Vegan Chocolate Cake

🍫 This vegan chocolate cake is a game-changer – incredibly moist, rich, and ready in under an hour! With a silky cashew frosting that'll make you forget all about dairy, it's the plant-based dessert that will have everyone asking for seconds.

Course Sweet Treats, Kid Friendly, Dips & Spreads

Keyword easy, chocolate, cake, Vegan Chocolate Cake, Chocolate Cake, Vegan Dessert

Prep Time 20

Cook Time 35

Servings -12 pieces

Calories 473kcal

Author Maria Koutsogiannis

Ingredients

For the cake:

2 tablespoons apple cider vinegar
1 1/4 cups almond milk any vegan milk will work
2 cups brown sugar*
2 1/4 cups all-purpose flour
1/2 + 1/3 cup unsweetened cocoa powder
1 1/2 tablespoon baking powder
2 teaspoons baking soda
large pinch of salt
1/2 cup melted coconut oil**
1 tbsp. vanilla
1 cup boiling water

Chocolate Frosting

2 cups raw cashews soaked in cold water for a least 1 hour then strain and rinse
1/2 cup unsweetened cocoa powder
1/4 cup icing sugar
1/4 cup + 1 tbsp. if needed almond milk
1 tsp. vanilla
pinch of salt

Instructions

Lightly grease a 9-inch baking tin with vegan or non-vegan butter and set aside.
Preheat your oven to 350F.
To a small bowl, add your apple cider vinegar and plant-based milk. Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!
To a large bowl, add
your brown sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk till well combined and there are no lumps.
To the bowl, add the coconut oil, vanilla and milk mixture. Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined. The mixture should be lumpy. Gently add in the boiling water and whisk for another 30 seconds.
Transfer mixture to the baking tin and bake for 32-35 minutes. Remove from the oven and let the cake cool completely in the baking tin.
For the frosting, simply add all your ingredients into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.
Enjoy with fresh berries or some vanilla ice cream or both!

Video

Notes

If you do not have brown sugar white sugar will work just fine.

If you do not have coconut oil on hand, melted vegan butter will work just fine

The cake will last up to 1 week in a tightly sealed container on the counter at room temperature.

Any leftover icing will last up to 1 week in a sealed container in the fridge.

Note, if you are making this cake and are not vegan, you can use regular milk and regular butter but I highly suggest you try this cake as it is. It'll really show you just how easy vegan baking can be!

Nutrition