Vegan Chocolate Cake Chocolate Frosting
Indulge in the ultimate vegan dessert with this rich and moist Vegan Chocolate Cake topped with a luscious chocolate frosting that's entirely plant-based! Perfectly balanced between decadence and simplicity, this cake features pantry staples like almond milk, apple cider vinegar, and cocoa powder to create a tender crumb and deep chocolate flavor. The velvety vegan buttercream frosting, made with powdered sugar and cocoa, adds a creamy, melt-in-your-mouth finish. Ready in under an hour, this two-layer cake is the perfect centerpiece for celebrations or a sweet treat for any occasion. Whether you're vegan or just chocolate-obsessed, this easy, dairy-free, and egg-free recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Unsweetened almond milk (or other plant-based milk)
- 0.5 cups Vegetable oil
- 1.5 tablespoons Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.75 cups Boiling water
- 0.5 cups Vegan butter
- 3 cups Powdered sugar
- 0.5 cups Unsweetened cocoa powder (for frosting)
- 2 tablespoons Unsweetened almond milk (for frosting)
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until well combined, being careful not to overmix.
Slowly pour in the boiling water, stirring as you go. The batter will be thin; this is normal.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
To make the frosting, use a hand mixer or stand mixer to whip the vegan butter until creamy.
Gradually add the powdered sugar and cocoa powder, mixing on low speed to start, then increasing to medium-high speed.
Add the almond milk and vanilla extract and continue to mix until the frosting is smooth and fluffy. Adjust the consistency with a little more almond milk, if needed.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake using a spatula or offset knife.
Decorate as desired and serve immediately or store covered at room temperature for up to 2 days.
Nutrition Facts
Calories |
5818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.3 g | 308% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4751 mg | 207% | |
| Total Carbohydrate | 1007.7 g | 366% | |
| Dietary Fiber | 119.1 g | 425% | |
| Total Sugars | 657.3 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1123 mg | 86% | |
| Iron | 51.6 mg | 287% | |
| Potassium | 5050 mg | 107% | |
*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.
