Vegan Chocolate-Covered Cake
Indulge in the decadent delight of this Vegan Chocolate-Covered Cake, a show-stopping dessert that’s as rich and satisfying as its non-vegan counterparts. This recipe combines a moist, chocolate-infused cake base with a silky coconut cream ganache, delivering a treat that’s entirely plant-based yet irresistibly indulgent. Featuring pantry staples like cocoa powder, almond milk, and coconut oil alongside the luxurious touch of vegan dark chocolate chips, this cake is free from dairy and eggs, making it perfect for those with dietary restrictions or simply seeking healthier alternatives. The recipe is easy to follow—from creating a fluffy vegan "buttermilk" to topping the cake with glossy ganache—and takes just under an hour to prepare. Serve it for parties, celebrations, or as a guilt-free chocolate fix that everyone will adore. Your quest for the ultimate vegan dessert ends here!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 1 cup vegan dark chocolate chips
- 0.75 cup coconut cream
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda, and salt.
In a separate bowl, whisk together the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly, creating a vegan 'buttermilk'.
Add the vanilla extract and melted coconut oil to the almond milk mixture. Stir well to combine.
Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
Transfer the batter to the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the chocolate ganache. Heat the coconut cream in a small saucepan over medium heat until it just begins to simmer.
Remove the coconut cream from the heat and pour it over the vegan dark chocolate chips in a heatproof bowl.
Let it sit for about 5 minutes, then stir until smooth and glossy. Set aside to cool slightly.
Once the cake is baked, allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Pour the cooled chocolate ganache over the cooled cake, spreading it evenly over the top and allowing it to drip down the sides.
Let the ganache set for at least 15 minutes before slicing and serving. Enjoy your rich and luscious vegan chocolate-covered cake!
Nutrition Facts
Calories |
3615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 559.5 g | 203% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 366.7 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 652 mg | 50% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
