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Delicious vegan chocolate cake with layers

a plate of delicious moist chocolate cake topped with chocolate glazing
Decadent, rich, and so delicious! This vegan chocolate cake can be made with to without layers and toppings.
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 35 minutes
Serving Size 1 cake

Ingredients

Cake Ingredients:

  • 2 cups All Purpose Flour
  • 2 cups Granulated Sugar
  • 1 cup Unsweetened Cocoa Powder
  • 2 tsp Baking Powder
  • 1½ tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Unsweetened Almond Milk or cashew milk
  • 1 cup Brewed Coffee cooled
  • ½ cup Vegetable Oil neutral flavoured (avocado oil, coconut oil, or similar)
  • 2 tsp Vanilla Extract
  • ½ cup Unsweetened Applesauce

For the frosting:

  • 1½ cup Vegan Butter softened
  • 3 cups Powdered Sugar
  • ½ cup Unsweetened Cocoa Powder
  • 1½ tsp Vanilla Extract
  • 2-4 tbsp Unsweetened plain Plant Milk

Instructions

Vegan chocolate layer cake Instructions:

  • Preheat your oven to 350°F. Grease two 9-inch round cake pans with cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the almond milk, coffee, vegetable oil, vanilla extract, and applesauce.
  • Add the wet ingredients to the dry ingredients and whisk until smooth.Divide the batter evenly between the two prepared cake pans.
  • Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

For the frosting:

  • In a large bowl, beat the vegan butter until smooth.
  • Add the powdered sugar, cocoa powder, and vanilla extract to the bowl and beat until well combined.
  • Add 2-4 tablespoons of almond milk, one tablespoon at a time, until the frosting reaches your desired consistency.

To assemble the cake:

  • Place one cake layer onto a cake stand or plate.
  • Spread a layer of frosting evenly over the top of the cake layer.
  • Place the second cake layer on top of the frosting.
    Spread another layer of frosting over the top of the second cake layer.
  • Continue layering cake and frosting until all the layers are used up.
    Finish by frosting the sides of the cake.
    Decorate with vegan chocolate chips, fresh berries, or any other toppings of your Choice.

Notes

You can also substitute the chocolate frosting with vegan whipped cream.
Vegan whipped cream recipe
Here is a simple vegan whipped cream recipe:
Ingredients:
  • 1 can of full-fat coconut milk, chilled overnight
  • 1-2 tablespoons of powdered sugar or other sweetener of your choice (adjust to taste)
  • 1/2 teaspoon of vanilla extract (optional)
Instructions:
  1. Chill a can of full-fat coconut milk in the fridge overnight. This will help the cream separate from the liquid.
  2. Once chilled, carefully open the can. You should see a thick layer of coconut cream on top.
  3. Using a spoon, scoop out the coconut cream into a mixing bowl. Leave the liquid behind.
  4. Using an electric mixer, beat the coconut cream on high speed for 1-2 minutes, until light and fluffy.
  5. Add in your sweetener and vanilla extract (if using), and continue to beat until well combined and the cream forms stiff peaks.
  6. Serve immediately or store in the fridge for up to 3 days.
Note: Be sure to use full-fat coconut milk, as lower-fat versions will not yield the same results. Also, this whipped cream may not hold up as well at room temperature as traditional dairy-based whipped cream, so it's best to keep it chilled before serving.