Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 10 people
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Difficulty level: 3 out of 4
14 Ingredients
Icing
- 1 1/2 cup pure icing sugar
- 2tablespoons cocoa (plus extra, to dust)
- 1 1/4 cup dairy-free spread
- 2tablespoons almond milk
- 1teaspoons vanilla bean paste
- 1 cup raw caster sugar
- 3/4 cup coconut oil, melted
- 370grams apple sauce
- 2teaspoons apple cider vinegar
- 2 1/2 cup wholemeal self-raising flour
- 1 cup cocoa (save 1/3 to dust)
- 1 cup almond milk
- 1/2 cup espresso coffee
- 1/2teaspoons bicarbonate of soda
Nutrition per serving
2960kJ / 709Cal
2960 Kilojoules or 709 Calories
34% of daily energy intake*
Protein
5.3grams
Fat
39.3grams
Carbs
79.4grams
Sugars
57.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Indulge in mocha flavours, and fall in love with this rich vegan chocolate cake.
Method
Step 1 of 4
Preheat oven to 160°C. Grease and line base and sides of 2 x 20cm cake pans.
Step 2 of 4
Place sugar and coconut oil in a bowl and beat with electric beaters until smooth. Add apple sauce and cider vinegar and beat to combine.
Step 3 of 4
Combine flour and cocoa in a bowl and milk and coffee in a jug. Add, in alternate batches, beating after each addition. Stir in bicarbonate of soda. Divide between pans and bake for 40 minutes or until cooked through. Remove and cool in pans for 10 minutes then transfer to a wire rack to cool completely.
Step 4 of 4
Meanwhile, to prepare icing, sift 1.5 cups icing sugar and 2 tbs cocoa into a mixing bowl. Add 11/4 cups dairy-free spread, 2tbs almond milk and 1 tsp vanilla bean paste, and mix on low speed until combined and fluffy. Spread half over the first cake then top with the second cake. Spread remaining icing over the top. Dust with extra cocoa.
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