Print

Vegan Chocolate Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This vegan chocolate cake is a rich, moist, and fluffy dessert perfect for any occasion. Made without any animal products, it features a tender cake baked with cocoa powder and sweetened with granulated sugar and applesauce. The cake is complemented by a creamy vegan chocolate buttercream frosting that balances sweetness and decadence without dairy or eggs.

Ingredients

For the Chocolate Cake

  • 1 cup unsweetened soy milk (or almond milk)
  • 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup canola oil (or melted coconut oil)
  • 2/3 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 1 cup boiling water

For the Chocolate Buttercream Frosting

  • 1 cup cocoa powder
  • 1 1/2 cups vegan butter, softened (baking sticks, not the tub style)
  • 4-5 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1/4-1/2 cup unsweetened soy milk (or almond milk)

Instructions

  1. Prepare the Oven and Pans: Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 or 9-inch cake pans and line them with parchment paper rounds for easy cake removal after baking.
  2. Make the Vegan Buttermilk: In a small bowl, combine 1 cup of unsweetened soy or almond milk with 1 tablespoon apple cider vinegar. Stir lightly and set aside to curdle and thicken, creating a vegan buttermilk substitute.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until uniformly combined.
  4. Add Wet Ingredients: To the dry ingredients, add 1/2 cup canola oil, 2/3 cup unsweetened applesauce, 1 tablespoon pure vanilla extract, and the prepared vegan buttermilk. Mix on medium speed with a hand or stand mixer until fully incorporated.
  5. Incorporate Boiling Water: Reduce mixer speed to low and gradually pour in 1 cup boiling water, mixing until the batter is smooth and combined. Note that the batter will be quite runny—this is expected and ensures a moist cake.
  6. Pour and Bake: Evenly divide the batter between the prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean when done.
  7. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully remove them from the pans and allow them to cool completely on wire racks before frosting.
  8. Prepare the Chocolate Frosting: In a large mixing bowl, sift or whisk 1 cup cocoa powder to remove lumps. Add 1 1/2 cups softened vegan butter and cream together using a hand or stand mixer until fluffy and smooth.
  9. Add Sugar and Milk: Add half of the 4-5 cups powdered sugar and half of the 1/4-1/2 cup unsweetened soy or almond milk. Mix until combined. Then add the remaining powdered sugar and 2 teaspoons vanilla extract. Start mixing on low speed, then increase to high, beating until the frosting is light and fluffy.
  10. Adjust Consistency: If the frosting is too dry, add milk a tablespoon at a time until spreadable. If too wet, add more powdered sugar until the desired thickness is achieved.
  11. Frost the Cake: Use an icing spatula or butter knife to evenly frost the cooled cakes. Layer and decorate as desired. Serve and enjoy this delicious vegan chocolate cake.

Notes

  • Using 8-inch cake pans will make the cakes taller; 9-inch pans produce slightly shorter layers.
  • Line the pans with parchment rounds for easier cake removal and cleaner edges.
  • Make sure the vegan butter is softened to room temperature for easier frosting preparation.
  • If you prefer a richer chocolate flavor, you can slightly increase the cocoa powder but be mindful of the batter texture.
  • Boiling water in the batter helps to bloom the cocoa powder, enhancing the chocolate taste.
  • Store leftover cake covered in the refrigerator up to 4 days or freeze for longer storage.
  • Let the cake layers cool completely before frosting to prevent melting the frosting.

Find it online: https://cozyplatter.com/vegan-chocolate-cake-recipe/