Vegan Chocolate Cake

This super moist vegan chocolate cake with creamy chocolate frosting is a chocolate lover’s dream come true!

Let’s skip the small talk today and get right to it, because this dessert right here, is worth your attention. This cake is hands down one of the most delicious things you can make for a birthday, celebration of any kind, or – let’s face it – a regular Saturday.

I promise though, this isn’t hyperbole, this is real decadent chocolate bliss. It’s so good, my brother once attempted to eat the entire cake in one sitting. While I don’t recommend you do this (it’s vegan, sure, but it’s also a rich chocolate cake), you may be tempted to have another big slice, despite the fact that your first one was already larger than usual….because this cake is just THAT good.

No fuss cake

Aside from the taste, the second-best thing about this cake is, that it doesn’t require any potentially difficult to find ingredients, such as an egg-replacer (although I am a big fan of it, as you read in my vegan pancake recipe post) and no need for any special kitchen equipment. If you have two cake pans, two bowls and a whisk – you are good to go!

Another thing I love about this cake is, that I have never had to trim it after it baked. It rises so evenly (though this may be dependent on your oven!) that I can skip the leveling and go straight to the staking. In fact, I have noticed quite a few times now, that vegan desserts oftentimes rise a lot more evenly, due to the omission of the eggs.

Chocolate Frosting

While this cake is super moist (and stays moist for days!) I enjoy it with a creamy chocolate frosting, as it really elevates the cake. This chocolate frosting is sweet but not overly sweet, thanks to the dark chocolate base, which gives our frosting structure without the need to add a ton of sugar.

Since we are melting the chocolate alongside the other ingredients, the frosting will need quite a bit of time to cool down and get the right consistency after it has been heated. Therefore, I recommend making it before you start with the cake, so it has time to cool while the cake is baking/cooling. Overall, the frosting takes about 3 hours to cool, although this is dependent on your room temperature.

Make ahead

As mentioned, this is a very moist cake. You can bake it a day ahead and frost it the next day without it becoming dry. You can also freeze your layers and frost them at a later point or freeze an already frosted cake (great if you have any leftovers!).

The best way to freeze your already frosted cake, is to place it onto a sheet of aluminum foil and then freeze it until solid. Once it is completely frozen, wrap it thoroughly with the foil and ideally also put it into an airtight container or (reusable) bag if you are planning on storing it longer, to prevent it from taking on any smell/flavors from other frozen food.

Troubleshooting

The cake is too soft to frost: Make sure the cake layers are thoroughly chilled before adding on your frosting. Also be sure to not touch the cake directly with your spatula or knife as you are frosting it; always keep a good layer in between your tool and the cake.

The frosting is lumpy or grainy: That could be due to two things – you heated the chocolate too high, which caused it to seize, or you didn’t heat the ingredients high enough and you still detect bits of sugar crystals. Don’t heat the frosting too high but also keep it on the stove long enough for everything to melt thoroughly.

The frosting has become too firm: If you accidentally let your frosting chill for too long, don’t worry, there’s a simple fix. Simply whip it up with a hand mixer until it has a spreadable consistency again. 

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