Description
This delicious vegan chocolate cake is moist, rich, and perfect for any occasion. Made without eggs or dairy, it features a tender crumb with a deep chocolate flavor, topped with creamy vegan chocolate buttercream frosting. Whether you're vegan or simply looking for a dairy-free dessert, this cake is sure to satisfy your chocolate cravings.
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 paper rounds for easy removal later.
- Make Vegan Buttermilk: Measure 1 cup unsweetened soy or almond milk and add 1 tablespoon apple cider vinegar. Stir slightly and set aside to curdle.
- 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 well combined.
- Add Wet Ingredients: Add 1/2 cup canola or melted coconut oil, 2/3 cup unsweetened applesauce, 1 tablespoon pure vanilla extract, and the prepared milk/vinegar mixture to the dry ingredients. Mix on medium speed with a hand or stand mixer until combined.
- Incorporate Boiling Water: Lower the mixer speed and carefully pour in 1 cup boiling water. Continue mixing until fully incorporated. The batter will be 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 cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, whisk 1 cup cocoa powder to remove clumps. Add 1 1/2 cups softened vegan butter and mix until creamed.
- Add Powdered Sugar and Milk: Mix in half of the 4-5 cups powdered sugar and half of the 1/4 to 1/2 cup unsweetened milk until combined. Add the rest of the powdered sugar and 2 teaspoons vanilla extract. Beat on low then high speed until fluffy and smooth.
- Adjust Frosting Consistency: If frosting is too dry, add milk a tablespoon at a time. If too wet and runny, add more powdered sugar until thickened.
- Frost the Cake: Use an icing spatula or butter knife to frost the cooled cakes as desired.
Notes
- For cupcakes, fill liners halfway and bake for 25 minutes; yields about 24 cupcakes.
- Double the recipe to make a 4-layer cake or halve it for a single-layer cake. Can also be baked as a bundt cake for 45 minutes or a 9x13 inch cake for 40 minutes.
- If you prefer less frosting, reduce frosting ingredients by half.
- No applesauce? Substitute with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), whipped aquafaba, or commercial egg replacers equivalent to 2 eggs.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
