yugo Easy & Delicious Vegan Chocolate Cake recipe that’s moist, rich, and perfect for any occasion.
Ingredients
For the Cake:
1 ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups (350g) granulated sugar
1 cup (240ml) unsweetened almond milk (or any plant-based milk)
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar (or white vinegar)
1 cup (240ml) boiling water
For the Vegan Chocolate Frosting:
½ cup (120g) vegan butter, softened
2 ½ cups (300g) powdered sugar
½ cup (45g) unsweetened cocoa powder
1 teaspoon vanilla extract
2-4 tablespoons plant-based milk
Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
Add the almond milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Stir until just combined.
Gradually pour in the boiling water, stirring until the batter is smooth. The batter will be thin—this is normal!
2. Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Frosting
In a large bowl, beat the vegan butter until creamy.
Sift in the powdered sugar and cocoa powder, then add the vanilla extract and 2 tablespoons of plant-based milk.
Beat until smooth, adding more milk as needed to achieve a spreadable consistency.
4. Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
Add the second cake layer and frost the top and sides.
Decorate with sprinkles, fruit, or shaved chocolate, if desired.
