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.
5 from 6 votes
Cook Time25 minutesmins
Prep Time10 minutesmins
Servings6people
Ingredients
Cake
400mloat milk
1tspapple cider vinegar
250gramssugarYou can use white or light brown sugar for this cake.
150mlneutral oilAlways use neutral oil when baking desserts.
220gramsplain flourUse plain flour for best results.
80gramscocoa powder
1tspbaking powderMake sure your baking powder/soda isn't old; if it's old, it will not make the cake rise.
1tspbaking soda
Pinch of salt
Frosting
2-3tubsof store bought vegan vanilla frostingOptionally: use Betty Crocker frosting or make your own
Purple food coloringAs much as you'd like
Topping
1bagvegan 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.