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Removing slice of vegan chocolate cake from cake stand

Vegan Chocolate Cake Recipe

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This Vegan Chocolate Cake Recipe is the BEST and has been my favourite for over 10 years! It's moist, decadent, fluffy and made with easy pantry ingredients so anyone can make this! I've made it hundreds of time for hundreds of people and it has rave reviews all around!
Course Dessert, Desserts
Cuisine American, Universal
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 slices
Calories 348
Author Jessica Hylton

Ingredients

  • 2 tablespoons apple cider vinegar 
  • 1 cup soy milk or other vegan milk or other vegan milk, (240mL)
  • 2 cups sugar (400g)
  • 2 cups all-purpose flour (240g)
  • 3/4 cup unsweetened cocoa powder (60g)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1/2 cup + 2 teaspoons oil (100g + 2 teaspoons)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water + 1 tbsp instant coffee mixed in until dissolved  (243mL) stir these together right before you need it so it's still hot

Vegan chocolate frosting

  • 1 cup unsweetened cocoa powder (80g)
  • 1/2 cup unsalted vegan butter softened
  • 1 teaspoon vanilla extract
  • pinch sea salt
  • 2 1/2 - 3 cups powdered sugar  (390g for 3 cups)
  • 1/3 cup vegan milk + 1 tablespoon extra if needed 

Instructions

Vegan Chocolate Cake

  • Grease and flour two 9” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick. If making an 8" cake, check the notes.
  • Heat oven to 350°F/180°C. 
  • In a small bowl, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside. 
  • Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, oil and vanilla and the coffee water. Beat with an electric whisk on medium speed for about 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. 
  • Pour the batter equally into the cake pans and bake for 35 minutes. Remove from oven and allow to cool for at least 30 minutes to 1 hour in the pan on a wire rack before removing from the pan and to the wire rack to cool completely.  

Vegan Chocolate Frosting

  • Add the cocoa powder, vegan butter, 2 1/2 cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer. Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth. Add the 1/2 cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.

Putting it All Together

  • Frost cakes and decorate. The frosting will set at room temperature. Enjoy!
  • Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.
  • Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go.
  • If you're using 3 layers, do the same, but split into thirds instead.
  • Decorate with some shaved chocolate or extra cocoa powder! The frosting sets at room temperature perfectly. Slice and enjoy!

Video

Notes

You can also make this cake with three 8" cake pans. Bake it for about 30 to 35 minutes!
Coffee Water
If you want that deep rich chocolate flavour, please don't skip this! The cake doesn't taste at all like coffee, and instead the coffee enhances the chocolate flavor like crazy. You can use decaf coffee, or just use a cup of boiling hot coffee instead of the instant coffee.
Storage
Store this vegan chocolate cake in an airtight container at room temperature for about 3 days, or in the refrigerator for up to a week. If you refrigerate it, let it sit on the countertop for a few minutes so it comes to room temperature before serving.
To Freeze This Cake
Slice the cake into even slices and freeze each slice, flat, in foil. You can store it further in a freezer safe zipped bag if storing for more than a month, but if under a month you don't have to. To thaw, let the cake thaw at room temperature or in the fridge.

Nutrition

Calories: 348kcal | Carbohydrates: 62g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Sodium: 442mg | Potassium: 189mg | Fiber: 4g | Sugar: 44g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg