Why You’ll Love this Vegan Chocolate Cake Recipe
If you’re searching for a dessert that’s both indulgent and guilt-free, this Vegan Chocolate Cake recipe is a must-try. You won’t believe how rich and moist it is, all while being entirely plant-based.
I love how it satisfies my chocolate cravings without any guilt. Plus, it’s surprisingly easy to whip up; you’ll impress your friends and family with minimal effort.
The layers are perfect for any occasion, and the creamy frosting takes it over the top. Trust me, once you taste this cake, you’ll wonder how something so delicious can also be so healthy.
Ingredients of Vegan Chocolate Cake
When it comes to baking, it can feel a bit intimidating, especially if you’re trying to whip up something that’s both delicious and vegan. But trust me, this Vegan Chocolate Cake recipe makes it super simple. The ingredients come together to create a rich, moist cake that will have everyone asking for seconds. Plus, it’s made with pantry staples, so you might already have most of them at home. Let’s explore what you’ll need to create this delightful dessert.
Ingredients for Vegan Chocolate Cake:
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons unsweetened cocoa powder (for additional richness)
- 1/2 cup unbleached cane sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup canola oil
- 1 cup pure maple syrup (Grade A Dark Amber)
- 2 cups chocolate soymilk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons apple cider vinegar
- 2 (16-ounce) packages of water-packed silken tofu or 3 (12.3-ounce) aseptic boxes of firm silken tofu
- 1/4 cup canola oil (for the frosting)
- 1 teaspoon salt (for the frosting)
- 3/4 cup unbleached cane sugar (for the frosting)
- 1/2 cup unsweetened cocoa powder (for the frosting)
- 4 teaspoons pure vanilla extract (for the frosting)
- 18 ounces bittersweet chocolate, melted (for the frosting)
- 3-10 tablespoons chocolate soymilk (if needed for the frosting)
Now, I know what you might be thinking: “That’s a lot of ingredients.” But don’t let that overwhelm you. Many of these are common household items, and the process is straightforward.
Plus, the silken tofu is a game-changer for the frosting, giving it that creamy texture you crave without any dairy. If you’re not a fan of maple syrup, you can substitute it with agave nectar or any liquid sweetener you prefer.
Just remember, the sweetness is key in balancing the rich chocolate flavors, so adjust to your taste. And don’t worry if you don’t have all the exact types of flour; a little experimentation can lead to delicious results. Happy baking!
How to Make Vegan Chocolate Cake
Alright, let’s plunge into making this Vegan Chocolate Cake and have some fun in the kitchen. First things first, preheat your oven to 350 degrees. You want it nice and toasty for our cake.
While that’s heating up, grab your two 9-inch round cake pans. Oil them up on the sides and bottoms, and don’t forget to line the bottoms with parchment paper. This little step will save you from the heartache of a stuck cake. Trust me, I’ve been there, and it’s not pretty.
Now, let’s get to the dry ingredients. In a medium bowl, grab 1 cup of whole wheat pastry flour, 1 cup of unbleached white flour, 1/2 cup of unsweetened cocoa powder, and some other friends like 1/2 cup of unbleached cane sugar, 2 teaspoons of baking powder, and a sprinkle of salt and cinnamon.
Sift those together using a wire mesh strainer; it’s like giving them a little spa day. Meanwhile, in another bowl, whisk together 1/2 cup of canola oil, 1 cup of pure maple syrup, 2 cups of chocolate soymilk, and 1 tablespoon of pure vanilla extract along with 1/2 teaspoon of almond extract and 2 teaspoons of apple cider vinegar. This mixture is going to add the moist goodness to your cake.
Once these are well-mixed, pour the wet ingredients into the dry ones and stir until smooth. It should be a thin batter, so don’t panic if it looks runny; that’s exactly how it should be.
Divide this luscious mixture between your prepared pans and gently tap them on the counter to release any pesky air bubbles. Pop those into the oven for about 25 to 30 minutes. When they’re done baking, the tops should be set, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Let them cool for about 10 minutes before running a knife around the edges and inverting them onto a wire rack. They’ll need to cool completely before we frost them, so maybe take a moment to admire your handiwork—or have a little dance party in the kitchen while you wait. Who says baking can’t be a good time?
Once your cakes have cooled, it’s time for the frosting magic with silken tofu. You’ll need to drain it first, ideally for about 24 hours, to get rid of that extra liquid which can make the frosting too runny.
Blend the tofu, 1/4 cup canola oil, 1 teaspoon of salt, 3/4 cup of unbleached cane sugar, and 1/2 cup of unsweetened cocoa powder until smooth. Then, melt 18 ounces of bittersweet chocolate and mix that in. If it’s too thick, just add a splash of chocolate soymilk until you reach that dreamy, creamy texture.
Now, assemble your cake by spreading frosting between the layers and on top. Don’t stress if it gets a bit messy; that’s part of the charm, right? Just enjoy the process and get ready for some serious cake-loving moments ahead.
Vegan Chocolate Cake Substitutions & Variations
Now that we’ve conquered the delicious process of making a Vegan Chocolate Cake, let’s explore some substitutions and variations to customize your creation.
If you want a gluten-free option, swap the flours for a 1:1 gluten-free blend. For a richer flavor, try substituting coconut oil for canola. You can also replace maple syrup with agave nectar or brown sugar.
Want to add a twist? Toss in a teaspoon of espresso powder or some chopped nuts for crunch.
And if you’re feeling adventurous, try adding a hint of orange zest to the batter for a fresh citrusy surprise!
What to Serve with Vegan Chocolate Cake
Serving a delicious Vegan Chocolate Cake can be a delightful experience, especially when paired with the right accompaniments.
I love serving it with a scoop of vegan vanilla ice cream; the creamy contrast is heavenly. Fresh berries, like raspberries or strawberries, add a vibrant touch and a burst of flavor.
A drizzle of rich chocolate sauce or a sprinkle of powdered sugar elevates the presentation. For those who enjoy a bit of crunch, candied nuts or toasted coconut work wonderfully too.
Experimenting with these pairings can really enhance your cake experience and impress your guests!
Additional Tips & Notes
To guarantee your Vegan Chocolate Cake turns out perfectly, I recommend measuring your ingredients accurately and following the steps closely.
It’s essential to sift dry ingredients to make certain of a light texture. Don’t skip chilling the tofu for 24 hours; this makes a big difference in the cream’s consistency.
When assembling, use parchment paper strips to keep your serving plate clean. If you find the frosting too thick, gradually add soymilk until you reach your desired texture.
Finally, store any leftovers in an airtight container in the fridge for up to two days, making sure every slice remains delicious!