Making a vegan chocolate cake is a delicious and rewarding experience that doesn’t require any animal products. This guide will take you through the entire process, from selecting the ingredients to baking and decorating your cake. The result is a rich, moist, and flavorful chocolate cake that even non-vegans will love.
Ingredients
Dry Ingredients
- 2 cups (240g) all-purpose flour: This forms the base of your cake. If you prefer, you can use a gluten-free flour blend to make the cake gluten-free.
- 1 3/4 cups (350g) granulated sugar: This adds sweetness to the cake. If you prefer a less processed option, coconut sugar can be used instead.
- 3/4 cup (75g) unsweetened cocoa powder: Use high-quality cocoa powder for a richer chocolate flavor.
- 1 1/2 teaspoons baking powder: This helps the cake rise and gives it a light texture.
- 1 1/2 teaspoons baking soda: This also contributes to the cake’s rise and works well with the acidity in the vinegar.
- 1 teaspoon salt: Enhances the flavor of the chocolate and balances the sweetness.
Wet Ingredients
- 1 1/2 cups (360ml) almond milk or other plant-based milk: This adds moisture and helps to blend the ingredients. Soy milk, oat milk, or coconut milk are also great options.
- 1/2 cup (120ml) vegetable oil: This keeps the cake moist. You can use coconut oil or another neutral-flavored oil if you prefer.
- 2 teaspoons vanilla extract: Adds a depth of flavor to the cake.
- 1 tablespoon apple cider vinegar: Reacts with the baking soda to help the cake rise, and adds a slight tang that complements the chocolate.
- 1 cup (240ml) boiling water: This helps to bloom the cocoa powder, intensifying the chocolate flavor.
Preparation and Baking Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your oven is at the correct temperature when you’re ready to bake, which is crucial for even cooking.
- Prepare the Baking Pan: Grease and flour two 9-inch round cake pans. If you prefer, you can line the bottoms with parchment paper for easier removal of the cake after baking.
- Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting these ingredients helps to remove any lumps and ensures that they are evenly distributed.
- Combine the Wet Ingredients: In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract. Once combined, stir in the apple cider vinegar. The vinegar will react with the baking soda later to help the cake rise.
- Mix the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake. Finally, stir in the boiling water until the batter is smooth. The batter will be quite thin, but this is normal and results in a moist cake.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. It’s important to let the cakes cool completely before frosting to prevent the frosting from melting.
Vegan Chocolate Frosting
While the cakes are cooling, you can prepare a simple and decadent vegan chocolate frosting.
Ingredients for the Frosting
- 1/2 cup (115g) vegan butter, softened: This forms the base of the frosting and gives it a creamy texture.
- 2/3 cup (60g) unsweetened cocoa powder: Adds a rich chocolate flavor.
- 3 cups (360g) powdered sugar: Sweetens the frosting and gives it structure.
- 1/3 cup (80ml) almond milk or other plant-based milk: Helps to thin the frosting to a spreadable consistency.
- 2 teaspoons vanilla extract: Enhances the flavor of the frosting.
Frosting Instructions
- Cream the Butter: In a large mixing bowl, beat the vegan butter with an electric mixer until creamy.
- Add Cocoa Powder: Gradually beat in the cocoa powder until fully combined.
- Incorporate Sugar and Milk: Alternately add the powdered sugar and almond milk, beating on low speed until the ingredients are fully combined. Once all the sugar and milk are added, increase the speed to high and beat for about 2 minutes until the frosting is light and fluffy.
- Add Vanilla Extract: Mix in the vanilla extract until well incorporated.
Assembling the Cake
- Level the Cakes: If the tops of your cakes are domed, use a serrated knife to level them off. This will make it easier to stack the layers.
- Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting over the top using a spatula.
- Add the Second Layer: Place the second cake layer on top of the first. Frost the top and sides of the entire cake, smoothing it out with the spatula.
- Decorate (Optional): You can add decorations such as vegan chocolate shavings, sprinkles, or fresh berries. For a more elaborate cake, consider adding a drizzle of vegan ganache or a sprinkle of sea salt.
Tips for Success
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid a tough cake.
- Check for Doneness: Oven temperatures can vary, so start checking your cake a few minutes before the suggested baking time.
- Cool Completely Before Frosting: Frosting a warm cake will cause the frosting to melt and slide off, so be patient and let the cake cool completely.
Nutritional Information (Per Serving)
- Calories: Approximately 400
- Protein: 3g
- Fat: 18g
- Carbohydrates: 60g
- Sugar: 45g
- Fiber: 3g
Summary
This vegan chocolate cake is a delectable treat that’s perfect for any occasion. With its moist texture and rich chocolate flavor, it’s sure to be a hit with everyone, whether they follow a vegan diet or not. The simple preparation and easily accessible ingredients make it a go-to recipe for birthdays, holidays, or just because you’re craving something sweet. Give this recipe a try, and you’ll see just how delicious vegan baking can be!