Vegan Creamy Chocolate Cake

Vegan Creamy Chocolate Cake

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup brewed coffee (or water)
• 1/3 cup vegetable oil
• 1 tablespoon vinegar (apple cider vinegar or white vinegar)
• 1 teaspoon vanilla extract

For the creamy chocolate frosting:

• 1 cup dairy-free chocolate chips
• 1/2 cup coconut cream (the thick part from a can of coconut milk)
• 2 tablespoons maple syrup or agave syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easier removal.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. In a separate bowl, mix together the brewed coffee (or water), vegetable oil, vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Pour the batter into the prepared cake pan and spread it out evenly.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
8. While the cake is cooling, prepare the creamy chocolate frosting. In a small saucepan, melt the dairy-free chocolate chips over low heat, stirring constantly.
9. Once the chocolate is melted, stir in the coconut cream, maple syrup (or agave syrup), and vanilla extract until smooth and well combined.
10. Let the frosting cool for a few minutes until it thickens slightly.
11. Once the cake has cooled completely, spread the creamy chocolate frosting evenly over the top of the cake.
12. Serve and enjoy your delicious Vegan Creamy Chocolate Cake!