April 23rd, 2024
Recipes
Vegan Chocolate Cake
Valentina P
- Difficulty
•
- Time 60"
This easy 2-layer vegan chocolate cake recipe is moist, fluffy, and full of chocolate flavor. Frost with a luscious chocolate frosting for the best double chocolate cake ever!
How To MakeDiet Type: Plant-based
Shopping List
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For the Cakes
- 1 3/4 + 2 tablespoons all-purpose flour or gluten-free flour blend
- 2 cups cane or coconut sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup non-dairy milk (we used oat)
- 1 cup hot coffee (or hot water, Note 2)
- 1/2 cup grapeseed or avocado oil
- 1/2 cup sparkling water
- 1 teaspoon vanilla extract Frosting Ideas
- Sour Cream Chocolate Frosting (shown here)
- Chocolate Buttercream Frosting
- Chocolate Sweet Potato Frosting
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Butter two (8 or 9 inch) non-stick cake pans and line the bottoms with parchment paper. Set aside.
- Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- Step 3: In another bowl, combine the remaining milk, oil, vanilla, sparkling water or yogurt, and vanilla extract. Pour in the hot coffee or water and stir just until combined, scraping the bottom of the bowl with a rubber spatula.
- Step 4: Pour the batter into the pans and bake for 25 to 30 minutes, or until a tester inserted into the center comes out clean and the top is firm. After at least 20 minutes of cooling in the pan, carefully remove the cakes from the pans and allow to cool completely before frosting.
- Serve: Use a knife or offset spatula to spread the prepared frosting over the top and sides of the cake. Enjoy.
Recipe Notes
Note 1: This recipe is adapted from Ina Garten's Beatty's Chocolate Cake recipe. Note 2: No coffee? Try mixing 1/2 teaspoon of instant coffee powder with 1 cup of hot water until dissolved. Black tea is also a good substitute.
Nutrition
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What you should eat next
Vegan Chocolate Cake
PT1H 1 3/4 + 2 tablespoons all-purpose flour or gluten-free flour blend 2 cups cane or coconut sugar 3/4 cup cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup non-dairy milk (we used oat) 1 cup hot coffee (or hot water, Note 2) 1/2 cup grapeseed or avocado oil 1/2 cup sparkling water 1 teaspoon vanilla extract Sour Cream Chocolate Frosting (shown here) Chocolate Buttercream Frosting Chocolate Sweet Potato Frosting Gluten Free Vegan 2 Servings
Ingredients:
