Vegan Chocolate Cake

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Vegan Chocolate Cake

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Ingredients

Adjust Servings:
Cake Mix
2 cups All Purpose Flour
2 cups Sugar
1 cup Unsweetened Cocoa Powder
2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1 1/2 teaspoons Instant Coffee Granules Dissolve in a tablespoon of hot water
1 1/2 cups Almond Milk
1/2 cup Vegetable Oil
1/2 cup Apple Sauce
1 tablespoon Vanilla Extract
Frosting
1 1/2 cups Frosting Vegan Butter
1 cup Unsweetened Cocoa Powder
2 cups Confectioner's Sugar
1/2 cup Almond Milk
2 teaspoons Vanilla Extract
1 teaspoon Instant Coffee Granules

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Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 60 mins
  • Serves 16
  • Medium

Ingredients

  • Cake Mix

  • Frosting

Directions

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Who told vegans, you can’t have your cake and eat it too? Probably someone that wasn’t vegan! Well, they were wrong. Seriously wrong! This vegan chocolate cake recipe isn’t only as good as a good chocolate cake. This chocolate cake is better. Forget you’re vegan. Your friends will, when they taste your cake! After tasting this fabulous cake, non vegan friends and family have not only insisted on getting our vegan chocolate cake recipe, they continue to talk about how good this vegan chocolate cake is.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preferences. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan chocolate cake recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan chocolate cake recipe.

If it’s a party you’re after, you may want to check out a few of the Vegan Chop House party favorites; Banana Bread, Sloppy Joes, Vegan Buffalo Wings, Butter Bean and Cilantro Dip, or everyone’s party favorite – Corn Dogs.

Happy something to me, happy something to me… Now you just have to find a reason to bake a cake. This vegan chocolate cake usually sits in my refrigerator and gets picked over for a few days by anyone that’s passing, until it’s gone. This vegan chocolate cake recipe also freezes perfectly. I wonder how many excuses you can find to bake a cake. Your friends don’t know you have it so good. Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

I take my hat off to Robyn Stone at addapinch.com. Some time ago, I came across Robyn’s “Best Chocolate Cake Recipe (Ever)” recipe and decided to make a vegan version.

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Steps

1
Done

Ingredients

2
Done

Cake Mix

Place an oven rack towards the top of the oven, leaving enough room to place the springform cake pans onto the rack. Line the bottom of the springform pans with parchment paper. Line a large baking tray with parchment paper for easy clean up. Onto the tray with paper, place 2 nine-inch cake pans. Spray the tins lightly with cooking oil and lightly flour.

3
Done

Preheat the oven to 350 F/ 176 C. Place all the cakes dry ingredients into a mixing bowl. Whisk to combine ingredients. Use a stand mixer if you have one. Add the wet cake ingredients to the bowl. Whisk for 2 minutes until all the ingredients become light and airy. Pour the ingredients evenly between the 2 cake pans. When ready, place the baking tray with the cake pans onto the oven rack. The wet mixture will begin to seep slightly out of the cake pans as the pans expand with the heat, faster than the mixture turns to a solid.

4
Done

Close the door of the oven and do not peek. Keep the door closed for 30 minutes or the center of the cake will/can deflate during baking. At 30 minutes take a tooth-pic/cocktail stick and test for doneness by placing the pic into the top of the cake. If any cake mixture sticks to the pic, continue to bake for 5 to 10 minutes and retest. The tooth-pic should come out clean from the cake, indicating that the cake is ready to take out of the oven. Remove pans from the oven and place onto a cooling rack.

5
Done

Take a knife around the inner edge of the cake pan to release the edge of the cake from the pan as the cake cools and shrinks slightly. After 10 minutes, unclip the spring on the pans, and remove the sides. Allow the cakes to completely cool to room temperature before removing the bottom of the pans.

6
Done

Once cooled, remove the pans and paper carefully. Cut the curved top from one of the cakes so that it creates a level surface.

7
Done

Frosting

Place the cocoa powder and butter into a mixing bowl. Add the butter to the mixing bowl 1 tablespoon at a time, so that it is broken up.

8
Done

Whisk until the ingredients become creamy. Use a stand mixer if you have one. Slowly add a portion of the sugar and milk while whisking, until all sugar and milk are whisking together. Add the vanilla and coffee granules. Whisk on a medium speed for 1 minute.

9
Done

If the mixture is too stiff, add 1 tablespoon of almond milk at a time and continue to whisk until you reach the desired result. If the mixture is too loose, add 1 tablespoon of confectioners’ sugar at a time and continue to whisk until you reach the desired result.

10
Done

Finishing

Place the bottom part of the cake onto the serving dish/surface. Gently spoon enough of the frosting onto the base to create a ½ inch surface of frosting once spread evenly. Carefully add the top portion of the cake to the bottom portion. Spoon as much of the remaining frosting onto the top of the cake. Begin at the center and spread towards the edges as you desire. Continue to add frosting to the top and sides as needed, until you can spread across all of the cakes surface.

11
Done

If the room becomes too warm, the frosting will become loose as you apply it to the cake. Move as quickly as reasonably possible to achieve the desired result. Place the frosted cake into the refrigerator for 60 minutes. Serve and enjoy.

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