Vegan Chocolate Cake Chocolate Frosting

Indulge in the ultimate vegan dessert with this rich and moist Vegan Chocolate Cake topped with a luscious chocolate frosting that's entirely plant-based! Perfectly balanced between decadence and simplicity, this cake features pantry staples like almond milk, apple cider vinegar, and cocoa powder to create a tender crumb and deep chocolate flavor. The velvety vegan buttercream frosting, made with powdered sugar and cocoa, adds a creamy, melt-in-your-mouth finish. Ready in under an hour, this two-layer cake is the perfect centerpiece for celebrations or a sweet treat for any occasion. Whether you're vegan or just chocolate-obsessed, this easy, dairy-free, and egg-free recipe is guaranteed to impress!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1.75 cups All-purpose flour
• 1.5 cups Granulated sugar
• 0.75 cups Unsweetened cocoa powder
• 1.5 teaspoons Baking powder
• 1.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1.5 cups Unsweetened almond milk (or other plant-based milk)
• 0.5 cups Vegetable oil
• 1.5 tablespoons Apple cider vinegar
• 2 teaspoons Vanilla extract
• 0.75 cups Boiling water
• 0.5 cups Vegan butter
• 3 cups Powdered sugar
• 0.5 cups Unsweetened cocoa powder (for frosting)
• 2 tablespoons Unsweetened almond milk (for frosting)
• 1 teaspoons Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

Step 2

In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3

Add the almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until well combined, being careful not to overmix.

Step 4

Slowly pour in the boiling water, stirring as you go. The batter will be thin; this is normal.

Step 5

Divide the batter evenly between the prepared cake pans and smooth the tops.

Step 6

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Step 8

To make the frosting, use a hand mixer or stand mixer to whip the vegan butter until creamy.

Step 9

Gradually add the powdered sugar and cocoa powder, mixing on low speed to start, then increasing to medium-high speed.

Step 10

Add the almond milk and vanilla extract and continue to mix until the frosting is smooth and fluffy. Adjust the consistency with a little more almond milk, if needed.

Step 11

Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of frosting on top.

Step 12

Place the second cake layer on top and frost the top and sides of the cake using a spatula or offset knife.

Step 13

Decorate as desired and serve immediately or store covered at room temperature for up to 2 days.

Nutrition Facts

Serving size	(2006.9g)

Amount per serving	% Daily Value*
Calories	5818.5

Total Fat 240.3g	0%
Saturated Fat 95.1g	0%
Polyunsaturated Fat 67.2g
Cholesterol 0mg	0%
Sodium 4750.7mg	0%
Total Carbohydrate 1007.7g	0%
Dietary Fiber 119.1g	0%
Total Sugars 657.3g
Protein 82.9g	0%

Vitamin D 162.5IU	0%
Calcium 1123.3mg	0%
Iron 51.6mg	0%
Potassium 5050.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 5.1%

Carbs: 61.8%