Vegan Chocolate Cake with Smooth Dark Chocolate Frosting

This Vegan Chocolate Cake is rich, decadent, and perfectly moist without any animal products. The combination of cocoa powder and soy milk gives it a deep, chocolatey flavor, while the coconut milk frosting provides a creamy, indulgent finish. This cake is perfect for birthdays, celebrations, or just a special treat for yourself!

What Is Vegan Chocolate Cake?

Vegan Chocolate Cake is a dairy-free, egg-free version of the classic chocolate cake, ideal for anyone following a plant-based diet. With its tender crumb and decadent chocolate flavor, this cake stands out for its simplicity and versatility. Perfect for any occasion, it’s a must-try for chocolate lovers!

Why Everyone Will Love This Recipe

This Vegan Chocolate Cake is not only delicious but also surprisingly easy to make. Whether you’re vegan or not, it’s a treat that everyone can enjoy. The rich chocolate flavor and light texture are guaranteed to impress at any gathering. Plus, the fluffy coconut milk frosting adds an extra layer of indulgence without being overly sweet!

Cooking Tips

1. Mix-ins: You can add some chocolate chips or chopped nuts to the batter for extra texture.
2. Frosting Tip: If you prefer a richer frosting, try using a higher percentage of dark chocolate for a more intense flavor.
3. Cake Layers: If you want a more elaborate cake, you can double the recipe and create a two-layer cake.

Frequently Asked Questions

Can I Substitute Soy Milk With Other Plant-Based Milk?

Yes! You can substitute soy milk with almond milk, oat milk, or any other plant-based milk of your choice.

How Do I Know When The Cake is Fully Baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there's wet batter, bake for a few more minutes.

Can I Use a Different Type of Vinegar?

Yes, you can use apple cider vinegar or white vinegar in place of the regular vinegar. Both work well for activating the baking soda.

Can I Make This Cake Gluten-Free?

To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the consistency of the batter, as gluten-free flour may require slight adjustments.

Can I Make The Frosting Ahead of Time?

Yes, you can prepare the frosting ahead of time and store it in the refrigerator. Just be sure to bring it back to room temperature and re-whip it before using.

How to Freeze

To freeze the cake, wrap the cake layers in plastic wrap and place them in a freezer bag. They will stay fresh for up to 3 months. For the frosting, store it in an airtight container. Thaw the cake layers at room temperature, and re-whip the frosting before applying it.

How to Store

Once frosted, store the Vegan Chocolate Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, place it in the fridge, and let it come to room temperature before serving for the best flavor and texture.

How To Make Vegan Chocolate Cake

Step 1

Step 1

Preheat your oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan and set it aside. In a large bowl, stir together the flour, cocoa powder, baking soda, salt, and sugar.

Preheat your oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan and set it aside. In a large bowl, stir together the flour, cocoa powder, baking soda, salt, and sugar.

Step 2

Step 2

Add the oil, soy milk, vinegar, and vanilla extract. Stir until the batter is smooth and fully combined.

Add the oil, soy milk, vinegar, and vanilla extract. Stir until the batter is smooth and fully combined.

Step 3

Step 3

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.

Step 4

Step 4

While the cake is cooling, prepare the frosting: chop the dark chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat the coconut milk.

While the cake is cooling, prepare the frosting: chop the dark chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat the coconut milk.

Step 5

Step 5

Pour the hot coconut milk over the chocolate and let it sit for 2 minutes. Stir until the mixture is smooth and melted.

Pour the hot coconut milk over the chocolate and let it sit for 2 minutes. Stir until the mixture is smooth and melted.

Step 6

Step 6

Chill the frosting in the fridge for 30-60 minutes, or until it sets. Once set, beat the frosting until fluffy. Frost the cooled cake with the whipped frosting as desired.

Chill the frosting in the fridge for 30-60 minutes, or until it sets. Once set, beat the frosting until fluffy. Frost the cooled cake with the whipped frosting as desired.