Vegan Chocolate Cake with Vegan Icing
Indulge in the rich, moist decadence of this Vegan Chocolate Cake with Vegan Icing—a plant-based dessert that's as easy to make as it is irresistible. Crafted with pantry staples like all-purpose flour, unsweetened cocoa powder, and almond milk, this dairy- and egg-free chocolate cake achieves a perfectly tender texture with the help of apple cider vinegar for a delightful rise. Topped with a luscious, creamy vegan butter frosting lightly sweetened with powdered sugar, this recipe is the ultimate treat for vegans and non-vegans alike. Perfect for birthdays, celebrations, or simply satisfying your chocolate cravings, this cake is ready in under an hour and serves up to 8 generously. Whether you're a seasoned baker or new to vegan desserts, this one is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 0.33 cup Vegetable oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 cups Powdered sugar
- 0.5 cup Vegan butter
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and dust with flour, or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
Add the almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until you have a smooth batter with no lumps.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the icing. In a large bowl, use a hand mixer or stand mixer to beat the vegan butter until light and fluffy.
Add the powdered sugar, one cup at a time, and continue mixing on low speed. Gradually add the almond milk and vanilla extract, and beat until the icing is smooth and creamy.
Once the cake is completely cool, spread the vegan icing evenly over the top and sides of the cake using a spatula or knife.
Slice and serve your delicious vegan chocolate cake. Enjoy!
Nutrition Facts
Calories |
3972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 45.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3333 mg | 145% | |
| Total Carbohydrate | 616.4 g | 224% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 437.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 576 mg | 44% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1228 mg | 26% | |
*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.
