How to Make the Perfect Vegan Chocolate Cake

A vegan chocolate cake, we guarantee it, is delicious!

But what do you do when you discover that your mixture is doughy inside, or that your cake crumbles into a thousand pieces?

When following a recipe for a vegan chocolate cake, you will see a specific order for incorporating the ingredients. But why?

Cooking is like chemistry!

If you don't take into account the reactions between each ingredient, the result may be different from what you expected...

Rest assured, we won't give you a chemistry lesson, but we will at least explain the basics you need to know so your cake doesn't blow up in your face (we're joking).

How to succeed with a vegan chocolate cake?

There are several methods for the order of ingredients in a cake, including the reverse creaming method.

This is the method we will use for today's vegan chocolate cake recipe 😉

The reverse creaming method

Here is what it consists of:

For the mixture to be homogeneous and for each ingredient to take its intended place, you should always start with the dry ingredients such as flour, sugar, baking powder... then the wet/liquid ingredients (plant-based milk, cream, etc.)

Vegan or not, the method is the same!

But be careful! In the case of your vegan chocolate cake, you will be using plant-based milk. This is where you have to choose carefully: plant-based milks do not all have the same texture, which can alter the success of your preparation... if a specific plant-based milk is recommended in a recipe, it's surely because it is the most suitable 😉

So, so that your cake holds together properly and is as delicious as possible, we have found you a vegan chocolate cake recipe that you can now make without fearing the final result!

Vegan chocolate cake recipe

To make the vegan chocolate cake recipe, go to:

Déliacious - Fluffy vegan chocolate cake

Les recettes de Julie - Vegan chocolate cake

Végétalise toi ! - Molten vegan chocolate cake