Vegan Chocolate Cake
Look no further for the perfect Vegan Chocolate Cake. This cake has sweet, fudgy frosting sandwiched between layers of moist chocolate cake. Absolute heaven.
- Prep Time: 30 minutes
- Bake Time: 30 minutes
- Total Time: 4 hours
- Yield: 1 6 or 8-inch Cake 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Cake
3 c all purpose flour
2 c sugar
1 c cocoa powder
2 tsp instant espresso powder
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 c nondairy yogurt
1 c nondairy milk
1 c canola oil
1 tbsp vanilla extract
For the Frosting
1 c non-hydrogenated shortening
1/4 c vegan butter
1/2 cocoa powder
3 c powdered sugar
pinch of salt
3 tbsp nondairy milk
1 tsp vanilla extract
Instructions
- Prep Ingredients: Preheat oven to 350 degrees F (175 C) and line 3 6-inch or 2 8-inch round baking pans with parchment paper. Set aside. In a large bowl whisk together flour, sugar, cocoa powder, espresso powder, baking powder, baking soda and sea salt. In a small bowl combine nondairy yogurt, nondairy milk, canola oil and vanilla extract. Whisk together vigorously.
- Finish the Batter and Bake: Pour wet ingredients into dry ingredients and mix until batter is just combined. Do not over-mix. Evenly distribute cake batter between prepared cake pans. Place pans on center rack of oven and bake for 30-35 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 1 hour before carefully turning them out onto a wire rack to cool completely. This will take several hours.
- Make the Frosting: While cakes are cooling, prepare the frosting. Combine shortening and vegan butter in a large bowl and beat with an electric hand mixer or stand mixer until creamy. Sift in the cocoa powder and powdered sugar. Add nondairy milk and vanilla to the bowl. Beat until ingredients come together and frosting is smooth and spreadable.
- Assemble and Frost: Once cakes have cooled completely you can begin to frost. If you want to level off your cake layers this is the time to do so. Take a cake layer 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.
Notes
*Prepared cake will keep in an airtight container at room temperature for 2-3 days. Unfrosted cake layers can be frozen for up to 1 month.
*While leveling your cake layers is not necessary, I would recommend it for stability reasons. 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/
