Introduction:

Get ready to experience chocolatey bliss with our sensational Vegan Chocolate Cake recipe. This is not just any cake; itā€™s a moist, fudgy masterpiece that will tantalize your taste buds and leave you craving for more. Whether youā€™re hosting a special occasion or simply indulging in a sweet treat, this cake is guaranteed to impress even the most discerning palates. With its rich cocoa flavor, velvety texture, and heavenly ganache frosting, itā€™s no wonder that this recipe has garnered rave reviews from our readers. Join us on a journey of culinary delight as we delve into the art of crafting the perfect vegan chocolate cake.

Total Time: 55 minutes

Yield: 16 servings

Ingredients:

Wet Ingredients:

  • 1 cup unsweetened non-dairy milk (cashew, soy, or almond)
  • 1 tbsp white vinegar (or apple cider vinegar)
  • 200 grams dark chocolate (or dairy-free chocolate chips)
  • 1 cup boiling water
  • 2/3 cup cocoa powder
  • 1 tbsp vanilla extract
  • 3/4 cup unsweetened applesauce
  • 1/2 cup + 1 tbsp vegetable oil (grape seed or canola)

Dry Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 3/4 cup dark brown sugar (Demerara sugar)
  • 2 tsp instant coffee powder (regular or decaf)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt

Chocolate Ganache Icing:

  • 350 grams dark chocolate (or dairy-free chocolate chips)
  • 1 can (400 ml) coconut cream
  • 1/3 cup cocoa powder
  • 1 tsp vanilla extract

Instructions:

  1. Preheat and Prepare: Preheat your oven to 350Ā°F. Lightly grease two 9-inch round non-stick cake pans and line them with parchment paper.
  2. Create Buttermilk Mixture: In a small bowl, combine the non-dairy milk and vinegar to create a buttermilk mixture. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the dry ingredients. Set aside.
  4. Prepare Wet Ingredients: In a large mixing bowl, combine the chocolate pieces and boiling water. Let it sit for a minute, then whisk in the cocoa powder until smooth. Add the remaining wet ingredients, including the buttermilk mixture, and whisk until combined.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking until smooth. Be careful not to overmix.
  6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10-15 minutes, then transfer them to wire racks to cool completely.
  7. Prepare Chocolate Ganache: In a dry mixing bowl, add the chocolate pieces. In a saucepan, heat the coconut cream until hot but not simmering. Pour the hot cream over the chocolate and let it sit for a minute. Add the cocoa powder and vanilla extract, then whisk until smooth. Refrigerate for 1 hour, whisking after 30 minutes, until the ganache reaches a spreadable consistency.
  8. Assemble and Frost: Once the cakes are completely cool, frost them with the chocolate ganache. Enjoy the decadent goodness of your vegan chocolate cake!

Notes:

  • Gluten-Free Option: Some readers have successfully made this recipe using a gluten-free flour blend.
  • Customization: Feel free to use your preferred unsweetened plant milk. Soy milk is recommended for optimal buttermilk texture.
  • Baking Time: The cakes are typically baked for 35 minutes, but adjust based on your ovenā€™s performance.
  • Storage: Store leftover cake covered in the refrigerator for up to 5 days. Unfrosted pieces can be wrapped in plastic wrap and frozen for up to a month.
  • Serving Suggestions: Pair your cake with a scoop of dairy-free ice cream or fresh berries for an extra treat.

Conclusion:

Elevate your dessert game with our irresistible Vegan Chocolate Cake recipe. From its luscious texture to its heavenly ganache frosting, every bite is a symphony of flavor. Whether youā€™re celebrating a special occasion or simply satisfying your sweet tooth, this cake is guaranteed to be a showstopper. Indulge in the ultimate chocolatey delight and experience the magic of vegan baking at its finest.

Vegan chocolate cake ever

  • Total Time: 55 minutes
  •  Yield: 16 servings 
  • Diet: Vegan

The BEST vegan chocolate cake youā€™ll EVER make!! Super moist fudgy and full of chocolate with an easy healthy dairy free ganache frosting. All 5 star reviews from my readers! They love this cake recipe!

INGREDIENTS
WET INGREDIENTS:
1 cup unsweetened non dairy milk, I like cashew, soy milk or almond milk
1 tbsp white vinegar (could sub apple cider vinegar)
200 grams dark chocolate, broken up, I use 2 Great Value dark chocolate bars from Walmart (Canada) or the equivalent of dairy free chocolate chips
1 cup boiling water
2/3 cup cocoa powder
1 tbsp vanilla
3/4 cup unsweetened apple sauce
1/2 cup vegetable oil plus 1 tbsp, I use grape seed oil (not coconut oil)
DRY INGREDIENTS:
2 cups all purpose flour
3/4 cup white sugar
3/4 cup dark brown sugar, I use Demerara sugar
2 tsp instant coffee powder, reg or decaf ( espresso powder)
1 and 1/2 tsp baking powder
1 and 1/2 tsp baking soda
1 tsp salt
CHOCOLATE GANACHE ICING:
350 Grams dark chocolate, broken up, I use Great value dark chocolate from Walmart (Canada) or the equivalent of dairy free chocolate chips
1 (400 ml) (14 fl oz) can coconut cream (not milk), I use Savoy brand from Walmart
1/3 cup cocoa powder
1 tsp vanilla
INSTRUCTIONS
Preheat oven to 350Ā° Lightly grease 2- 9 inch round non stick cake pans. I also line my pans with parchment paper rounds and lightly grease them.
In a small bowl add the plant milk and vinegar, this is your ā€œButtermilk mixtureā€, stir and set aside.
In a medium bowl add the dry ingredients and stir to combine, set aside
In a large mixing bowl add the chocolate pieces, and boiling water, let sit for a minute. Now add the cocoa powder and whisk it until smooth. Then add in rest of ā€œWet Ingredientsā€ including ā€œButtermilk mixtureā€, whisk it until itā€™s combined.
Next add the dry ingredients and whisk until itā€™s smooth. Do not over mix.
Pour the cake batter into your 2 prepared baking pans. Bake for 30-35 minutes or until a toothpick inserted into the centre of cake comes out clean or with a few crumbs. Cool the cakes in pans for 10-15 then remove cakes from pans and cool completely on racks before icing.
Dairy free Chocolate ganache: Add chocolate pieces to a large DRY mixing bowl,
Heat the coconut cream on stove until hot, donā€™t let it simmer. Pour the cream over chocolate mixture. Let it sit for a minute then add the cocoa and vanilla. Whisk it until smooth.
Refrigerate for 1 hour, whisking after 30 minutes. If the icing seems to soft after 1 hour leave it in the fridge and check every 15 minutes until you have a good consistency.
Ice the cake: Once cake is completely cool, frost the cake! Enjoy!
NOTES
for vegan gluten free chocolate cake: a few of my readers have said they have made this recipe using a gluten free flour blend and it turned out great. I personally have not tried it.
You can use any unsweetned plant milk you like, soy for nut free, etc.. (soy milk curdles the best for ā€˜buttermilkā€™)
I bake my cakes for 35 minutes
If you leave icing in fridge for to long, just remove to counter until spreadable.
If wanting cupcakes bake for 20- 25 minutes
I use Great value dark chococlate bars from Walmart (Canada) for a lot of my dessert recipes. They are excellent quality and super affordable.
I wouldnā€™t use a really dark chocolate for this recipe or your icing wonā€™t be sweet enough.
The cake does not take on any coffee flavour from the instant coffee, it just adds a richness to the cake. I highly recommend adding it.
Prep time doesnā€™t include cooling time for cakes or chilling time for icing.
This cake will keep covered in the fridge up to 5 days. If using vegan buttercream frosting you can store the cake covered on the counter.
To freeze cake: Wrap unfrosted pieces with plastic wrap. You can freeze cake for up to a month.
Serves 16Serving Size: 1Calories Per Serving: 457
Total Fat 23.6g 30% 1%Cholesterol 1.7mg12%Sodium 284.5mg21%Total Carbohydrate 57gSugars 36g10%Protein 5g23%Iron 4.1mg7%Niacin (B3) 1.1mg