Egg Free Chocolate Cake with Coffee Buttercream

The search for the perfect chocolate cake recipe is all but over, as I have discussed previously I like to do vegan cakes due to being stingy with my eggs (we eat a lot of them in this house and I dont see they make much difference to the sponge). So searching the internet for fudgy chocolate cakes brought me to the wonderful blog of VeggieDesserts.com for ‘The Best Vegan Chocolate Cake’ – the preamble was encouraging so many vegan cakes end up tasting chalky rather than chocolaty and she had been working to change that with this recipe. It certainly looked good in the pictures and seemed straight forward enough, I confess I used dairy milk rather than plant but followed the rest of the recipe to the letter.

I used a coffee butter cream for this cake but of course you could add any other flavours you like – I suggest either chocolate or tahini personally but also suitable for salted caramel or vanilla.

Serving Size:
8 Slices
Time:
Prep: 15 mins
Cook: 30 to 35 mins
Difficulty:
Easy

Ingredients

  • 1 ¼ cups (300ml) vegan milk (soy, almond etc…) of course you can sub for dairy (I added a spoonful of yoghurt to help it along)
  • 1 tablespoon lemon juice (or apple cider vinegar or white vinegar)
  • ⅔ cup (150g) vegan butter (I used Willow not strictly vegan but perfect for cakes in my opinion)
  • 3 tablespoon golden syrup / corn syrup / agave/ maple syrup (use your favourite liquid sweetener (maple will make a slightly less sweet cake))
  • 1 teaspoon instant coffee granules / espresso powder (OPTIONAL)
  • 2 ¼ cups (275g) all-purpose flour (plain flour)
  • ¾ cup (175g) sugar
  • 4 tablespoons unsweetened cocoa powder
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda (bicarb of soda)
  • Coffee Icing:
  • 330g of Icing Sugar
  • 150g of Willow or Vegan Butter at room temperature.
  • 2 tbsp of instant coffee dissolved in 2 tbsp of cold water.
  • Boiling water.

Directions

  1. Preheat the oven to 350°F (180°C/ 160°C fan/ Gas mark 4). Lightly grease 2 x 20cm/8inch round baking pans – I use baking parchment as I am fed up of it sticking but if you have cake release spray then this would work perfectly.
  2. Stir the lemon juice (or vinegar) into the milk and set aside to thicken and ‘curdle’ slightly into buttermilk.
  3. In a pot over a medium heat, melt the butter, syrup and coffee (if using) together. Set aside to cool slightly.
  4. Sift the flour, cocoa, sugar, baking powder and baking soda into a large mixing bowl and whisk together.
  5. Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
  6. Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer or toothpick comes out clean.
  7. Allow the cakes to cool in the tins for 5 minutes, then turn out onto a cooling rack to cool completely.
  8. Meanwhile, to make the icing beat together all ingredients except the boiling water until smooth. If you find you have lumps add the boiling water as you beat the mixture to smooth them out, this will also make the butter cream extra fluffy.
  9. When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake. This recipe will ice the entire cake – if you only want to ice the top and middle I would suggest reducing the amounts by a quarter.

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