Go Back

Vegan Chocolate Cake with Whipped Cream and Berries

Ingredients

  • CAKE
  • 3 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons vinegar
  • 2 cups almond milk
  • 2/3 cup olive oil
  • 2 teaspoons vanilla extract
  • 1 3/4 cups organic sugar or coconut sugar I used coconut sugar
  • STABILIZED WHIPPED CREAM
  • 1 quart heavy whipping cream
  • 5 - 6 tbsp. powdered sugar
  • 3 tbsp. cornstarch
  • Fresh and/or frozen berries as desired for topping.
  • Powdered sugar for garnish.

Instructions

  • CAKE - Preheat your oven to 350 degrees F. Grease two round, 8 or 9-inch cake pans.
  • In a large mixing bowl, combine flour, cocoa powder, baking soda and salt.
  • In another bowl, add the vinegar to the milk and beat until it's frothy. Whisk in the oil, vanilla, and sugar. slowly add wet ingredients to dry.
  • Pour the cake batter into the prepared cake pans. Bake for 20-25 or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cook completely.
  • Once cooled completely (if you'd like a 4 layer cake), cut cakes in half then freeze on parchment paper. Take out of freezer just before frosting.
  • WHIPPED CREAM - Combine powdered sugar and cornstarch.Set aside.
  • Pour whipping cream into large stand mixer with chilled bowl. Whip until soft peaks form. Then add cornstarch/sugar mixture.
  • Continue whipping until firm peaks form.
  • Immediately frost onto chilled or frozen cakes. Spoon a large dollop of whipped cream in between each layer and then spread.
  • Then top with fresh berries and powdered sugar as desired.
  • Store in fridge until ready to serve!