Indulge in the ultimate treat with this Vegan Chocolate Cake, a moist and rich dessert layered with gooey salted caramel and covered in velvety chocolate frosting. This cake is a dream come true for anyone with a sweet tooth, combining the deep flavors of cocoa with the luxurious texture of dairy-free caramel and frosting. The use of dairy-free milk, yogurt, and other vegan-friendly ingredients makes this cake not only a delight for vegans but also for anyone looking to enjoy a decadent chocolate experience. The touch of sea salt in the caramel adds a perfect balance, enhancing the overall flavor profile. Whether for a special occasion or as a sumptuous treat, this chocolate cake is sure to impress with its delightful taste and texture.
Ingredients:
- Cake:
- 300g self-rising flour
- 60g cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 150g sugar
- 360g dairy-free milk mixed with 1 tsp vinegar
- 90g dairy-free yogurt
- 50g neutral oil
- Caramel:
- 55g coconut oil, melted
- 63ml maple syrup
- 5 tbsp almond butter
- Pinch of sea salt
- Frosting:
- 400g dairy-free yogurt
- 40g vegan chocolate protein powder
- 40g cocoa powder
- 4 tbsp maple syrup
Method:
- Preheat the oven to 170°C and line two round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- In a bowl, combine wet ingredients, then sift in the dry ingredients and mix gently.
- Divide the batter between the tins and bake for 20-25 minutes.
- Prepare the frosting by whisking together dairy-free yogurt, chocolate protein powder, cocoa powder, and maple syrup until smooth.
- For the caramel, mix melted coconut oil, maple syrup, almond butter, and sea salt.
- Once the cakes have cooled, layer them with the salted caramel and cover with chocolate frosting.
Enjoy this Vegan Chocolate Cake with its irresistible combination of moist cake, gooey caramel, and velvety frosting!