Vegan Chocolate Cake Recipe
Introduction
This vegan chocolate cake is rich, moist, and full of deep chocolate flavor thanks to cocoa and freshly brewed coffee. It’s a perfect dessert for anyone seeking a dairy-free, egg-free treat that doesn’t compromise on taste.
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. Line two 8-inch round cake pans with parchment paper and spray them lightly with cooking spray to prevent sticking.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt until fully combined.
- Step 3: In a separate medium bowl, whisk together the brown sugar, freshly brewed coffee, and vegetable oil until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and whisk gently until mostly smooth; some lumps are okay. Divide the batter evenly between the prepared pans.
- Step 5: Bake for 33 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in their pans for 15 minutes, then remove them and cool completely on a wire rack for 45 minutes to an hour.
- Step 6: To make the frosting, beat the softened vegan butter in a large bowl with a hand mixer or stand mixer fitted with a paddle attachment until fluffy. Gradually add powdered sugar, beating to combine. Then add cocoa powder, espresso powder, and salt and beat until smooth and creamy.
- Step 7: Once the cakes are fully cooled, place one cake layer on a serving dish and spread a generous layer of frosting on top. Add the second cake layer, then frost the top and sides of the entire cake evenly with the remaining frosting.
Tips & Variations
- Use freshly brewed coffee for a richer flavor, or substitute with strong brewed tea for a different twist.
- Ensure vegan butter is softened to room temperature for smooth frosting.
- For extra moisture, brush the cake layers with a simple syrup before frosting.
- Add chopped vegan chocolate or nuts between layers for texture.
Storage
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring the cake to room temperature before serving, and if desired, gently reheat slices in the microwave for 10-15 seconds to soften the frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Is this cake truly vegan?
Yes, this recipe uses no animal products. It relies on vegan butter and avoids eggs and dairy, making it suitable for a vegan diet.
Can I make this cake gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Be sure the blend contains xanthan gum or add it separately to help the cake rise properly.
PrintVegan Chocolate Cake Recipe
This rich and moist Vegan Chocolate Cake uses freshly brewed coffee and Dutch-processed cocoa powder to deliver deep chocolate flavor while remaining entirely plant-based. The cake layers are tender and perfectly complemented by a luscious vegan chocolate buttercream frosting, making it ideal for celebrations or any chocolate craving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cake
- 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
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 teaspoon espresso powder
- 1/4 teaspoon kosher salt
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray 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 medium bowl, whisk together the brown sugar, freshly brewed coffee, and vegetable oil until the sugar slightly dissolves and the mixture is smooth.
- Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients and whisk gently to combine until just mixed; some lumps are acceptable to avoid overmixing.
- Bake Cake Layers: Divide the batter evenly between the prepared pans. Bake for 33 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely, about 45 minutes to 1 hour.
- Make Frosting: While the cakes cool, beat the softened vegan butter in a large bowl using a hand mixer or stand mixer with the paddle attachment until fluffy. Gradually add powdered sugar and beat until combined. Add cocoa powder, espresso powder, and salt, then continue beating until the frosting is smooth and creamy.
- Assemble Cake: Place one cooled cake layer on your serving dish. Spread a thick layer of frosting evenly on top. Place the second cake layer over the frosting, then cover the top and sides of the entire cake with the remaining frosting, smoothing as desired.
Notes
- Freshly brewed coffee intensifies the chocolate flavor but can be substituted with strong black tea or water if preferred.
- Ensure vegan butter is at room temperature for easiest frosting preparation.
- Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
- Storage: Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best flavor and texture.
Keywords: Vegan chocolate cake, dairy-free cake, plant-based dessert, chocolate cake recipe, vegan frosting, coffee chocolate cake
