Nigella Vegan Chocolate Cake

Nigella Vegan Chocolate Cake is a tasty plant-based cake made with almond milk, apple cider vinegar, and cocoa powder, among other things. It tastes like chocolate and has a moist texture. It is named after the famous cook Nigella Lawson. Enjoy this treat without feeling bad.

Try More Nigella Recipes:

• Nigella Orange Drizzle Cake
• Nigella Sugar-Free Fruit Cake
• Nigella Self-Saucing Chocolate Pudding

💗 Reasons To Add This Recipe To Your Repertoire

• Decadent Flavor. Indulge in the rich and intense chocolate flavor that satisfies your sweet tooth and leaves you craving for more.
• Moist And Tender Texture. Enjoy a moist and tender cake that melts in your mouth, thanks to the perfect balance of ingredients and careful baking techniques.
• Vegan-Friendly. This recipe is entirely plant-based, making it suitable for vegans and those with dietary restrictions, without compromising on taste or texture.
• Easy To Make. With simple ingredients and clear instructions, this recipe is beginner-friendly, allowing you to create a delicious vegan chocolate cake with ease.

🍫 Nigella Vegan Chocolate Cake Ingredients

• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup canola oil OR melted coconut oil
• 2/3 cup unsweetened applesauce
• 1 tablespoon pure vanilla extract
• 1 cup boiling water

Chocolate Buttercream Frosting

• 1 cup cocoa powder
• 1 1/2 cups earth balance vegan butter, softened baking sticks preferred
• 4-5 cups powdered sugar
• 2 teaspoons pure vanilla extract
• 1/4-1/2 cup unsweetened almond milk

🎂 Nigella Vegan Chocolate Cake Instructions

For The Chocolate Cake

1. Preheat oven to 350 degrees Fahrenheit and lubricate two 9-inch cake pans with butter. I also line the pans with parchment rounds and gently flour them for easy cake removal.
2. 1 cup of unsweetened almond milk is combined with 1 spoonful of vinegar. Stir gently, then set aside to curdle.
3. Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a large basin. Stir thoroughly to incorporate.
4. Now, incorporate the oil, apple sauce, vanilla, and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer fitted with the paddle attachment) until the ingredients are thoroughly combined.
5. Reduce the speed and slowly pour the boiling water into the cake batter while continuing to blend. The batter will appear very runny at this juncture; trust me, this is correct!
6. Distribute the batter uniformly among the cake pans. 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clear. After ten minutes of cooling in the pan, remove the cakes gingerly and allow them to cool completely before frosting.

For The Chocolate Buttercream Frosting

1. Add cocoa powder to a large basin (I just use the bowl from the cake to make the frosting). Whisk thoroughly to eliminate any particles.
2. Add the vegan butter that has been softened and blend with a hand mixer until well combined.
3. Mix together one-half of the powdered sugar and one-half of the almond milk. Add the remaining icing sugar and vanilla extract. Mix on medium, then increases to high. Combine until airy and uniform.
4. If the frosting appears to be too dry, add an additional tablespoon or two of milk. If the frosting appears too watery and lacks structure, add more powdered sugar until it thickens.
5. Using an icing spatula or a butter knife, frost the cake.

💭 Recipe Tips

• Use almond milk that hasn’t been sweetened to keep the Nigella Vegan Chocolate Cake at the right level of sweetness.
• Make sure to add the apple cider vinegar so that the leavening agents can work and the texture is light and fluffy.
• If you want the best results, use all-purpose flour. Other flours may change the structure of the cake.
• Make sure you use the right amount of cocoa powder to get the level of chocolate taste you want.
• Don’t mix the batter too much or the cake will be thick and heavy. Mix just until everything is mixed for a soft texture.
• Use the amount of hot water called for to make the cake moister.
• Carefully follow the directions for the chocolate buttercream frosting because it needs to be the right consistency for spreading.

🍧 Serving Ideas For This Delicious Vegan Chocolate Cake?

Nigella’s vegan chocolate cake goes well with many different things for a delicious treat, you could serve it with a dollop of vegan whipped cream, fresh berries, a sprinkle of powdered sugar, or a scoop of dairy-free ice cream.

🎚 Storage Guidelines For Vegan Chocolate Cake?

• In The Fridge. After cooling, cover the Traditional Nigella Vegan Chocolate Cake snugly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days the cake can be refrigerated for a week.
• In The Freezer. First, cool the Traditional Nigella Vegan Chocolate Cake before freezing wrap the cake tightly in plastic wrap and aluminum foil, then store it in a freezer-safe container freeze it for 3 months.

🥵 How To Reheat Vegan Chocolate Cake?

• In The Microwave. Put a piece of cake on a plate that can go in the microwave and heat it on medium for about 15 to 20 seconds check the temperature of the cake and keep heating it in short bursts if necessary.
• In The Oven. Turn the oven on and set it to 350°F (175°C). Put the cake on a baking sheet and wrap it in aluminum foil to keep it from drying out heat for about 10 to 15 minutes, or until the food is completely warm.
• On The Steamer. If you have a steamer, you can put the cake slices in a steamer basket and steam them for 5 to 7 minutes until they are warm.

FAQs

Try More Nigella Recipes:

• Nigella Raspberry And Almond Cake
• Nigella Red Velvet Cake
• Nigella Viennese Biscuits Recipe

Nigella Vegan Chocolate Cake Nutrition Facts

Amount Per Serving

• Calories. 378
• Total Fat. 15g
• Saturated Fat. 3g
• Cholesterol. 0mg
• Sodium. 300mg
• Total Carbohydrates. 55g
• Dietary Fiber. 4g
• Sugars. 35g
• Protein. 4g

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

1. At My Table: A Celebration of Home Cooking
2. Nigella Express: 130 Recipes for Good Food, Fast
3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
4. Nigellissima: Easy Italian-Inspired Recipes
5. Nigella Kitchen: Recipes from the Heart of the Home