By Hey Vegans,
It’s Easter and you’re not excited.
Why?
Because you think vegan cakes are boring, tasteless, and not soft.
Right?
Well, not anymore.
Today I’m sharing a chocolate cake recipe that is rich, soft, and incredibly moist.
Every bite is full of deep chocolate flavor and it literally melts in your mouth.
The best part?
You don’t need any fancy ingredients. Everything is simple and easy to find in your kitchen.
Even non-vegans will love this cake and ask for another slice.
Ready to try it?
Scroll below and let’s make this delicious vegan chocolate cake.
Ingredients For Cake
- Instant Espresso Powder
- Cocoa Powder (Unsweetened)
- All-Purpose-Flour
- Vinegar
- Granulated or Brown Sugar
- Coconut Oil or Vegetable Oil (Coconut Oil preferred)
- Baking Soda
- Boiled Water
- Salt
- Coffee
Ingredients For Chocolate Butter Cream
- Vegan Butter
- Cocoa Powder
- Almond Milk (You can use any non dairy milk)
- Salt
- Vanilla Extract
- Confectioner’s/Icing sugar
Preparation Process
Take a bowl and add 2 cup of sugar
Add ½ cups of coconut oil (you can use vegetable oil as well)
Add 2 cups of boiling water
Whisk them for 2 minutes and then add 2 teaspoon of instant espresso powder
Add 1 teaspoons of Salt
Add 2 teaspoons of baking soda
You can add a little bit of coffee powder as well (It’s optional but trust me it’ll taste awesome)
Add 1 cup of cocoa powder and 2 cup of all-purpose-flour
Whisk them for few minutes until you are satisfied with the batter
You can divide the batter between 8 inch pans (make sure you have already buttered and dusted with flour and lined with parchment paper to prevent from sticking)
Bake the cakes at 180 degree Celcius for 25-30 minutes
After that, let the cakes cool for a few minutes. In the meantime, we will start preparing the frosting.
Preparation for Frosting
Take 1 cup of Vegan butter and melt it in microwave
Add 1 and ⅓ cups of cocoa powder and whisk them until it becomes thick and creamy
Add ½ teaspoon of salt and 2 tablespoons of vanilla extract
Add ⅔ cup of almond milk
Add 6 cups of Confectioner’s sugar (Don’t worry this cake only for special occasion so one time eating this much sugar won’t do any harm)
Whisk them few minutes until you get your thick velvety butter cream
Now the frosting is ready.
Take first cake spread evenly the frost using a knife
Put another cake top of it and spread the frost entirely
Now your cake is ready
Taste it and let us know in the comments – Isn’t it yummy?
How to Store Vegan Chocolate Cake
If by any chance you still have some cake left, simply cover it and keep it at room temperature. It will stay soft and tasty for a few days.
Want to keep it longer? Put the cake in a sealed container and store it in the refrigerator. It should stay fresh there for about two weeks.
Planning to make the cake ahead of time? You can freeze the cake layers as well. Just wrap each layer tightly in plastic wrap and place them in the freezer for up to 1-2 months. When you’re ready, let the layers thaw completely before frosting.
FAQs
Can I reduce the sugar for the frosting?
Yes, you can reduce the sugar, but make sure it’s not less than 4 cups.