Vegan Chocolate Cake

18 May 2021 by Natanja

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

    Serving a slice of vegan chocolate cake

    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.

    Vegan chocolate cake with chocolate frosting on a wooden surface

    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.

    A partially cut vegan chocolate cake

    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. 

    Print
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    Serving a slice of vegan chocolate cake

    Vegan Chocolate Cake


    • Prep Time: 30 minutes
    • Cook Time: 25 minutes
    • Total Time: 3 hours 15 minutes (includes chilling time)
    • Yield: 1 cake ⌀ 20 cm (8 inch) 1x

    Description

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


    Ingredients

    Scale

    Cake

    • 360 ml oat milk (1 1/2 cups plus 1 tablespoon)
    • 1 tablespoon apple cider vinegar
    • 250g flour (2 cups)
    • 300g white granulated sugar (1 1/2 cups)
    • 80g unsweetened cocoa powder (1 cup)
    • 2 teaspoons baking powder
    • 1 ½ teaspoons baking soda
    • 1/8 teaspoon salt
    • 240 ml apple sauce (1 cup)
    • 1 teaspoon vanilla extract
    • 120 ml coconut oil*, melted (1/2 cup)

     

    Chocolate Frosting

    • 200g vegan dark chocolate (7 oz.)
    • 180 ml vegan heavy cream (3/4 cup)
    • 120g vegan butter (1 stick)
    • 100g powdered sugar (2/3 cup)
    • 2 tablespoons unsweetened cacao powder
    • 1/8 teaspoon salt

     

    Additional

    • raspberry jam, or jam of choice for filling

    Instructions

    Chocolate Frosting

    1. Add all the ingredients to a saucepan and melt over medium heat, stirring often, until the mixture is completely melted and smooth.
    2. Pour into a bowl, let it cool down a bit at room temperature and then chill in the fridge for about 2 1/2 hours, until slightly firm but still spreadable.
    3. Stir it a few times with a spoon, to get a bit of air into the frosting (no need to whip it with a mixer).

     

    Cake

    1. Preheat the oven to 180 C (350 F) and grease two 20 cm (8 inch) cake pans. Cut out a piece of parchment paper with the same circumference as the pans and place on the bottom of the pans for easier removable (no need to cover the sides).
    2. Combine the oat milk and apple cider vinegar to create a ‘buttermilk’, stir and set aside.
    3. In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
    4. To a separate bowl, add the apple sauce and the vanilla, then the oil – while whisking continuously. Then add the ‘buttermilk’ mixture and mix until combined.
    5. Pour the wet ingredients into the dry and stir just until no flour specs remain.
    6. Divide the mixture evenly into your prepared cake pans and bake in the middle rack of the oven for about 25 minutes, until a toothpick comes out clean.
    7. Let the cakes cool entirely before removing them from the pans.

     

    Assembling

    1. Place the first cake layer upside down, peel off the parchment paper and add a layer of frosting. Add a layer of jam on top.
    2. Then place the second cake layer on top, peel off the parchment paper and add a generous layer of frosting. Using a spatula or a spoon create little swirls.

    Notes

    *Cannot be substituted for other types of oils, otherwise the cake won’t be sufficiently stable.

    Recipe adapted from Pick Up Limes Easy Vegan Chocolate Cake.

    Keywords: vegan chocolate cake, moist chocolate cake, vegan cake, easy vegan chocolate cake

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