vegan chocolate cake

The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise. It's super moist, rich and full of chocolate.&nbsp;

The Best Vegan Chocolate Cake

almond milk

apple cider vinegar

all purpose flour

sugar

cocoa powder

baking powder

baking soda

salt

canola oil OR melted coconut oil

applesauce

vanilla extract

water

earth balance vegan butter, softened (baking sticks preferred)

Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.

Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.

In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.

Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.&nbsp;

Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!

Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

For the Chocolate Cake

Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.

Add the softened vegan butter and mix with a hand mixer until creamed and well combined.

Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.

If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.&nbsp;

Frost the cake using an icing spatula or just a butter knife.

For the Chocolate Buttercream Frosting

https://content.jwplatform.com/videos/lSM9HkTt.mp4

The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise.

Vegan Chocolate Cake

1-bowl vegan chocolate cake made in less than 1 hour with simple ingredients. A 2-layer buttercream-frosted cake that's moist, fluffy, and rich with chocolate flavor.

1-Bowl Vegan Chocolate Cake

½ cups original unsweetened Almond Breeze Almond Milk

tsp white or apple cider vinegar

coconut oil, melted ((or sub avocado oil))

coffee ((or sub more almond milk))

tsp pure vanilla extract

unsweetened applesauce*

whole-wheat pastry flour

tsp baking soda

tsp baking powder

tsp salt

vegan butter ((softened))

½ powdered sugar

chocolate

original Almond Breeze Almond Milk

Preheat oven to 350 degrees F (176 C) and lightly spray 2 8-inch round cake pans or 1 large rectangular pan with nonstick spray (see notes for cooking times for different size pans // adjust number or size of pans if altering batch size). Dust with cocoa powder, shake out the excess and set aside.

Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy. If coconut oil hardens, microwave the mixture in 10-15 second increments until melted.

Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).

Divide batter evenly between your cake pans or rectangular pan.

Bake 25-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

While cooling, prepare frosting by beating together all ingredients until light and fluffy, adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it's too thin, add more cocoa powder or powdered sugar.

Once the cake is cooled, frost generously with buttercream frosting, adding a thick layer between the top and bottom layers (if doing a 2-layer cake). Alternatively, omit the frosting and dust with cocoa powder.

Serve with a scoop of dairy-free ice cream, a drizzle of chocolate, or caramel sauce, coconut whipped cream or a glass of almond milk!

https://www.youtube.com/watch?v=1bquB7RGZEQ

1-bowl vegan chocolate cake made in less than 1 hour with simple ingredients. A 2-layer buttercream-frosted cake that's moist, fluffy, and rich with chocolate flavor.

Full Recipe: https://minimalistbaker.com/one-bowl-vegan-chocolate-cake/
 
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1-Bowl Vegan Chocolate Cake | Minimalist Baker Recipes

This beautifully decadent chocolate cake recipe is not only amazingly delicious, but it also happens to be vegan and completely sugar-free (unless you don’t want it to be).

Chocolate Vegan Cake | Sugar-Free

potato

almond butter (or cashew butter)

dates (pitted) (3/4 cup unrefined sugar

plant milk

tsp sea salt

vanilla

whole wheat flour

date paste (3/4 cup unrefined sugar

Tbsp apple cider vinegar

https://mediavine-res.cloudinary.com/video/upload/dupfvpkb6r7uwhd2ofzd.mp4

You don’t have to be plant-based to enjoy these oil-free vegan dessert recipes. Anyone, and I do mean anybody–vegan, vegetarian, omnivore–will love these family favorites!

Oil-Free Vegan Desserts

Vegan chocolate cake for two made in a 6&quot; cake pan; recipe doubles for a single layer 9&quot; cake pan. Or, quadruple the recipe for a 2 layer 9&quot; cake. Can also double the recipe and bake it in a 9&quot; bread loaf pan.

all-purpose flour

granulated sugar*

canola oil

vinegar

coffee

plant-based butter substitute, softened

Preheat the oven to 350, and place an...

Preheat the oven to 350, and place an oven rack in the center position of the oven.

Spray one 6" cake pan with 2" sides...

Spray one 6" cake pan with 2" sides with cooking spray, and then line the bottom with a circle of parchment paper and spray again.

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.

In a large measuring cup, whisk together the...

In a large measuring cup, whisk together the oil, vanilla, vinegar, and coffee.

Slowly pour the coffee mixture into the bowl...

Slowly pour the coffee mixture into the bowl while whisking. Whisk until the cake batter is mostly lump-free, but try not to mix too much and make a dense cake batter.

Scrape the batter into the prepared cake pan,...

Scrape the batter into the prepared cake pan, and bake on the center rack of the oven for 32-34 minutes, until a toothpick inserted into the cake comes out clean.

While the cake cools, make the frosting: beat...

While the cake cools, make the frosting: beat together the softened 'butter' with the powdered sugar, cocoa powder, vanilla, pinch of salt and 1 tablespoon of coffee. Add the remaining coffee if needed to bring it together.

Once the cake is cool, slice it in...

Once the cake is cool, slice it in half horizontally. Place the bottom of the cake on a plate, and scoop 1/3 of the frosting on top. Spread the frosting almost to the edges. Place the remaining cake layer on top, and frost with the remaining frosting. If desired, portion some frosting into a bag fitted with an open star tip and decorate the cake with buttercream roses and sprinkles.

https://mediavine-res.cloudinary.com/video/upload/ecbrsxj1kmr3pbvywqb2.mp4

Vegan chocolate cake is so good that you won’t even notice it’s vegan. Make this vegan chocolate cake recipe if you’re baking without eggs and are out of milk, too! It’s super moist, chocolatey and delicious! You don’t have to tell anyone it’s vegan!

This really is the BEST vegan chocolate cake recipe ever. It's decadent, fluffy, rich and easy to make with no unusual ingredients! It's a perfect vegan birthday cake.&nbsp;

(300 milliliters) vegan milk ((soy, almond etc...))

lemon juice ((or apple cider vinegar

(150 grams) vegan butter

golden syrup / corn syrup

coffee granules / espresso powder (OPTIONAL)

(275 grams) all-purpose flour (plain flour)

(175 grams) sugar

tbsp unsweetened cocoa powder

tsp baking soda (bicarb of soda)

(75 grams) vegan butter (room temperature)

(200 grams) powdered icing sugar ((confectioner's sugar))

Preheat the oven to 350°F (180°C/ 160°C fan/ Gas mark 4). Lightly grease 2 x 20cm/8inch round baking pans.

Stir the lemon juice (or vinegar) into the milk and set aside to thicken and &#039;curdle&#039; slightly into buttermilk.

In a pot over a medium heat, melt the butter, syrup and coffee (if using) together. Set aside to cool slightly.

Sift the flour, cocoa, sugar, baking powder and baking soda into a large mixing bowl and whisk together.

Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer or toothpick comes out clean.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a cooling rack to cool completely.

Meanwhile, to make the icing beat together all ingredients until smooth.

When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

https://embed.mediavine.com/videos/ev5qbglhrqszmrcpga77

A delicious vegan chocolate cake recipe that's quick and easy with no unusual ingredients. Hundreds and hundreds of readers have loved this moist and fluffy chocolate vegan cake. Nobody will guess that it's a dairy free and eggless cake.  Perfect for holidays, birthdays and even Christmas, Thanksgiving and any day.

This Vegan Chocolate Cake Recipe is the BEST and has been my favourite for over 10 years! It&#039;s moist, decadent, fluffy and made with easy pantry ingredients so anyone can make this! I&#039;ve made it hundreds of time for hundreds of people and it has rave reviews all around!

Vegan Chocolate Cake Recipe

soy milk or other vegan milk

sugar ((400 grams))

all-purpose flour ((240 grams))

cocoa powder ((60 grams))

sea salt

water coffee

unsalted vegan butter

powdered sugar

vegan milk (+ 1 tablespoon extra if needed )

Grease and flour two 9” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick. If making an 8&quot; cake, check the notes.

Heat oven to 350°F/180°C. 

In a small bowl, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside. 

Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, oil and vanilla and the coffee water. Beat with an electric whisk on medium speed for about 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. 

Pour the batter equally into the cake pans and bake for 35 minutes. Remove from 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 cocoa powder, vegan butter, 2 1/2 cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer. Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth. Add the 1/2 cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.

Vegan Chocolate Frosting

Frost cakes and decorate. The frosting will set at room temperature. Enjoy!

Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally. P

Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go.

If you&#039;re using 3 layers, do the same, but split into thirds instead.

Decorate with some shaved chocolate or extra cocoa powder! The frosting sets at room temperature perfectly. Slice and enjoy!

Putting it All Together

A soft and moist chocolate cake made without eggs or butter.

Eggless Chocolate Cake (Vegan)

(1 and 1/4 cups) plain flour

(1/2 cup) cocoa powder

(1 cup) caster sugar

240 ml (1 cup) water

120 ml (1/2 cup) vegetable oil

(1 cup) icing sugar

maple syrup

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease an 8-inch round cake tin with oil spray and line with baking or parchment paper.

In a large mixing bowl, add flour, cocoa powder. baking soda and sugar and stir briefly. In a separate mixing bowl, add water, oil and vanilla.

Add water mixture to dry ingredients and stir to combine. Pour into prepared cake tin and bake for 28-30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove from cake tin and transfer to a wire rack to cool completely.

To make the frosting, sift together sugar and cocoa. Add maple syrup and water and stir until smooth. Pour over cooled cake and serve immediately.

It's a great recipe. I've baked it and the cake was moist and fluffy. Super easy and quick one. Thank you for sharing this great recipe to the world. This is a must keep recipe for me.

This is the BEST vegan chocolate cake recipe - it&#039;s easy to make and the result is so moist, rich, and chocolate flavored.

cake flour

hot coffee (can sub hot water)

vegetable oil

coconut oil

tsp vanilla extract

milk

Preheat oven to 350° Fahrenheit. Prepare the pan by lining it with parchment paper or greasing and flouring it (with coconut oil, cooking spray or vegan butter).

Add the dry ingredients to a bowl, and mix to combine well. Add in the wet ingredients, then stir until just combined. This cake batter will seem very wet, this is normal.

Pour the cake batter into the prepared pan. Bake for ~40 minutes **see cook times below to see how long to bake depending on the size and shape of your pan**Allow to cool for about 1-2 hours before cutting or frosting.

For The Chocolate Cake

Melt the coconut oil in the microwave for 1 minute, then stir in any leftover solid chunks. Chill in the freezer for 15-20 minutes until partially solidified.

Add coconut oil to a mixing bowl and beat with a hand mixer until smooth &amp; creamy. Add in the vanilla extract and mix until completely combined.

Mix in the cocoa powder, then mix in the powdered sugar.

If frosting is too lumpy you can push it through a wire sieve.

Once you have a very thick frosting, mix in the plant based milk 1 Tablespoon at a time, allowing it to become completely incorporated. The end result will be fluffy whipped frosting.

For The Whipped Chocolate Frosting

https://embed.mediavine.com/videos/kkakpjjsznksir9wdkad

How to make a vegan cake - chocolate cake with vegan chocolate frosting.

An easy Crazy chocolate cake recipe ready in 10 minutes in 1-bowl and 100% egg-free, dairy-free and vegan friendly

Crazy chocolate cake

All-purpose Flour (see note for healthier/gluten free options)

Sugar (see note for sugar-free/unrefined options)

Unsweetened Cocoa Powder

Apple Cider Vinegar (or white vinegar or lemon juice)

Baking Soda

Salt

Canola oil (or light olive oil

Water (at room temperature)

3.5 oz Dark Chocolate Chips (or dark chocolate pieces (70-85% cocoa))

Coconut Milk

Preheat oven to 180°C (350°F). Lightly grease a 9-inch x 9-inch square cake pan with oil. Glass or ceramic pan work the best.

Directly in the cake pan (no bowl needed for this recipe), add the flour, sugar, unsweetened cocoa powder, salt, and baking soda. Whisk to combine.

Make 2 wells in the dry ingredients and add the vinegar in one of the wells and the oil in the other well.

Pour the water, at room temperature, over the ingredients and whisk to form a batter with no lump. Careful, don&#039;t use boiling water or the cake will be very chewy. Very cold water may create lumps, especially with gluten-free all-purpose flour.

Bake for 25-30 minutes or until a pick inserted in the center of the cake comes out clean.

Cooldown to room temperature before frosting. If you used a glass/ceramic pan, cool the cake in the pan, no need to unmold it. Otherwise, unmold after 10 minutes and cool down on a rack.

Meanwhile, prepare the chocolate ganache

Combine the melted chocolate with coconut cream

Heat the coconut milk or cream in a small pan (you can also use your microwave), then pour over the dark chocolate chips and stir until the chocolate in the ganache is smooth and shiny.

Spread all over the cake before serving

Chocolate ganache

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The Best Vegan Chocolate Cake

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