Who can resist a slice of rich, moist chocolate cake? Luckily, with this vegan version, you can enjoy all the indulgence without any dairy or eggs. This decadent vegan chocolate cake is incredibly easy to make and requires only simple pantry ingredients. It’s the perfect dessert for birthdays, dinner parties, or just because you’re craving something sweet.
In this blog, we’ll guide you through making the ultimate vegan chocolate cake, complete with a silky smooth chocolate frosting that’s sure to satisfy your sweet tooth.
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- ½ cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 cup boiling water
For the frosting:
- 1 cup vegan butter (or coconut oil)
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2-3 tbsp almond milk (or plant-based milk)
- 1 tsp vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
2. Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure the dry ingredients are evenly combined.
3. Add the Wet Ingredients:
- In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix.
4. Incorporate Boiling Water:
- Slowly pour in the boiling water and gently stir to incorporate. The batter will be thin, but that’s exactly what makes the cake moist and tender.
5. Bake:
- 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. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
6. Prepare the Frosting:
- In a large bowl, beat the vegan butter until fluffy. Gradually add the powdered sugar and cocoa powder, alternating with splashes of almond milk, until the frosting is smooth and creamy. Stir in the vanilla extract.
7. Assemble the Cake:
- Once the cakes are completely cooled, spread a generous amount of frosting on the top of one layer, then place the second layer on top. Frost the top and sides of the entire cake, smoothing it out for a polished look.
8. Serve:
- Slice and serve your decadent vegan chocolate cake! For an extra touch, you can garnish with fresh berries, a dusting of cocoa powder, or even chocolate shavings.
Why This Recipe Works:
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Boiling Water for Moisture: Adding boiling water to the cake batter might seem unusual, but it ensures a light, tender, and ultra-moist texture. This trick makes all the difference in achieving that rich, melt-in-your-mouth bite.
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Apple Cider Vinegar as an Egg Replacement: The combination of apple cider vinegar and baking soda creates a reaction that helps the cake rise and stay fluffy, making it an excellent vegan substitute for eggs.
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Vegan Butter for Creamy Frosting: Vegan butter or coconut oil creates a smooth, rich frosting that complements the moist chocolate cake perfectly. The result is a cake that feels just as indulgent as its non-vegan counterparts.
This decadent vegan chocolate cake is everything you could want in a dessert: rich, moist, and bursting with chocolate flavor. The simple ingredients and straightforward instructions make it a breeze to prepare, while the luxurious frosting takes it to the next level. Whether you’re vegan or just looking for a dairy-free alternative, this cake will impress even the most skeptical eaters. Enjoy a slice (or two) with your favorite plant-based milk, and treat yourself to a little slice of heaven!