THE ULTIMATE VEGAN CHOCOLATE CAKE
I’m super happy to say that this post for The Ultimate Vegan Chocolate Cake is sponsored by World Kitchen, who I love for their affordable, non-stick baking pans. I seriously use Baker’s Secret pans all their time. They are perfect for roasting veggies, making muffins, and of course, making The Ultimate Vegan Chocolate Cake! I have been compensated monetarily and with product. Yay!
Can we please just take a minute to drool over that picture? Seriously. I want to lick the screen, why oh why doesn’t my screen taste delicious and like chocolate?
The Ultimate Vegan Chocolate Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
If you're looking for the chocolate cake of your dreams, this is it. No one will even know it's vegan!
Course: Dessert
Cuisine: American, Canadian
Keyword: chocolate cake vegan, chocolate cake vegan recipe, vegan chocoalte cake recipe, vegan chocolate cake
Servings:
2
layer cake with frosting
Calories: 392 kcal
Ingredients
Dry ingredients:
2½ cups all-Purpose flour
2½ cups white sugar
1 cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Wet ingredients:
2⅔ cups non-dairy milk (such as soy or almond)
⅔ cups light oil (such as canola or vegetable)
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
Frosting Ingredients:
½ cup vegan butter (such as Earth Balance)
½ cup vegetable shortening
1¼ cup powdered sugar
¼ cup cocoa powder
1 teaspoon vanilla extract
1 - 2 tablespoons non-dairy milk (if needed)
Instructions
To Make the Cake: Preheat your oven to 350F (180C). Prepare two 8" round baking pans by lightly greasing them, and then cutting a circle of parchment paper to fit into the bottom.
In a large bowl whisk together all of the dry ingredients, then set aside.
In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix. Divide the batter into the prepared pans, then pop them in the oven. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
To Make the Frosting: Use a mixer to blend all of the frosting ingredients except for the non-dairy milk. Blend until whipped and creamy. If the frosting is a bit too stiff, add 1 to 2 tablespoons of non-dairy milk as needed until desired consistency is reached.
To Assemble the Cake: Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes. Remove the parchment paper and discard. Place the first cake on your cake plate, and spread about half of the frosting on top. Place the second cake on top of the frosted cake, and spread the remaining frosting on top of that cake. Add swirl patterns with your spatula to make it pretty. Store the cake in the fridge or a cool place until you are ready to serve.
Recipe Notes
To make cupcakes: Line the wells of cupcake pans with 24 paper liners. Follow directions for the cake recipe, but then divide the batter evenly among the cupcake wells. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Let cool completely before frosting