Ingredients:
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder (use high-quality cocoa for the best flavor)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup non-dairy milk (such as almond, oat, or soy milk)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar (helps the cake rise)
- 1 tsp vanilla extract
- 1 cup hot water (or hot coffee for a richer flavor)
For the frosting:
- 1 cup dairy-free chocolate chips (or chopped vegan chocolate)
- 1/4 cup coconut cream (from the top of a can of full-fat coconut milk) or any non-dairy cream
- 1/4 cup powdered sugar (optional, for sweetness)
- 1 tsp vanilla extract
For decoration (optional):
- Crushed cookies, chocolate shavings, or a dusting of cocoa powder
Instructions:
1. Make the cake batter:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper or oil them lightly.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix together the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Slowly add the hot water (or coffee) to the batter. The batter will be thin, but that’s normal—it helps create a moist cake.
- Divide the batter evenly between the two prepared cake pans.
2. Bake the cakes:
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the frosting:
- While the cakes are cooling, make the frosting. In a heatproof bowl, melt the dairy-free chocolate chips either in the microwave (heat in 30-second intervals, stirring in between) or using a double boiler on the stove.
- Once the chocolate is melted, stir in the coconut cream and vanilla extract. If you want the frosting to be sweeter, add powdered sugar to taste.
- Let the frosting cool slightly to thicken before using.
4. Assemble the cake:
- Once the cakes are completely cooled, place one cake layer on a serving plate.
- Spread a generous layer of the frosting on top of the first cake layer.
- Place the second cake layer on top and apply a thick layer of frosting on the top and sides of the entire cake, covering it completely.
5. Decorate (optional):
- To give your cake the “blackout” effect, you can sprinkle some cocoa powder or crushed chocolate cookies on top, or press some crumbled cake or chocolate shavings onto the sides of the cake.
6. Serve:
- Let the cake sit for about 30 minutes to an hour to allow the frosting to set and firm up slightly.
- Slice, serve, and enjoy this indulgent vegan chocolate masterpiece!
Enjoy!
This Vegan Blackout Cake is perfect for chocolate lovers. It’s rich, moist, and decadent with every bite. Whether it’s for a birthday, celebration, or just a treat, it’s sure to satisfy any chocolate craving!
