Description
This Vegan Chocolate Cake is a rich, moist, and decadent dessert made without any animal products. Using plant-based milk, apple cider vinegar, and vegan butter, this cake achieves a tender crumb and deep chocolate flavor. The fluffy cocoa frosting complements the cake perfectly, making it an ideal treat for vegans and those seeking a dairy-free chocolate cake.
Ingredients
Cake
- 1 ½ cups plant-based milk
- 2 teaspoons apple cider vinegar
- 3 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup hot water
Frosting
- ½ cup vegan butter (softened)
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- 1 ½ to 2 cups powdered sugar
- 2 to 3 tablespoons plant-based milk
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy removal of the cake.
- Make vegan buttermilk. In a small bowl, whisk together the plant-based milk and apple cider vinegar. Allow the mixture to sit for a few minutes until it slightly thickens, creating a vegan buttermilk substitute.
- Combine dry ingredients. Sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt in a large bowl. This ensures even mixing and prevents lumps.
- Mix wet ingredients. Add the vegetable oil and vanilla extract to the vegan buttermilk. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Gradually add the hot water, mixing until the batter is smooth and well incorporated.
- Pour batter and bake. Transfer the batter into the prepared cake pan, spreading it evenly. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake. Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool completely before frosting to prevent melting the frosting.
- Prepare frosting. In a medium bowl, beat the softened vegan butter, vanilla extract, and unsweetened cocoa powder until smooth and creamy.
- Add powdered sugar and milk. Gradually add the powdered sugar to the frosting mixture, along with the plant-based milk, until the frosting reaches a creamy, spreadable consistency.
- Frost the cake. Spread the frosting evenly over the cooled cake. Slice and serve your delicious vegan chocolate cake.
Notes
- Ensure the cake is completely cool before frosting to avoid melting the frosting.
- Use any plant-based milk such as almond, soy, or oat milk.
- The recipe yields 12 servings, perfect for parties or gatherings.
- Adjust the amount of powdered sugar in the frosting based on your desired sweetness and consistency.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
