BEST Vegan Chocolate Cake
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 16
- 3/4 cup white sugar
- 1 tsp salt
- 1 cup boiling water
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups all purpose flour
- 1 tbsp vanilla
- 2/3 cup cocoa
- 1/3 cup cocoa
- 1 tbsp white vinegar
- 1 cup unsweetened cashew milk
- 200 grams dark chocolate broken up, i use 2 great value dark chocolate bars from walmart
- 3/4 cup unsweetened apple sauce
- 1/2 cup vegetable oil plus 1 tbsp ( i use grape seed oil)
- 3/4 cup dark brown sugar i use demerara sugar
- 2 tsp instant coffee powder reg or decaf ( espresso powder)
- 350 grams dark chocolate broken up, i use great value dark chocolate from walmart
- 1 can coconut cream (not milk) i use savoy brand from walmart
- Carbohydrate 52.9520940827162 g
- Cholesterol 32.7697916662524 mg
- Fat 25.2071929466866 g
- Fiber 3.49345587758119 g
- Protein 4.3925182406383 g
- Saturated Fat 15.1854705064838 g
- Serving Size 1 1 serving (113g)
- Sodium 125.570928273945 mg
- Sugar 49.458638205135 g
- Trans Fat 2.04400615193752 g
- Calories 455 calories
My Unexpectedly Delicious Vegan Chocolate Cake Adventure
As a busy working mom, finding time to bake is a luxury. I usually grab something quick and convenient for my family's sweet tooth cravings, but this weekend was different. I felt a strong pull to try something new, something that challenged my usual "grab-and-go" approach to desserts. The recipe for this vegan chocolate cake caught my eye – a promise of moist, fudgy perfection that was also surprisingly easy to make. I usually shy away from vegan baking, assuming it would be complicated or taste somehow lacking. But honestly, the ease and the results blew me away. The rich, decadent flavor of this cake is simply unbelievable. It’s so moist and intensely chocolatey that even my pickiest eaters (and I’m including my teenage son in that category!) couldn't stop raving about it.
What makes this recipe stand out, apart from its amazing taste, is its simplicity. The instructions are straightforward and easy to follow, even for someone like me who doesn’t consider themselves a baking expert. The ingredients are also readily available, which was a huge bonus. I loved the creative use of everyday pantry staples to achieve such an impressive result. There was a certain satisfaction in transforming basic ingredients into something so rich and decadent. After a long day at the office, managing emails and client calls, the process of baking this cake became my meditative escape. The rhythmic whisking and mixing calmed my nerves, and the delicious aroma filling my kitchen was a comforting reward for a busy day’s work.
I’m not going to lie; when the cake came out of the oven, I was nervous. It had a few little cracks on top, and I wasn't sure if it would be as good as the pictures. But once I took the first bite, all my anxieties vanished. The chocolate ganache icing was divine - the perfect creamy complement to the cake's fudgy interior. The texture was ideal, a happy balance of softness and richness, and the chocolate flavor was intense but not overpowering. It was the perfect celebration of a successful work week, and it helped me connect with my family in a way that a pre-packaged dessert never could.
Honestly, I could go on and on. This isn't just a recipe; it's an experience. It's a reminder that even amidst the chaos of a busy life, there’s always time for a little bit of joy, a little bit of self-care, and a whole lot of incredibly delicious, easy-to-make chocolate cake. I wholeheartedly recommend this recipe to any busy individual or family looking for a delightful treat that's both satisfying and incredibly easy to make. Trust me, this vegan chocolate cake is a game changer. You won’t be disappointed!
Step-by-step
- Preheat oven to 350°
- Lightly grease 2 - 9 inch round non-stick cake pans. Line pans with parchment paper rounds and lightly grease them.
- In a soup bowl, add the plant milk and vinegar (this is your "Buttermilk mixture"), stir and set aside.
- In a medium bowl, add the dry ingredients and stir to combine, set aside.
- In a large mixing bowl, add the chocolate pieces and boiling water, let sit for a minute. Now add the cocoa powder and whisk until smooth. Then add the rest of the "Wet Ingredients," including the "Buttermilk mixture," and whisk until combined.
- Next, add the dry ingredients and whisk until smooth. Do not overmix.
- Pour the cake batter into your 2 prepared baking pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs.
- Cool the cakes in pans for 10-15 minutes, then remove cakes from pans and cool completely on racks before icing.
- Add chocolate pieces to a large DRY mixing bowl.
- Heat the coconut cream on the stove until just about to a simmer, then pour the cream over the chocolate mixture. Let it sit for a minute, then add the cocoa and vanilla. Whisk until smooth.
- Refrigerate for 1 hour, whisking after 30 minutes. If the icing seems too soft after 1 hour, leave it in the fridge and check every 15 minutes until you have a good consistency.
- When icing is ready, remove it from the fridge and let it sit on the counter until the cakes are COMPLETELY cool.
- Ice cake and enjoy! Store the cake covered at room temperature.
