Easy Vegan Chocolate Cake Recipe - The Best Vegan Chocolate Cake Ever!

author It Doesn't Taste Like Chicken   8 month ago

1,100 Like   41 Dislike

VEGAN FUDGESICLES! 5 mins - Fudgey chocolate popsicles

⇨FULL RECIPE for Vegan Fudgesicles: http://bit.ly/VeganFudgesicles ⇨MY COOKBOOK: http://bit.ly/FussFreeVegan ⇨JOIN THE EMAIL LIST: http://bit.ly/IDTLCsubscribe ⇨MY KITCHEN TOOLS & MORE: https://kit.com/samsfaves 🍴TOOLS & INGREDIENTS USED IN THIS VIDEO: Popsicle mold I use: https://amzn.to/2L2Tzvx ♡ MY COOKBOOK: http://bit.ly/FussFreeVegan ♡ BLOG: https://itdoesnttastelikechicken.com/ ♡ FACEBOOK: https://www.facebook.com/itdoesnttastelikechicken/ ♡ INSTAGRAM: http://instagram.com/itdoesnttastelikechicken (@itdoesnttastelikechicken) ♡ PINTEREST: https://www.pinterest.com/itdoesnttastelikechicken/ FREE EBOOK - 5 Vegan Bacon Recipes: http://bit.ly/VeganBacon Today I'm showing you how to make fudgesicles. These vegan fudgesicles take only 5 minutes to make these vegan fudge popsicles but the results are amazing! These are so much more than just frozen chocolate milk, there is a secret ingredient which makes these chocolate popsicles have that chewy, fudgey texture. The best chocolate popsicle recipe out there! CLIPS USED: "Snow Blizzard Relaxing Wind Sounds 2 Hours / Strong Winds Blowing Snow (Relax, Sleep, Study,...)": https://youtu.be/v2Zh0oGmmvo "Toronto Woodbine Beach Park is Getting Hot in First Heat Wave in Toronto":https://youtu.be/ALdtY4JF4TU D 🎞 MY FAVE DOCUMENTARIES: (A lot of the documentaries can be found on Netflix or YouTube). Forks Over Knives: https://youtu.be/O7ijukNzlUg Game Changers: https://youtu.be/bMQ1rzz9t5w What the Health:https://amzn.to/2Mf3wa7 Cowspiracy: https://youtu.be/nV04zyfLyN4 Earthlings: https://youtu.be/BrlBSuuy50Y Vegucated:https://youtu.be/kjmIJHZRWXw 📚 MY FAVE BOOKS: Proteinaholic: https://amzn.to/2vE9iZ5 Eating Animals: https://amzn.to/2KLo9WB How Not to Die: https://amzn.to/2KNj7sv The China Study:https://amzn.to/2vFsUvZ Slaughterhouse: https://amzn.to/2vFtj1t Eat to Live: https://amzn.to/2vDm625 Disclaimer: This video description contains affiliate links. This means that if you were to make a purchase through one of these links, I receive a small cut, at no cost to you. This helps support the work I do here on this channel. Thank you for your support! :)

Best Vegan Chocolate Cake

Here is my take on Vegan Chocolate Cake and this according to me is the best vegan cake recipe you'll ever need. Its rich, moist, chocolaty and super delicious. Try it even if you are not a vegan! IMP NOTE: I forgot to show when I added the Vinegar and the Vanilla. Add it along with the wet ingredients. Less Sweet Buttercream recipe : https://www.youtube.com/watch?v=lOAPki5-WWo Subscribe here : https://www.youtube.com/c/adilicious Like us on facebook : https://www.facebook.com/adiliciouscakes Follow us on instagram : https://instagram.com/adilicious19/ Follow us on pinterest : https://www.pinterest.com/adilicious19/ Follow us on Google+ : https://plus.google.com/+Adilicious/ INGREDIENTS Vegan Chocolate Cake: 200 grams ( 1.5 cup ) All purpose Flour 28 grams ( 1/4 cup ) Cocoa powder 1/2 tsp salt 1 tsp Baking Soda 200 grams ( 1 cup) Granulated Sugar 120 ml ( 1/2 cup ) Vegetable oil 240 ml ( 1 cup) Boiling water 1 tsp Instant Coffee Powder 1 tbsp White Vinegar 1tsp Vanila Extract IMP NOTE: I forgot to show when I added the Vinegar and the Vanilla. Add it along with the wet ingredients. Vegan Chocolate Ganache: 250 grams Chopped Chocolate 180ml (3/4 cup) Coconut Cream Garnish Strawberries Melted Chocolate Sprinkles

Classic Chocolate Cake | Vegan It! With Lauren Toyota

Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: a sweet, moist and chocolatey (of course) cake. Watch more in our Vegan It with Lauren Toyota series: https://www.youtube.com/playlist?list=PL777dWrNCVu9CmfamNAaja3vK1fzJ6kj9 To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel: http://bit.ly/2nIVkiU Order Lauren’s Vegan Comfort Classics cookbook here: http://bit.ly/2y9C1Ep ~~~ RECIPE: Classic Chocolate Cake Makes 1 double-layer, 7- to 8-inch cake PREP TIME: 55 minutes COOK TIME: 15 minutes Ingredients: Cake 1 cup soy milk 1 teaspoon apple cider vinegar 1 cup plus 2⁄3 cup all- purpose flour 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄4 teaspoon sea salt 1⁄3 cup Dutch- processed cocoa powder 3⁄4 cup granulated sugar 1⁄3 cup vegetable oil, or 1⁄3 cup coconut oil, melted 1 teaspoon vanilla extract Chocolate Buttercream 1 cup vegan butter, cubed and chilled 1⁄2 cup Dutch- processed cocoa powder 2 teaspoons vanilla extract 2 to 3 tablespoons soy milk 31⁄2 to 4 cups confectioners’ sugar rainbow sprinkles, for decorating Directions: Preheat the oven to 350°F. Prepare both cake pans by spreading a thin layer of vegan butter on the inside bottom and sides, and then dust with an even coating of flour to help easily remove cake from the pans. Alternatively you could trace the bottom of the cake pan on parchment paper and cut out a circle. Place on the bottom of the greased pan. In a bowl combine the soy milk and apple cider vinegar and set aside to thicken and curdle. In a large bowl sift together the flour, cocoa, baking powder, baking soda, and salt. If making the chocolate cake, include the cocoa. Once the soy milk mixture has thickened, combine it with the sugar, vegetable oil, and vanilla extract and stir to combine well. Pour the liquid ingredients into the dry ingredients and fold with a spatula, scraping the edges a few times as you go until the batter is just combined. Do not overmix. Small lumps in the batter are fine, but you shouldn’t see pockets of dry ingredients that aren’t incorporated. Divide the batter between the prepared pans and spread out evenly with a spatula. Slightly shake the pan back and forth to even out the batter. Bake the cakes on the middle rack for 14 minutes and check if a toothpick inserted in the center comes out clean at this point. They may be done at 14 minutes or depending on the thickness of the cakes it could take 15 to 18 minutes. Remove the cake pans onto wire racks and let cool for 10 minutes. To remove the cakes, place the wire rack on top of the cake pan and flip it upside down. Remove the parchment paper from the bottom if you used that. Let cakes cool completely before frosting and assembling. For the buttercream icing, whip the cold butter in a stand mixer or with a hand mixer or food processor until fluffy and smooth. Add the cocoa and continue whipping. Then add the vanilla extract. While continuing to whip add 1 cup of the confectioners’ sugar and then 1 tablespoon of the soy milk. Once incorporated, continue whipping while you add the remaining sugar and soy milk a little bit at a time until the buttercream is fluffy, soft, and spreadable. If not using the buttercream right away, store at room temperature in an airtight container or cover with plastic wrap. For storage longer than 24 hours, refrigerate the buttercream; allow it to come to room temperature before using. You might need to add a small amount of liquid to smooth out the frosting before spreading. To frost a double layer cake, place the first cake layer bottom side down on your serving tray or platter. Using an icing spatula, generously frost the top surface out to the edges of the cake. The frosting should be no more than 3⁄8- inch thick. Place the second cake layer top side down so you now have a flat surface for the top of the cake. Use remaining frosting to frost the entire outside of the cake. Decorate with rainbow sprinkles or as desired. Serve the same day as baking and frosting for best results. Leftovers can be stored in the fridge or at room temperature for 2 to 3 days. If refrigerated, let cake sit at room temperature before consuming to take the chill off. ~~~ SUBSCRIBE: http://bit.ly/1Paam7T WEBSITE: For the latest recipes, style & decor inspiration, visit: http://chatelaine.com FACEBOOK: https://www.facebook.com/ChatelaineMa... TWITTER: @Chatelaine INSTAGRAM: @ChatelaineMag PINTEREST: https://www.pinterest.com/chatelainemag/

Blueberry Cake (vegan) ☆ ブルーベリーケーキの作り方

Enjoy the beautiful color ;) 今回のブルーベリーは町田にある小山田ブルーベリー園さんで摘んできました。 無農薬で作っておられます(^^) 行ってみてね! http://oyamada-blueberry.com ----------------------------------------------------------------------- Facebook : https://www.facebook.com/peacefulcuisine.ryoya Instagram:http://instagram.com/peaceful_cuisine/ Website : http://www.peacefulcuisine.com 2nd Channel : https://www.youtube.com/user/peacefulcuisine2nd ----------------------------------------------------------------------- Ingredients: 7 inch round cake pan For the base: 30g almond 40g rolled oats 30g oil 30g dates For the filling: 150g cashew nuts 100g blueberry 130g sweetener 200g coconut milk 200g water 1 1/2 tsp agar powder(there's no substitution for this as this is coagulant) 2 tbsp kudzu starch(you could use other kind of starch or even skip this. starch gives a kind of chewy texture) 200g bluberry Instructions: 1. put all the ingredients of the base into a container of food processor and blend well. 2. put the mixture in a cake pan evenly. bake at 350F/180C for 15 min. 3. put all the ingredients of the filling together and blend with high powder blender. 4. gently heat the mixture up with low to medium heat until it thickens. 5. place another 200g blueberries on the base then pour the filling mixture. 6. leave in a fridge for a few hours. ----------------------------------------------------------------------- Ingredients in this recipe are: Bob's Red Mill, Organic Old Fashioned Rolled Oats http://www.iherb.com/Bob-s-Red-Mill-Organic-Old-Fashioned-Rolled-Oats-Whole-Grain-32-oz-2-lbs-907-g/8454?rcode=yoy970 Woodstock, Organic, Raw Almonds http://www.iherb.com/Woodstock-Organic-Raw-Almonds-7-5-oz-213-g/8433?rcode=yoy970 Bergin Fruit and Nut Company, Organic Medjool Date http://www.iherb.com/Bergin-Fruit-and-Nut-Company-Organic-Medjool-Dates-14-oz-397-g/42380?rcode=yoy970 Rapunzel, Organic Whole Cane Sugar http://www.iherb.com/Rapunzel-Organic-Whole-Cane-Sugar-24-oz-680-g/30369?rcode=yoy970 Sunfood, Creamy Whole Cashews http://www.iherb.com/Sunfood-Creamy-Whole-Cashews-8-oz-227-g/50405?rcode=yoy970 Eden Foods, Organic Kuzu Root Starch http://www.iherb.com/Eden-Foods-Organic-Kuzu-Root-Starch-3-5-oz-100-g/10369?rcode=yoy970 Now Foods, Agar Powder http://www.iherb.com/Now-Foods-Real-Food-Agar-Powder-2-oz-57-g/374?rcode=yoy970 ----------------------------------------------------------------------- I often order organic foods from iHerb. Check out their HP below. http://www.iherb.com/?rcode=YOY970 Use a Code YOY970 to get up to $10.00 off on your first purchase. They ship internationally at low price. ----------------------------------------------------------------------- 「材料」18cm丸ケーキ型 アーモンド 30g オーツ 40g オイル 30g デーツ 30g カシューナッツ 150g ブルーベリー 100g きび砂糖 130g ココナッツミルク 200g 水 200g 葛粉 大さじ2 粉寒天 小さじ1.5 ブルーベリー 200g 「作り方」 1、ベース生地の材料を全てフードプロセッサーでよく撹拌し、型に敷き詰める。 2、180℃で15分焼く。 3、フィリングの材料をブレンダーでよく撹拌する。 4、弱火〜中火にかけてとろみがつくまで温める。 5、ブルーベリー200gを型に敷き詰め、フィリングを流し込む。 6、冷蔵庫で2〜3時間冷やしたら出来上がり。 ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7RII Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : Kenko variable NDX 82mm Mic:SHURE VP83 Monitor : Atomos Ninja Assassin Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Software : Adobe Premiere Pro CC Music : Footsteps From Here/Dan Phillipson(http://www.premiumbeat.com/royalty_free_music/songs/footsteps-from-here) -----------------------------------------------------------------------


SUBSCRIBE TO LOVEBITES! http://bit.ly/LOVEBITES CHOCOLATE & PEANUT BUTTER DRIP CAKE VIDEO: https://youtu.be/42eszAaEMtY RECIPE BELOW!!! FOLLOW ME HERE, MY LOVELIES!! PINTEREST: https://www.pinterest.com/lovebites0145/ FACEBOOK: https://www.facebook.com/cookingwithlovebites INSTAGRAM: http://instagram.com/cookingwithlovebites/ TWITTER: https://twitter.com/LovebitesYT RECIPE: Yields: 1 5" Drip Cake (there are 2, 5" inch cakes, cut in 4 pieces, to make one 5" drip cake) 8oz. milk chocolate (or any desired chocolate) 1/2 cup heavy cream DIRECTIONS: Heat heavy cream in a sauce pan over medium-high heat, until it reaches a heavy simmer. NOTE: Do not let your cream come to a boil. Make sure to keep an eye on it. It will not take long for the cream to heat to your desired temperature. Place the chocolate in a bowl, and place the simmer cream over the chocolate. Let it sit for one minute, before taking a spatula and mixing everything together. Mix until the chocolate is completely smooth. If there are still lumps, add the chocolate mixture to the microwave for 30 seconds and then give it another mix. Continue in 30 second intervals (to not overheat your chocolate) until the chocolate is completely smooth and there are no lumps. Let the chocolate sit at room temperature for at least 4 hours, or in the refrigerator for at least two. You want the chocolate to be thick enough that when you take a scoop of the chocolate with your rubber spatula, it will fall off in one large clump or even be thick enough that it doesn't come off your spatula. CHOCOLATE CAKE RECIPE: Yields: One drip cake which is 2, 5" cakes cut in 4 pieces *Double recipe if you want to do 2 Drip cakes (or a larger cake) as shown in the video 3/4 cup sugar 2 Tbsp. canola oil 2 Tbsp. softened butter 1 egg 1 tsp baking soda 1 tsp vanilla extract 1/2 tsp salt 1/4 cup coffee, warm or cool (not hot) 1/2 cup cocoa powder, sifted 1/4 cup buttermilk 3/4 cup AP Flour, sifted NOTE: If you want a denser cake instead of a moister cake, substitute the baking soda for baking powder. SIMPLE SYRUP: 1/4 cup sugar 1/4 cup water DIRECTIONS: Heat sugar and water in a sauce pan over medium heat. Once the sugar has completely dissolved, take the saucepan off of the heat. Pour the simple syrup into a heat safe dish, and let cool before placing it on your cake layers. DIRECTIONS: Preheat your oven to 350F. To your mixer attached with the whisk attachment, whisk your butter, oil, and sugar together on medium speed. Then add in the vanilla extract, and egg and beat for another 15 seconds. Next add in the baking soda, cocoa powder, salt, and cooled coffee, and beat until well combined. **Make sure to scrape down the sides of the bowl periodically, to make sure all of the ingredients are well combined. Then add in your flour in 2 stages with the buttermilk in between. Scrape down the sides of the bowl, all the way to the bottom, and give everything another mix. Then butter 2, 5" cake pans and place a layer of parchment paper at the bottom of your pans. Bake for about 40 minutes. NOTE: You will need longer if you are doing a larger cake. Once the cakes have finished baking, and are completely cooled. Take them out of the pans, and place them in plastic wrap and freeze over night, or for at least 4 hours. This will help lock in the flavor an make them easy to cut. Once they have froze over night, cut off the bulge at the top of the cake,s o you have a level cake. Then with a cake leveling tool or toothpick trick (see video,) cut your cakes in half, so you should end up with 4 equal sized pieces of cake. Place a 5" cake board onto a moving, decorating cake stand. Then take a little bit of the chocolate ganache and place it onto the cake board (I forgot this step in my video. Oops!) Then place what was a bottom piece of one of the cakes, as the bottom of the cake (Bottom face down). Then brush some simple syrup onto the cake, add a layer of peanut butter cream cheese frosting, and repeat the steps until the last layer of cake. For the last layer of cake, again, use the other bottom part of the cake, but this time place the bottom side face up, so that you get perfect edges on the cake. Brush a layer of simple syrup on the top layer of cake. Then place a thick layer of ganache onto the top of the cake and using an offset spatula, push the chocolate all the way to the edges and smooth it out. Follow the rest of the video instructions (description is too long). Make sure to refrigerate your cake once the ganache is finished, to let the cake set completely. *Comment if you have any questions. PEANUT BUTTER CREAM CHEESE FROSTING: Yields: Enough frosting for 2 drip cakes. Half recipe if you only want to do one drip cake) 8oz. cream cheese, room temperature 2 Tbsp. (1/2 stick) softened butter 2 cups powdered sugar 1/2 cup creamy peanut butter DIRECTIONS: See video

⇨FULL RECIPE for The Ultimate Vegan Chocolate Cake recipe: http://bit.ly/UltimateVeganChocolateCake
⇨My kitchen tools & more vegan faves: https://kit.com/samsfaves
⇨Join the mailing list for more fuss-free vegan recipes: https://itdoesnttastelikechicken.com/subscribe/

Vanilla Frosting Recipe: http://bit.ly/VeganVanillaCupcakes
Vegan Cream Cheese Frosting Recipe: http://bit.ly/FussFreeVegan

Breville Handy Mix Scraper: http://bit.ly/BrevilleHandMixer

MY COOKBOOK: http://bit.ly/FussFreeVegan
BLOG: https://itdoesnttastelikechicken.com/
FACEBOOK: https://www.facebook.com/itdoesnttastelikechicken/
INSTAGRAM: http://instagram.com/itdoesnttastelikechicken (@itdoesnttastelikechicken)
PINTEREST: https://www.pinterest.com/bonappetegan/

FREE EBOOK - 5 Vegan Bacon Recipes: http://bit.ly/VeganBacon

This is one of the most popular recipes on my blog- there is a reason why this is the best chocolate cake recipe ever! This vegan cake recipe is easy to prepare using easy to find ingredients. No fancy schmancy ingredients in here. This is a super easy vegan chocolate cake recipe. But it isn't just easy, this is seriously the best vegan chocolate cake recipe complete with vegan chocolate frosting! Everyone will love this vegan cake, whether they are vegan or not!

Clips used:
"Vinegar Volcano - Fun Science Fair Project": https://youtu.be/Uw8bkc-nR9U
"devil's laugh": https://youtu.be/ftTx44xTT18
"Spongebob bleh SFX": https://youtu.be/USiNXB5lMMg

Comments for video: