Description

This vegan chocolate cake is a rich, moist, and delicious dessert perfect for any occasion. Featuring a tender crumb made without eggs or dairy, this cake uses a blend of cocoa powder, espresso powder for depth, and a creamy vegan butter frosting. It’s easy to make with simple pantry ingredients and bakes up beautifully in two cake pans, creating a layered treat that any chocolate lover will enjoy.

Ingredients

Scale

Cake

2 ½ cups of all purpose flour
1 ¾ cups of organic cane sugar or granulated sugar
¾ cup of cocoa powder
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of espresso powder
⅔ cup of melted coconut oil (unrefined for a neutral taste; vegetable or canola oil also works)
1 ½ tablespoons of apple cider vinegar
1 teaspoon of vanilla extract
½ teaspoon of almond extract
1 ½ cups of milk (any kind, room temperature; almond milk or dairy milk tested)
½ cup unsweetened apple sauce (room temperature)

Frosting

3 cups powdered sugar
½ cup vegan butter
½ cup cocoa powder
2 teaspoons vanilla extract
4 tablespoons milk (any kind)

Instructions

Preheat and Prepare Pans: Pre-heat your oven to 350°F (175°C) and generously spray two 8×8 or 9×9 inch cake pans with cooking spray to prevent sticking.
Mix Vinegar and Milk: In a small bowl or measuring cup, combine the apple cider vinegar and milk; set this mixture aside to help activate the leavening later.
Combine Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until thoroughly mixed.
Add Wet Ingredients: Add the melted coconut oil, milk and apple cider vinegar mixture, vanilla extract, almond extract, and apple sauce to the dry ingredients. Mix gently until just combined, taking care not to over mix; scrape down the sides of the bowl as needed to ensure even mixing.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 33-38 minutes, checking around 35 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing. Optionally, trim the domed tops to create flat layers.
Prepare the Frosting: In a large bowl, combine powdered sugar, vegan butter, cocoa powder, vanilla extract, and milk. Whisk with an electric mixer until the frosting becomes light in color and fluffy, approximately 2-3 minutes.
Assemble the Cake: Place one cake layer on a cake stand or serving plate and spread frosting evenly over the top. Place the second layer on top. Apply a thin crumb coat layer of frosting over the entire cake, then use the remaining frosting to cover the cake evenly and smoothly.
Serve and Enjoy: Slice the cake and enjoy this decadent vegan chocolate treat with friends and family!

Notes

Room temperature milk and apple sauce help the batter mix evenly and create a smooth texture.
If you don’t have espresso powder, you can omit it but it enhances the chocolate flavor wonderfully.
Unrefined coconut oil adds a subtle flavor; use refined or other neutral oils if preferred.
You can substitute the milk with any plant-based milk such as almond, soy, oat, or regular dairy milk if not strictly vegan.
For a gluten free version, substitute the all purpose flour with a gluten free flour blend suitable for baking.
Let the cakes cool fully before frosting to prevent melting or sliding of the frosting.
Store leftovers covered at room temperature for 2 days or refrigerated for up to 5 days.
To make the frosting firmer, refrigerate it briefly before spreading.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vegan chocolate cake, dairy free chocolate cake, eggless chocolate cake, vegan dessert, chocolate layer cake, plant based cake