Vegan Classic Chocolate Cake with Chocolate Buttercream Icing

Indulge in the rich decadence of this Vegan Classic Chocolate Cake with Chocolate Buttercream Icing, a plant-based masterpiece that’s as moist and fluffy as any traditional chocolate cake. Made with simple ingredients like almond milk, cocoa powder, and apple cider vinegar, this cake boasts a perfectly tender crumb without the need for eggs or dairy. Topped with a luscious vegan chocolate buttercream frosting crafted with creamy vegan butter and powdered sugar, it's a show-stopping dessert that's both dairy-free and irresistible. Perfect for birthdays, celebrations, or an everyday chocolate fix, this vegan treat is easy to whip up in just under an hour and promises to delight vegans and non-vegans alike!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup unsweetened almond milk
• 0.25 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 0.5 cup vegan butter
• 2.5 cups powdered sugar
• 0.25 cup unsweetened cocoa powder
• 2 tablespoons unsweetened almond milk
• 0.5 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Step 2

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

Step 3

In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.

Step 4

Slowly add the wet ingredients to the dry ingredients, and mix until just combined and smooth. Do not overmix.

Step 5

Pour the batter into the prepared cake pan and spread it evenly.

Step 6

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

Step 7

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 8

For the frosting, beat the vegan butter in a large bowl until smooth and creamy.

Step 9

Gradually add the powdered sugar and cocoa powder, beating until well combined.

Step 10

Add the almond milk and vanilla extract, and beat until frosting is smooth and fluffy.

Step 11

Once the cake is completely cooled, spread the chocolate buttercream icing evenly over the top and sides of the cake using a spatula.

Step 12

Serve immediately or store in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1330.8g)

Amount per serving	% Daily Value*
Calories	4346.5

Total Fat 170.5g	0%
Saturated Fat 78.4g	0%
Polyunsaturated Fat 34.4g
Cholesterol 0mg	0%
Sodium 2563.5mg	0%
Total Carbohydrate 751.9g	0%
Dietary Fiber 69.5g	0%
Total Sugars 498.2g
Protein 56.0g	0%

Vitamin D 98.9IU	0%
Calcium 718.8mg	0%
Iron 38.0mg	0%
Potassium 3033.7mg	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: 32.2%

Protein: 4.7%

Carbs: 63.1%