My little niece Luna celebrated her first birthday last week, and of course I offered to make a birthday cake for her. As you maybe know Luna has egg and milk allergy so when making something for her I always go the vegan way. When you think vegan cake, you might think it will be dry and somehow inferior to a cake filled with eggs and butter. Well you are wrong …
I decided to make a chocolate cake but I wanted the cake to be light and moist, you really don’t need to compromise when you have severe allergy. I was inspired by the vegan food blog Oh She glows where you can be sure to find amazing vegan recipes. I also made a chocolate frosting, but used milk free butter which consists of coconut, shea, almond and rapeseed oil. Butter free frosting is always going to be a little bit different to work with as it can get softer a lot quicker but the taste is just as good.
As I wanted this cake to be 4 layers I made a double portion of the recipe, and I also wanted to have some fresh berries on top and I took a little bit of the frosting (equal to what I would put between 2 cake layers) mixed it with some fresh raspberries and put that in the middle of the cake. But this recipe is perfect for two 23 cm (9 inch) round tins or about 14 cupcakes.
- 1 1/2 cup Almond milk
- 1 cup Sugar
- 2/3 cup Grape seed or Coconut Oil
- 1 1/2 tbsp Apple Cider Vinegar
- 1 tbsp Vanilla Extract
- 2 1/4 cup Flour
- 1/2 cup unsweetened Cocoa Powder
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 tsp Salt
- Preheat the oven at 180ºC (360ºF), and grease your cake tins.
- Add the milk, sugar, oil, vinegar, and vanilla into a large mixing bowl and beat on low speed until combined.
- In a another bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt until no clumps remain.
- Gradually add the dry flour mixture to the wet ingredients and beat just until smooth.
- Bake for about 30 minutes, or until a toothpick inserted into the center should also come out clean. Cool the cakes on a cooling rack.
- If using coconut oil, make sure your almond milk is at room temperature.
- 100 gr Milk free Butter
- 2 cups Icing sugar, sifted
- 1 tsp Vanilla Extract
- 1/3 cup Cocoa Powder
- Almond Milk
- On medium speed beat the butter and then gradually start to add the Icing sugar.
- Add the vanilla and the cocoa powder and then turn the mixer on high speed and beat for about a minute.
- If frosting is too thick add almond milk to soften.