Introduction

This delightful vegan chocolate cake is rich, moist, and full of deep chocolate flavor. Perfect for celebrations or any time you crave a luscious plant-based dessert, it pairs perfectly with coffee or a glass of almond milk.

Vegan Chocolate Cake Recipe - Recipe Image

Ingredients

3 cups all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder
2 teaspoons baking soda
1 teaspoon espresso powder
1 teaspoon kosher salt
1 3/4 cups brown sugar, tightly packed
2 cups freshly brewed coffee
2/3 cup vegetable oil
1 1/2 cups (3 sticks) vegan butter, softened
4 1/2 cups powdered sugar
1 cup unsweetened Dutch-processed cocoa powder
1/4 teaspoon espresso powder
1/4 teaspoon kosher salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and spray them with cooking spray to prevent sticking.
Step 2: In a large bowl, whisk together the flour, 1/2 cup cocoa powder, baking soda, 1 teaspoon espresso powder, and 1 teaspoon kosher salt until well combined.
Step 3: In a separate medium bowl, whisk the brown sugar, freshly brewed coffee, and vegetable oil until the sugar is partially dissolved and the mixture is well blended.
Step 4: Pour the wet ingredients into the dry ingredients and whisk until just combined. It’s okay if there are some lumps. Divide the batter evenly between the prepared pans.
Step 5: Bake for 33 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 15 minutes, then transfer them onto wire racks to cool completely, about 45 minutes to an hour.
Step 6: While the cakes cool, prepare the frosting. Using a hand mixer or stand mixer with a paddle attachment, beat the softened vegan butter until fluffy. Gradually add the powdered sugar and beat until combined.
Step 7: Add 1 cup cocoa powder, 1/4 teaspoon espresso powder, and 1/4 teaspoon kosher salt to the frosting. Beat again until smooth and creamy.
Step 8: Once the cakes are completely cool, place one layer on your serving dish. Spread a thick layer of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing over the sides and top.

Tips & Variations

For extra moisture, brush the cake layers lightly with brewed coffee before frosting.
Espresso powder enhances the chocolate flavor but can be omitted for a milder taste.
Try adding a teaspoon of vanilla extract to the frosting for added depth.
Substitute coconut oil for vegetable oil if preferred, keeping the same quantity.

Storage

Store the cake covered in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Before serving chilled cake, allow it to come to room temperature for best taste and texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this cake truly vegan?

Yes, this recipe uses no animal products. The ingredients include plant-based butter and no eggs or dairy.

Can I use regular cocoa powder instead of Dutch-processed?

While Dutch-processed cocoa has a smoother, less acidic taste that works well here, you can use natural cocoa powder as a substitute. The flavor may be slightly different but still delicious.

Vegan Chocolate Cake Recipe

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★★★★★

4.4 from 111 reviews

This Vegan Chocolate Cake is a rich and moist dessert perfect for chocolate lovers seeking a dairy-free and egg-free option. Made with a blend of coffee and cocoa powder to enhance the deep chocolate flavor, this cake is layered and frosted with a creamy vegan butter frosting, creating an indulgent treat that is both vegan and delicious.

Author: Bella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes
Yield: 12 servings 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Cake

3 cups all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder
2 tsp baking soda
1 tsp espresso powder
1 tsp kosher salt
1 3/4 cups tightly packed brown sugar
2 cups freshly brewed coffee
2/3 cup vegetable oil

Frosting

1 1/2 cups (3 sticks) vegan butter, softened
4 1/2 cups powdered sugar
1 cup unsweetened Dutch-processed cocoa powder
1/4 tsp espresso powder
1/4 tsp kosher salt

Instructions

Prepare pans and preheat oven: Preheat your oven to 350°F (177°C). Line two 8-inch round cake pans with parchment paper and spray them with cooking spray to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, espresso powder, and kosher salt until well combined.
Mix wet ingredients: In a separate medium bowl, whisk the brown sugar, freshly brewed coffee, and vegetable oil until smooth and well incorporated.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients bowl and whisk to combine. It’s okay if there are some lumps in the batter. Divide the batter evenly between the prepared cake pans.
Bake the cakes: Bake in the preheated oven for 33 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 15 minutes, then remove them from the pans and transfer to a wire rack to cool completely, about 45 minutes to 1 hour.
Make the frosting: In a large bowl, use a hand mixer or a stand mixer with the paddle attachment to beat the softened vegan butter until fluffy. Gradually add the powdered sugar and continue beating until combined. Add the cocoa powder, espresso powder, and kosher salt, then beat until the frosting is smooth and creamy.
Assemble the cake: Place one cooled cake layer on a serving dish and spread a thick layer of frosting evenly on top. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting. Smooth and decorate as desired.

Notes

Using freshly brewed coffee enhances the chocolate flavor in the cake, but you can substitute with strong brewed decaf if preferred.
For best results, make sure all ingredients are at room temperature, especially the vegan butter for frosting.
This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
Allow the cakes to fully cool before frosting to prevent melting or sliding of frosting.
If you do not have espresso powder, you can omit it or substitute with instant coffee granules for a similar flavor boost.

Keywords: Vegan Chocolate Cake, Dairy-Free Chocolate Cake, Eggless Chocolate Cake, Moist Vegan Cake, Coffee Chocolate Cake