CHOCOLATE CAKE RECIPE l VEGAN l Very Moist and Light

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CHOCOLATE CAKE RECIPE | VEGAN | Very Moist and Light

In this episode, I’d like to share with you my Vegan-Chocolate Cake recipe. I am not a vegan, but this is a super moist, delicious and light cake, so I’ve been using this recipe a lot. It is also very easy to make. You can serve it at room temp or chilled, with some frosting or ice cream, or you can dust it with some sifted powdered sugar. Hope you give this recipe a try!

Music: Shenandoah – American folk song
Arrangement and piano: Elvan A. ULUCINAR

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INGREDIENTS
1.5 cups flour
1/2 cup cocoa
1 cup granulated sugar
1 pack vanilla sugar
1 pack baking powder
A pinch of salt
1 tsp lemon or orange zest
1 real tablespoonful starch (I use wheat starch)
1/4 cup water
1/2 cup oil (I use sunflower)
1 cup warm cafe

DIRECTIONS
Preheat oven to 170C (338F)
Place a sheet of parchment paper inside a 20 cm (8-inch) pyrex square baking dish, leaving an overhang on each side.
*If using a different pan, thickness and baking time changes a bit.
Pour granulated sugar into a big bowl.
Add 1 tsp lemon zest, making sure to grate yellow part only, mix well.
Sift flour, cocoa, baking powder, vanilla sugar and a pinch of salt on top.
Mix dry ingredients and set aside until needed.
Combine 1 tsp nescafe with 1/2 cup hot water in a cup, mix then add 1/2 cup water at room temp.
Combine 1 real tablespoonful starch with 1/4 cup water in a bowl, beat well.
Add warm nescafe on top of dry ingredients, mix.
Add starch mix and 1/2 cup oil.
Using a spoon, mix until just combined, and then beat using a wire whisk for 10-15 seconds.
Make sure not to over mix.
Transfer the cake batter into the baking dish and tap the dish gently, to release any large air bubbles.
Bake for about 30 minutes.
If using cupcake tins, bake at 160C (320F) for about 20-25 minutes.
Check the cake for doneness with the toothpick test.
Let cool for 15 minutes over a wire rack or racks of your gas stove.
Using paper overhang, lift cake out of dish and transfer onto a wire rack.
Let cool completely.
Transfer to a cutting board.
Loosen the bottom with a spatula then lift it gently, discard the paper.
Using a sharp knife slice gently and enjoy.
It tastes so moist and amazingly delicious!

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