The Best Vegan Chocolate Cake
Ingredients
For the cake
- 1 cup unsweetened almond milk, Any non-dairy milk can be used (see notes)
- 1 tablespoon apple cider vinegar, white vine or lemon juice
- 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, I prefer sea salt or Kosher salt
- 1/2 cup vegetable oil, melted coconut oil can be used
- 2/3 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee or boiling water, see notes
For the vegan chocolate buttercream frosting
- 1 cup unsweetened cocoa powder
- 3/4 cups vegan butter, softened
- 1 teaspoons pure vanilla extract
- 2 1/2 to 3 cups powdered sugar
- 1/4-1/2 cup unsweetened almond milk, oat milk or soy milk can be used
Garnishes (optional):
- Fresh berries, fresh mint, jimmies, chocolate sprinkles, chocolate curls
Instructions
To Make the Cake:
- Preheat the oven to 350ºF. Grease two (8-inch) round cake pans. Line them with parchment paper, then grease and flour the parchment paper. This helps the cakes release from the pans later.
- Combine the unsweetened almond milk and the vinegar in a measuring cup or small bowl. Set aside. The milk will start to slightly curdle but will not get as thick as buttermilk. Let it sit until is time to use it.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- With the mixer on low speed, add the oil, apple sauce vanilla and buttermilk mixture and mix on medium speed until well combined, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, slowly and carefully pour in the hot coffee or hot water. At this point, the cake batter will look thin and runny.
- Pour the batter into the prepared cake pans, dividing the batter evenly.
- Bake for 30-40 minutes, or until a toothpick cake tester inserted in the middle of the cake comes out clean. Cool in the pans for 10 minutes and then remove the cakes from the pans and turn them onto a cooling rack to cool completely before frosting.
For the Vegan Chocolate Buttercream Frosting
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, add the cocoa powder and whisk to get rid of any clumps.
- Add the vegan butter and vanilla extract and beat on low speed until well combined.
- Increasing the speed to medium-high, beat the butter mixture until smooth, about 2 minutes.
- Turn the mixer to low, and gradually add about 2 1/2 cups of the powdered sugar and about 1/4 cup of the milk. Mix until combined, scraping down the bowl as necessary.
- Slowly increase the speed and beat until smooth and thick. If the mixture is too dry, add more almond milk, a tablespoon at a time until you reach the desired frosting consistency. If the picture seems too loose, add additional powdered sugar.
To Assemble
- Place one layer on a plate or cake stand and cover the top with the chocolate buttercream frosting. Spread the buttercream evenly with an offset spatula.
- Add the second layer of cake on top, OPTIONAL: For a sturdier cake, you can refrigerate the cake for about 10 minutes before continuing frosting. After 10 minutes, remove the cake from the refrigerator and continue.
- Spread the remaining frosting on the top and around the sides of the cake. You can pipe some of the frosting to decorate the cake and/or decorate it with sprinkles. You can also garnish the cake with fresh berries and mint (optional). Chill for 20 minutes before serving.
Notes
- Dairy Free Milk: Any unsweetened plant based milk can be used. Oat milk, soy milk, coconut milk, cashew milk all work.
- Homemade Vegan Buttermilk: It only takes 2 ingredients and about 5 minutes to make. You can allow the mixture to sit until you are ready to use it.
- Coffee: Instead of freshly brewed coffee, you can combine a cup of boiling water with 1 tablespoon of instant coffee + 2 teaspoons of espresso powder. The cake won’t taste like coffee. You could also use 1/2 cup of freshly brewed hot coffee combined with 1/2 cup of boiling water.
- Water: If you want to skip the coffee, hot water works just as well.
- Gluten-Free Adaptable: To make this vegan chocolate cake gluten-free, use gluten free flour.
- Flour: Cake flour, almond flour or other flours won't work for this recipe.
- Unsweetened Apple Sauce Substitute: You can use flax egg instead of apple sauce. Combine 2 tablespoons of flax with 5 tablespoons of water. Other vegan egg replacer products can be used. Use enough to substitute 2 eggs.
- Chocolate Frosting: This recipe makes enough frosting for piping swirls on top of the cake and for thick layers of frosting. If you don't like as much frosting, cut the recipe in half.
- Cake Pans:
- You can use two (9-inch) round cake pans. Bake for 35 to 40 minutes.
- Use a bundt cake pan and bake for 45 minutes.
- Make Cupcakes. This recipe will make 24 cupcakes approximately. Fill cupcake liners about half full and bake for 20 - 25 minutes.
- To make a 4 layer cake, double the recipe.
Nutrition
Calories: 367 kcal, Carbohydrates: 59 g, Protein: 4 g, Fat: 15 g, Saturated Fat: 4 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 5 g, Trans Fat: 0.1 g, Sodium: 346 mg, Potassium: 223 mg, Fiber: 4 g, Sugar: 41 g, Vitamin A: 408 IU, Vitamin C: 0.1 mg, Calcium: 61 mg, Iron: 2 mg
