Recipe: Tasty Vegan Chocolate Berry Cake - Free All-Recipes

Recipe: Tasty Vegan Chocolate Berry Cake

Vegan Chocolate Berry Cake. This is the easiest ever vegan blueberry cake! Vegan baking couldn't be easier and more delicious! Even if you have never baked before you will make a success out of this cake and you will love it's taste!

Vegan Chocolate Berry Cake Place one cake layer on a serving plate. I need to write a whole post about this, I think, so that'll be coming up soon. This recipe – along with these vegan chocolate tarts and chocolate hazelnut cake – uses a full can of coconut milk instead of scooping the cream from the can. You can cook Vegan Chocolate Berry Cake using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegan Chocolate Berry Cake

  1. It’s of Cake batter.
  2. It’s of AP flour.
  3. It’s of baking powder.
  4. Prepare of brown sugar.
  5. You need of salt.
  6. Prepare of chocolate powder.
  7. You need of soy milk.
  8. It’s of oil.
  9. Prepare of Berries.
  10. You need of frozen berries.
  11. You need of lemon sugar (≈10g).
  12. It’s of Ganache.
  13. You need of dark chocolate (70% cocoa).
  14. Prepare of soy milk.
  15. You need of salt.
  16. It’s of Decoration.
  17. It’s of fresh berries.

It's easier and less wasteful, and tastes just as good – if anything, it's even easier to work with. The topping is a simple cream cheese frosting that adds another element to the cake and will make you want to eat a whole bowl full of just the cream! And to finish it off, some chopped chocolate, because who needs an excuse to use more chocolate?! As a vegan, going out and ordering something for breakfast or as a treat in a cafe can be tricky!

Vegan Chocolate Berry Cake step by step

  1. Cake batter: whisk dry ingredients together. Combine with the wet ingredients..
  2. Berries: combine drained frozen berries with the lemon sugar. Set aside..
  3. Ladle roughly half of the batter in a parchment-lined cake pan. Then, arrange all of the frozen berries on top. Pour the rest of the batter. Bake for 40-45 min in a 175°C oven. Set aside to cool..
  4. Ganache: combine all ganache ingredients in a pot over low heat. Mix continuously. Once chocolate has melted, pour the ganache over the cooled cake..
  5. Decoration: Leave ganache to set for a few minutes, then arrange fresh berries nicely. I like the ganache to be still a little warm, so the berries stick to it and don't roll around too much..
  6. Leave in the fridge overnight. Enjoy :).

And get this: You're about to make a dazzlingly good VEGAN chocolate blackout cake. A cake that even cake naysayers adore. The recipe below is just slightly adapted from the book, using fresh raspberries instead of jam, and a tad more chocolate (for obvious reasons). Very slightly adapted from Vegan With A Vengeance by Isa Chandra Moskowitz. Choose a good quality dark chocolate for the filling and use Oreos (yes, they're vegan!) for the base.

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