VEGAN CHOCOLATE CAKE

This vegan chocolate cake will leave your mouth watering. This cake is fluffy and delicious!

SERVINGS

12

PREP TIME

15 MINUTES

COOK TIME

30 MINUTES

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Ingredients:


The Chocolate Cake:


  • 3 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 cups of granulated Sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups unsweetened almond milk + 2 TBS of Lemon juice ( Vegan Buttermilk)
  • 1 TBS of vanilla extract
  • 2/3 cup vegetable oil
  • 2 TBS of apple cider vinegar
  • 2 flax eggs ( 1TBS of ground flax seed + 6 TBS of warm water)
  • 1/2 cup of Vegan Chocolate Melted

1/4 cup of unsweetened applesauce



The Chocolate Frosting:




Directions:


  1. Preheat the oven to 350°F
  2. Spray two 9-inch* baking pans with non-stick spray and line the bottoms with a circle of parchment paper. Feel free to use another cake pan of choice. Set aside.
  3. 2 flax eggs ( 1TBS of ground flax seed + 6 TBS of warm water). Combine and set aside for 5 minutes.
  4. Combine the lemon juice and the unsweetened almond milk together to form the vegan buttermilk. Set aside to allow this to curdle.
  5. Meanwhile, combine the flour and the cocoa powder into a medium sized mixing bowl.
  6. Add the sugar, baking soda and salt.
  7. Add the vegan buttermilk, vanilla, oil, vinegar, flax eggs and applesauce. Mix by hand or with a kitchen aid mixer. Do not over mix.
  8. Divide the batter between the two pans ( if applicable)
  9. Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  10. Let the cake layers cool for 10-15 minutes and then remove them from the cake pans and transfer to wire cooling racks to cool completely before frosting.


Directions for the frosting:

  1. Add the room temperature vegan butter to the mixing bowl.
  2. Mix the butter with a kitchen aid mixer until fluffy and smooth, about 3-4 minutes.
  3. Sift the powdered sugar to remove any unnecessary lumps
  4. Add the powdered sugar gradually to the butter, about 1 cup at a time.
  5. Add the cocoa powder, salt, vanilla and dairy free milk to the bowl.
  6. Gradually increase speed until the frosting is thick and smooth.
  7. Add additional dairy free milk if the frosting if necessary. This will thin the frosting out.
  8. Frost the top of the first cake later and place the second layer on top
  9. Finish by frosting the whole cake.


*Notes: Be sure to sift the powdered sugar to prevent clumps from forming in the buttercream. We used a Bundt pan to make this cake and we thought it came out fantastic. Feel free to experiment with any pan of choice!


The story behind the recipe: Stevie makes this vegan chocolate cake for Diane every single year for her birthday! She loves packaging the slices in the freezer to enjoy when her sweet tooth kick in! Before Diane would leave for her weekend birthday getaway she would package this birthday cake in containers to take with her! She loves this cake THAT MUCH!


Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.


As always, stay well.

Love,

Diane & Stevie


Recipe added: 2/20/2021

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