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… ;)
- 2 cups unsweetened almond milk can substitute soy or cocount milk
- 1 teaspoon apple cider vinegar
- 2/3 cup melted coconut oil
- 3 teaspoons vanilla extract
- 3/4 cup unsweetened applesauce
- 2 cups all-purpose flour
- 1-1/3 cups granulated sugar
- 1 cup + 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 tsp salt
- 1 cup softened vegan butter
- 2-3/4 cups powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 cup unsweetened almond milk or soy milk
- 1/4 cup melted dairy-free semisweet chocolate
- 2 tsp vanilla extract
- Preheat oven to 350 degrees.
- Lightly grease two 8-inch round cake pans (I use vegan butter to grease the pans). I also add parchment paper cut out to fit the inside bottom of each cake pan here, but you can skip this step. I personally find that it helps ensure the cake batter doesn't stick to the pan. Then, lightly cover with cocoa powder, swirling the cocoa powder around the sides and bottom of pan to ensure it's sufficiently and evenly covered. Set aside.
- In a stand mixer or large bowl, add the almond milk, apple cider vinegar, coconut oil, vanilla, and apple sauce and mix on low until well blended, just 1-2 minutes.
- In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the mixer and combine dry and wet ingredients until well blended. The batter should be wet but not too runny.
- Pour an even amount of the batter into each prepared cake pan.
- Bake for 22-28 minutes. You can check by inserting a toothpick into the middle of each cake; if it comes out clean, it's ready. Set out to cool at room temperature for a couple of minutes, and then place in the refrigerator to chill while you make the frosting.
- Make the frosting by beating together all of the frosting ingredients in a stand mixer with a whisk attachment or hand mixer. Beat until the frosting turns a lighter color and is light and fluffy.
- Remove the cake from the refrigerator and frost as desired.
Top with fresh fruit (as pictured here), a light dusting of sifted cocoa powder, or chocolate shavings.
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!