This vegan chocolate cake is my pride and joy. In our home, it’s a tradition. Since my kids were old enough to eat chocolate, I’ve baked this cake for their birthdays. When I went vegan I knew that I’d have to make this recipe vegan, and I wouldn’t settle for anything but an equivalent taste and texture of the original. Well, I’m happy to announce, I did it!! The cake, the frosting, it’s as good, if not better, than the original. Actually, it is better, because it’s a guilt free cake that doesn’t include the suffering of one single animal.
Make this cake and then let me know what you think. If you and your loved ones love it as much as my family does, feel free to make it a tradition in your home.
Yields 1 layer cake
20 minPrep Time
35 minCook Time
55 minTotal Time
Save RecipeIngredients
- Dry Ingredients Wet Ingredients
- 1 ¾ cup all-purpose flour 3/4 cup vegan sugar
- ¾ cup cocoa powder 3 tsp. egg replacer + 4 tbsp. warm water
- 1 ½ tsp. baking powder 1 cup almond milk
- 1 ½ tsp baking soda ½ cup canola oil
- 1 tsp salt 2 tsp. vanilla extract
- 1 cup boiling water
- Chocolate Frosting
- 1 stick (1/2 cup vegan butter) 1/3 cup vanilla almond milk
- 2/3 cup cocoa powder 1 tsp. vanilla extract
- 3 cups powder sugar
Instructions
- Word of advice: When you measure the egg replacer make sure you pack it down and level it with a knife so you get the exact measurement. Add warm water to the powder and mix well.
- Heat oven to 350° F. Grease and flour two 9 inch cake pans
- Combine the dry ingredients in a large mixing bowl and set aside. Add the egg replacer, oil, and sugar to a large mixing bowl and mix on medium speed for 2 minutes. Add one third of the flour mixture to the sugar mixture and then one third of the milk. Continue adding the flour and milk in thirds until totally combined. Add the vanilla. The mixture will be very dry and dense. Reduce the speed of the mixer and slowly add the boiling water. The batter will be thin and watery.
- Pour the batter into the pans and bake for 30-35 minutes.
- Cool in pans for 15 minutes and then remove from pans and cool on wire racks. Do not frost until completely cool.
- Chocolate Frosting
- Melt the vegan butter. In a large mixing bowl add the butter and cocoa. Mix on medium speed until combined.
- Reduce the speed of the mixer and take turns adding the powdered sugar and milk. Add more milk if needed.
- Add the vanilla
- Finish mixing with a spatula to ensure that the ingredients at the bottom of the bowl are completely combined.
- Spread the frosting on the bottom cake and then add the second layer and finish spreading the frosting.
- Enjoy!
Leave a Reply