Vegan Chocolate Cake
This ultimate vegan chocolate cake is topped with the richest, silkiest plant-based chocolate buttercream frosting. Perfectly moist and decadent, it uses simple pantry staples like applesauce and vegan buttermilk for a tender crumb that will impress everyone.
Instructions
- 1
Preheat the oven to 180C (350F). Spray two 9-inch baking pans with non-stick spray and line the bottoms with circles of parchment paper.
- 2
Sift all purpose flour (2.25 cup) and cocoa powder (0.75 cup) into a bowl. Whisk in white granulated sugar (1.5 cup), baking soda (1.5 tsp), and salt (0.75 tsp).
- 3
Make vegan buttermilk by adding lemon juice (1.5 tbsp) to soy milk (1.5 cup) in a measuring jug. Leave it for a minute to curdle.
- 4
Add the prepared buttermilk, vanilla extract (3 tsp), canola oil (0.5 cup), white vinegar (1.5 tbsp), and applesauce (5 tbsp) to the dry mixture. Whisk briefly to remove lumps without overmixing.
- 5
Divide the batter between the pans and bake for 30 minutes until a toothpick comes out clean.
- 6
Allow cake layers to cool in pans for a few minutes, then transfer to a wire rack to cool completely.
- 7
Prepare frosting by mixing plant based butter (1.25 cup), powdered sugar (3.5 cup), cocoa powder (0.75 cup), salt (0.25 tsp), vanilla extract (1 tsp), and soy milk (2 tbsp) with a stand mixer until smooth.
- 8
Spread frosting over the cooled cake layers and finish with shavings of vegan chocolate (1 handful).
Nutrition Facts
Per portion