Vegan Chocolate Cake Recipe with Icing
If you need a layered cake refer the recipe notes at the bottom. You can click the ingredients to buy (chosen from Amazon based on quality & price)
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Vegan Chocolate Cake Recipe with Icing
If you need a layered cake refer the recipe notes at the bottom. You can click the ingredients to buy (chosen from Amazon based on quality & price)
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| Servings | Prep Time |
| 14people (depending on the size of pieces) | 30minutes |
| Cook Time |
| 25-30minutes |
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Ingredients
The Cake
- 150ml coconut oil
- 1teaspoon vanilla extract
- 350ml almond milk
- 120ml strong brewed coffee
- 250grams sugar
- 1 ½cups unbleached all-purpose flour
- ¼cup cacao powder
- 1teaspoon baking soda
- ½teaspoon salt
Icing / Frosting
- 220grams vegan butter(softened)
- 280grams powdered sugar
- 60grams unsweetened cocoa powder
- 30grams dark chocolate(vegan)
- 2teaspoons vanilla extract
- 1/4cup unsweetened almond milk
Instructions
- Preheat the oven to 350 F (176 C). Then lightly grease one 9×5 inch round pan.
- Dust with cocoa powder, shake out the excess and set aside.
- Mix the almond milk, vanilla extract and strong brewed coffee in a large mixing bowl, beat the mixture until foamy.
- Mix all the dry ingredients in another bowl (flour, sugar, cocoa powder, baking soda, and salt) then gradually add to the wet mixture while beating. Beat until no large lumps remain.
- You will have a creamy and pourable mixture. Taste and adjust sweetness as needed.
- Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Prepare the icing/frosting by beating all the icing ingredients together until light and fluffy, add the powdered sugar in small amounts (keep checking) until you reach your desired consistency and sweetness.
- Once the cake is cooled, add a thick layer of icing over the entire cake with a spatula.
Recipe Notes
- To make it much easier we didn’t want you to make a layered cake with icing. But if you would like it layered as shown in our finished cake you can do so by using a paring knife and a long serrated knife/bread knife.
- Once the cake is baked make sure you cool it (ideally in a refrigerator) which makes it firmer for cutting.
- Once it is cold and sturdy mark the edges of the cake with the paring knife for cutting the layers evenly.
- Make sure layers are not too thin making it difficult to handle. Now slowly cut the layers with the long serrated knife/bread knife. Apply icing in between the layers first and then for the entire cake.