Preparation:

Firstly, grease a springform tin and preheat the oven to 175 degrees fan.
Then mix the flour, baking cocoa, sugar, bicarbonate of soda, salt, vanilla sugar and baking powder in a bowl.
Then add the soya milk, lemon juice and vegan margarine and mix well with a hand mixer. Pour the batter into the greased springform tin and bake in a preheated oven at 175 degrees for approx. 50-55 minutes. Do a stick test.
To make the chocolate cake cream, finely chop the vegan chocolate and place in a bowl with the icing sugar. 
Then heat the vegan margarine and the universal whipping cream in a pan and bring to the boil briefly. Pour the hot cream into the bowl with the icing sugar and chopped chocolate and stir quickly until the chocolate has melted.
Place the cake cream in the fridge for approx. 2 hours.
The floured cake cream can then be whipped with a hand mixer.

If the cake is to have two layers, cut through the base once. 
Spread the cake cream over the cake and decorate with grated chocolate to taste.

Vegan products from Schlagfix for your vegan chocolate cake!

The Schlagfix universal whipping cream is a universal product for whipping, refining, cooking and baking. It is purely plant-based and has a whipping volume of approx. 400%. The long-lasting stability and firm consistency is ideal for your vegan cake with cream.