Veganzucchinichocolatecake Food
VEGAN CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, cocoa powder, salt, baking powder, coconut oil, maple syrup, almond milk, cocoa powder, vegan butter, powdered sugar, cocoa powder, vanilla extract, almond milk
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375˚F (190˚C).
- Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.
- Once, the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.
- Grease the inside of two 9-inch (23 cm) cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.
- Pour half of the batter into each of the cake tins.
- Bake them for 25-30 minutes, or until a toothpick comes out clean.
- Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins.
- While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla extract to a mixing bowl and whisk using an electric hand-mixer until a smooth and glossy frosting forms.
- Add almond milk and continue to mix until incorporated.
- Choose which of the cakes will be the bottom of your finished cake and carefully level it off.
- Place a small amount of the icing in the middle of your serving dish and place the cake on top.
- Using about a cup (about 115g) of the icing, generously coat the bottom layer of the cake using a spatula.
- Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.
- Refrigerate the cake for 30 minutes before serving.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 936 calories, Carbohydrate 132 grams, Fat 41 grams, Fiber 5 grams, Protein 9 grams, Sugar 79 grams
VEGAN CHOCOLATE CAKE
Make our easy vegan chocolate sponge for a special occasion using dairy substitutes. It's finished with luscious 'buttercream' and seasonal fruits
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
- Put the dairy-free milk in a jug and add the vinegar - it will split but don't worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
- To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
- Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.
Nutrition Facts : Calories 606 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 53 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
VEGAN CHOCOLATE CAKE
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
Provided by Angel
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g
VEGAN WHOLE WHEAT ZUCCHINI BROWNIE CAKE
A chocolate zucchini dessert that sits between brownie and cake. A healthy, vegan treat for chocolate lovers! Another recipe from my crazy experiments in the kitchen!
Provided by Ravenhood
Categories Dessert
Time 42m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 14
Steps:
- In one bowl, stir the dry ingredients together. In another bowl, mix the sugars with the margarine and vanilla extract until well combined, then stir in shredded zucchini (if your zucchini produces a lot of moisture after being shredded, squeeze out and discard some of the juice), walnuts and chocolate chips. Pour wet mixture into dry mixture and mix until just combined.
- Grease a 5 by 7 inch rectangular baking dish and pour the batter into it. Bake at 350F for about 30-40 minutes. Cut and let cool a dozen minutes before eating and taking out of baking dish. Store uneaten portions in fridge.
Nutrition Facts : Calories 164.1, Fat 5.7, SaturatedFat 1.4, Sodium 203.5, Carbohydrate 29.4, Fiber 3.2, Sugar 18.8, Protein 3
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