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Vegansk chokoladekage

Vegan chocolate cake

A spongy, moist and delicious chocolate cake with chocolate buttercream frosting. All plant-based and vegan. Enough for 10 people.
Servings 10 people
Prep Time 15 minutes
Cook Time 35 minutes
Print Recipe

Ingredients
  

Chocolate cake

  • 3 dl Dryk Oat Cocoa
  • 1 tbsp apple cider vinegar
  • 150 g vegan butter
  • 2 tsp instant coffee
  • 2 tbsp dark syrup
  • 280 g white flour
  • 40 g cacao powder
  • 180 g sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 80 g dark chocolate

Chocolate frosting

  • 75 g vegan butter room temperature
  • 200 g powdered sugar
  • 30 g cacao powder
  • 2 tbsp Dryk Oat Cocoa
  • 2 tbsp amaretto can be omitted

Instructions
 

  • Turn the oven on 160 degrees celcius fan.
  • Start by making the cake. Stir the apple cider vinegar into the oat cacao.
  • Melt butter, syrup and coffee at low heat.
  • Mix flour, cacao powder, sugar, salt, baking soda and baking powder and sift it into a large bowl.
  • Stir in the butter mixture.
  • Chop the chocolate and stir it in the dough.
  • Line a 22 x 22 cm ting with a baking sheet and pour in the dough.
  • Bake the cake for 30-35 minutes until a pin comes out clean when sticking it into the middle of the cake.
  • Let the cake cool completely.
  • When the cold is cold, whip the ingredients for the frosting together. It might be dry at first but it will and should end up creamy, light and airy.
  • Spread out the forsting on top of the cold cake and top with flakes of sea salt.