My dad and I made this cake for my sister, her birthday was last week but she was away. so we are celebrating it now :).
A few people have asked me what I use in the kitchen and if I use certain brands of ingredients, so I have linked them onto the products. If you click on the underlined word it should direct you to where you can buy it.
What I Used in the Kitchen:
These are exactly the same products that I use in my kitchen, but they are similar. I have also linked the ingredients I use in the recipe below.
Vegan Chocolate Cake with Nutella Icing.
For the Cake:
- 1 1/2 cups of plant based milk
- 2 teaspoons of vinegar
- 1 1/4 cups of applesauce
- 1/2 cup of brewed coffee
- 2/3 cup of oil
- 2 teaspoons of vanilla extract
- 2 cups of wholemeal plain flour
- 1 1/3 cups of sugar
- 1 cup of unsweetened cocoa powder
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
Preheat the oven to 180°C and lightly grease 2 8-inch round cake pans with vegan butter.
Mix the plant based milk and vinegar in a large mixing bowl, and let set for a few minutes to allow it to curdle. Add the oil, coffee, vanilla extract, and applesauce and whisk until combined.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to the bowl and mix slowly until everything is combined. It should be pretty runny and pour able.
Divide batter evenly between your 2 cake pans and bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
For the Icing:
- 1/2 cup of vegan butter
- 2/3 cup of nutella
- 3 cups of icing sugar
- 1 teaspoon of vanilla extract
- a splash of milk
- 1-2 tablespoons of cocoa powder (optional)
In a small bowl, using an electric beater; beat the butter and vanilla for 2-3 minuets or until it becomes smooth and creamy.
Slowly add in the icing sugar, while beating on a low speed. The mixture should be fairly thick. Now add the nutella, milk and cocoa powder.
Taste and adjust for sweetness.