Vegan Chocolate Cake with Matcha Coconut Frosting
The mix of chocolate and matcha in this cake is heavenly! This vegan chocolate cake is a definite showstopper for any dessert lover!
Ingredients
Coconut Cream Frosting
- 1 can coconut milk (400 mL)
- 1 carton coconut milk (1000 mL)
- 4-8 tbsp icing sugar (to taste)
- 2 tsp vanilla extract
- 2-4 tbsp matcha powder
- food colouring (optional)
Vegan Chocolate Cake
- 1 cup all-purpose flour (or any kind of flour)
- 3/4 cup sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp egg replacer (I use the Bob's Red Mill brand)
- 3 tbsp water
- 1/4 cup vegetable oil
- 1/2 cup almond milk (or any non-dairy milk)
- 1 tsp vinegar
- 1/2 cup brewed coffee (cooled)
Instructions
Coconut Cream Frosting
- Place both the can and carton of coconut milk in the fridge for at least 24 hours.
- Also, place your mixing bowl and whisk in the fridge at least 10 minutes before you start the frosting. This will help whip the coconut cream.
- For the can of coconut milk, open it from the bottom, drain the liquid and spoon the coconut cream into your mixing bowl.
- Open the carton of coconut milk, and spoon the coconut cream from the top to your mixing bowl. See notes if the coconut cream did not separate.
- Mix the coconut cream at medium-high speed with your stand mixer for about 3 minutes.
- Add 4 tablespoons of icing sugar to start, and mix on medium-high speed. Add more icing sugar, if desired (to taste). Mix on high speed until the frosting stiffens.
- If the frosting is too stiff, add some of the liquid in the carton of coconut milk, one tablespoon at a time, then mix on high speed. Keep adding liquid until you reach your desired frosting softness.
- Finally, add the vanilla extract, then mix.
- If you want, you can add matcha powder to the frosting to have matcha coconut frosting. Keep in the fridge until ready to use.
Vegan Chocolate Cake
- Preheat the oven to 350F°. Grease and flour (or line) the cake pans, and set aside.
- In a glass, add your almond milk and vinegar, and let it sit for 5 minutes.
- In a bowl, mix your dry ingredients together (flour, sugar, cocoa powder, baking soda, baking powder and salt), and set aside.
- In another bowl, mix the egg replacer & water. Add the vegetable oil and mix well. Finally, add the cooled brewed coffee and almond milk-vinegar mixture. Mix everything well.
- Mix the wet ingredients to the dry ingredients and mix everything until incorporated.
- Separate the batter between the cake pans.
- Bake for 15-20 minutes, or until you insert a toothpick and it comes out clean or with a few crumbs.
- Once baked, allow to cool for 15 minutes, and set aside. Decorate as you see fit (watch my video to see how I decorate it)!
Notes
For the coconut cream, use coconut milk that has no additives in it. This will ensure that the coconut cream will separate & solidify.
I use the Real Thai brand for the coconut cream carton. I've had 100% success with this brand, especially when combined with the Thai Kitchen coconut milk can.
Troubleshooting:
- If the carton of coconut cream doesn't separate & solidify, it's okay to use it as it is from the carton. It will still stiffen up, especially when it mixes with the coconut cream from the can. Whip it on high speed until it stiffens, and still pour only about half or so.
Substitutions:
- I used Bob's Red Mill egg replacer, but you can use any kind of egg replacer or flax egg.
- You can use natural food colouring, if desired, to colour the frosting.