Vegan chocolate cake is a delicious and indulgent dessert that can be enjoyed by vegans and non-vegans alike. It’s made without any animal products, including eggs and dairy, and can be just as moist and rich as traditional chocolate cake.
Vegan chocolate cake is a great option for those who follow a vegan diet or who have allergies to eggs or dairy. It’s also a delicious and indulgent dessert that can be enjoyed by anyone who loves chocolate cake.
Here is a recipe for a moist and delicious vegan chocolate cake:
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup non-dairy milk (such as almond, soy, or coconut milk)
- 1 cup vegetable oil
- 2 tsp vanilla extract
For the frosting:
- 1 cup vegan butter, softened
- 4 cups confectioners’ sugar
- 1 cup cocoa powder
- 1/4 cup non-dairy milk
Preheat your oven to 350°F (180°C) and grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, mix together the sugars, non-dairy milk, oil, and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
To make the frosting, beat the butter until it’s smooth and creamy. Gradually add the confectioners’ sugar and cocoa powder, beating well after each addition. Add the non-dairy milk a little at a time until the frosting is smooth and spreadable.
Spread the frosting over the top of the cooled cake!
Here are a few additional tips and ideas for making vegan chocolate cake:
For an extra rich and moist cake, you can use coffee or espresso in place of some or all of the non-dairy milk. The coffee will enhance the chocolate flavor and give the cake a more intense, fudgy texture.
If you don’t have cocoa powder on hand, you can use melted chocolate instead. Just melt about 6 ounces of vegan chocolate and stir it into the wet ingredients before adding the dry ingredients.
For a twist on the traditional chocolate cake flavor, try adding a teaspoon or two of cinnamon, chili powder, or cayenne pepper to the dry ingredients. This will give the cake a slightly spicy kick that pairs well with the chocolate flavor.
If you want to dress up your vegan chocolate cake, there are plenty of ways to do it. Try adding some chopped nuts, coconut flakes, or chocolate chips to the batter before baking. You can also top the frosted cake with fresh berries, a sprinkle of powdered sugar, or a drizzle of melted chocolate.
If you’re looking for a more decadent dessert, try making a chocolate ganache to pour over the top of the frosted cake. Simply melt together equal parts vegan chocolate and non-dairy milk, then pour it over the top of the cake and spread it evenly.
We hope these suggestions help inspire you as you make your vegan chocolate cake! It’s a delicious and versatile dessert that can be dressed up or kept simple, depending on your preference. Enjoy!