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This luscious vegan chocolate cake is a staple when I need an easy crowd-pleaser that wows both vegans and non-vegans alike. It comes together in just one bowl and has an ultra-moist crumb with intensely chocolatey flavor. Even my skeptical relatives have begged for a second slice.
I first baked this cake when my son went dairy free and it became the requested favorite for every birthday since then. You would never guess it is vegan I promise.
Ingredients
- Unsweetened plant milk like soy or almond: adds moisture and a tender crumb look for unsweetened brands so the cake is not too sweet
- Apple cider vinegar: reacts with the baking soda for lift and replaces buttermilk use good quality for best flavor
- All purpose flour: forms the delicate structure sift it for the lightest crumb
- Granulated sugar: sweetens and gives a soft melt-in-your-mouth texture organic for vegan
- Cocoa powder: delivers deep chocolate flavor use Dutch process for an extra rich taste
- Baking powder and baking soda: work together for a perfect rise always check freshness
- Salt: sharpens flavors and balances the sweetness sea salt is best if you have it
- Canola oil or melted coconut oil: keeps the cake extra moist neutral flavor oils work best
- Unsweetened applesauce: replaces eggs and adds moisture look for a smooth variety with no added sugar
- Pure vanilla extract: enhances the cocoa flavor real vanilla makes a difference here
- Boiling water: blooms the cocoa for rich flavor do not skip this step
Chocolate Buttercream Frosting
- Cocoa powder: for intense chocolate taste sift to avoid lumps
- Vegan butter: creates a creamy spread look for stick form not tub
- Powdered sugar: sweetens and thickens organic for vegan
- Pure vanilla extract: rounds out the frosting flavor
- Unsweetened plant milk: softens the frosting and helps achieve spreadable consistency add just enough to get creamy
Step-by-Step Instructions
- Prep the Pans:
- Grease two round cake pans with oil then line the bottoms with parchment paper for easy release I like using 8 inch pans for taller layers
- Make Vegan Buttermilk:
- Combine plant milk and vinegar stir and set aside to let it curdle which takes only a minute or two This helps the cake rise just right
- Mix the Dry Ingredients:
- In a large mixing bowl whisk together flour sugar cocoa powder baking powder baking soda and salt until no lumps remain
- Add Wet Ingredients:
- Pour in the oil applesauce vanilla extract and the curdled milk mixture Begin mixing at medium speed until everything is just combined scraping down the sides as needed
- Incorporate Boiling Water:
- Lower the mixer speed and carefully pour in the boiling water Continue mixing until the batter looks glossy and thin This step makes the cake super moist
- Fill and Bake:
- Evenly divide the batter between the pans tap them on the counter to remove air bubbles Bake in a preheated oven for thirty to thirty five minutes until a toothpick comes out clean from the center
- Cool the Cakes:
- Let the cakes cool ten minutes in the pans then gently run a knife around the edges and invert onto a rack Let cool completely before frosting this prevents melting
- Make the Frosting:
- Sift the cocoa powder into a bowl Add vegan butter and whip until creamy Mix in half of the powdered sugar and half the milk Once fluffy add remaining sugar and vanilla Continue mixing and add milk as needed to reach a spreadable consistency
- Assemble and Frost:
- Layer one cake on a platter spread a thick layer of buttercream over the top Add the second layer spread frosting on the top and sides Use a spatula or butter knife to get a smooth finish or swirls
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People always rave about the use of applesauce to make this cake super tender and moist My daughter calls them magic cakes because they vanish so fast every time
Storage Tips
This cake stores well at room temperature airtight for up to three days For longer storage keep it in the fridge tightly covered for up to five days The flavors deepen as it sits If you want to freeze slice the cake wrap pieces tightly and they will keep for up to two months Thaw overnight before serving
Ingredient Substitutions
No applesauce You can use equal amounts of mashed banana or two flax eggs Mix two tablespoons ground flaxseed with five tablespoons water Let it sit ten minutes before adding to batter If you need a gluten free option swap in your favorite all purpose gluten free flour blend 1 to 1
Serving Suggestions
Serve the cake on its own for classic goodness or add a handful of fresh berries on top for a bright finish A few curls of vegan chocolate or a scoop of non-dairy ice cream make it party worthy My family loves it paired with iced coffee on a summer afternoon
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Cultural and Historical Context
Chocolate cake has been a celebration treat in my family for generations This vegan version keeps all the flavor without the animal products It is inspired by classic wacky cakes or depression cakes from the 1930s which also used pantry ingredients and no eggs
Frequently Asked Questions
- → What non-dairy milk works best?
Unsweetened soy or almond milk provide a neutral flavor and yield a moist crumb, but oat or cashew milk can also be used.
- → Can I substitute the applesauce?
Yes, in place of applesauce, use two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) or any egg replacer.
- → How do I ensure the cake is moist?
Using a mix of applesauce (or egg replacer) and oil keeps the cake extra moist. Avoid overbaking for the best texture.
- → What if my frosting is too thick or thin?
If the chocolate buttercream is too thick, add non-dairy milk in small amounts. For a firmer texture, add more powdered sugar.
- → Can this cake be made into cupcakes?
Yes, fill cupcake liners halfway and bake for 20-25 minutes. Expect about 24 cupcakes per batch.