This has got to be my favourite cake combination: vegan chocolate cake with matcha coconut frosting! While chocolate by itself is delicious, the addition of matcha coconut frosting just takes it to the next level. There’s an amazing play between bitterness and sweetness in your palate as you eat it!
The vegan chocolate cake is the vegan version of a black magic cake. It is also very simple and easy, and requires no creaming or even vegan butter.
I swear I am not exaggerating when I say that this is my favourite cake! It’s luscious, dark, chocolate-y and not too sweet! And it goes perfectly with a cup of coffee (covfefe), for dessert or for breakfast (no judgement here).
Coconut milk for the frosting
The frosting I use here is coconut milk-based. It is entirely vegan, and entirely delicious! Even my non-vegan friends LOVE my vegan frosting!
For the can & carton of coconut milk, make sure that there are no additives in the ingredient list such as guar gum. The can of coconut milk should separate and solidify, since it’s a smaller volume than the carton. Also, make sure that you place both the can & carton in the fridge at least 24 hours in advance!
While this may be time-consuming, doing this ensures that you’ll have a soft & fluffy coconut cream frosting that is suitable for decorating cakes!
Matcha may not be everyone’s cup of tea (see what I did there), so if you don’t like matcha, you can totally omit it in this recipe. You’ll then just have a vegan chocolate cake with coconut cream frosting, which is still 100% delicious! Here below is the recipe video for this cake!
It’s even better the next day!
And here’s the best part: it gets better as the cake sits in the fridge! The cake absorbs more of the liquid in the coconut cream frosting, so it becomes even moister!