Vegan Chocolate Cake Recipe
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.
- 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
Find it online: https://bitesizedbenny.com/vegan-chocolate-cake-recipe/
