This chocolate cake is so delicious and filling, and the frosting is the absolute BEST chocolate buttercream frosting I have ever tasted! As an added bonus: it’s all vegan and dairy-free goodness!
I never thought in a million years that I would make a vegan chocolate cake.
I mean, I’m far from vegan. Bacon is my BFF. Fried chicken is my weakness; oh, is fried chicken on the menu? I suppose I have to order it. But since learning that dairy and eggs exacerbate my extreme eczema, I’ve tried as much as possible to avoid milk and eggs…which often means ordering off the vegan menu.
When I travel, ordering a vegan dish can make me feel very Portlandian. That’s okay; I wear the badge with pride. And it’s usually NBD. Until dessert. *shakes fist at dairy-laden dessert menus*
I feel like anytime I travel outside of Portland, and even sometimes in the Portland area, dessert options all have dairy and/or eggs in them. I love my dessert, yo. I NEED my dessert! Restaurants of the world, take heed: there are people like me who ALWAYS order dessert, and when we do, we need them to be egg-free and dairy-free! And we’ll happily pay good money for those tasty vegan desserts!!
Anywhoo… I’ve made vegan cookies and other vegan dishes before, but never a whole vegan cake. I love flourless cakes, but those are totally different. I mean: can a traditional chocolate cake really taste just as good when it’s a vegan cake, with no eggs, no dairy?
Oh yes, my friends. YES. It can, and it does. This amazing vegan cake will rock your world.
Amazing Vegan Chocolate Cake with the Best Chocolate Frosting
One night I was making my spiralized curly fries for dinner, and a craving for chocolate cake just hit me. HARD. I’m one of those people who cannot get cravings out of my head. When I want to eat something, I have to have it. Not tomorrow, but right now. I found a great recipe by Minimalist Baker (who is amazing!!) and decided to adapt it a bit for my own baking preferences, and based on what I had on hand.
The cake is made with dairy-free milk (I love almond milk but you could use soy or even full-fat coconut milk for the cake batter; I would NOT use coconut milk for the frosting).
Instead of eggs, I used applesauce, which is a fairly standard substitute for other vegan baked goods I’ve made.
Let’s talk about the frosting for a bit though. This frosting is SO. GOOD.
I love this frosting. Love it. This chocolate “buttercream” frosting is lick-the-bowl, eat-it-by-the-spoonful, out-of-this-world delicious.
Light and fluffy, buttery (I used my everyday vegan butter, Earth Balance, but you can sub regular butter if you really want), sweet and rich but not too saccharine sweet. The frosting alone is a divine treat.
My whole family loved this cake. I could easily just eat the frosting with a cake chaser. My daughter could probably eat half of this cake in one long, drawn-out sitting if I had let her. When MY picky kids approve, you know it is a pretty darn amazing cake!
I can’t wait to make this again. In the meantime, YOU should totally make this cake. I hear there’s a holiday just around the corner that would be perfect for this cake. Some holiday that starts with a V… Vegan Day? No, that’s not it… ;)
Cake recipe adapted from Minimalist Baker
Frosting recipe adapted from Martha Stewart
Happy Valentine’s Day weekend, sweet friends! I hope you all have a wonderful weekend ahead, full of love and laughter and delicious good eats!
Have you ever had vegan chocolate cake that you loved? I’d love to hear about it!