Vegan Chocolate Cake
This decadent vegan chocolate cake is moist, fluffy, and incredibly rich. Made in a single bowl with simple ingredients like applesauce and almond milk, it features two layers of luscious chocolate buttercream frosting. Perfect for birthdays or special occasions, it delivers classic chocolate flavor without any dairy or eggs.
Instructions
- 1
Preheat oven to 176 C. Lightly grease two 8-inch round pans with [spray oil] and dust with cocoa powder (1 tbsp).
- 2
In a large bowl, whisk almond milk (1.5 cup) and apple cider vinegar (2 tsp). Let rest for 5 minutes. Stir in coconut oil (0.67 cup), coffee (0.5 cup), vanilla (2 tsp), and applesauce (1.25 cup) until foamy.
- 3
Sift wheat pastry flour (2 heaping), cane sugar (1.33 cup), cocoa powder (1 cup), baking soda (2 tsp), baking powder (1 tsp), and salt (0.25 tsp) over the wet mixture. Beat with a mixer until smooth and creamy.
- 4
Divide batter between pans. Bake for 30 minutes or until a toothpick comes out clean. Cool completely before frosting.
- 5
Prepare frosting by beating plant butter (1 cup), powdered sugar (2.75 cup), cocoa powder (0.67 cup), vegan chocolate (0.25 cup), vanilla (2 tsp), and almond milk (0.25 cup) until light and fluffy.
- 6
Frost the cooled cake layers. Serve as is or with vegan ice cream.
Nutrition Facts
Per portion