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Beyond Moist Vegan Chocolate Cake Recipe

Beyond Moist Vegan Chocolate Cake

Shaziya
This Beyond Moist Vegan Chocolate Cake is a dream come true for chocolate lovers, offering a rich, indulgent flavor without a hint of compromise. In just 1 hour and 15 minutes, you’ll have a show-stopping dessert that’s moist, fudgy, and utterly irresistible.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings 10

Ingredients
  

For the Vegan Chocolate Cake:

  • 2 1/2 cups all-purpose flour 12.5oz/355g
  • 2 1/2 cups white sugar 20oz/565g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups cocoa powder 5oz/143g
  • 1 teaspoon salt
  • 2 3/4 cups non dairy milk 22floz/620ml
  • 2/3 cups oil 5floz/170ml
  • 1/2 cup vegan butter melted, 4oz/115g
  • 2 tablespoons apple cider vinegar
  • 1 1/3 tablespoons vanilla extract

For the Vegan Chocolate Fudge Frosting:

  • 2 cans coconut cream cold, 14oz
  • 1 1/2 cups cocoa powder sifted, 6oz/170g
  • 2 cups confectioners’ sugar sifted, 8oz/230g

Instructions
 

  • Preheat the oven to 350°F (180°C) then butter and line two 9 Inch Cake Pans. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
  • In a medium bowl or large measuring cup, whisk together the non-dairy milk, oil, vegan butter, apple cider vinegar, and vanilla.
  • Slowly whisk the milk mixture into the flour mixture until just incorporated. Don’t over mix as it can toughen the cake.
  • Divide the batter into the prepared pans.
  • Bake the cakes for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cakes from the oven and allow to cool slightly until turning out onto a wire rack to cool fully. If your cakes have a large dome, use a serrated knife and level off the tops of the cakes.
  • For the Vegan Chocolate Fudge Frosting: Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip the coconut cream until very light and fluffy, about 3-5 minutes.
  • Slowly add in the confectioners’ sugar and beat until stiff peaks.
  • Gradually add the cocoa powder and continue to whip until a thick rich frosting forms.
  • Cover and refrigerate for at least 1 hour before using so the frosting is firm enough to spread.
  • To Assemble the Cake: Place one cake layer on a serving plate or cake pedestal.
  • Put a dollop of frosting in the center of the cake. With an offset spatula, spread it all the way to the edges of the cake, creating an even layer of frosting.
  • Top with the second cake layer and spread another big dollop of frosting on top, smoothing it out with the spatula. Frost the sides of the cake.
  • Decorate with some sprinkles and enjoy! Store the cake at room temperature in an airtight container for up to 3 days.
Keyword dairy-free dessert, eggless chocolate cake, moist cake recipe, plant-based baking, vegan chocolate cake
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