Vegan Chocolate Cake
A deeply moist and fudgy chocolate cake made without eggs or dairy. Topped with silky vegan chocolate ganache, this cake is completely indulgent and crowd-pleasing.
A rich fudgy chocolate cake with glossy ganache that happens to be completely vegan.
Nutrition per serving
Ingredients
dry
wet
frosting
Instructions
Prepare the Batter
Preheat oven to 350F and grease two 9-inch round cake pans. In a large bowl whisk together flour, sugar, cocoa powder, baking soda, and a half teaspoon of salt.
Mix Wet Ingredients
In a separate bowl combine almond milk, cooled coffee, oil, apple cider vinegar, and vanilla extract. Whisk until fully combined. The vinegar activates the baking soda for lift.
Combine and Bake
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Divide batter evenly between the prepared pans and bake for 30 to 35 minutes.
Make the Ganache
Heat half a cup of full-fat coconut cream until just simmering. Pour over the vegan chocolate chips in a bowl. Let sit for 2 minutes then stir until completely smooth and glossy.
Cool and Frost
Let cakes cool completely in the pans before removing. Place one layer on a serving plate, spread ganache on top, then add the second layer and pour remaining ganache over the top.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.