Vegan Chocolate Cake
This rich and creamy vegan chocolate cake is perfect for any celebration, offering deep chocolate flavor without eggs or dairy.
Ingredients
For the cake batter
- 2 cups All-purpose flour Can substitute with gluten-free flour.
- ¾ cup Cocoa powder Use unsweetened for best results.
- 2 teaspoons Baking powder Ensure it’s fresh for proper rise.
- 1.5 cups Granulated sugar Adjust if necessary for sweetness.
- 1 cup Non-dairy milk Such as almond, soy, or oat.
- ½ cup Vegetable oil Adds moisture to the cake.
- 1 teaspoon Vanilla extract Enhances flavor.
- 1 tablespoon Apple cider vinegar Helps with leavening.
For the frosting
- ½ cup Vegan butter Softened for easy mixing.
- 2 cups Powdered sugar Adjust for sweetness.
- ¼ cup Cocoa powder Use unsweetened for best results.
- ¼ cup Non-dairy milk To achieve desired consistency.
- 1 teaspoon Vanilla extract Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease the cake pans with vegetable oil or use parchment paper.
- In a mixing bowl, measure and combine all the dry ingredients separately.
- In another bowl, mix the wet ingredients until well combined.
- Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined.
Baking
- Pour the batter evenly into the prepared cake pans.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Serving
- While the cake cools, prepare the frosting by beating the vegan butter and powdered sugar until creamy.
- Add cocoa powder and non-dairy milk to reach desired consistency, mixing well.
- Frost the cooled cake layers and decorate as desired with toppings.
Notes
This cake is perfect for any celebration and can be topped with fresh fruit, edible flowers, or served with vegan ice cream for a delightful treat.