Vegan Chocolate Cake
I can’t think of anyone I know who does not receive satisfaction from eating a moist chocolate cake. (There are, of course, people who do not like chocolate; I can’t see any reason why, however.) Because I possess a deep liking for chocolate, I try many recipes for a certain dish, just because. This is one of the recipes I had an attraction to because of the simplicity, I have made it several times, and sometimes it comes out wonderful, and others, it comes out disastrous.
I usually feel more comfortable using eggs in cakes, but the first time I made this recipe, I felt there was no need for eggs because it tasted so delicious. It was moist, fluffy, and perfect. I’ve even added orange zest to make it a chocolate orange cake, and poured over some chocolate ganache. The recipe I’ve given you below can be modified, you could put the batter together in the pan you plan to bake it in (in this case, half the recipe) but if you plan to do this, it is incredibly difficult to take the cake out of the pan. Another thing I suggest is baking the cakes for exactly 35 minutes and then inserting a toothpick in the center. This cake has a tendency to come out raw in the middle, so it is important not to open the oven as much. Finally, make a well in the dry ingredients so that you can add the wet ingredients, and lastly, DON’T OVERMIX!
On that note, I’ll move on to the frosting. I use this particular frosting whenever I need a quantity of chocolate frosting. It contains the same ingredients as a ganache, but it has a much easier consistency to work with. I also like it because it does not contain butter or sugar. To make this cake completely VEGAN, use soymilk instead of heavy cream because it has almost the same effect. (I would recommend heavy cream, though) Let me know how it turns out!
(Adapted from Lucinda Scala Quinn’sMad Hungry and Martha Stewart’s Mrs Milman’s Chocolate Frosting)
Vegan Chocolate Cake
Moist, fluffy, perfect - this vegan chocolate cake is a dessert like no other!
Ingredients
For the cake:
- 3 cups all-purpose flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon coarse salt
- ⅔ cups vegetable oil
- 2 teaspoons pure vanilla extract
- 2 tablespoons white vinegar
- 2 cups cold water
For the frosting:
- 12 ounces semi-sweet chocolate, chopped – or use chocolate chips
- 2 cups heavy cream
- 2 teaspoons light corn syrup, optional
Instructions
For the cake:
- Preheat oven to 350 degrees.
- In a bowl, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
- Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water.
- Whisk until well combined.
- In two prepared 8 inch pans, divide the batter evenly.
- Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack
For the frosting:
- Place everything in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
- Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately once it reaches spreading consistency.
Notes
To make this cake completely VEGAN, use soymilk instead of heavy cream because it has almost the same effect.
Looking for more vegan recipes? Check out these vegan chocolate chip cookies or these fluffy vanilla cupcakes, which you can make vegan easily.
do i make all the ingredients to half if i only want to make 1 pan instead of 2 pans?
yup 🙂 hope it works out.
Best vegan chocolate cake ever. Can’t taste the difference from regular cakes.
I agree! It definitely enables vegetarians and vegans to enjoy a good chocolate cake without eggs.
Is it possible to use coffee instead of 2 cups of water ?? Will it help in enhancing the chocolatey taste ?
Definitely! In fact, I use coffee instead of water in my regular chocolate cake recipe- it works fabulously 🙂
Do you have a vegan chocolate frosting recipe that you could recommend I use with this awesome cake?
Thanks
I do! You can use the recipe in my ‘the best chocolate cake’ using margarine and non-dairy milk (such as soy) 🙂 https://www.hotchocolatehits.com/2014/06/the-best-chocolate-cake-recipe.html
Just watched one of your videos on the best Vegan Chocolate Cake and you said you used heavy cream for the frosting? Just to make sure I didn’t hear incorrectly I checked your website here for the recipe and find that you do list “heavy cream” in the ingredients for the frosting for your best VEGAN Chocolate Cake recipe. So my question is How is heavy cream VEGAN???!
Hi.. U add granulated sugar or caster sugar?? Can u please explain me the purpose of adding cold water instead of hot or warm water?
I use hot water- it blends the ingredients better and starts to react with the leavening agents to make it rise. I wouldn’t use cold water!
This sounds delish. I’m definitely making this tomorrow. I’d love it if you shared a Vegan Pumpkin loaf or cake recipe. I tried some but the texture is like rubber. Thanks for such amazing recipes.
Cydrina
Great!!! So glad you liked it. And will add that to my list of requests. I actually have a cookbook coming out with a great zucchini cake recipe (it’s just as good as carrot/pumpkin cake if not better, stay tuned for that!!)
Can I use almond flour instead of all purpose flour
You can try! I can’t guarantee the same results though, because you need the gluten in this cake. Will be posting a gluten-free chocolate cake recipe soon!