VEGAN CHOCOLATE CAKE

This vegan chocolate cake offers all the decadence of a traditional cake without any animal products, making it a perfect treat for everyone, including those with dietary restrictions.


Ingredients

Dry Ingredients:

  •  1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 cup (240ml) unsweetened almond milk (or any plant-based milk)
  • 1/3 cup (80ml) vegetable oil (coconut oil or any neutral oil)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract

Optional Add-ins:

  • 1/2 cup (90g) vegan chocolate chips or chunks

Frosting:

  • 1/2 cup (115g) vegan butter, softened
  • 2 1/2 cups (300g) powdered sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 cup (60ml) unsweetened almond milk (or any plant-based milk)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans or line them with parchment paper.

  2. Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.

  3. Mix Wet Ingredients: In another bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well combined.

  4. Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. If using, fold in the vegan chocolate chips or chunks.

  5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  6. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

  7. Prepare Frosting: In a medium bowl, beat the vegan butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until combined. Add the almond milk and vanilla extract, and beat until the frosting is smooth and fluffy.

  8. Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and spread frosting over the top and sides of the cake.

  9. Serve: Slice and enjoy your delicious vegan chocolate cake!

Tips:

  • You can add a teaspoon of instant coffee to the wet ingredients to enhance the chocolate flavor.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Enjoy your vegan chocolate cake!

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