Indulge in guilt-free decadence with our Vegan Chocolate Cake, elegantly crowned with a luscious layer of TruWhip. Every bite is a journey into the rich, velvety world of chocolate, made entirely from plant-based ingredients. This masterpiece is not just a treat for the taste buds but also a tribute to sustainable indulgence. Perfect for celebrations, or when you simply need a slice of heaven, our Vegan Chocolate Cake with TruWhip topping promises an exquisite experience that's kind to your body and the planet.
Photo and recipe created by Elisabeth @zazachef_cook.eat.repeat
- 1 bag Pamela’s Chocolate Cake
- 9 tbsp just eggs
- ½ cup Miyoko’s butter, melted (or any plant-based butter)
- 1 ½ cup of water
Yield:
Vegan Chocolate Cake with TruWhipPreheat oven to 350F Degrees.
In a bowl, mix just eggs, water, and melted “butter”.
Add the content of the chocolate cake mix but do not over-mix. Poor the mix into 3 8” or 9” mold that’s been lightly greased. Bake for 22-24 minutes.
Remove from the oven and place on a rack to cool down.
Spread the frosting on each layer and spread the rest on the top. Spread the grounded strawberry freeze dried powder on top. Enjoy right away or keep refrigerated