Since I became a vegan over ten years ago, this recipe for vegan chocolate cake has been my go-to. It's light, airy, and decadent, and it's made with simple ingredients that can find in any pantry so that anyone can make it! I have prepared it hundreds of times for hundreds of different people, and every single one has given it glowing reviews.
I've baked so many chocolate cakes that I've lost track of how many there are. I'm talking hundreds. When you run a baking business, and everyone wants the chocolate cake, you inevitably run into this problem. I am a massive fan of chocolate cake and have perfected the art of making it. Because I've been baking for more than ten years and recently became vegan, I was aware that I would require a vegan variation of this. It blows my mind that I haven't contributed to one of these before, but here we are today.
My only stipulation was that this vegan chocolate cake had to be straightforward in its preparation. There are no unusual components, such as chia or flax seeds, and the process is not complex, and I want this to be something you can make from things already in your pantry. My original recipe needed a few adjustments before I was able to make the best vegan chocolate cake.
The frosting is a specific component to make as well. You can make some at home if you don't usually have any powdered sugar in your pantry. I know, straightforward.
It has a rich and decadent texture, is airy, and the flavor of chocolate is intense. This is the kind of vegan cake that, if I didn't tell you it was vegan, you wouldn't even know!
You can make this cake for any special occasion, not just for the weekend. It's delicious and easy to make. It is the perfect vegan birthday cake, and you can use it for:
It has been far too long since I last baked a cake; however, the experience of making this cake has motivated me to develop other vegan cake recipes. I will certainly prepare a vanilla variation, a red velvet one, and many others. Continue with the baking, please!
If you want a smaller, quicker single-serving version, check out my vegan mug brownie or my vegan brownies! If you are looking for some different vegan chocolate recipes, you should check out my personal favorite as well.
Enjoy friends! Please take a picture, and upload it to Instagram with the hashtag #jessicainthekitchen if you decide to make this Vegan Chocolate Cake Recipe. In addition, we'd appreciate it if you could leave a comment below and rate the recipe. I appreciate it!
This vegan chocolate cake recipe is perfect, and it has been my favorite for over a decade. It's light, airy, and decadent, and it's made with simple ingredients that can find in any pantry so that anyone can make it! Everyone who has tried it has nothing but glowing things to say about it, and I've served it to hundreds of people!
Should stirr One cup of boiling water and one tablespoon of instant coffee together right before use to ensure that the beverage is consumed while it is still hot.
You could also make this cake with three 8-inch round cake pans "molds for baking cakes. Should bake It for approximately 30 to 35 minutes!
Please don't skip this step if you want the chocolate flavor to have that deep, rich depth. The coffee imparts no discernible flavor to the cake; rather, it ratchets up the intensity of the chocolate flavor significantly. You can use decaf coffee instead of instant coffee or a cup of coffee that is already brewed and brought to a boil.
Slice the cake into even slices and freeze each slice flat in foil. If you plan to keep it for longer than a month, you should keep it in a freezer-safe zipped bag, but if you only keep it for less than a month, you don't have to do that. Let the cake thaw at room temperature or in the fridge.
Three hundred forty-eight calories, 62 grams of carbohydrates, four grams of protein, thirteen grams of fat, three grams of saturated fat, 442 milligrams of sodium, 189 milligrams of potassium, four grams of fiber, 44 grams of sugar, 328 international units of vitamin A, one milligram of vitamin C, 85 milligrams of calcium, and two milligrams of iron.