Vegan Chocolate Cake Recipe
User Reviews
4.8
Vegan Chocolate Cake Recipe
Description
The Vegan Chocolate Cake Recipe blends flour, sugar, baking powder and soda, cocoa, and salt with a wet mixture containing non-dairy milk, oil, melted vegan butter, apple cider vinegar, and vanilla. Combining these carefully and avoiding overmixing produces a tender crumb. Baking in two 9-inch pans at 350°F (180°C) until a toothpick comes out clean results in cakes that are moist and chocolatey.
For frosting, cold coconut cream is whipped with sifted cocoa powder and confectioners’ sugar yielding a rich, creamy chocolate fudge topping without dairy. This pairs well with the cake’s deep chocolate flavor and moist texture. Leveling domed tops with a serrated knife creates an even surface for frosting.
This cake is a plant-based option suitable for vegan diets while delivering a rich chocolate flavor. Serving can be simply by slicing and presenting at celebrations or casual occasions. Keeping the frosting chilled maintains its structure, especially since coconut cream-based frostings soften quickly.
Ingredients
- 2 1/2 cups all-purpose flour 12.5oz/355g
- 2 1/2 cups white sugar 20oz/565g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups cocoa powder 5oz/143g
- 1 teaspoon salt
- 2 3/4 cups non-dairy milk 22floz/620ml
- 2/3 cups oil 5floz/170ml
- 1/2 cup vegan butter melted, 4oz/115g
- 2 tablespoons apple cider vinegar
- 1 1/3 tablespoons vanilla extract
- Vegan Chocolate Fudge Frosting:
- 2 coconut cream cold, 14oz, canned
- 1 1/2 cups cocoa powder sifted, 6oz/170g
- 2 cups confectioners’ sugar sifted, 8oz/230g
Notes
- Choose lightly flavored oils like vegetable, canola, or mild coconut to avoid overpowering the cake's cocoa flavor.
- Keep the coconut cream frosting chilled until serving, as it softens quickly at room temperature.
User Reviews
Overall Rating
4.8
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