Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar for a healthier option)
- 1/2 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1/2 cup boiling water (or hot coffee for an extra rich flavor)
For the Vegan Chocolate Frosting:
- 1/2 cup dairy-free butter (room temperature)
- 2 1/2 cups powdered sugar (sifted)
- 1/4 cup cocoa powder (unsweetened)
- 1 teaspoon vanilla extract
- 2-4 tablespoons almond milk (or any plant-based milk, to adjust consistency)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
2. Mix Dry Ingredients:
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
3. Add Wet Ingredients:
- In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be thick.
4. Add Boiling Water or Coffee:
- Gradually add the boiling water (or hot coffee), stirring continuously. This will thin the batter, making it smoother and easier to pour. Don’t worry if the batter seems thin—it should be!
5. Bake the Cake:
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
6. Cool the Cake:
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Make the Vegan Chocolate Frosting:
- While the cakes cool, make the frosting.
- Beat the dairy-free butter with a hand mixer or stand mixer until creamy and smooth.
- Gradually add the powdered sugar, cocoa powder, vanilla extract, and 2 tablespoons of almond milk. Continue to beat until smooth. If the frosting is too thick, add more almond milk, one tablespoon at a time, until you reach your desired consistency.
8. Assemble the Cake:
- Once the cakes are fully cooled, place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top.
- Place the second cake layer on top and frost the top and sides of the entire cake.
9. Garnish (Optional):
- Decorate with chocolate shavings, sprinkles, or fresh berries for an extra touch of sweetness.
10. Serve and Enjoy!
- Slice and enjoy your rich, moist Vegan Chocolate Cake! This cake pairs beautifully with a glass of almond milk or a scoop of vegan vanilla ice cream.
Tips:
- For extra flavor: You can add a teaspoon of instant coffee granules to the dry ingredients to enhance the chocolate flavor.
- Storage: Store the cake in an airtight container at room temperature for 2-3 days, or refrigerate for longer shelf life.
- Make it gluten-free: Swap the all-purpose flour with a 1-to-1 gluten-free flour blend.
This Vegan Chocolate Cake is a chocolate lover’s dream come true—rich, moist, and full of deep cocoa flavor. Perfect for birthdays, celebrations, or whenever you’re in the mood for something sweet! 😋🎂
