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Vegan choco-coffee cake

I rarely post recipes (in fact, this might be the very first!) but since I posted a picture of my mom’s home-made vegan cake, my Instagram blew up with requests for this recipe. So I’m sharing it here for you. She’s been using an Air Fryer to bake it but you can always toss it into the oven. She also adds diced almonds but that’s entirely optional.

Please remember: Weights would need to be adjusted in order to suit the size of your cake, as well as your taste. She makes a tiny one so we can consume it within the day. Happy baking!

Ingredients for the cake

·         2 cups sugar.  I used white powdered – you can use white or brown

·         2 cups boiling hot water

·         1/2 cup vegetable oil. I used rice bran oil

·         1 tbsp vinegar

·         0.5 tsp instant coffee powder or 2 drops essence

·         2 tsp baking soda

·         1 tsp salt

·         I/4 cup unsweetened cocoa powder

·         3/4 cup drinking chocolate (vegan)

·         2 cups all-purpose flour

·         Sliced almonds or walnuts

 Ingredients for the chocolate buttercream

·         0. 5 cups of vegan butter (or regular if you’re not vegan). I used almond butter. Other alternative is coconut.

·         1/ 4 cup cocoa powder

·         1/2 cup chocolate drinking powder vegan

·         6 cups icing sugar

·         2/3 cup non-dairy milk. I use almond

·         2 -3 tsp vanilla essence

·         1/2 tsp salt 

Process for the cake

·         Preheat the oven/air fryer to 180 C or 350 F. I used the air fryer.

·         Butter 2 cake pans, then line the bottom with parchment paper.

·         Mix all the cake ingredients together. I find it easier to mix all the dry ingredients first and then add the wet ingredients.

·         When the batter is smooth, divide it between the two cake pans and bake for 20-25 min or until a toothpick inserted comes out clean. As the air fryer is small, you will need to bake it twice.

·         Let the cakes cool completely before frosting. Process for the chocolate buttercream

·         Melt the vegan butter either over a low flame or in the microwave for 1-2 minutes, if hard. I used almond butter and did not need to melt it.

·         Stir in the cocoa, chocolate powder, salt, vanilla essence, icing and milk, beating well until smooth, an electric mixer makes it easier to beat. I did not use it.

·         Taste, and add more vanilla as needed.

Assembling the cake

·         Run a knife around the edges of the cake pan and flip it over to release the cake. Do this with the other pan as well.

·         If the cakes formed a pointed appearance while baking, use a knife to trim it off.

·         Add a generous amount of icing (between 1/2-3/4 cup) on top of the cake and spread out evenly.

·         Place the second cake top side up, making sure the sides of both cakes match.

·         Cover the cake with a thick layer of the icing.

·         Add icing along the round sides at the bottom.

·         Decorate as desired. I used sprinkles and edible wafer stickers. 

NOTE: This cake can be made a single layer, by adjusting the measurements.

Nikita Butalia is a solo 20-something traveler who documents her experiences around India and the rest of the world in witty narratives and travel tales that are best read curling up on the couch with a cup of hot chocolate on a winter evening.

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