Chocolate Sour Cream Cake (vegan)

This chocolate cake is a necessary part of your dessert catalogue. It's rich enough but not too heavy; sweet enough but not too sickly, and moist enough but not at all soggy. 

Made with vegan sour cream (I recommend Dibble - honestly the best plant-based sour cream I've tried, and I've tried many!), it's a lovely dessert, made extra tasty with an easy-to-make, sticky glaze. If you look closely at some of the photographs, you can even see my reflection!

You can add more sugar if you like a really sweet cake, and add choc-chips if you feel so inclined.

Ingredients for the cake

  • 260g plain flour
  • 210g caster sugar (or more, if you like your cakes sweet)
  • 60g cocoa powder
  • 1 tbs Greek ground coffee
  • 1 tsp baking powder 
  • 1/2 tsp bicarbonate of soda
  • 320ml almond milk
  • 1/4 cup (approximately 50g) vegan sour cream (I used Dibble!)

Ingredients for the icing

  • 2 tbs glucose, warm
  • 1 tbs vegan milk
  • 1.5 tbs cocoa powder
  • 1/2 tbs brown sugar

Vegan cake recipe

Chocolate sour cream cake

Vegan chocolate cake

Vegan cake

Sour cream cake

Vegan chocolate cake

Chocolate cake

Vegan cake recipe

Chocolate cake recipe

Chocolate cake

Chocolate cake recipe

 

 

 

Instructions for the cake

  • Preheat oven to approximately 190 degrees Celsius and grease a bundt cake tin.
  • In a large bowl, sift together flour, sugar, cocoa powder, coffee, baking powder and soda until there are no lumps.
  • Slowly add milk and sour cream, and mix until just combined. If your mixture is too thick (it should be thick but still easy to mix) add a little more milk.
  • Pour into prepared tin and bake for approximately 45 minutes, or until an inserted skewer comes out clean.
  • Remove from the oven and leave to cool completely before removing from the cake tin and icing. 

Instructions for the icing

  • Combine all ingredients in a bowl and mix until smooth.
  • Drizzle over cake, add toppings and serve! 

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