Vegan Chocolate Cake

Vegan chocolate cake {df}

Two days ago it was my husbands birthday and I just couldn't pass the opportunity to put together a new recipe to create a yummy yet healthy cake for him. I've never baked him a cake before (for his birthday) so this year I was obviously feeling extra kind and creative! I was also desperate to try out a new chocolate cake recipe I had put together so this was the absolutely perfect time to do so! I really wanted to experiment with more vegan bakes in 2019 so what better time than now to create such an indulgent but healthy cake.

The recipe itself is quite basic and simply just uses alternatives to your standard cake ingredients; I mean, why wouldn't it be simple? Just because it's vegan doesn't mean it has to be packed full of weird and wonderful ingredients, just simple but plant-based alternatives suffice :)
The best thing about this cake for me is that it's slightly dense but seriously moist. That wasn't really my aim but I'm so glad it turned out this way because it really works! Oh and it's super chocolatey too of course.

recipe

(Serves 10-12)

Cake
300g Self-raising Flour
200g Coconut Sugar
300ml Oat Milk
75ml Coconut Oil (melted)
5 Tbsp. Cacao
1 Tsp. Vanilla
1 Scoop Renew Life Fibre Powder (optional)

Frosting
100g Vegan Chocolate
3 Tin Coconut Milk (left in the fridge overnight- use hard part only)
6 Tbsp. Cacao
1 Tbsp. Oat Milk

method

Pre-heat oven to 170 degrees centigrade and grease or line two medium cake tins; set to one side.
In a large bowl mix all cake ingredients together to form a smooth cake batter.
Separate the batter between both cake tins and bake for 20-25 minutes or until a knife comes out clean when inserted into the centre of the cake.
Whilst the cake bakes make your frosting-
Mix all ingredients together in a blender until smooth and well mixed (around 1 minute). Pop in the fridge until later.
Remove the cakes from the oven and leave to cool in the tine for 30 minutes, then remove from the tins and cool completely on a cooling rack.

Once completely cool spread frosting over one half of the cake then place the other on top. Decorate how you wish! I used a runnier vegan frosting (made in the same way as above but not set for as long), vegan chocolate chips and Perkier Cacao Peanut Bites!

Amie xx

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about me

THE GIRL BEHIND FITNESS FORSTER

My name is Amie and I am the face behind Fitness Forster.
I am a freelance recipe developer, content creator and qualified personal trainer. I developed this website to share my passion for healthy recipes, fitness and travel.