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Name: RECIPE: Vegan chocolate cake - Mojačokolada.si
Total time: 45 min
Ingredients: 350 g sugar; 65 g BAM cocoa powder; 300 g gluten-free flour; 1,5 teaspoons baking soda; 2 teaspoons baking powder; a pinch of salt; 180 ml vegetable oil; 3 flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water); 2 teaspoons BAM vanilla paste; 240 ml oat milk; 120 ml strong brewed coffee; 225 g vegan butter; 455 g powdered sugar; 60 g BAM cocoa powder; 4 tablespoons oat milk

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RECIPE: Vegan chocolate cake - Mojačokolada.si

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Home /
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Vegan chocolate cake

Vegan chocolate cake

(1)

Preparation time: 45 min
Difficulty:
Number of ingredients: 17

Do you turn away when you hear the term vegan chocolate cake? Oh, wrong! This vegan chocolate cake recipe will be perfectly fluffy, slightly dense and super chocolatey.

As the name suggests, we''re going to make a vegan chocolate cake. The cake will be gluten-free, egg-free, dairy-free. As such, it will be suitable for those who choose to eat vegan desserts, whether for health reasons or by choice.

The allergy-friendly version of the cake will be slightly sweeter, thicker, nutty and full-flavoured.

Vegan chocolate cake can also be served with:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the chocolate cake:

350 g sugar
65 g BAM cocoa powder
300 g gluten-free flour
1,5 teaspoons baking soda
2 teaspoons baking powder
a pinch of salt
180 ml vegetable oil
3 flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water)
2 teaspoons BAM vanilla paste
240 ml oat milk
120 ml strong brewed coffee

For the chocolate cream:

225 g vegan butter
455 g powdered sugar
60 g BAM cocoa powder
2 teaspoons BAM vanilla paste
4 tablespoons oat milk
a pinch of salt

Instructions:

To prepare:

Preheat the oven to 220°C. Grease and line two cake tins with baking paper. In a large bowl, whisk together the sugar, BAM cocoa powder, flour, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, BAM vanilla paste, flax eggs and milk.

Add the wet ingredients to the dry ingredients and stir until no lumps remain. Add the brewed coffee and stir until it is combined with the other ingredients. Pour the batter into the prepared baking trays and bake for about 30 minutes.

To make the chocolate cream, whisk all the ingredients well. Start beating on low speed, then gradually increase the speed to one higher and beat for 1 minute more, until the mixture lightens slightly and becomes fluffy. Place the first layer of sponge cake on a stand or plate and spread the chocolate cream evenly over the sponge cake. Repeat the process with the second layer. If there is any chocolate cream left, you can spread it on your vegan chocolate cake.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

16,90 €

Dark chocolate, 500 g

16,90 €

Vanilla paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-4,37 €

Total:

43,70 €39,33 €

-10%

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Quick desserts

Preparation time: 45 min

Vegan chocolate cake

Preparation time: 45 min

Difficulty: 1

Number of ingredients: 17

Ingredients:

For the chocolate cake:

350 g sugar
65 g BAM cocoa powder
300 g gluten-free flour
1,5 teaspoons baking soda
2 teaspoons baking powder
a pinch of salt
180 ml vegetable oil
3 flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water)
2 teaspoons BAM vanilla paste
240 ml oat milk
120 ml strong brewed coffee

For the chocolate cream:

225 g vegan butter
455 g powdered sugar
60 g BAM cocoa powder
2 teaspoons BAM vanilla paste
4 tablespoons oat milk
a pinch of salt

Instructions:

To prepare:

	Preheat the oven to 220°C. Grease and line two cake tins with baking paper. In a large bowl, whisk together the sugar, BAM cocoa powder, flour, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, BAM vanilla paste, flax eggs and milk.
	Add the wet ingredients to the dry ingredients and stir until no lumps remain. Add the brewed coffee and stir until it is combined with the other ingredients. Pour the batter into the prepared baking trays and bake for about 30 minutes.
	To make the chocolate cream, whisk all the ingredients well. Start beating on low speed, then gradually increase the speed to one higher and beat for 1 minute more, until the mixture lightens slightly and becomes fluffy. Place the first layer of sponge cake on a stand or plate and spread the chocolate cream evenly over the sponge cake. Repeat the process with the second layer. If there is any chocolate cream left, you can spread it on your vegan chocolate cake.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Vegan chocolate cake

Ingredients:

For the chocolate cake:

For the chocolate cream:

Instructions:

To prepare:

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

Dark chocolate, 500 g

Vanilla paste, 70 g

Related products

Pistachio spread, 200 g

Magic Chocolate Ball Confectionery Set

Freeze-dried strawberries, 40 g

BAMbastic pack of new spreads

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Vegan chocolate cake

Ingredients:

For the chocolate cake:

For the chocolate cream:

Instructions:

To prepare:

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