This is the easiest and most delicious Vegan Chocolate Cake, ever made. Fluffy, light, so soft, just perfect for vegan chocolate lovers.
Author: Nectaria
Servings: 10-12 people
INGREDIENTS
1¾ cup granulated sugar
1 cup sunflower oil
3 cups self-rising flour
1½ teaspoon baking powder
½ teaspoon salt
50 gr. unsweetened cocoa powder
1 tablespoon vanilla extract
1½ cup coconut milk
½ cup water or fresh orange juice
2 teaspoons instant coffee powder
1 tablespoon unsweetened cocoa powder for flour the pan
Powdered sugar for decoration (optional)
INSTRUCTIONS
Preheat the oven to 350°F /180°C.
Lightly grease and flour an 10 inch/26 cm round pan with on tablespoon cocoa.
In a medium-sized bowl, whisk together the self-rising flour, salt, instant coffee, cocoa and baking powder. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk attachment; beat the sugar and sunflower oil on medium-high speed for about 5 minutes.
Add the coconut milk, vanilla extract, water and flour-cocoa mixture and stir to combine. Pour the batter into the prepared pan.
Bake the cake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean and the center of the cake springs back when pressed gently.
Remove the cake from the oven, and gently loosen its edges using a heatproof spatula. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the cake, and allow it to cool completely.
Just before serving, sift a shower of confectioners’ sugar over the top, if desired.