Vegan Chocolate Cake Made with vegan butter and no egg this is a lovely alternative to a traditional cake made with dairy as it tastes the exact same. I dare any sophisticated cake eater out there to taste the difference.
The secret to the moist rich texture of this Vegan Chocolate Cake is an ingredient you may have never put in a chocolate cake before: apple cider vinegar. While you CANNOT taste the flavor of the vinegar at all it really helps to tenderize the cake, specifically the flour. If you’ve never baked with vinegar before you’re just going to have to trust me as it really makes all the difference.
his cake packs a crazy chocolate punch and it does not stop there. I complete this cake with a vegan chocolate frosting made of lovely rich coconut cream, powdered sugar, and cocoa powder. You may recognize this recipe as it is my staple dairy-free frosting that I also used on my Gluten-Free Chocolate Cake. Vegan or not if you’re looking for an amazing chocolate cake recipe you are going to love this Vegan Chocolate Cake.
What Are Vegan Cakes Made Of?
Very simply, dairy-free versions of regular cake ingredients. Vegan butter is subbed for dairy butter, and a combo of oil, dairy-free milk, and apple cider vinegar replace the eggs. This just shows you that changing a recipe to suit your dietary needs is really quite simple.
How Long Does Vegan Cake Last?
Cake is cake and no matter what it’s made of and it should be stored the same way. This cake can be kept at room temperature for up to 3 days. If you store it in the fridge just let it come to room temperature before eating as it will taste so much better.
2 1/2 cups (12.5oz/355g) all-purpose flour
- 2 1/2 cups (20oz/565g) white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups (5oz/143g) cocoa powder
- 1 teaspoon salt
- 2 3/4 cups (22floz/ 620ml) non dairy milk
- 2/3 cups (5floz/170ml) oil*
- 1/2 cup (4oz/115g) vegan butter , melted
- 2 tablespoons apple cider vinegar
- 1 1/3 tablespoons vanilla extract
Vegan Chocolate Fudge Frosting:
- 2 (14oz) cans coconut cream , cold
- 1 1/2 cups (6oz/170g) cocoa powder , sifted
- 2 cups (8oz/230g) confectioners’ sugar , sifted
- For the Vegan Chocolate Cake:
- Preheat the oven to 350°F (180°C) then butter and line two 9 Inch Cake Pans. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
- In a medium bowl or large measuring cup, whisk together the non-dairy milk, oil, vegan butter, apple cider vinegar, and vanilla.
- Slowly whisk the milk mixture into the flour mixture until just incorporated. Don’t over mix as it can toughen the cake.
- Divide the batter into the prepared pans.
- Bake the cakes for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and allow to cool slightly until turning out onto a wire rack to cool fully. If your cakes have a large dome, use a serrated knife and level off the tops of the cakes.
- For the Vegan Chocolate Fudge Frosting:
- Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip the coconut cream until very light and fluffy, about 3-5 minutes.
- Slowly add in the confectioners’ sugar and beat until stiff peaks.
- Gradually add the cocoa powder and continue to whip until a thick rich frosting forms.
- Cover and refrigerate for at least 1 hour before using so the frosting is firm enough to spread.
- To Assemble the Cake:
- Place one cake layer on a serving plate or cake pedestal.
- Put a dollop of frosting in the center of the cake. With an offset spatula, spread it all the way to the edges of the cake, creating an even layer of frosting.
- Top with the second cake layer and spread another big dollop of frosting on top, smoothing it out with the spatula. Frost the sides of the cake.
- Decorate with some sprinkles and enjoy! Store the cake at room temperature in an airtight container for up to 3 days.