Vegan Chocolate Cake
Every individual deserves a birthday cake, and this particular one is a treat for chocolate enthusiasts, whether they are vegan or not. By incorporating a few clever substitutions and special ingredients, we're confident that you won't even be able to guess that this chocolate cake is completely devoid of eggs and dairy, making it a perfect option when your ingredient supplies are running low. Keep reading to discover the secret behind this cake's incredible flavor.A good chocolate cake should be moist (apologies for the word choice, but it's the truth!), and this recipe delivers precisely that. We replaced traditional fats with oil and enhanced the chocolatey goodness by incorporating coffee and espresso into the batter. If you're not a fan of margarine or butter alternatives, you can enjoy this cake without frosting—it's festive enough on its own. However, if you decide to make our frosting, keep in mind that butter substitutes can differ in water content. If you find your frosting too thick, feel free to gradually add a tablespoon of non-dairy milk at a time until it reaches a spreadable consistency.
Ingredients
FOR THE CAKE
- 3 c. all-purpose flour
- 1/2 c. unsweetened Dutch-processed cocoa powder
- 2 tsp. baking soda
- 1 tsp. espresso powder
- 1 tsp. kosher salt
- 1 3/4 c. brown sugar, tightly packed
- 2 c. freshly brewed coffee
- 2/3 c. vegetable oil
FOR THE FROSTING
- 1 1/2 c. (3 sticks) vegan butter, softened
- 4 1/2 c. powdered sugar
- 1 c. unsweetened Dutch-processed cocoa powder
- 1/4 tsp. espresso powder
- 1/4 tsp. kosher salt
Instructions
- Preheat oven to 350°, line two 8" round cake pans with parchment paper and spray them with cooking spray.
- In a large bowl, whisk to combine flour, cocoa powder, baking soda, espresso powder and salt.
- In a medium bowl, whisk to combine brown sugar, coffee, and vegetable oil.
- Add wet ingredients to bowl with dry ingredients and whisk to combine. (Some lumps are ok!) Divide batter between prepared cake pans and bake until a toothpick inserted into the center of each cake comes out clean, 33 to 35 minutes. Let cakes cool in pan for 15 minutes, then turn out to cool completely on a wire rack, 45 minutes to an hour.
- Meanwhile, make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add cocoa powder, espresso powder, and salt. Beat until smooth.
- When cakes are cooled, place one cake on serving dish and spread a thick layer of frosting on top. Top with second layer of cake, then frost all over sides and top.
Tried this recipe?Let us know how it was!