Vegan 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
Scale
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
Find it online: https://kitchenbyclara.com/vegan-chocolate-cake-recipe/
