Chocolate Cake

Ingredients for 1 servings:

• 2 cups flour
• ¾ cup cocoa
• 1 tsp baking powder
• 1 tsp salt
• 1 cup chocolate decoration (chocolate drops)
• 1 ½ cup(s) sugar
• ½ cup applesauce or banana puree
• ½ cup oil, flavorless
• 1 ½ tbsp vanilla sugar
• 1 ½ cup(s) water
• 1 can coconut cream
• ¼ cup cocoa
• ½ tsp vanilla sugar
• n. B. sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegan chocolate cake

This recipe is for one double-layer cake or two single-layer cakes. One cup is equal to 200 ml. Preheat the oven to 180°C. For the batter, grease two 20 cm cake tins. In a large bowl, combine the flour, cocoa powder, baking powder, salt, chocolate drops, and sugar. In a separate bowl, whisk together the butter, oil, vanilla sugar, and water. Combine the dry and wet ingredients. Pour the batter into the cake tins and bake for 25 minutes. Do the toothpick test. Tip: If time isn’t an issue, remove the batter from the oven a little early and let it cool overnight in the refrigerator. This will keep the cake nice and soft and develop a sweeter flavor. For the glaze, leave the can of coconut milk in the refrigerator overnight if the milk isn’t thick. Drain the watery part and pour the creamy part into a bowl. Mix in the cocoa, vanilla, and sugar with a fork. Cover one cake with the glaze and place the second cake on top. Cover the second cake with the icing. Optionally, you can also cover the sides of the cake with the icing.