Vegan Chocolate Cake

A good chocolate cake can be enjoyed on just about any special occasion: birthdays, anniversaries, graduations, potluck parties. It’s a classic! This chocolate cake is the new and improved version of our original recipe: it’s delicious, moist, and fluffy, and no one will even guess it’s completely plant-based!

Vegan Chocolate Cake

Total: 1 hr + 20 min : Prep: 15 min : Cook: 35 min ; Cool: 30 min

Servings 12

Ingredients

Buttermilk

• 1 cup (240 mL) unsweetened soy milk
• 1 Tbsp (15 mL) white vinegar

Dry ingredients

• 2 cups (276 g) all-purpose flour
• 1½ cups (336 g) granulated sugar
• 1 cup (106 g) Dutch processed cocoa powder
• 2 tsp (7 g) baking powder
• 1½ tsp (8 g) baking soda
• ½ tsp salt

Wet ingredients

• ¾ cup (180 mL) unsweetened applesauce
• ½ cup (120 mL) brewed espresso
• ½ cup (109 g) refined coconut oil, melted
• ½ Tbsp (7 mL) pure vanilla extract

Frosting

• 7.9 oz (224 g) unsalted vegan butter, at room temperature
• 2¼ cups (302 g) powdered sugar
• ¾ cup (80 g) Dutch processed cocoa powder
• ⅓ cup (80 mL) unsweetened soy milk
• 1 tsp (5 mL) pure vanilla extract
• ⅓ cup (93 g) melted dairy-free dark chocolate

Decoration ideas

• fresh mixed berries
• fresh mint leaf
• chocolate shavings

Directions

1. Lightly grease two 8-inch (20 cm) round cake pans with oil and line the bottom with cut-out round pieces of parchment paper the size of the base of the cake pans.
2. To a medium bowl, add the milk and vinegar, and mix. Set aside. You will see it starts to curdle. This creates vegan buttermilk.
3. Place a sieve over a large bowl, and sift all the dry ingredients through it. Mix together, and then create a shallow well in the middle. Preheat the oven to 350°F (180°C)*.
4. Returning to the medium bowl containing the buttermilk, add all of the remaining wet ingredients. Mix thoroughly.
5. Add all the wet ingredients to the shallow well in the dry ingredients and mix until everything is just combined, but be careful not to overmix.
6. Divide the cake batter between the two cake pans. Gently tap the pans on the counter a couple of times to level out the batter and to remove any air bubbles. Bake in the centre rack of the preheated oven for 35 minutes, or until a thin wooden skewer inserted into the centre comes out clean.
7. Meanwhile, make the frosting. To a large bowl, add the butter and use a electric hand mixer to beat the butter until fluffy.
8. Then add the powdered sugar, cocoa powder, milk, and vanilla. Start mixing at a low speed and then gradually increase until smooth. Once the melted chocolate has cooled off a bit, mix it in as well.
9. When the cakes are done baking, let them cool off for 10 minutes in the cake pan before transferring them to a wire rack to cool completely**. If desired, the cakes can be levelled out with a serrated knife to create a flat surface for stacking the cakes on top of each other.
10. Rip a piece of parchment paper into 6 pieces and place these in a circular shape on the cake stand just wider than the size of your cake. These papers help to keep the cake stand clean and will be removed later. Place one of the cakes on the cake stand.
11. Spread a layer of frosting on top of the first cake. Place the second cake on top upside down and frost the top and sides with the leftover frosting.
12. Remove the parchment paper squares from under your cake.
13. Decorate the chocolate cake with desired toppings, and enjoy!

Notes

• We recommend using either soy or pea milk for this recipe, as the high protein content of these milks are what allows the milk to curdle to create vegan buttermilk. We can’t guarantee other plant-based milk will be successful.
• We do not recommend swapping out the coconut oil for other vegetable oils, as other oils will affect the final texture of the cake. Refined coconut oil is recommended as it doesn’t impart a coconut taste and scent. If you don’t mind the taste of coconut in your cake, unrefined coconut oil can also be used here.
• We used top and bottom heating (not fan-assisted/convection).
• Be patient with this, as a warm cake will cause the frosting to melt when applied.

Storage

• Best if this is enjoyed immediately. The cake can be stored in the fridge for up to 3 days. But among friends and family, this cake won’t last very long!
• The frosting can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.