This Ultimate Vegan Chocolate Cake recipe is a celebration of how indulgent and delicious vegan baking can be. With a moist, tender crumb and a rich, creamy frosting, this cake is a testament to the magic of plant-based ingredients. Let’s dive into the details of creating this delectable treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar (make sure it’s vegan)
- ¾ cup unsweetened cocoa powder (high quality)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- ½ cup vegetable oil (such as canola or coconut oil, melted)
- 2 teaspoons vanilla extract
- 2 tablespoons apple cider vinegar
- 1 cup hot water
For the Fudgy Vegan Frosting:
- 1 cup vegan chocolate chips
- ¾ cup full-fat coconut milk (canned, well shaken)
- ½ cup unsweetened cocoa powder
- 2-3 cups powdered sugar (sifted, vegan)
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer (optional for frosting)
- Cooling rack
Instructions
Preparing the Cake:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line the bottom of two 9-inch round cake pans with parchment paper and lightly grease the sides with oil or vegan butter.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk these ingredients until they are well combined and aerated.
- Combine Wet Ingredients: In another bowl, mix the almond milk, vegetable oil, and vanilla extract. Stir in the apple cider vinegar and let the mixture sit for a minute. This creates a vegan buttermilk, contributing to the cake’s moistness.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and start to gently fold them together. As you mix, gradually add the hot water. The batter will be quite thin, but this is normal and ensures a moist cake.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a cooling rack to cool completely. This step is crucial for a perfect texture.
Preparing the Fudgy Vegan Frosting:
- Melt Chocolate Chips: In a small saucepan, gently heat the coconut milk until hot but not boiling. Remove from heat and add the vegan chocolate chips, stirring until smooth and melted.
- Sift Cocoa and Powdered Sugar: While the chocolate mixture cools slightly, sift the cocoa powder and powdered sugar into a large bowl. This prevents lumps in your frosting.
- Combine Ingredients: Add the melted chocolate and coconut milk mixture to the sifted cocoa and powdered sugar. Mix in the vanilla extract and a pinch of salt. Beat with an electric mixer (or by hand) until the frosting is smooth and creamy. If the frosting is too thin, add more powdered sugar; if too thick, a little more coconut milk.
Assembling the Cake:
- Layer and Frost: Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake.
- Decorate: For a festive touch, garnish with vegan chocolate shavings, edible flowers, or a dusting of cocoa powder.
- Serve and Enjoy: Allow the cake to set for a few minutes before slicing. This Ultimate Vegan Chocolate Cake is now ready to be the star of any celebration, delighting vegans and non-vegans alike with its moist crumb and rich, fudgy frosting.
This Ultimate Vegan Chocolate Cake is not just a dessert; it’s a celebration of how versatile, delicious, and satisfying vegan baking can be. Enjoy the process and the delicious outcomes!