Vegan Chocolate Cake

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Chocolate lovers, this is for you. If you have follow me you know one of my weakness is dark chocolate. This cake is the perfect combination of rich chocolate in a cake. Try not to eat it all in one sitting. Your family will love it so much that you will need to make every week.

A moist chocolate cake that is easy to make, chocolatey and flavorful. 

Cake is Always a Good Idea

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Vegan Chocolate Cake

Vegan Chocolate Cake

This is a moist chocolate cake, is for chocolate lovers and if you are not one, this will turn you into one. The cake is super rich and full of flavor.
Vegan, non-dairy & moist
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Baking, Dessert
Cuisine Universal
Servings 16 Slices
Calories 251 kcal

Equipment

  • Measuring cups
  • Measuring spoons
  • 2 9" cake pans
  • Parchment paper
  • Whisk or electric mixer
  • Mixing bowls

Ingredients
 
 

Cake

  • 1 Cup Plant milk I prefer oat milk
  • 2 Tbsp Apple cider vinegar
  • 2 Cups Organic cane sugar
  • 2 Cups All-purpose flour
  • 1 Tbsp Baking powder
  • 1 1/2 Tsp Baking soda
  • 1 1/4 Tsp Pink or kosher salt
  • 1 1/2 Tsp Vanilla extract
  • 3/4 Cup Organic unsweetened cocoa powder
  • 1/2 Cup Vegetable oil
  • 1 Cup Boiling water
  • 2 Tsp Isntant coffee

Frosting

  • 2 Cups Dark chocolate Enjoy life is the brand I use is vegan
  • 1 Tsp Vanilla extract
  • 1/3 Cup Plant milk
  • 2 Cups Powder sugar

Instructions
 

Cake

  • 1.Heat oven to 350°F (180°C)
    2. Grease and flour the 9” cake pans and line with parchment paper. It helps the cake to not stick.
    3. In a bowl, add the apple cider vinegar and plant milk together, stir to combine. Until it curdle. Set aside. 
    4. Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in a bowl until combined. Add plant-milk, oil and vanilla, coffee and water. Whisk for about 2 minutes until everything is just combined. Scrape down the sides of the bowl and whisk to ensure everything is combined. DO Not Over Mix.
    5.  Divide the batter equally into the cake pans and bake for 30-35 minutes. Remove from oven and allow to cool for at least 1 hour, before removing from pan.

Frosting

  • 1. In a sacue pan add water and place a heat safe bowl over the water.
    2. Add the chocolate, vanilla and plant milk. Let it melt and remove from heat.
    3. Pour the powder sugar and mix the chocolate mixture until combined.
    4. Frost the cake in the center and top and garnish with a strawberry or chocolate chips.

Notes

Do not overmix!
Freeze: To freeze the cake place the individual slice in the a freezer safe ziplock bag and into a freezer safe container with lid. It will stay good for up to 2 months. Thaw before eating in the refrigerator.
 

Nutrition

Calories: 251kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 187mg | Potassium: 176mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9IU | Calcium: 63mg | Iron: 3mg
Keyword baking, Dessert, vegan, dairyfree, Kid-approved
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!

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