Description
This vegan chocolate cake is moist, rich, and perfectly sweetened, made without any dairy or eggs. Featuring a smooth chocolate buttercream frosting made from vegan butter and cocoa powder, this recipe is easy to make and ideal for all occasions, especially for those following a plant-based diet.
Ingredients
Scale
Chocolate Cake
- 1 cup unsweetened soy milk or almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil or melted coconut oil
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting
- 1 cup cocoa powder
- 1 1/2 cups vegan butter, softened baking sticks, not the tub
- 4-5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened soy milk or almond milk
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees F. Grease two 8 or 9-inch cake pans and line them with parchment rounds to ensure easy removal of the cakes after baking.
- Make Vegan Buttermilk: Measure 1 cup unsweetened soy or almond milk, add 1 tablespoon apple cider vinegar, stir slightly, and set aside to curdle, creating a vegan buttermilk substitute.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all purpose flour, 1 3/4 cups granulated sugar, 3/4 cup cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until fully combined.
- Add Wet Ingredients: To the dry mixture, add 1/2 cup canola oil or melted coconut oil, 2/3 cup unsweetened applesauce, 1 tablespoon pure vanilla extract, and the vegan buttermilk mixture. Use a hand mixer or stand mixer at medium speed to blend until smooth.
- Incorporate Boiling Water: Lower the mixer speed and carefully pour in 1 cup boiling water, mixing until fully integrated. The batter will be very runny, which is expected for this recipe.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting - Combine Cocoa: In a large bowl, whisk 1 cup cocoa powder to remove any lumps.
- Add Vegan Butter: Add 1 1/2 cups softened vegan butter and mix with a hand mixer until creamed and fully combined.
- Add Sugar and Milk: Add half of the powdered sugar (2 cups) and half of the unsweetened soy or almond milk (approx. 1/8 to 1/4 cup), mix until combined. Then add the remaining powdered sugar (2-3 cups) and 2 teaspoons pure vanilla extract. Start mixing at low speed, then increase to high until fluffy.
- Adjust Frosting Consistency: If frosting is too dry, add more milk one tablespoon at a time. If too wet and unable to hold shape, add more powdered sugar until desired thickness is achieved.
- Frost the Cake: Use an icing spatula or butter knife to frost the completely cooled cakes as desired.
Notes
- For cupcakes, fill liners halfway and bake for 25 minutes; recipe yields about 24 cupcakes.
- Double the recipe for a 4-layer cake or halve it for a single-layer round cake.
- To make a bundt cake, bake for 45 minutes; for a 9x13 inch cake, bake for 40 minutes.
- If you prefer less frosting, reduce frosting ingredients by half.
- No applesauce available? Substitute with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), whipped aquafaba, or an equivalent egg replacer.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
