Chocolate cake. Is there anything more comforting and satisfying? Now, imagine a slice of rich, decadent chocolate cake that’s also completely vegan. It’s not a dream—it’s entirely possible and easier than you think! This recipe will guide you step-by-step through the process of making a moist and delicious vegan chocolate cake that will impress everyone, even the non-vegans.
You might be surprised to learn that substituting eggs and dairy in a chocolate cake doesn’t require any strange or hard-to-find ingredients. With a few simple swaps, you’ll be on your way to baking a vegan chocolate cake that’s just as delicious, if not more so, than its traditional counterpart.
Ready to impress your family and friends (or just treat yourself)? Let’s get baking!
Ingredients You’ll Need
For this recipe, we’ll be using simple, accessible ingredients to create a delicious vegan chocolate cake. Here’s what you’ll need:
For the Cake:
- 1 ½ cups all-purpose flour (or a gluten-free all-purpose blend)
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup unsweetened applesauce
- 1 cup almond milk (or another plant-based milk)
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
For the Vegan Chocolate Frosting:
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup almond milk (or another plant-based milk)
- 1 teaspoon vanilla extract
Tools of the Trade
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Toothpick or cake tester
- Wire rack
Baking the Perfect Vegan Chocolate Cake: A Step-by-Step Guide
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. To prevent sticking, line the bottom of each pan with a circle of parchment paper.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Combine the Wet Ingredients
In a separate mixing bowl, cream together the sugar and applesauce until light and fluffy. Gradually add in the almond milk and vanilla extract, mixing well after each addition. Stir in the apple cider vinegar.
- Why apple cider vinegar?: Though it might seem out of place, apple cider vinegar reacts with the baking soda to help the cake rise beautifully, creating a light and airy texture.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
5. Bake to Perfection
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool Down
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Creating the Ultimate Vegan Chocolate Frosting
While the cakes are cooling, it’s time to make the frosting!
1. Beat the Vegan Butter
In a large bowl, beat the softened vegan butter with an electric mixer until smooth and creamy.
2. Add Sugar and Cocoa
Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
3. Thin with Milk
Add the almond milk and vanilla extract, and beat on medium speed until the frosting is light and fluffy.
4. Frost and Enjoy!
Once the cakes are completely cool, frost the bottom layer with about half of the frosting. Top with the second cake layer, and frost the entire cake with the remaining frosting.
Tips for Success:
- Room Temperature Ingredients: Using room-temperature ingredients, especially the vegan butter and almond milk, will help create a smooth and emulsified frosting.
- Adjust Frosting Consistency: If the frosting seems too thick, add more almond milk, one tablespoon at a time. If it’s too thin, add more powdered sugar, a little at a time, until you reach your desired consistency.
