How to Make Vegan Chocolate Cake | Hilah Cooking

By Hilah Cooking · 90 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C) for a shiny metal pan, or 350°F (175°C) for glass or dark metal.
2. Grease an 8 x 8 inch square pan and line the base with parchment paper if you have it.
3. Sift the dry ingredients together.
4. Whisk the wet ingredients together.
5. Add the wet ingredients to the dry and mix well.
6. Pour into the pan and bake for 30 minutes, or until a toothpick inserted in the centre comes out clean.
7. Cool for at least 30 minutes before icing.
8. To remove the cake from a lined pan, loosen the edges with a butter knife, invert onto a serving platter, then lift off the pan.
9. For the tangerine glaze, combine the powdered sugar, tangerine zest and 3 to 4 tablespoons of tangerine or orange juice in a bowl and mix well. Pour over the cake and decorate with clementine segments.
10. For the optional ganache (not vegan), heat the cream in a microwave-safe bowl until very hot, add the chocolate and stir until fully melted and smooth. Pour over the cake.

Summarized from Hilah Cooking's video. Watch it for the details.

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