Can I make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Just ensure it contains xanthan gum or a binding agent for the best texture.

Do I have to use instant espresso powder?

No, but it enhances the chocolate flavor without making the cake taste like coffee.

Can I use a different oil instead of canola?

Yes! You can use vegetable oil, melted coconut oil, or even avocado oil. Just avoid oils with a strong flavor, like olive oil, as they may alter the taste of the cake.

How do I prevent my cake from being dry?

Measure your flour correctly using the spoon-and-level method, don’t over-bake and store the cake in an airtight container to retain moisture.

How do I get a smooth and creamy vegan chocolate frosting?

Make sure your vegan butter and shortening are softened before mixing, sift the cocoa powder and powdered sugar to prevent lumps, and add the nondairy milk gradually until you reach the desired consistency.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. The frosting can also be made ahead and stored in the fridge, then whipped before frosting.

Vegan Chocolate Cake (Ridiculously Moist & Fudgy)

Vegan Chocolate Cake

Slice of chocolate cake on a white plate, a jug of milk and a knife covered in frosting.

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The absolute best vegan chocolate cake recipe - rich chocolate frosting sandwiched between layers of moist chocolate cake. Quick, easy and totally decadent.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Cakes and Cupcakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Cake

2 cups all purpose flour, sifted

1 3/4 cup granulated sugar

3/4 cup dutch processed cocoa powder, sifted

2 teaspoons instant espresso powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup nondairy yogurt (unflavored & unsweetened)

3/4 cup nondairy milk

3/4 cup canola oil

2 teaspoons vanilla extract

For the Frosting

1/2 cup non-hydrogenated shortening

1/2 cup vegan butter, softened

1/2 cup cocoa powder, sifted

3 cups powdered sugar

pinch of salt

3 tablespoons nondairy milk

1 teaspoon vanilla extract

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and lightly grease and line 3 6-inch or 2 8-inch round baking pans with parchment paper. Set aside.
Mix: In a large bowl whisk together the flour, granulated sugar, cocoa powder, espresso powder, baking powder, baking soda and salt. Add the yogurt, milk, oil and vanilla extract to the bowl. Whisk until just combined. Do not over-mix.
Bake: Evenly distribute the cake batter between prepared cake pans. Place pans on center rack of preheated oven and bake for 30-34 minutes or until toothpick inserted into the center of cakes comes out clean with only a few crumbs clinging to it. Allow cakes to cool in pans for 30 minutes before turning them out onto a wire rack to cool completely.
Frosting: While cakes are cooling, prepare the frosting. Combine shortening and softened vegan butter in a large bowl and beat with an electric hand mixer or stand mixer until completely smooth. Sift in the cocoa powder and powdered sugar. Add salt, nondairy milk and vanilla to the bowl. Beat until frosting comes together.
Assemble: Set a cake layer on a cake plate or stand and spread a layer of chocolate frosting over the top. Top with another cake layer and repeat if you are making a three layer cake. Spread remaining frosting over the top and sides of cake. Do not slice until you are ready to serve.

Equipment

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Notes

*Prepared cake will keep in an airtight container at room temperature for 3-4 days. Unfrosted cake layers can be frozen for up to 1 month.

*While leveling your cake layers is not necessary, I would recommend it if making a 3 layer cake. This can be done using a serrated knife and a cake turntable. This video is a good guide.

*If you’d like to get ahead, cake layers can be made the day before you intend to frost and serve. Prepare and cool cakes as directed in recipe then wrap each individual layer in plastic wrap. Place in the refrigerator to chill overnight. This will help with leveling and frosting.

Find it online: https://censoredbaker.com/vegan-chocolate-cake/