Everyone deserves a cake on their birthday, and this one is perfect for chocolate lovers, vegan or not. Thanks to a couple of smart swaps and a special ingredient or two, we bet you might not even be able to guess this chocolate cake is completely egg- and dairy-free (meaning it’s perfect for when you’re low on ingredients too). Read on to find out what makes this cake SO good.
Chocolate cakes should be moist (apologies for the word, but it’s true!), and this one delivers. We used oil as a fat substitute and intensified the chocolate flavor by adding coffee and espresso to the batter. If you’re not a margarine or butter alternative fan, you can serve this cake sans frosting—it’s celebratory enough on its own. If you do make our frosting, know this: Butter substitutes can vary in water content, so if you find your frosting is too thick, feel free to add a little non-dairy milk, one tablespoon at a time to get it to a spreadable consistency.
The Rich History of Chocolate Cake
Chocolate cake has a rich and fascinating history dating back to the 18th century. Originally, chocolate was consumed primarily as a beverage. The development of the chocolate cake as we know it today began with the introduction of cocoa powder in the mid-19th century. Over time, various cultures and chefs around the world have contributed to its evolution, resulting in the decadent, rich, and moist dessert we adore today.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1/2 cup unsweetened Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon espresso powder
- 1 teaspoon kosher salt
- 1 3/4 cups brown sugar, tightly packed
- 2 cups freshly brewed coffee
- 2/3 cup vegetable oil
For the Frosting:
- 1 1/2 cups (3 sticks) vegan butter, softened
- 4 1/2 cups powdered sugar
- 1 cup unsweetened Dutch-processed cocoa powder
- 1/4 teaspoon espresso powder
- 1/4 teaspoon kosher salt
Step-by-Step Instructions
Preparation
- Preheat your oven: Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and spray them with cooking spray. This ensures the cake doesn’t stick and comes out perfectly every time.
Making the Cake Batter
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened Dutch-processed cocoa powder, baking soda, espresso powder, and kosher salt. This mix will be the base of your cake, ensuring it has the perfect structure and flavor.
- Mix Wet Ingredients: In a medium bowl, whisk together the brown sugar, freshly brewed coffee, and vegetable oil. The coffee not only enhances the chocolate flavor but also ensures a moist and tender crumb.
- Blend Together: Add the wet ingredients to the bowl with the dry ingredients. Whisk until just combined; some lumps are okay. Over-mixing can result in a tough cake, so mix gently until the ingredients are incorporated.
Baking the Cake
- Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 33 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 15 minutes before turning them out onto a wire rack to cool completely. This process will take about 45 minutes to an hour. Proper cooling is crucial for achieving the right texture and preventing the cake from breaking apart.
Making the Frosting
- Prepare the Frosting Base: In a large bowl using a hand mixer, or in the bowl of a stand mixer using the paddle attachment, beat the vegan butter until fluffy.
- Incorporate Dry Ingredients: Gradually add the powdered sugar, beating until combined. Then add the unsweetened Dutch-processed cocoa powder, espresso powder, and kosher salt. Beat until the mixture is smooth. If the frosting is too thick, add a little non-dairy milk, one tablespoon at a time, until you reach the desired consistency.
Assembling the Cake
- First Layer: Place one cake layer on your serving dish and spread a thick layer of frosting on top.
- Second Layer: Top with the second cake layer, pressing gently to adhere. Frost the sides and top of the cake with the remaining frosting. For a smooth finish, use a spatula to spread the frosting evenly.
Final Touches
- Decorate: Feel free to decorate your cake with additional toppings such as vegan chocolate shavings, fresh berries, or edible flowers. These extra touches not only enhance the appearance but also add a burst of flavor.
Serving Suggestions
This vegan chocolate cake is perfect for birthdays, anniversaries, or any celebration. Pair it with a scoop of non-dairy ice cream or a drizzle of vegan caramel sauce for an indulgent dessert experience. Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.
Conclusion
This ultimate vegan chocolate cake is a testament to how delicious and satisfying vegan baking can be. With its rich history, mouthwatering ingredients, and detailed step-by-step instructions, you’re set to create a dessert that will impress vegans and non-vegans alike. Enjoy the process and the delightful result!