Vegan Chocolate Cake Recipe
This two-layered cake filled with homemade buttercream frosting is just what you need for your next family reunion or a birthday party
Servings: 8 people
Calories: 608kcal
Ingredients
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon salt
- 2 flax eggs see notes
- ¾ cup cocoa powder
- 1 cup almond or soy milk
- ½ cup corn oil
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 1 cup boiling water
For the chocolate frosting
- ½ cup vegan butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- 2 tablespoon almond milk
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 Grease and place parchment paper under the 8 inch round baking pans.
- In a bowl stir together sugar, cocoa powder, flour, baking powder, baking soda, and salt.
- In a separate bowl add flax eggs, milk and vinegar mixture, oil and vanilla. Mix well.
- Add wet ingredients to dry mixture and beat on medium speed of mixer 2 min.
- In the end, add one cup of boiling water to the batter. As the batter thins, pour them into prepared pans.
- Bake 30 to 35 min at 350F
Direction to prepare frosting
- In a large bowl add sugar, cocoa powder, almond milk, vanilla extract, vegan butter and whisk into a smooth and creamy frosting.
- Once the cake is cool down apply the cake frosting
Notes
- Do not melt the vegan butter for the frosting.
- Mix the almond milk and vinegar before pouring into the batter.
- For flax egg use 2 tablespoon flax meal with 6 tablespoon warm water.
- If you are using apple sauce use 5 tablespoon of it as an egg replacement.
Nutrition
Calories: 608kcal | Carbohydrates: 126g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Sodium: 393mg | Potassium: 282mg | Fiber: 6g | Sugar: 95g | Vitamin A: 539IU | Calcium: 34mg | Iron: 4mg