Vegan Chocolate Cake
This moist and decadent vegan chocolate cake is a plant-based baking masterpiece. Infused with a hint of coffee to deepen the rich cocoa flavor, it features a fluffy sponge layered with silky smooth chocolate frosting. Perfect for birthdays or any special occasion, this simple recipe delivers a professional result using everyday pantry essentials.
Instructions
- 1
Preheat oven to 350°F and grease two 9-inch cake pans, lining them with parchment paper.
- 2
In a small bowl, stir the apple cider vinegar (2 tbsp) into the soy milk (1 cup) and set aside for 5 minutes until curdled.
- 3
In a large bowl, whisk together sugar (2 cup), all purpose flour (2 cup), cocoa powder (0.75 cup), baking powder (1 tsp), baking soda (2 tsp), and sea salt (1 tsp).
- 4
Add the milk mixture, oil (0.5 cup), oil (2 tsp), vanilla extract (2 tsp), water (1 cup), and instant coffee (1 tbsp). Beat with an electric whisk for 2 minutes until just combined.
- 5
Pour batter equally into pans and bake for 35 minutes. Allow to cool in pans for 30 minutes before transferring to a wire rack.
- 6
For the frosting, combine cocoa powder (1 cup), plant based butter (0.5 cup), powdered sugar (2.5 cup), vanilla extract (1 tsp), sea salt (1 pinch), and half of the vegan milk (0.33 cup) in a mixer. Beat on slow, then increase speed, adding the remaining powdered sugar (0.5 cup) and milk as needed until smooth and thick.
- 7
Place one cooled cake on a platter, frost the top and sides, then top with the second cake and cover entirely with the remaining frosting.
Nutrition Facts
Per portion