Vegan Chocolate Cake with Buttercream Frosting

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Notes

Nutrition Label

–+ servings

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Prep Time 20

Cook Time 40

Total Time 1

Ingredients

For the buttercream frosting:

▢ 450 grams powdered sugar
▢ 100 grams cacao powder
▢ 100 grams coconut shortening or vegan butter
▢ 125 ml coconut milk
▢ 1 tsp pure vanilla extract

Instructions

To make the cake:

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

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.
If you need to thin out the buttercream frosting, you can add 1 tbsp of milk and mix again.
Frost the cake with the buttercream and serve,

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.

Nutrition

Find it online: https://littlesunnykitchen.com/vegan-chocolate-cake/