This Vegan Chocolate Cake epitomizes the perfect blend of indulgence and conscientious eating, featuring layers of fluffy chocolate sponge paired with a smooth vanilla cream cheese and enveloped in a rich chocolate buttercream frosting. Crafted entirely without eggs or dairy, this cake uses alternative ingredients like almond milk and vegan butter, ensuring a delightful treat that everyone can enjoy regardless of dietary preferences.
Why You’ll Love This:
The airy, moist texture of the chocolate sponge, combined with the creamy richness of the vanilla cream cheese and the deep chocolatey embrace of the buttercream frosting, makes this cake a heavenly experience. It’s the perfect example of how vegan desserts can rival their traditional counterparts in both flavor and texture. Plus, it’s a versatile cake that can be dressed up for special occasions or enjoyed as a comforting treat with a cup of coffee.
Perfect Occasion:
This cake is a fantastic choice for birthdays, anniversaries, or any festive gathering. It’s also an excellent option for celebrations where guests might have dietary restrictions, ensuring that no one misses out on a slice of delicious cake. Whether it’s a casual get-together or a formal event, this chocolate cake is sure to impress and satisfy all palates.
Decoration Tips:
To elevate the presentation, consider piping intricate designs with the chocolate buttercream around the edges of the cake. Garnish with vegan chocolate shavings, a sprinkle of edible gold dust, or fresh berries for a pop of color and texture. For an added touch of elegance, a few mint leaves or edible flowers can also enhance the visual appeal of your cake.
Ingredients:
- Chocolate Sponge Cake:
- 300ml almond milk (or any milk of choice)
- 1 tablespoon white vinegar
- 90g almond milk yogurt (or any yogurt of choice)
- 150g granulated sugar
- 60g light brown sugar
- 85ml oil (vegetable, sunflower, or grapeseed)
- 2 teaspoons vanilla extract
- 33g cocoa powder
- ¾ teaspoon baking powder
- 1½ teaspoons baking soda
- 210g all-purpose flour
- ⅛ teaspoon salt
- 2 teaspoons instant coffee granules (optional)
- Vanilla Cream Cheese Frosting:
- 110g vegan butter
- 90g vegan cream cheese, room temperature
- 2 teaspoons vanilla extract
- 150g powdered sugar
- Chocolate Buttercream Frosting:
- 300g vegan butter
- 240g powdered sugar
- 120ml nondairy unsweetened cream, room temperature
- 4 tablespoons cocoa powder
- Pinch of salt
Method:
- Cake Preparation:
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake tins and line with baking paper.
- In a bowl, mix milk, vinegar, and yogurt. Let sit for 5 minutes. Add sugars, oil, and vanilla, stirring until sugars are nearly dissolved.
- Sift in dry ingredients and fold gently until the batter is smooth. Divide evenly between tins and bake for 25-30 minutes. Cool on a wire rack.
- Frostings:
- Cream Cheese Frosting: Whip vegan butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla, mixing until smooth.
- Chocolate Buttercream: Whip vegan butter until light. Gradually add powdered sugar and whip until smooth. Mix cocoa powder with cream to form a paste, then blend into buttercream until fluffy.
- Assembly:
- Place one cake layer on a plate. Spread a generous layer of cream cheese frosting. Top with the second cake layer. Coat with a thin layer of chocolate buttercream to crumb-coat; chill briefly, then apply a final thick layer of frosting.
- Decorate as desired and store in an airtight container to keep moist.
Enjoy this luscious Vegan Chocolate Cake with its rich layers of chocolate and vanilla, perfect for making any occasion special!
