When it comes to chocolate, I am really addicted. Like, really…If you have ever tried commercial vegan chocolate, you’ll know that it tastes way way better than non-vegan chocolate is and will ever be. This is the same for any dessert recipe that is vegan aswell.
You may have read about this vegan chocolate cake recipe from my popular vegan desserts blog post, if you haven’t read it and you have a sweet tooth, check it out here: 3 Easy Vegan Dessert Recipes.
When it comes to vegan chocolate cake, there is quite a few different alternatives out there. I’ve tried a few and I still have a few more vegan chocolate recipes I want to share but I wanted to get the recipe just right before I share it via VegansFirst. So here it is.
What’s more, this vegan chocolate cake recipe uses absolutely no eggs, which is an absolute must. If you are still eating eggs and are finding it difficult not to incorporate eggs in your desserts, you’ll think again after this recipe. And if you haven’t read my blog post, The Dirty Truth About Egg Farming, then you really need to read that too! If you are looking for a raw vegan chocolate cake alternative, check out this Raw Cherry Layer Cake. It’s one that I haven’t tried, but oh I want to so bad!
Easy Vegan Chocolate Cake Recipe
Moist, Easy & Tastiest Vegan Chocolate Cake You’ll Ever Eat!
Out of all the vegan chocolate cake recipes I’ve tried, this one right here is my absolute favorite so far. Until I find another chocolate cake that I’ll get addicted to and bake every weekend (oh my!). Why? It’s easy, yet fancy, but overall – the taste is amazing. I love cooking it for dessert or as a snack. It’s the kind of recipe you can make for any day, any time and I bet everyone that tries it will love! I also take this vegan chocolate cake over to my friends and family for parties and they can’t believe it’s a vegan chocolate cake – a great way to start conversation about the benefits of being vegan, that’s for sure. And if you are ready for a vegan conversation, prepare this and it will definitely be a way you can start the conversation.
And if you want another choclatey delight – why not try these Vegan Chocolate Muffins from Ashley over at RiseshineCook – don’t they just look divine? And they have black bean icing, like WTF, how cool does that sound!
- 3 cups all-purpose flour
- 1 ½ cups almond milk or any other vegan milk of your choice
- 1 tablespoon baking powder
- 2 cups sugar
- ½ cup coconut oil
- ½ cup maple syrup
- ½ cup cocoa powder
- 1 teaspoon salt
Vegan Chocolate Cake Frosting
- ¼ cup almond milk or any other vegan milk of your choice
- 2 cups powdered sugar
- 1 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 cup vegan butter/vegetable shortening
For the Vegan Chocolate Cake
- Preheat oven to 190˚C (375˚F)
- In a large mixing bowl, combine the dry ingredients including the sugar, coaoa, salt, baking powder and flour. Whisk all dry ingredients until the cake mixture is smooth.
- Once mixed, create a small hole in the middle and add all the liquids including the maple syrup, almond milk (or your choice of vegan milk), and coconut oil. Whisk all ingredients until you create a thick cake batter.
- Start greasing the cake tins that you will use. You can do this with either the coconut oil that you have or non-stock baking spray. Also add 1 teaspoon of cacoa powder to dust inside the pan.
- If you are going to use two cake tins like me, pour half of the cake batter for each one.
- Like I mentioned in my vegan chocolate chip cookie recipe, the longer you bake your vegan desserts, the crisper they will be. For a moist vegan chocolate cake, I recommend you bake it for approximately 25-30 minutes, or until a toothpick comes out clean.
- Once cooked, remove from the oven and leave to cool for 5-10 minutes. Do not remove from the tin until cooled. Whilst you are waiting for your yummy vegan chocolate cake to cool, you can continue with the vegan chocolate cake frosting below!
For the Vegan Chocolate Cake Frosting
- To make your vegan chocolate cake frosting, add your frosting ingredients into a large bowl, including the powdered sugar, vegan butter, cocoa powder, and vanilla extract and mix until it goes smooth. After it goes smooth, add in the almond milk (or other vegan milk) and mix until it’s fully mixed.
- Once fully mixed, place the frosting on the cake. Generously coat the bottom layer using a spatula. Place the top layer on and repeat the same.
- For best results and an ultimate eating experience, have some patience and place your vegan chocolate cake in the fridge for at least 30 minutes. this recipe serves 8 people.