This Vegan Chocolate Cake is a sumptuous treat that doesn’t compromise on flavor or texture. With a rich dark chocolate frosting and an option to garnish with fresh berries, it’s a perfect cake for any special occasion or just because you deserve a slice of heaven.
Ingredients
For the Cake:
- 360 ml (1 ½ cups) soy milk (see note 1)
- 1 ½ tablespoons apple cider vinegar
- 420 g (3 ⅓ cups) all-purpose flour
- 120 g (1 ¼ cups) Dutch-processed or unsweetened dark cocoa powder
- 450 g (2 cups, packed) soft brown sugar
- 1 tablespoon + 1 teaspoon baking powder
- 1 ½ teaspoon baking soda
- ¾ teaspoon sea salt
- 180 ml (¾ cup) olive oil or another light-tasting oil
- 270 g (1 cup + 1 tablespoon) vegan Greek-style yogurt or sour cream
- 1 tablespoon + 1 teaspoon vanilla extract
- 360 ml (1 ½ cups) hot coffee (brewed last minute, see note 2)
For the Frosting:
- 200 ml (¾ cup + 1 tablespoon) vegan heavy cream (see notes 3 and 4)
- 360 g (12.7 oz) vegan dark chocolate (70%), finely chopped
- 1 teaspoon vanilla extract
- 150 g (5.29 oz) vegan butter (block-style), cubed and at room temperature
- 50 g (6 ¼ tablespoons) powdered sugar
- Fresh berries for garnish (optional)
Instructions
- Preheat your oven to 160°C/320°F fan (180°C/356°F conventional). Line and grease three 8″ cake tins.
- Make vegan buttermilk by mixing soy milk with apple cider vinegar; let sit for 10 minutes.
- Sift and mix dry ingredients: flour, cocoa powder, brown sugar, baking powder, baking soda, and sea salt in a large bowl.
- Whisk together the vegan buttermilk, oil, yogurt, and vanilla in a medium bowl.
- Combine wet and dry ingredients, then gradually mix in the hot coffee to form a runny batter.
- Divide the batter between the cake pans and bake for 25-35 minutes until a toothpick comes out mostly clean.
- Allow cakes to cool before removing from tins. Refrigerate if not using immediately.
- For the frosting, heat vegan cream until simmering, then pour over chocolate. After 5 minutes, whisk in vanilla and sugar. Gradually whisk in cubed butter, then powdered sugar. Chill until spreadable, then whip before using.
- Assemble the cake by layering sponges with frosting and covering the top and sides with the remaining frosting.
- Optionally, garnish with fresh berries.
Storage:
- Store the cake at room temperature if serving the same day. Otherwise, refrigerate in an airtight container for 4-5 days, allowing it to come to room temperature before serving.
This Vegan Chocolate Cake promises a moist crumb and a deeply satisfying chocolate flavor, making it an ideal choice for any celebration or as a luxurious everyday dessert. Enjoy your creation!
