Chocolate Cake

This rich, 2-layer vegan chocolate cake is moist and deeply chocolatey, topped with a smooth, velvety chocolate buttercream. It's the perfect treat for chocolate lovers, ideal for any celebration or sweet craving.

by Ashlie Jacobs

Servings

8-12

Prep Time

20 min

Cook Time

45 min

Total Time

1hr 5min

6inch     8inch

  • All Purpose Flour 240g       300g  

  • Granulated Sugar    300g       375g

  • Unsweetened Cocoa 60g          75g    

  • Baking Powder 5g           7g 

  • Baking Soda 8g           10g

  • Unsweetened Milk      240g        300G

  • White Vinegar 2Tbsp     3Tbsp

  • Canola Oil 136g         170g  

  • Boiling Water 240g         300g  

  • Ground Coffee 2tsp     3tsp 

Ingredients:

Dry

Wet

Frosting: 6inch 8inch

  • Vegan Butter 300g 375g

  • Unsweetened Cocoa 90g 113g

  • Powdered Sugar 400g 500g

  • Oat Milk 60g 75g

  • Pinch of Salt

  1. Prepare Milk Mixture: Mix the vinegar and vegan milk, and set aside to curdle for a few minutes.

  2. Prepare Coffee Mixture: Mix the boiling water with coffee powder and set aside.

  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and baking soda until evenly combined.

  4. Combine Wet Ingredients: In a separate bowl, mix the curdled milk, oil, and coffee mixture. Slowly incorporate this mixture into the dry ingredients until just combined. Avoid overmixing.

  5. Prepare Cake Pans: Oil your 6-inch or 8-inch cake pans generously, ensuring even coverage to prevent sticking. Line the bottom of the pans with cake liners.

  6. Bake: Preheat the oven to 335°F (170°C). Pour the batter evenly into the prepared pans, tap the air bubbles out, and bake for 30-45 minutes or until a toothpick inserted in the center comes out clean.

  7. Cool: Let the cakes cool in their pans completely.

  8. Frosting: Cream Butter until light and creamy. Add sifted cocoa powder, sifted powdered sugar, oat milk, and salt. Then beat the frosting until smooth, fluffy, and well-combined.

  9. Serve: Frost the cake and enjoy!

Instructions:

    • For easier frosting, freeze the cakes for at least an hour before applying the frosting. This will help prevent crumbs from mixing into the frosting and make the process smoother.

    • Ghirardelli 100% Cocoa Premium Baking Powder Unsweetened is mt favorite cocoa powder to use for this recipe.

    • For the vegan butter, I tend to use Country Crock brand. Any version will be great but their unsalted butter is my go-to.

  • 1 serving

    • Calories: 674 kcal

    • Fat: 35.7g

    • Carbohydrates: 89.4g

    • Protein: 4g

    • Fiber: 2.84g

    • Sugar: 65.9g

    • Sodium: 195mg

    (Note: Nutritional values are estimated and can vary based on specific ingredient brands and quantities used.)