Name: Ridiculously Moist Vegan Chocolate Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: PT-490059H41M28S
Cuisine: Vegan
Ingredients: 1 1/4 cup (300 mL) vegan buttermilk, room temperature (made from dairy-free milk + apple cider vinegar); 3 cups (375 g) all purpose flour or gluten free 1:1 baking flour, sifted; 1 cup (95 g) Dutch-process cocoa powder, sifted; 2 tsp baking powder; 1 1/2 tsp baking soda; 1/2 tsp sea salt; 1 3/4 cups (350 g) granulated sugar; 1/3 cup (110 g) brown sugar; 1/2 cup (113 g) unsalted vegan butter, melted and cooled to room temperature; 1 cup (220 g) dairy free yogurt, room temperature; 1 tsp vanilla extract; 1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup brewed coffee, decaf if desired); 2 cups (480 mL) vegan heavy cream; 3 tablespoon (45 mL) maple syrup; 1/2 cup (113 g) vegan salted butter; 1/8 teaspoon sea salt; 24 oz (680 g) vegan dark chocolate; 1/2 cup (50 g) Dutch-process cocoa powder; 1 cup (240 g) dairy-free sour cream; ½ tsp vanilla extract

Introduction

This ridiculously moist vegan chocolate cake is a dream come true for chocolate lovers seeking a plant-based treat. It stays wonderfully moist for up to four days, making it perfect for celebrations or simply indulging any time. Rich, fudgy, and deeply chocolatey, it’s sure to impress both vegans and non-vegans alike.

A close-up image of a three-layer chocolate cake on a white plate, showing the rich, dark chocolate sponge layers separated by smooth, thick chocolate frosting. The cake is covered with a creamy, textured chocolate frosting, and the top has small chocolate shavings scattered. The cut slice reveals moist cake with dense frosting in between layers. The background is a white marbled surface with a partially visible glass jar and a spoon behind the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cup (300 mL) vegan buttermilk, room temperature

3 cups (375 g) all purpose flour or gluten free 1:1 baking flour, sifted

1 cup (95 g) Dutch-process cocoa powder, sifted

2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp sea salt

1 3/4 cups (350 g) granulated sugar

1/3 cup (110 g) brown sugar

1/2 cup (113 g) unsalted vegan butter*, melted and cooled to room temperature

1 cup (220 g) dairy free yogurt, room temperature

1 tsp vanilla extract

1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup (240 mL) brewed coffee, decaf if desired)

2 cups (480 mL) vegan heavy cream

3 tablespoon (45 mL) maple syrup

1/2 cup (113 g) vegan salted butter

⅛ teaspoon sea salt

24 oz (680 g) vegan dark chocolate

1/2 cup (50 g) Dutch-process cocoa powder

1 cup (240 g) dairy-free sour cream

½ tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350°F. Grease the bottoms and sides of three 8″ cake pans (or use 6″ pans if preferred) and line the bottoms with parchment paper. Set aside. Prepare the vegan buttermilk by mixing dairy-free milk with apple cider vinegar in a small bowl, then let it sit for 5-7 minutes to curdle.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. In a large bowl, whisk the melted vegan butter with the granulated and brown sugars until combined. Add the dairy-free yogurt and vanilla extract, whisking again.

Step 3: Add half of the flour mixture and half of the vegan buttermilk to the wet ingredients; whisk gently until just combined. Repeat with the remaining flour mixture and buttermilk. Slowly pour in the hot coffee with espresso powder, whisking gently until fully incorporated.

Step 4: Divide the batter evenly among the prepared pans. Bake for 33-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in their pans for 10 minutes, then remove to a wire rack to cool completely, about 45 minutes.

Step 5: For the frosting, heat the vegan heavy cream and vegan salted butter together in a microwave-safe bowl in 30-second intervals until melted and hot. Stir, then add the vegan dark chocolate. Let sit for a couple minutes, then whisk until smooth.

Step 6: Stir in maple syrup, cocoa powder, sea salt, dairy-free sour cream, and vanilla extract until combined and smooth. Chill the frosting in the fridge, stirring every 10 minutes for about an hour, until thick enough to frost. Use a hand mixer on low if there are clumps.

Step 7: Assemble the cake by placing one layer on a cake plate and spreading about 1/2 cup of frosting over it. Repeat with the second layer, then top with the final layer and frost the top and sides with the remaining frosting. Decorate as desired and enjoy!

Tips & Variations

Substitute brewed espresso for the espresso powder to boost the chocolate flavor even more.

Use gluten-free flour to make this cake gluten-free without sacrificing texture.

Cool the cake layers completely before frosting to prevent melting the frosting.

For a nutty twist, add 1/2 cup chopped walnuts or pecans to the batter before baking.

If you’d like a lighter frosting, replace half of the heavy cream with coconut cream.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers up to two days in advance and store them wrapped tightly in the fridge. Prepare and chill the frosting separately and assemble the cake on the day you plan to serve.

Is this cake suitable for beginners?

Absolutely! The steps are straightforward and forgiving, making it a great choice even for those new to vegan baking. Just take care to measure ingredients accurately and allow proper cooling for best results.