Tasty Vegan Chocolate Cake Recipe 

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.

Super Simple Ingredients

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!

Uses For This Vegan Chocolate Cake

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:

• Parties to celebrate the impending birth of a child
• Holidays
• Dinner parties
• Graduations
• Additional birthdays
• BBQs
• Gatherings with extended family, and the list could go on!

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!

Vegan Chocolate Cake Recipe

• 16 pieces of servings 
• 30 minutes of preparation 
• 30 minutes of cooking 
• Total time 1 hour

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!

Ingredients

• A tablespoon of apple cider vinegar
• A cup of soy milk or other vegan milk (240mL)
• Sugar (400g) in two cups
• A cup of all-purpose flour (240 grams)
• Approximately 3/4 cup of unsweetened cocoa powder (60g)
• One teaspoon of baking powder
• Two teaspoons of baking soda
• One teaspoon of sea salt
• One hundred grams of oil plus two teaspoons, or half a cup and two teaspoons.
• Two teaspoons of vanilla extract

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.

Vegan Chocolate Frosting

• 1 cup of cocoa powder that has not been sweetened (80g)
• 1/2 cup unsalted vegan butter, (softened) (softened)
• One teaspoon of vanilla extract
• Pinch sea salt
• two and a half to three cups of powdered sugar (390g for 3 cups)
• 1/3 cup of plant-based milk, plus an additional tablespoon if desired.

Instructions

• Prepare two cake pans measuring 9 inches by greasing and flouring them, then lining them with parchment paper. It is essential to prevent the cake from sticking. If making an 8" cake, check the notes.
• A temperature of 350° Fahrenheit/180° Celsius should be set in the oven.
• Place the soy milk and apple cider vinegar in a small bowl and stir to combine; the mixture will curdle. Set the bowl aside.
• Thoroughly combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add the milk mixture, oil, and vanilla, and beat with an electric whisk on medium speed for about 2 minutes until everything is just combined. Scrape the sides of the bowl, and stir once more to ensure that everything is incorporated.
• Bake the cake for 35 minutes, then remove it from the oven and allow it to cool for at least 30 minutes to 1 hour in the pan on a wire rack before removing it from the pan and placing it back on the wire rack to finish cooling.

• Add the cocoa powder, vegan butter, 2 1/2 cups of powdered sugar, vanilla extract, sea salt, and half of the vegan milk to the bowl of an electric stand mixer or a hand mixer.
• Begin mixing it at a slow speed, gradually increasing speed until it is very thick and smooth. 
• Add the extra 1/2 cup of powdered sugar at a time until it reaches your desired thickness and consistency. If necessary, add in the other half of the milk, about one tablespoon at a time.

Taking Everything Into Consideration

• Frost the cakes and decorate them; the frosting will harden when it comes into contact with room temperature.
• Put one of the cakes completely cooled down on a platter (or any plate wide enough) and dollop half of the frosting on top of it. Cover the top and the sides, making sure it is distributed evenly.

• Place the cake on top of the frosted cake with the upside-down side facing down. Spread the remaining frosting all over the top and sides of the cake, making sure to blend the upper and lower sections of the sides as you go.
• Do the same thing, but divide it into thirds instead of halves if you use three layers.
• After the frosting has perfectly set at room temperature, decorate it with some shaved chocolate or other cocoa powder, cut it into slices, and enjoy it!

Notes

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!

Espresso And Water

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.

To Put This Cake In The Freezer

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.