The Best Easy Chocolate Layer Cake (vegan, wfpb, sugar-free)
Vegan chocolate layer cake, super easy to prepare and super chocolatey with a chocolate dough and a chocolate cream made from chocolate pudding and coconut cream. A moist, decadent cake that amazes everyone and nobody would suspect in the slightest that this cake was made entirely without eggs and dairy products. This cake is perfect as a dessert or for afternoon coffee on birthdays or if you have a coffee gossip planned.vegan | vegetarian | egg-free | oil-free | refined sugar-free | Whole-Grain | soy-free
Servings 8 -10
Calories 196kcal
Ingredients
Chocolate Cake
- ½ cup 120 ml almond milk
- 1 cup 240 ml sparkling water
- 1 tablespoon apple cider vinegar
- 1 cups 120g whole wheat flour
- 1 cup 100g almond flour
- 1 tablespoon potato starch
- 1 ½ cups 250g dates pitted and soaked
- 3 tablespoon cocoa powder
- 3 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 4 tablespoon almond butter
- ½ cup 120g unsweetened applesauce
- 1 tablespoon pure vanilla extract
Chocolate “Bean” Buttercream Frosting
- 2 can prepared Canellinibeans any white bean
- 1 ½ cup 240g dates, pitted, soaked
- 2 tablespoon cashew butter or any other nut
- 1 tablespoon vanilla extract
- 2-3 tablespoon cacao powder
Instructions
- Chocolate cake:Preheat the oven and prepare a 9 inch (22 cm) springform pan. I line them with baking paper.
- Now process the soaked dates, apple sauce, almond milk, vanilla extract and almond butter in a high speed blender or food processor until there are no pieces left.
- Put all dry ingredients such as flour, almond flour, baking powder, baking soda, potato starch and cocoa powder in a mixing bowl. Now add the date mixture and the sparkling water and stir until a homogeneous dough is formed without lumps of flour. Now add the apple cider vinegar and stir briefly.
- Now put the dough in the cake pan and bake the cake for approx. 35 min. Do the toothpick test, when the toothpick is clean, the cake is ready. Let the cake cool for 10 minutes. And carefully take the cake out of the baking pan and let it cool completely on a wire rack.
- Cut the cake through the middle once so that you get two cakes. Or use two springforms and put half of the dough in one springform and bake it accordingly.
- Chocolate cream:Soak the dates. When they are soft put them with the remaining ingredients in a food processor and mix until super creamy. You can let it rest in the fridge until the cake is cool.
- Assembling:Place a bottom on a cake plate and place the cake ring around the cake. Now put the cream on the cake, and place the second bottom on the cake. Let the cake solidify in the refrigerator for about 1 hour before spreading the remaining cream on the cake and on the sides.
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 354mg | Fiber: 3g | Sugar: 2g