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vegan chocolate cake recipe on a white plate

The BEST Vegan Chocolate Cake Ever!

  • Author: Verna
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 16 servings 1x
  • Category: Sweets
  • Method: Bake
  • Cuisine: American, Canadian, Vegan

Description

This vegan chocolate cake is my families favourite dessert! Fudgy yet light with a super moist crumb and topped with the best dairy free chocolate ganache. So good it’s sinful! It’ll become your go to cake recipe too!


Scale

Ingredients

WET INGREDIENTS FOR CHOCOLATE CAKE:

  • 1 cup unsweetened non dairy milk, I like cashew, soy or almond milk
  • 1 tbsp white vinegar
  • 200 grams dark chocolate, broken up, I use 2 Great Value dark chocolate bars from Walmart (Canada) or the equivalent of dairy free chocolate chips
  • 1 cup boiling water
  • 2/3 cup cocoa
  • 1 tbsp vanilla
  • 3/4 cup unsweetened apple sauce
  • 1/2 cup vegetable oil plus 1 tbsp ( I use grape seed oil)

DRY INGREDIENTS FOR CHOCOLATE CAKE:

  • 2 cups all purpose flour
  • 3/4 cup white sugar
  • 3/4 cup dark brown sugar, I use Demerara sugar
  • 2 tsp instant coffee powder, reg or decaf ( espresso powder)
  • 1 and 1/2 tsp baking powder
  • 1 and 1/2 tsp baking soda
  • 1 tsp salt

CHOCOLATE GANACHE ICING:

  • 350 Grams dark chocolate, broken up, I use Great value dark chocolate from Walmart (Canada) or the equivalent of dairy free chocolate chips
  • 1 (400 ml) (14 fl oz) can coconut cream (not milk), I use Savoy brand from Walmart
  • 1/3 cup cocoa
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350° Lightly grease 2- 9 inch round non stick cake pans. I also line my pans with parchment paper rounds and lightly grease them.
  2. In a soup bowl add the plant milk and vinegar, this is your “Buttermilk mixture”, stir and set aside.
  3. In a medium bowl add the dry ingredients and stir to combine, set aside
  4. In a large mixing bowl add the chocolate pieces, and boiling water, let sit for a minute. Now add the cocoa powder and whisk it until smooth. Then add in rest of “Wet Ingredients” including “Buttermilk mixture”, whisk it until it’s combined.
  5. Next add the dry ingredients and whisk until it’s smooth. Do not over mix.
  6. Pour the cake batter into your 2 prepared baking pans. Bake for 30-35 minutes or until a toothpick inserted into the centre of cake comes out clean or with a few crumbs. Cool the cakes in pans for 10-15 then remove cakes from pans and cool completely on racks before icing.
  7. Dairy free Chocolate ganache:  Add chocolate pieces to a large DRY mixing bowl,
  8. Heat the coconut cream on stove until hot, don’t let it simmer. Pour the cream over chocolate mixture. Let it sit for a minute then add the cocoa and vanilla. Whisk it until smooth.
  9. Refrigerate for 1 hour, whisking after 30 minutes. If the icing seems to soft after 1 hour leave it in the fridge and check every 15 minutes until you have a good consistency.
  10. Ice the cake: Once cake is completely cool, frost the cake! Enjoy!

Notes

  • You can use any unsweetned plant milk you like, soy for nut free, etc.. (soy milk curdles the best for ‘buttermilk’)
  • I bake my cakes for 35 minutes
  • If you leave icing in fridge for to long, just remove to counter until spreadable.
  • If wanting cupcakes bake for 20- 25 minutes
  • I use Great value dark chococlate bars from Walmart (Canada) for a lot of my dessert recipes. They are excellent quality and super affordable.
  • I wouldn’t use a really dark chocolate for this recipe or your icing won’t be sweet enough.
  • The cake does not take on any coffee flavour from the instant coffee, it just adds a richness to the cake. I highly recommend adding it.
  • Prep time doesn’t include cooling time for cakes or chilling time for icing.

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