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Decadent Vegan Chocolate Cake

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A moist, fluffy, and rich vegan chocolate cake made with simple pantry staples, perfect for any occasion and loved by vegans and non-vegans alike.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or gluten-free all-purpose flour for gluten-free option)
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) natural cocoa powder, unsweetened, preferably Dutch-processed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) non-dairy milk (almond, oat, or soy milk)
  • 1 tablespoon apple cider vinegar
  • ½ cup (120ml) melted coconut oil (refined recommended)
  • 1 teaspoon vanilla extract
  • Optional: 1 teaspoon espresso powder
  • For the frosting:
  • 2 cups (240g) powdered sugar, sifted
  • ½ cup (115g) vegan butter, softened
  • ¼ cup (25g) natural cocoa powder
  • 2–4 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until evenly mixed.
  3. In a separate bowl, stir non-dairy milk with apple cider vinegar and let sit for 5 minutes to curdle.
  4. Add melted coconut oil and vanilla extract to the wet mixture and mix until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Batter will be thin and glossy.
  6. If using, fold in espresso powder gently.
  7. Divide batter evenly between prepared pans and tap pans lightly to release air bubbles.
  8. Bake for 28-32 minutes, checking at 28 minutes with a toothpick; it should come out mostly clean with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then loosen edges and transfer to a cooling rack to cool completely.
  10. For frosting, beat vegan butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed.
  11. Add non-dairy milk 1 tablespoon at a time until frosting reaches spreadable consistency. Stir in vanilla extract.
  12. Assemble cake by placing one layer on a plate, spreading frosting on top, adding second layer, then frosting top and sides.
  13. Chill for 30 minutes to set frosting if desired, or serve immediately.

Notes

[‘Use refined coconut oil for a neutral taste.’, ‘Do not overmix batter to keep cake light and airy.’, ‘If frosting is too stiff, add more non-dairy milk; if too runny, add more powdered sugar.’, ‘Grease pans well or line with parchment paper to prevent sticking.’, ‘You can substitute almond milk with oat or soy milk.’, ‘Optional espresso powder enhances chocolate flavor without coffee taste.’, ‘For gluten-free option, use gluten-free baking blend and add xanthan gum if not included.’, ‘Add a pinch of cinnamon or cayenne for a spicy twist.’, ‘Store leftovers covered in fridge up to 4 days or freeze up to 3 months.’]

Nutrition

Keywords: vegan chocolate cake, dairy-free cake, egg-free cake, plant-based dessert, easy vegan cake, chocolate cake recipe

Find it online: https://cheerycrisp.com/decadent-vegan-chocolate-cake-recipe-easy-to-make-and-foolproof/