Easy Vegan Chocolate Cake
This dense, fudgy and moist chocolate cake happens to be dairy-free, egg-free and perfect for your next celebration.
Servings 8 servings
Ingredients
CHOCOLATE CAKE:
- 3 cups organic all purpose flour (See Notes!)
- 1 cup organic cocoa powder (You can also use Cacao powder as well!)
- 1 1/2 cups organic cane sugar
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp sea salt
- 2 tsps dissolvable espresso powder
- 1 cup boiling water
- 1 tsp vanilla extract
- 1 cup Almond milk (You can use your fave plant-based milk!)
- 1 Tbsp apple cider vinegar
- 1/2 cup vegan butter, melted
- 1 cup vegan semi-sweet chocolate, melted
CHOCOLATE BUTTERCREAM:
- 4-5 cups organic powdered sugar, sifted
- 1/4 cup organic cocoa powder
- 1/2 cup vegan butter, softened at room temp.
- 1 tsp vanilla extract
- 1/4 cup Almond milk (You can use your fave plant-based milk!)
Instructions
CHOCOLATE CAKE:
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of THREE 6-inch cake pans or TWO 8-inch pans.
- In a bowl or measuring cup, add the milk and apple cider vinegar together, whisking until combined. Let it sit for 5-10 minutes until the mixture slightly thickens.
- In another bowl, add together the espresso powder and boiling water, mixing until powder fully dissolves.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, and salt until combined.
- Add in the milk-ACV mixture, melted butter, melted chocolate, and espresso mixture and mix together using a rubber spatula or wooden spoon, until just combined.
- Divide the batter evenly into each of the cake pans and bake for 20-25 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
- Bake for 30-35 minutes, until the center of the cakes come out clean using a toothpick.
- Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.
VEGAN CHOCOLATE BUTTERCREAM:
- Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, cocoa powder, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).
ASSEMBLY:
- Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer. Finally, top with final layer and top with remaining buttercream, spreading it over the tops and sides of cake, evenly and thinly.
- Once fully frosted, add small little designs of the buttercream using a piping bag + tip followed by chocolate (or rainbow) sprinkles around the sides and top of cake, if desired. Chill for 5 minutes to ensure that buttercream sets.
- When ready to serve, remove from the refrigerator. Slice and enjoy!
Notes
- STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: For an extra fluffy cake, you can always use cake flour instead of all-purpose. See post for more!
- CUPCAKES: This recipe yields about 2 dozen cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.