Vegan Chocolate Cake

5 from 2 votes

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

Prep Time30

Cook Time30

Total Time1

Course: Baking, Dessert

Cuisine: Universal

Keyword: baking, Dessert, vegan, dairyfree, Kid-approved

Servings: Slices

Calories: 251kcal

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

US Customary - Metric

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