This really is the BEST vegan chocolate cake recipe ever. I will say it’s very chocolatey, extremely more-ish and easy to make too. Rich, light, and perfect for those chocolate cravings. Simply sublime and decadent.
When you think about vegan cake, you might think it will be dry, crumbly and somehow inferior to a typical chocolate cake filled with eggs and butter. Well, you’re wrong. Very wrong. It might be an egg free and dairy free chocolate cake, but it is awesome! So moist, so fluffy, so rich, so chocolatey – so amazing. This vegan chocolate cake really is the BEST.
My partner is very fussy over any chocolate dessert and he gave this the thumbs and toes up – so, if you’re looking for a very chocolatey cake, rich, cut beautifully, can be frozen, but best served fresh – then look no further, this is your CAKE !
3 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 cup unsweetened cocoa powder
3/4 tsp salt
1 1/2 cups non dairy milk (I recommend soy)
1 tbsp apple cider vinegar
1 cup unsweetened applesauce
2 1/4 cups granulated sugar
1 cup mild oil (vegetable, canola, almond, avocado…etc)
1 tbsp vanilla extract
1 1/2 tsp instant espresso powder
1 cup hot water
1 cup vegetable shortening
1 cup plant-based butter, room temp
1 cup unsweetened cocoa powder
3 cups organic powdered sugar
1 tsp vanilla extract
Preheat the oven to 350 F and grease and flour two 9” cake pans and line with parchment paper.
In a small bowl, add the milk and vinegar together and stir to combine (making a vegan buttermilk). It will curdle. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, add the sugar, apple sauce, oil, and vanilla. Beat with an electric mixer on medium speed for about 2 minutes until everything is just combined.
To the sugar mixture, alternate adding the milk and dry ingredients, starting and ending with the dry ingredients. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated.
Slowly mix in the hot espresso. Now the batter will be very thin.
Pour the batter equally into the cake pans and bake for 30-35 minutes. Remove from the oven and allow to cool for at least 30 minutes to 1 hour in the pan on a wire rack before removing from the pan and to the wire rack to cool completely.
Add The butter and shortening to the bowl of an electric stand mixer or a hand mixer. Beat until smooth.
Mix in the powdered sugar, one cup at a time, followed by the cocoa powder. Mix in the vanilla. Add 1-2 tbsp non dairy milk and mix until you reach the desired consistency.
Once cakes are cool, remove cake domes from top with a large serrated knife. Place the first layer of cake on a cake plate. Spread about ¾ cup frosting on top in an even layer. Repeat this process with the remaining cake layers. Add the final cake layer and apply the chocolate frosting to the top and sides of the cake. Decorate as desired.
Chill 1 hour to allow the cake to set up. Serve, or store in a cool place at room temperature, or in the fridge for up to 3 days.