Vegan Chocolate Cake
This ultra lush and rich vegan chocolate cake is the definition of decadence with a soft and tender moist crumb. Coated in the fudgiest chocolate fudge frosting, you won't believe this vegan chocolate cake is made without eggs nor dairy—and it keeps moist for days!
Instructions
- 1
Read all instructions and measure out all ingredients for the cake.
- 2
Preheat oven to [350F]. Prepare three 8-inch cake pans: grease bottoms and sides, and line with parchment paper. Mix dairy free milk (300 ml) and apple cider vinegar (1 tbsp) in a small bowl; set aside for minutes (5) to curdle (vegan buttermilk).
- 3
In a medium bowl, whisk together all purpose flour (3 cup), cocoa powder (1 cup), baking powder (2 tsp), baking soda (1.5 tsp), and sea salt (0.5 tsp). Set aside. In a large bowl, whisk plant butter (113 g), granulated sugar (350 g), and brown sugar (110 g) until integrated. Add dairy free yogurt (220 g) and vanilla extract (1 tsp), whisk until combined. To the mixture, add half of the flour mixture along with half of the vegan buttermilk. Whisk gently until just combined. Add the remaining flour mixture and vegan buttermilk, whisk just before no more dry streaks. Slowly pour in hot water (240 ml) with espresso powder (1 tsp) (or coffee (240 ml)), and whisk gently until mixed into the batter.
- 4
Pour the batter evenly into the three cake pans. Bake for [33-35 minutes], or until a toothpick inserted into the center comes out clean. If using three 6-inch cake pans, cakes will bake a bit longer. Remove from oven and cool in pans for minutes (10). Carefully transfer to a cooling rack to cool completely (minutes (45)).
- 5
The frosting needs hour (1) to set. Heat vegan heavy cream (480 ml) and plant butter (113 g) in a microwave-safe bowl until melted and hot (minutes (1.5) in 30-second intervals). Stir, then add vegan dark chocolate (680 g). Let melt for [1-2 minutes], then whisk until smooth. Add maple syrup (45 ml), cocoa powder (50 g), sea salt (0.125 tsp), and vegan sour cream (240 g). Stir to combine. Place the bowl in the fridge to chill, stirring every minutes (10) for hour (1), or until thick enough to frost. If lumps appear, use a hand mixer on low until smooth.
- 6
Place the bottom cake layer onto a cake plate, spread about frosting (0.5 cup) to the edges. Add the second layer and repeat. Top with the third layer and frost with the remaining frosting. Decorate as desired and enjoy!
- 7
Store any leftover cake, covered, at room temperature for up to days (2) or sliced in an airtight container in the fridge for up to days (5).
Nutrition Facts
Per portion