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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