Thank you for this recipe. The cake turned out amazing! It was my first time making a cake. I substituted the milk with water for the ganache, but it was still incredible. Everyone who ate the cake raved about it. My family and friends were skeptical, saying that a cake without milk wouldn't taste good, but they were speechless after trying it. Thank you so much!!!
I've just tried this recipe but I've added pieces of plumps and raspberries on the bottom and it was trully delicious! The texture is fluffy and it doesn't taste too sugary. I recommend trying!
I made on my daughter’s bday; she is allergic to milk and it was awsm, no one recognised that it was vegan, got another two orders thankuuuuu so much ❤
I made this recipe for my sons birthday last night. The family loved it. The cake was dense, moist and not too sweet. The frosting didn't come out fluffy but I'll work on it. Great recipe.
i made it for my mom's birthday and it turned out perfect! i brushed it with some coffee and it turned super moist! only thing i would say is that it makes a small amount so next time i might even double it
It was super easy and fast to make and tasted moist and delicious! I just substituted all-purpose flour for gluten free flour from Bob's red mill and also powdered jaggery for sugar and still tasted fantastic! Definitely will make it again!
This was soooooo easy !!! I put the icing in the fridge then whipped and oh my gosh ...it was the stuff Thank you !! I don't bake , but this was soooooo easy I also replaced the water with soy milk cause I'm..soy soy 🥥thanks xxx
Great recipe! Made this gluten free as well and came out just perrrfect ❤ For those wanting to make it gluten free Add 1/2 tsp of xanthan gum And extra 1 tsp of baking soda
OMG, Awesome receipe....tried today and it came out so well..even I have non refined groundnut oil but no odd taste of oil is there in cake.. wonderful receipe
Traducción: Pastel de Chocolate Vegano Ingredientes: 0:16 Para el pastel: 1½ tazas (190g) de harina para todo uso 1/4 taza (30g) de cocoa en polvo 1 cucharadita de bicarbonato de sodio 1/4 cucharadita de sal 1 taza (200g) de azúcar 1/3 taza (80ml) de aceite vegetal 1 taza (240ml) de agua 1 cucharadita de extracto de vainilla 1 cucharada de vinagre o jugo de limón 1:14 Para el glaseado: 200g de chocolate negro 200g de leche de coco entera Direcciones: 1. Prepare el pastel: Precaliente el horno a 350F (180C). Engrase un molde para pasteles redondo de 8 pulgadas (20 cm) y reserve. 2. En un tazón grande, mezcle la harina, la cocoa en polvo, el bicarbonato de sodio, la sal y el azúcar. 3. Agregue agua, aceite, vinagre y extracto de vainilla. Revuelva hasta que esté combinado. 4. Vierta la masa en el molde preparado y hornee por 30-35 minutos o hasta que un palillo insertado en el centro salga limpio. Deje enfriar durante 10 minutos, suelte del molde y luego deje enfriar a temperatura ambiente. 5. Preparar el glaseado: picar el chocolate en trozos pequeños y colocar en un bol resistente al calor. Dejar de lado. En una cacerola pequeña caliente la leche de coco, vierta la leche de coco caliente sobre el chocolate y deje reposar por 2 minutos, luego mezcle hasta que se derrita y quede suave. 6. Enfríe en el refrigerador durante unos 30-60 minutos o hasta que endurezca, bata el glaseado hasta que quede esponjoso y glasee el pastel como desee.
It was the first time I made vegan cake and I brought it to an event, which means I was nervous because I could not try it beforehand :') It was super good, the taste, the texture.
Recipe ingredients: All-purpose flour 1½ cups (190g) Cocoa powder ¼ (30g) Baking soda 1 teaspoon Salt ¼ teaspoon Sugar 1 cup (200g) Water 1 cup (240ml) Vegetable oil ⅓ cup (80ml) Vinegar or lemon juice 1 tablespoon Vanilla extract 1 teaspoon Dark chocolate 200g Full fat coconut milk 200g
@@diptishah5027 The frosting a little bit yes, but I am already used to it. Maybe you could try to put only melted choc on the cake but it will not be that fluffy.
I googled it just now and it's apparently possible to substitute oil with grounded flaxseed in vegan baking at 3 to 1 ratio. I'll check if it works at some point. Even though the amount is bigger it should be less unhealthy than pure fat.
