How to Make Irresistible Chocolate Cake | Vegan Birthday Cake Recipe!

Learn how to make the most moist and delicious chocolate cake. A three layered chocolate cake that is moist and decadent. Chocolate cake that starts with a delicious batter that may have you licking the spoon! Pour, bake, frost with chocolate ganache and using my vegan whipped cream create a letter or decoration at the end for contrast, slice and serve. We had banana nice cream with ours.

My husband isn't a big chocolate fan and LOVED this cake! We did have an extra slice, omgosh! I made it for our friend Sahara's birthday and she was so happy! Make a cake for those you love and enjoy a piece while you are at it. Happy Birthday Sahara! ​

https://www.youtube.com/watch?v=9cC3pDkslTQ&feature=youtu.be

Print

Irresistible Chocolate Cake

Yield: 10 Large Slices

Author: Christa Clark

ingredients:

Chocolate Cake

• 2 Cups All Purpose Flour (or Gluten-Free APF) - 235 Grams
• 1 Cup Cacao or Cocoa Powder - 90 grams
• 1 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1 Cup Date or Coconut Sugar
• 3/4 Cup Agave or Maple Syrup
• 9 Tbsp Aquafaba (see note)
• 2 tsp Pure Vanilla Extract
• 1 1/4 Cup Dairy Free Milk
• 2 Tbsp Apple Cider Vinegar
• 1 Cup Warm Coffee 
• 6 Tbsp Olive Oil or Vegetable Oil

Chocolate Ganache

• 2 Cups Chopped Chocolate
• 2 Cups Coconut Cream (from full fat can)

instructions:

How to cook Irresistible Chocolate Cake

Chocolate Cake

1. Preheat the oven to 350 degrees F. 
2. Mix together the dairy free milk and apple cider vinegar, set aside for 5-10 minutes to create your vegan buttermilk.
3. Lightly grease two 9" pie tins or use a variety of sizes which is what I did, one 9", one 8" and one 4-5". Take cacao powder, put it in a sieve and dust the greased cake pans. Tilt and turn to coat the bottom and sides, set aside.
4. Over a large bowl place a big sieve, add the dry ingredients through the sieve to get any lumps out and mix together. (Flour, cacao, baking soda, baking powder, salt and dry sugar.)
5. Add the wet to the dry (aquafaba, vegan buttermilk, warm coffee, olive oil and syrup) - mix until no lumps remain.
6. Pour into the prepared tins. 3 Cups per 9" tin if you do two cakes or 3 cups to the 9", 2 cups to 8" and 1 cup to the smallest and then bake for 30 minutes or until a toothpick comes out clean or it puffs back up when you touch it.
7. Cool completely in the pan on a wire rack for an hour or longer.'
8. Once cool frost!
9. Store in the fridge before serving to keep the frosting stiff. 
10. Slice and serve! 

Chocolate Ganache

1. Make this a day in advance for thick spreadable frosting.
2. First refrigerate your can of coconut milk overnight.
3. The next day scoop the cream off the top, discard the coconut water. 
4. Heat the cream until it is just below a simmer point, as soon as you see a bubble remove from the heat. 
5. Pour over the chopped chocolate, cover, set aside for 10 minutes.
6. Stir or whiz together until smooth. 
7. Refrigerate overnight or until firm. 
8. Use as frosting! 

NOTES:

Aquafaba comes from the liquid off of chickpeas. It results in a light airy texture when baking!

Did you make this recipe?

Tag @artisticvegan on instagram and hashtag it #artisticvegan

Created using The Recipes Generator