Creamy and Moist Vegan Chocolate Cake

bakingcherry.com/creamy-and-moist-vegan-chocolate-cake/

March 15, 2020

This easy-to-make dessert has a soft texture and rich chocolate flavor, topped with a
creamy and delicious peanut butter frosting. No eggs, no butter, no milk, and no mixer
required.

Active time: 15mins | Cook time: 20mins | Yield: 9-12

1/5
Ingredients:
Cake:
1 1/2 cups (180g) All-Purpose Flour
1/4 cup (25g) Unsweetened Cocoa Powder
1 cup (200g) Sugar
1 tsp Baking Soda
1/4 tsp Salt
1/3 cup (80ml) Vegetable Oil (coconut, canola, corn, safflower)
1/2 tsp Vanilla Extract
1 cup (240ml) Hot Water
1 Tbsp White Vinegar

Cocoa Syrup:
1/3 cup (80ml) Hot Water
1 Tbsp Unsweetened Cocoa Powder
2 Tbsp Sugar
1/2 tsp Vanilla Extract

Frosting:
1/3 cup (45g) Powdered Sugar (Icing Sugar)
2 Tbsp Unsweetened Cocoa Powder
1 cup (240g) Natural Peanut Butter

Video:

Watch Video At: https://youtu.be/fOoPd_qaVt8

2/5
Directions:
Cake:
1. Line the bottom and sides of an 8-inch square cake pan, leaving a 3-inch overhang
to use as handles. Set aside.
2. In a large bowl, place the flour, cocoa powder, sugar, baking soda, and salt. Whisk
until combined.
3. Add the vegetable oil, vanilla, hot water, and vinegar. Stir until just combined.
4. Pour the batter into the prepared pan. Bake at 350°F (180°C) for 18 – 25 minutes or
until a toothpick inserted in the center comes out clean.

Cocoa Syrup:
1. In a small jug, place the hot water, cocoa powder, sugar, and vanilla. Stir until
combined. The hot water helps to dissolve the cocoa powder and avoid any lumps.
2. Using a skewer, poke holes all over the cake. Pour the cocoa syrup slowly over the
cake. Let sit at room temperature for about 1 hour so the cake can cool down and
absorb all the liquid.

Frosting:
1. In a medium bowl, sift the powdered sugar and cocoa powder.
2. Add the peanut butter and stir with a spatula until smooth. If you like a sweeter
frosting, add another 1/4 cup of powdered sugar.
3. Spread the frosting evenly over the cake and serve.

You can store this cake in an airtight container at room temperature for up to 3
days or in the fridge for up to a week.

You may also like:

Fluffy and Moist Chocolate Mousse Sheet Cake

Blueberry Lemon Bundt Cake

Apple Crumble Cheesecake Bars

Black Forest Cake with White Chocolate Mousse Filling

Fluffy and Moist Cinnamon Roll Poke Cake

Red Velvet Cheesecake Cake

Delicious Chocolate Layer Cake

Blueberry Lemon Mousse Cake

Banana Custard Crumb Cake

3/5
4/5


5/5