Vegan Chocolate Cake

This vegan chocolate cake is rich, moist, flavorful, and decadent! It has a classic moist texture and deep chocolate flavor. The homemade vegan chocolate frosting is velvety smooth and so creamy. This vegan cake is great for birthdays, celebrations, holidays, and more!

Course Dessert

Cuisine American

Keyword baking, cake, chocolate, chocolate cake, christmas, valentine's day, vegan, vegan chocolate cake

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

Calories 346kcal

Author Sherri Hall

Ingredients

Chocolate Cake

2 cups all-purpose flour or gluten-free flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon sea salt
1 ¾ cups unsweetened almond milk
½ cup vegetable oil
2 teaspoon vanilla extract
2 tablespoon apple cider vinegar

Vegan Chocolate Frosting

2 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ cup vegan butter softened
4 tablespoon unsweetened almond milk
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
Bake in the preheated oven for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a mixing bowl, sift the powdered sugar and cocoa powder together to remove any lumps.
In a separate bowl, beat the vegan butter until creamy. Gradually add the sifted powdered sugar and cocoa powder mixture, alternating with the almond milk and vanilla extract. Continue beating until the frosting is smooth and creamy.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous amount of frosting evenly over the top.
Carefully place the second cake layer on top of the frosted layer. Use the remaining frosting to frost the top and sides of the cake.
Finally, serve!

Notes

If needed, use gluten-free 1 to 1 flour.
Line the bottoms of the cake pans with parchment paper.
Any dairy-free milk can be used. Soy milk also produces great results.
Do not bake the cakes too long.
Once a toothpick inserted comes out clean, the cakes are done baking.
Allow the cakes to fully cool before adding frosting.
Add slightly more milk to the frosting if needed. Four to five tablespoons is usually the perfect amount.
Store leftovers in the fridge for up to 4 days.

Nutrition