Description
This vegan chocolate cake is moist, rich, and perfect for any celebration. Made without eggs or dairy, it uses plant-based ingredients for a deliciously chocolatey treat. The cake is paired with a creamy vegan chocolate buttercream frosting, making it a perfect dessert for vegans and chocolate lovers alike.
Ingredients
Scale
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
Chocolate Buttercream Frosting
- 1 cup cocoa powder
- 1 1/2 cups vegan butter, softened baking sticks, not the tub
- 4-5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened soy milk or almond milk
Instructions
- Prepare milk mixture: Measure 1 cup unsweetened soy or almond milk and add 1 tablespoon apple cider vinegar. Stir slightly and set aside to curdle.
- Mix dry ingredients: In a large 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 combined.
- Combine wet ingredients: Add 1/2 cup canola or melted coconut oil, 2/3 cup unsweetened applesauce, 1 tablespoon vanilla extract, and the milk/vinegar mixture to the dry ingredients. Mix on medium speed with a hand or stand mixer until well combined.
- Add boiling water: Lower mixer speed and slowly pour in 1 cup boiling water, mixing until fully incorporated. The batter will be thin, which is expected.
- Bake the cake: Preheat oven to 350 degrees F. Grease and line two 8- or 9-inch cake pans with parchment rounds. Divide batter evenly between pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then remove and let cool completely.
- Prepare frosting: In a clean large bowl, whisk 1 cup cocoa powder to remove clumps. Add 1 1/2 cups softened vegan butter and mix until creamed. Gradually add 4-5 cups powdered sugar and 1/4-1/2 cup unsweetened soy or almond milk along with 2 teaspoons vanilla extract, mixing from low to high speed until fluffy. Adjust milk or sugar quantity to achieve desired consistency.
- Frost the cake: Use an icing spatula or butter knife to frost the completely cooled cakes with the chocolate buttercream frosting evenly.
Notes
- For cupcakes, fill liners half full and bake for 25 minutes, yielding about 24 cupcakes.
- Double the recipe for a 4-layer cake or halve it for a single-layer round cake.
- To make a bundt cake, bake for 45 minutes; for a 9 x 13 inch cake, bake for 40 minutes.
- Reduce frosting ingredients by half if you prefer a lighter frosting layer.
- If you don’t have applesauce, substitute with 2 flax eggs made from 2 tablespoons ground flaxseed and 5 tablespoons water, whipped aquafaba, or a commercial egg replacer equivalent to 2 eggs.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
