Eggless Chocolate Cake Loaf With Chocolate Buttercream Frosting
Fluffy and super chocolatey, this eggless chocolate cake is so good. If you like chocolate cake and chocolate buttercream you'll love it.
Servings: 8 Slices
Calories: 551kcal
Ingredients
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 175 g all-purpose flour sifted
- 25 g cocoa powder
- 150 g brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml rapeseed/canola oil
- 1 teaspoon vanilla extract
For the chocolate buttercream:
- 225 g vegan butter block* see notes
- 240 g powdered sugar* see notes
- 35 g cocoa powder
Instructions
Making the chocolate Cake:
- Preheat the oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside.
- Make your vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a mix then set aside for 7-8 minutes until it curdles. Measure out the other ingredients while you wait.
- To a large mixing bowl, add the flour, cocoa powder, sugar, baking powder, baking soda & salt. Mix well.
- Next, pour in the curdled soy milk, oil & vanilla. Don't mix at all. Using a wooden spoon, fold the ingredients together by slowly scooping the mixture over itself. Keep folding the dry into the wet until there are no more pockets of flour. This takes a little longer than mixing but it results in a much better cake. Patience is key!
- Equally divide the cake batter between the two greased loaf tins and bake in the center of the preheated oven for 20 minutes. A skewer should come out clean at this point.
- Remove your cakes from the oven and let them cool in the tins for 15 minutes. Then remove the cakes from the tins and transfer them to a cooling rack to cool fully. Don't apply anything to the cakes until they have completely cooled down.
Making the chocolate buttercream frosting:
- Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
- Next add half of the powdered sugar. Beat the buttercream mixture until it is fully combined and has began to thicken. Then add the rest of the powdered sugar. Beat again until your buttercream is nice and thick.
- Now add the cocoa powder. Mix until it is fully combined within the buttercream.
- Spread half of the chocolate buttercream frosting in between the cake halves and spread the other half on top. Enjoy!
Video
Notes
- Before baking the eggless chocolate cake, it is incredibly important that your oven reaches the suggested temperature. This way your cake will bake to the correct consistency.
- If you use two 20cm x 10cm loaf pans, you should end up to two equal chocolate cake halves which can then be decorated.
- Make the buttermilk first then add it to the dry cake ingredients. Don't add the vinegar and soy milk separately. Dairy-free buttermilk has a very high level of acidity which then gives vegan cakes a delicious, fluffy texture and a wonderful crumb. Buttermilk also breaks down gluten.
- Over-mixing gives any cake batter is usually a bad idea, resulting in an unwelcome texture. Try not to mix at all. I always like to fold the mixture gently over itself until there are no flour pockets left. Be patient during this step.
- Depending on how old they are, some ovens will heat up inaccurately. Although there isn’t much you can do about this, just be aware that when a skewer comes out completely clean, your cake is ready. Keep an eye on it.
- Use a block of vegan butter instead of spread. I love to use the Flora plant butter block and the Naturli vegan block. These create a much thicker vegan buttercream than a spread.
- Not all powdered sugar is vegan. Be sure to check.
Nutrition
Calories: 551kcal | Carbohydrates: 71g | Protein: 5g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Sodium: 757mg | Potassium: 211mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1104IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 2mg