Vegan Chocolate Cake
This moist, decadent vegan chocolate cake is the perfect ending to any dinner night! Made 100% from scratch and topped with a rich yet light chocolate whipped cream, it requires just one bowl for the batter and one for the frosting.
Servings 16 slices
Calories 331kcal
Ingredients
Chocolate Cake
- 2 cups All purpose flour or gluten-free flour blend
- ½ cup Cacao powder
- 1+½ cup Coconut sugar
- 1 tbsp Apple cider vinegar
- ⅔ cup Apple sauce
- 1 cup Boiling water
- ½ cup Coconut or canola oil
- 1 tsp Salt
- ½ tsp Baking soda
- 1 tsp Baking powder
- 1 cup Almond milk
Chocolate Whipped Cream
- 2 cans Full-fat coconut cream (canned)
- 1+½ Tbsp Cocoa powder
- ½ tsp Coconut sugar
Instructions
To make the chocolate cake:
- Preheat oven to 350 degrees F and grease and line with parchment rounds two 9-inch cake pans.
- Mix almond milk with apple cider vinegar
- In a big bowl mix flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Next add the oil, applesauce and almond milk/vinegar mixture. Using a mixer, mix until everything is well combined.
- Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined.
- Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool before assembling
To make the chocolate frosting:
- Chill both cans of coconut milk in the fridge overnight. Remove the can of coconut milk from the fridge and scoop the thick part of the coconut milk.
- Place the thick cream into a mixing bowl and whip until peaks form.
- When consistency is to your liking, put the mixer on “low” and add cacao powder and sugar while whipping.
- This is not a stabilized whipped cream so it needs to be refrigerated.
To Assemble:
- When the cakes are completely cooled, assemble by adding coconut whipped cream in between the cakes and frosting the cake.
- Decorate with shaved dark chocolate