A Vegan Chocolate Cake

Whether you follow a vegan diet or simply feel like exploring horizons, this delightful vegan chocolate cake is a real treat. Picture luscious layers of moist chocolate cake embraced by a velvety ganache frosting that will leave you yearning for more. Trust me you won’t even notice the absence of dairy!

As someone who takes pride in their love for desserts, I’ve sampled quite a few vegan delicacies. This chocolate cake recipe truly shines above the rest. The secret lies in the blend of plant-based ingredients that deliver a texture and taste comparable to any traditional chocolate cake.

But don’t just take my word for it – why not whip up this vegan chocolate cake, for your celebration or simply as a well deserved indulgence? It’s bound to impress any crowd of their inclinations.

A Vegan Chocolate Cake

Recipe by Vernon AlstonCourse: DessertCuisine: vegan

Servings

4

servings

Calories

475

kcal

Total time

2

hours 

45

minutes

Ingredients

• 1 3/4 cups all-purpose flour

• 1 cup white granulated sugar

• 3/4 cup cocoa powder

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 1 cup almond milk

• 1/2 cup vegetable oil

• 2 tsp vanilla extract

• 1 cup boiling water

• Ganache Frosting Ingredients:

• 1 cup vegan dark chocolate chips

• 1 cup full-fat coconut milk

• 1/4 cup vegan butter

Directions

• Preheat oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
• Carefully stir in the boiling water and mix until the batter is smooth and well-blended.
• Divide the batter evenly between the prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on a wire rack before frosting.
• For the ganache frosting, heat the coconut milk in a saucepan over medium heat until simmering.
• Remove from heat and stir in the chocolate chips and vegan butter until completely melted and smooth.
• Allow the ganache to cool and thicken slightly before frosting the cake, about 30 minutes.
• Place one cake layer on a plate or cake stand and spread a thick layer of ganache frosting on top.
• Top with the second cake layer and use the remaining ganache to frost the top and sides of the cake.
• For best results, refrigerate the cake for at least 2 hours before slicing and serving.

About Yummy Tips and Tricks

Cake Tips:

• Use room temperature ingredients for best results when mixing the batter.
• Don’t overmix the batter once you add the boiling water – mix just until combined.
• For extra moist cake layers, you can substituteFcoffee for the boiling water.
• Let the cakes cool completely before frosting to avoid a soggy crumb.
• Use parchment paper liners in the cake pans for easier removal.

Ganache Frosting Tips:

• For taste and texture opt for top notch vegan chocolate chips.
• Warm up the coconut milk gently until it simmers. Avoid letting it boil vigorously.
• Allow the ganache to cool and thicken for 30 minutes before spreading it on for a consistency.
• If the ganache appears thick consider adding a touch coconut milk to thin it out slightly.
• To achieve a frosting that maintains its form well stick to a ratio of 2 parts chocolate, to 1 part coconut milk.

Decorating Tips:

• Chill the assembled cake for at least 2 hours before slicing for clean cuts.
• Use a hot knife or cake leveler to cleanly slice off any domed tops on the cake layers.
• For a rustic look, leave the sides semi-frosted or with the cake showing through.
• Garnish with fresh berries, chocolate shavings, cocoa powder, or vegan chocolate sauce.

Make-Ahead Tips:

• You can bake the cake layers a day or two in advance. Keep them at room temperature.
• Prepare the ganache 3 to 4 days ahead. Store it in the fridge until you’re ready to use it.
• Once assembled and frosted the cake can be kept refrigerated for 3 to 4 days.

With these tips, you’ll be able to create a bakery-worthy vegan chocolate cake that looks as incredible as it tastes!

Vernon Alston

Vernon Alston, a former chef, is an extraordinary personality with a rich history of food and a creative cooking style. Being the one for Vernon high proficiency in pro cuisine and also thanks to the years of his experience, he has succeeded in enhancing his skills, thus, deputtering the reputation of him as a chef, who is league in creating unforgettable dishes.