Why You’ll Love This Vegan Chocolate Cake Recipe
If you’re looking for a dessert that satisfies your chocolate cravings without compromising on health, you’ll love this vegan chocolate cake recipe.
It’s rich, moist, and bursting with chocolate flavor, making it hard to believe it’s dairy-free and egg-free. I adore how easy it’s to whip up, and the ingredients are wholesome.
Plus, it’s a fantastic option for gatherings, impressing both vegans and non-vegans alike. When I serve it, I always get compliments, and it never lasts long!
Trust me, once you try it, you’ll be reaching for seconds—and maybe thirds!
Ingredients of Vegan Chocolate Cake
When it comes to baking a delicious vegan chocolate cake, the ingredients you choose can make all the difference. This recipe is loaded with wholesome, plant-based components that not only create a rich chocolate flavor but also keep it moist and satisfying. You might be surprised at how simple and accessible these ingredients are. Trust me, once you gather everything, you’ll be ready to create something magical in your kitchen.
Here’s what you’ll need to whip up your vegan chocolate cake:
- Dry Ingredients:
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- ½ cup unsweetened cocoa powder
- 2 tablespoons unsweetened cocoa powder (yes, more chocolate!)
- ½ cup unbleached cane sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- Wet Ingredients:
- ½ cup canola oil
- 1 cup pure maple syrup (Grade A Dark Amber)
- 2 cups chocolate soymilk
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- 2 teaspoons apple cider vinegar
- Frosting Ingredients:
- 2 (16-ounce) packages of water-packed silken tofu or 3 (12.3-ounce) aseptic boxes firm silken tofu
- ¼ cup canola oil
- 1 teaspoon salt
- ¾ cup unbleached cane sugar
- ½ cup unsweetened cocoa powder
- 4 teaspoons pure vanilla extract
- 18 ounces bittersweet chocolate, melted
- 3-10 tablespoons chocolate soymilk, if needed for texture
Now, before you rush into baking, let’s consider a few things about the ingredients. First off, using whole wheat pastry flour adds a lovely nuttiness while keeping the cake tender, and the cocoa powder is key to achieving that deep chocolate flavor we’re all craving.
If you’re not a fan of maple syrup, you can swap it for agave nectar, but I promise the maple adds a unique sweetness that makes this cake stand out. And don’t skip out on the silken tofu—it’s the secret weapon for that creamy frosting without any dairy.
Just remember, if you’re using the 16-ounce packages of tofu, they’ll need to drain for 24 hours, so plan ahead. After all, great things take time, right?
How to Make Vegan Chocolate Cake
Making a vegan chocolate cake isn’t just a baking task; it’s a delightful adventure in the kitchen where rich chocolate goodness meets plant-based ingredients. To get started, preheat your oven to 350 degrees and prepare two 9-inch round cake pans. Give those pans a light oiling and line the bottoms with parchment paper. Trust me, this little step will save you from a sticky disaster later on.
Now, let’s plunge into the dry ingredients—grab 1 cup of whole wheat pastry flour, 1 cup of unbleached white flour, and ½ cup plus 2 tablespoons of unsweetened cocoa powder. Toss those into a wire mesh strainer over a medium bowl, along with ½ cup of unbleached cane sugar, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 1 teaspoon of salt, and ½ teaspoon of ground cinnamon. Give it a good sift and whisk it all together. It’s like a mini workout, and who doesn’t love a little exercise while baking?
Now, onto the wet ingredients. In a separate bowl, mix up ½ cup of canola oil, 1 cup of pure maple syrup (make sure it’s Grade A Dark Amber for that luscious flavor), 2 cups of chocolate soymilk, 1 tablespoon of pure vanilla extract, ½ teaspoon of almond extract, and 2 teaspoons of apple cider vinegar. This combination is your liquid gold; it’ll make your cake moist and flavorful.
Pour this wet mixture into your dry ingredients and stir until you have a smooth batter—yes, it should be thin, so don’t panic. Once you’ve got that batter perfected, divide it evenly between your prepared pans. Give those pans a gentle tap on the counter to release any air bubbles, then slide them into the oven. Bake for 25 to 30 minutes, and while you wait, you can indulge in the delicious scent wafting through your kitchen.
After the cakes have baked to perfection, cool them on wire racks for about 10 minutes. Don’t rush this part; patience is key. Once they’re cool enough to handle, run a thin knife around the edges and invert them onto the racks. Peel off that parchment paper and let them cool completely.
Now, for the frosting—this is where the magic happens. If you’ve drained your tofu for 24 hours (which is essential for that creamy texture), blend it with ¼ cup of canola oil, 1 teaspoon of salt, ¾ cup of unbleached cane sugar, ½ cup of cocoa powder, and 4 teaspoons of vanilla extract until smooth.
Fold in 18 ounces of melted bittersweet chocolate, and don’t be shy about tasting it—this is your frosting after all. If it’s too thick, add a splash of chocolate soymilk until it reaches that perfect, spreadable consistency.
Once your cakes are cool and your frosting is ready, it’s time to assemble. Layer, frost, and enjoy this indulgent vegan chocolate cake that’s sure to impress everyone, even the non-vegans.
Vegan Chocolate Cake Substitutions & Variations
Experimenting with your vegan chocolate cake can be a fun way to cater to different tastes and dietary needs.
I love swapping whole wheat pastry flour for almond or coconut flour to add a unique flavor. If you’re gluten-free, use a blend of gluten-free flour. For sweetness, try agave or coconut sugar instead of cane sugar.
You can also add a splash of espresso for a richer chocolate taste. For variations, mix in nuts, berries, or spices like chili powder for a kick.
What to Serve with Vegan Chocolate Cake
To elevate your vegan chocolate cake experience, consider pairing it with complementary flavors and textures.
I love serving it with fresh berries like raspberries or strawberries; their tartness balances the cake’s richness perfectly. A scoop of coconut whipped cream adds a delightful creaminess, while a drizzle of homemade chocolate sauce takes it over the top.
For a warm touch, a cup of spiced chai tea or rich coffee enhances the chocolate flavor beautifully. If you’re feeling adventurous, try a scoop of vegan vanilla ice cream alongside for a classic dessert experience.
Enjoy your delicious pairing!
Additional Tips & Notes
While the vegan chocolate cake is already a crowd-pleaser, some additional tips can help elevate your baking experience.
First, make sure all your ingredients are at room temperature for a smoother batter. If you want a richer flavor, try adding a teaspoon of espresso powder to the dry mix.
For a fun twist, fold in vegan chocolate chips for extra decadence. Don’t skip the chilling step for your frosting; it helps achieve the perfect spreadable consistency.
Finally, experiment with different toppings like fresh berries or shredded coconut to add a personal touch.
Happy baking!