Vegan Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge in the rich, velvety decadence of this Vegan Classic Chocolate Cake with Chocolate Buttercream Icing, the perfect dessert for any occasion. Made entirely with plant-based ingredients like unsweetened almond milk, apple cider vinegar, and vegan butter, this recipe delivers the moist, fluffy texture of traditional chocolate cake while remaining dairy-free and egg-free. The chocolate buttercream icing is a show-stopper, crafted with powdered sugar, cocoa powder, and a creamy almond milk base to create a silky finish that perfectly complements the cake. Whether you're catering to vegan guests or simply seeking a guilt-free treat, this easy-to-follow recipe ensures bakery-quality results in the comfort of your own kitchen. Ready in under an hour and serving up to eight, this chocolate cake is ideal for birthdays, holidays, or everyday indulgence.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 0.25 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.5 cup vegan butter
- 2.5 cups powdered sugar
- 0.25 cup unsweetened cocoa powder
- 2 tablespoons unsweetened almond milk
- 0.5 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
Slowly add the wet ingredients to the dry ingredients, and mix until just combined and smooth. Do not overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the frosting, beat the vegan butter in a large bowl until smooth and creamy.
Gradually add the powdered sugar and cocoa powder, beating until well combined.
Add the almond milk and vanilla extract, and beat until frosting is smooth and fluffy.
Once the cake is completely cooled, spread the chocolate buttercream icing evenly over the top and sides of the cake using a spatula.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 63.1 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 300 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.
