Smooth purple-colored vegan vanilla frosting, moist and rich chocolate sponge are layered to make this appealing vegan Easter chocolate cake. Complete with vegan Mini Eggs as a topping, this cake is a showstopper for your Easter festivities.
Ingredients
Cake
- 400 ml oat milk
- 1 tsp apple cider vinegar
- 250 grams sugar You can use white or light brown sugar for this cake.
- 150 ml neutral oil Always use neutral oil when baking desserts.
- 220 grams plain flour Use plain flour for best results.
- 80 grams cocoa powder
- 1 tsp baking powder Make sure your baking powder/soda isn't old; if it's old, it will not make the cake rise.
- 1 tsp baking soda
- Pinch of salt
Frosting
- 2-3 tubs of store bought vegan vanilla frosting Optionally: use Betty Crocker frosting or make your own
- Purple food coloring As much as you'd like
Topping
- 1 bag vegan Mini Eggs
Instructions
- Begin by preheating your oven to 180°C.
- Prepare your 2 (9 inch) baking tins by lining them with parchment paper and giving them a light coating of oil or plant butter for a non-stick surface.
- In a mixing bowl, combine the oat milk, apple cider vinegar, oil, and sugar. Set this mixture aside for later use.
- In a larger bowl, sift together the flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
- Transfer your batter into the prepared tins and bake for approximately 25 minutes. Avoid opening the oven door unless you detect a burnt smell. Check the cake 10 minutes before the timer goes off using a toothpick. If there's still batter on the toothpick, continue baking.
- Once baked, allow the cakes to cool, wrap them in cling film, and refrigerate for at least 3 hours. An overnight chill is recommended for complete setting and cooling.
- Prepare your frosting and add food coloring in a mixing bowl until achieving a smooth consistency, add a tbsp of oat milk to make it more silky. Transfer it to a piping bag and pipe a circle around the cake's edge. Fill the middle with frosting, ensuring it's evenly distributed, then smooth it out.
- Place the second cake layer on top and use the piping bag to add a thin layer of frosting (known as a crumb coat). Refrigerate again.
- Next, begin frosting the sides and top of the cake generously, ensuring a well-coated appearance. Use a spatula (or cake palette knife) for a smooth finish.
- If the cake becomes crumbly, add it to the freezer or fridge, it will help it set.
- Finally, unleash your creativity in decorating the cake as you desire, and enjoy a slice with your loved ones.
If you want a 2 layer cake simply follow this recipe and if you want a 3-4 layer cake, just make the same recipe twice.