cake is also very easy and can be made with very simple ingredients. My worry was that the cake won’t rise without using eggs, but if you add baking soda with vinegar that will make sure that the cake rises nicely and turns out fluffy.

Vegan chocolate cake recipe. This cake is decorated with homemade pumpkin shaped candy

HOW TO MAKE VEGAN FUDGY CHOCOLATE FROSTING

To make a rich, decadent and delicious buttercream frosting vegan, it does not mean that it has to be made with dairy. It’s still called buttercream but made without any dairy butter, and it’s ridiculously delicious! For the best vegan buttercream, I found that using coconut shortening results in a very tasty frosting and vegan butter works great as well. The reason why I like to use coconut shortening and not coconut oil, is because the frosting will not melt and turn into liquid at 24 degrees. So if you use coconut shortening, you won’t have to worry about things getting messy if you’re serving the cake in a warm room.

So to make the vegan buttercream frosting, I use coconut shortening, powdered sugar, coconut milk and vanilla extract to taste.

Below is the recipe for the vegan chocolate cake and the butter cream frosting.

5 from 8 votes
Print

Vegan Chocolate Cake with Buttercream Frosting

Simple vegan chocolate cake with vegan chocolate butter cream frosting...

Course Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 200 grams all purpose flour
  • 150 grams granulated sugar
  • 4 tbsp cacao powder
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 250 ml water
  • 4 tbsp coconut oil
  • 450 grams powdered sugar
  • 100 grams cacao powder
  • 100 grams coconut shortening or vegan butter
  • 125 ml coconut milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 180c degrees. And grease 2 x 16cm cake baking tins.
  2. In a medium sized bowl, sift together all dry ingredients.
  3. Add vinegar and coconut oil, and give it a good mix.
  4. Add water, and mix again but make sure not to overmix the mixture.

  5. Pour mixture into your prepared greased baking tins, and bake until a toothpick comes out clean from the centre of the cake.
  6. Take the cakes out of the oven, and let them cool down on a cooling rack until they're ready to be frosted.

  7. To make the buttercream frosting, add powdered sugar, cacao powder, coconut shortening or vegan butter, coconut milk and vanilla extract to a mixing bowl and using a hand mixer beat until it's creamy and smooth.

  8. If you need to thin out the buttercream frosting, you can 1 tbsp of milk and mix again.

Recipe Notes

Preheat oven to 180c degrees. And grease 2 x 16cm cake baking tins. In a medium sized bowl, sift together all dry ingredients. Add vinegar and coconut oil, and give it a good mix. Add water, and mix again but make sure not to overmix the mixture. There will be some lumps left but that's ok. Pour mixture into your prepared greased baking tins, and bake until a toothpick comes out clean from the centre of the cake. Take out of the oven, and let it cool down on a cooling rack until it's ready to be frosted.

Vegan chocolate cake decorated with homemade pumpkin shaped candy

CANDY MAKING

A few years ago I taught myself how to perfect marshmallows. Marshmallow making sounds very complicated, until you learn how to make it by carefully following the instructions and you can achieve fluffy and soft marshmallows in different flavours and colours. The secret to the perfect marshmallows is using a good cooking thermometer (I recommend the Thermapen Mk4) as it responds very quickly (gives you an accurate reading in 3 seconds) and it’s very easy to use. If you want to learn how to make marshmallows, you should try making my homemade Strawberry Marshmallows.

To decorate this cake, I wanted to make hard candy in my pumpkin moulds. I’m also a huge fan of the orange chocolate combination, and added orange essence to the candy but you can use any other essence if you prefer. When it comes to candy making it’s very important to understand the difference between soft ball stage, hard ball stage, soft crack, hard crack etc..

To make these pumpkin shape candies, I let the sugar syrup reach the hard crack stage which is 146-154 °C. At this stage sugar concentration is 99% as most of the liquids is evaporated and gone.

5 from 8 votes
Print

Pumpkin Shaped Hard Candy

Pumpkin shaped hard candy, flavoured with orange essence and coloured with orange food colouring.

Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 candies

Ingredients

  • 200 grams granulated sugar
  • 100 grams golden syrup
  • 60 ml water
  • 1/2 tsp orange essence
  • orange food colouring

Instructions

  1. Prepare the moulds by spraying them with cooking spray

  2. Combine sugar, golden syrup and water in a medium pot over medium heat. Let the sugar dissolve and starting boil.

  3. Don't stir the mixture and just let it boil until it reaches 146-150 C°. Using a cooking or candy thermometer, check the temperature and once it reaches 146 C° remove from heat.

  4. Stir in the extract of your choice, and food colouring if using.

  5. Pour mixture into moulds, and allow to cool completely.

Recipe Notes

Do not under any circumstances use powdered sugar instead of granulated sugar as it will not work.

Vegan chocolate cake decorated with homemade pumpkin shaped candy

THE THERMPEN

For candy making, it is very important to use a good cooking thermometer, and I like to use the Superfast 4 Thermapen. It is one of my all time favourite kitchen gadgets. It’s a little cooking thermometer that takes cooking and baking to the next level. I find it very useful when I’m cooking meat, turkey, poultry, or baking a cake and making candy. It will tell you when is your food ready, and helps you reach the perfect dish without undercooking or overcooking it.

Below is more important detail about the Thermapen…

  1. It’s the world’s quickest thermometer, it actually gives you an accurate reading in just 3 seconds!
  2. It’s waterproof. So no need to worry about working with it in your busy kitchen, or even outdoors when it’s raining.
  3. The display automatically rotates to make it easier for you to read the temperature.
  4. It comes with an intelligent backlight that automatically activates when it’s in a dark environment.
  5. Motion sensor works in a smart way which means that the thermometer sleeps when you put it down, and activates again when you pick it up.
  6. It measures temperature over the range of -49.9 to 299.9 °C (-58.0 to 572.0°F).
  7. It comes in 10 different colours, mine is red!

The reason why I like to use my Thermapen when I’m making candy, is because candy making requires speed. This Thermapen gives accurate reading in as little as 3 seconds and helps me reach the required sugar ball stage without burning the sugar.

hard candy making using the thermapen

The lovely team at Thermapen are offering one of my readers the chance to win a Superfast Thermapen 4 with an apron and a tea towel RRP £82! To be in chance of winning, please enter via the rafflecopter form below. For more chances to win, you can tweet about this giveaway, comment on my posts, or share my recipes each day. The giveaway is open to UK entrants only and runs until 24/11/2017 12am.

For more exciting prizes, visit my Giveaways page.

 

Thermapen

a Rafflecopter giveaway

This post is sponsored by Thermapen®. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own

 

Filed Under: Cakes & Pies, Halloween, Recipe, Seasonal, Sponsored

« Mummy Sweet Potato Brownies
Flavours of Garda Trentino »

Comments

  1. Rich Tyler says

    November 22, 2017 at 00:08

    This looks super duper yummy, love cake!

    Reply
  2. Adrian Bold says

    November 20, 2017 at 23:41

    This looks like a gorgeous cake! I wish I had time to practice my baking.

    Reply
  3. Mary Hill says

    November 18, 2017 at 19:25

    That looks delightful and vegan to bet tastes amazing to! Decorated with absolute perfection those candy pumpkins are just amazing! So talented i’ll makd a cuppa you provide the cake 😉

    Reply
  4. Ren Taylor says

    November 15, 2017 at 07:08

    Looks yummy what a great recipe….thank you for this

    Reply
  5. Chrissy Harris says

    October 30, 2017 at 20:44

    Lovely post and beautiful photos. I would love to be able to make a cake that looks as good as this

    Reply
  6. Jeanette Leighton says

    October 29, 2017 at 23:57

    This looks lovely I’m a big cake lover yummy

    Reply
  7. Brandon says

    October 29, 2017 at 15:59

    These mummy brownies are sooo cute!

    Reply
  8. Michelle Stokes says

    October 29, 2017 at 15:12

    As I’m always on the lookout for something tasty to make for my vegan daughter I must give this a go.

    Reply
  9. Victoria Easton says

    October 29, 2017 at 14:27

    This looks really tasty – mine would never look like that!

    Reply
  10. Catherine Whetton says

    October 29, 2017 at 13:05

    Looking forward to trying this for my vegan friends

    Reply
  11. Miss Tracy Hanson says

    October 29, 2017 at 13:04

    That looks absolutely delicious. 🙂 Only just thought about vegan recipes but more I read about them the more I want to try some. 🙂 If my results are half as good, I’ll be over the moon.

    Reply
  12. Adrian Bold says

    October 29, 2017 at 11:55

    This looks delicious! I wish I had the motivation and time to bake things like this.

    Reply
  13. Rachael Sexey says

    October 29, 2017 at 09:47

    I will definitely be making this as we are all trying to reduce our dairy and sugar jntake

    Reply
  14. Traci @ The Kitchen Girl says

    October 28, 2017 at 16:27

    Looks like my new go-to for the perfect vegan cake. I love your informative post with tips and tricks for best results. I’ll be sharing this everywhere 🙂

    Reply
  15. sue | theviewfromgreatisland says

    October 28, 2017 at 16:03

    This is just adorable, I love making my own candy and I can’t wait to try these cute little pumpkins!

    Reply
  16. Tina says

    October 28, 2017 at 16:03

    Therma Pen is the best. I like the instant read and how easy it is to use. I first fell for this product when seeing it on ATK. Lovely cake recipe, you had me at chocolate:)

    Reply
  17. Brandi says

    October 28, 2017 at 15:46

    Your photos are gorgeous. This looks so good. I need a piece of this!

    Reply
  18. Julia says

    October 28, 2017 at 13:37

    Those candy pumpkins are so cute!

    Reply
  19. Tara says

    October 26, 2017 at 14:48

    Such a beautiful autumn cake! I love how you made the pumpkin hard candy for the top. So cute!

    Reply
  20. Tina | The Worktop says

    October 26, 2017 at 14:22

    Looks tasty! I’d love a slice of that.

    Reply
  21. Ellen says

    October 26, 2017 at 13:52

    What a delightful cake. I adore the decorations!

    Reply
  22. Ben Myhre says

    October 26, 2017 at 13:21

    A thermpen has been on my wishlist for a while now. Maybe this XMAS I will get it! 🙂

    Reply
  23. jane @ littlesugarsnaps says

    October 26, 2017 at 13:09

    I’ve been having the same thoughts about extending my baking repertoire to take specialist diets into account more. I have set myself all sorts of challenges, so reading your post today has served to inpsire me further. I will ensure I go nowhere near coconut oil when it comes to making the buttercream though – kind of obvious now you’ve pointed it out. Your buttercream looks amazing.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About me

Diana and Natalia, are two sisters that love good food and travelling. On Little Sunny Kitchen, they share their favourite recipes and exciting stories from their travelling adventures... Read More…

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Subscribe for updates!

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2018 · Little Sunny Kitchen