My sister isn’t really known for her cooking, but she promised me a fantastic vegan chocolate cake when I was over in Liverpool and boy was I surprised. It was flipping awesome! No egg or dairy replacements nor any chocolate, it seemed miraculous.
Her secret(s)…a shot of coffee and a soya-based buttermilk. The coffee shockingly boosted the chocolatey flavour from the cocoa powder by what seemed like almost tenfold. The buttermilk, not sure exactly what that offered but I’m assuming it mimicked the action of egg to hold the structure of the cake together and give it that extra moisture.
Either way, I kind of stole her recipe and made it into cupcakes topped with buttercream and chocolate chips.
Makes 16 cupcakes
Ingredients for cake:
- 300ml soya milk plus 1 tbsp lemon juice
- Double espresso shot
- 150ml rapeseed oil
- 250g coconut palm sugar
- 450g plain flour
- 1 tsp vanilla extract
- 150g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
Ingredients for frosting:
- 500g icing sugar
- 250g vegan spread
- 100g cocoa powder
- 2 tbsp plant milk
- Preheat oven to 180C.
- For the cake, combine all dry ingredients together.
- Then combine all wet ingredients, before slowly whisking into the dry.
- Pour mixture into cupcake cases and bake for 20-25 minutes.
- For the frosting, slowly beat the icing sugar into the butter.
- Add the milk and cocoa powder and beat to ensure all ingredients are evenly distributed.
- When the cakes are cooled, pipe or scoop on the buttercream topping.
If you’re feeling extra hungry, top with chocolate chips and walnuts and try not to eat all of them at once.