🍫🎂 VEGAN MILK CHOCOLATE CAKE! 📸 by @daria_cooks_vegan
Vegan milk chocolate cake
FOR THE CAKE
•1 cup / 150 g all-purpose flour
•2/3 cup / 75 g sugar
•3/8 cups / 30 g dark baking cocoa powder
•2 teaspoons baking powder
•1/3 cup + 1 tablespoon / 90 ml vegetable oil, such as sunflower oil
•1 cup +1 tablespoon / 265 ml plant-based milk, such as oat, almond or soy milk
•1/2 cup + 1 teaspoon / 55 g almond meal
•1/2 cup / 75 g vegan chocolate chips
FOR THE FROSTING
•16 ounces / 450 g vegan cream cheese
•1 cup / 110 g sugar
•5.3 ounces / 150 g vegan milk chocolate
FOR THE CHOCOLATE DRIP
•3 tablespoons vegan butter
•2.6 ounces / 75 g vegan milk chocolate
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1️⃣Preheat oven to 350 °F / 180 °C.
2️⃣In a bowl combine flour, sugar, cocoa powder, baking powder and almond meal. Add vegetable oil, plant-based milk and chocolate chips and mix with a high-speed mixer until smooth.
3️⃣Line a 7 inch / 18 cm cake pan with parchment paper. Pour cake batter into cake pan and bake for 1 hour. Allow to cool before removing from the pan. Using a sharp knife, cut cake horizontally to make 4 layers.
4️⃣Melt the vegan milk chocolate and mix with sugar and vegan cream cheese until smooth.
5️⃣Spread 1/4 of the frosting over top of first cake layer. Place second cake layer on top and add frosting. Repeat until all cake layers and all frosting is used. Put into fridge for at least 2 hours.
6️⃣Make the chocolate drip. Melt milk chocolate and butter and mix well. Wait until mixture starts to thicken again and add spread over the cake. Decorate with more vegan milk chocolate, if desired. Store in fridge. Slice and ENJOY!
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