• Prep Time 30 minutes
  • Cook Time 45 minutes
  • Serving For 6 people
  • Difficulty Easy

Recipe Description

Welcome to the ‘#HealthyEating’ series! #HealthyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan dessert/bread recipes, Vegan Chocolate Cake. This recipe is very easy to make and it’s dairy-free!

Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.

Recipe Ingredient

  • Vegan Chocolate Cake :
  • 300g soy milk
  • 12g apple cider vinegar
  • 5g vanilla essence
  • 200g sugar
  • 6g salt
  • 210g water
  • 180g corn oil
  • 4g coffee powder
  • 300g all purpose flour
  • 50g cocoa powder
  • 12g baking powder
  • 5g baking soda
  • Vegan Chocolate Ganache :
  • 280g dark chocolate buttons
  • 280g thick coconut milk
  • 2g salt


    Vegan Chocolate Ganache :
  1. Lightly heat the coconut milk and salt (not till boiling), and pour it over the dark chocolate buttons.
  2. Stir till the chocolate completely melts. Let it cool and chill in the fridge overnight
  3. Vegan Chocolate Cake :
  4. In a bowl, combine soy milk and apple cider vinegar. Let it sit for at least 5 mins.
  5. Add in vanilla, salt, sugar, water, corn oil and coffee powder, Mix well.
  6. Sift in the rest of the dry ingredients and mix till there are no visible lumps of flour.
  7. Transfer over to 3x 8 inch lined cake tins at 420g batter each tin
  8. Bake at 175 deg C for 20-25 mins.
  9. Once done baking, let it cool completely and store in the freezer overnight.
  10. Assembly :
  11. Take the chilled ganache out of fridge and let it sit at room temp for 5-10 mins
  12. Use a electrical hand mixer to whisk the ganache till it becomes light and airy,
  13. Fill and frost the cake with the aerated chocolate ganache.
  14. Let it chill in the fridge for at least an hour before serving, Enjoy!

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