Vegan Chocolate Cake with Frosting
Indulge in the rich, decadent delight of this Vegan Chocolate Cake with Frosting, a plant-based masterpiece that’s as moist and fluffy as its traditional counterparts. Made with simple pantry staples like cocoa powder, almond milk, and apple cider vinegar, this cake delivers a deep chocolate flavor that’s perfectly complemented by a creamy, melt-in-your-mouth frosting crafted from velvety vegan chocolate chips and coconut cream. With just 20 minutes of prep time and no complicated techniques, it’s ideal for both novice and seasoned bakers looking for an eco-conscious treat. Perfect for birthdays, celebrations, or an everyday indulgence, this dairy-free and egg-free chocolate cake will amaze vegans and non-vegans alike. Serve it with fresh berries or a scoop of vegan ice cream for a crowd-pleasing dessert that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 cup Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 cup Warm water
- 0.5 cup Vegetable oil
- 1 tablespoon Apple cider vinegar
- 1.5 teaspoons Vanilla extract
- 1 cup Vegan chocolate chips
- 0.75 cup Coconut cream
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
In a separate medium bowl, mix together the almond milk, water, vegetable oil, apple cider vinegar, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and free of lumps.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, heat the vegan chocolate chips and coconut cream in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted and smooth.
Add the powdered sugar and vanilla extract to the melted chocolate mixture, stirring until the frosting is thick and creamy.
Once the cakes are completely cooled, spread an even layer of frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake.
Slice, serve, and enjoy your vegan chocolate cake!
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 39.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 282 mg | 6% | |
*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.
