About the Recipe
The BEST vegan chocolate cake you've ever tasted! I've brought it to work many times, and am now known as the vegan chocolate cake lady. Honestly, with cake this good...I don't mind!
Sadie Peacock | December 18, 2023
This recipe originated from @nora_cooks_vegan. You can find her on social media through the tag mentioned, through #noracooks, or her website www.noracooks.com
While the original recipe came from Nora Cooks, I did make some minor modifications based on taste/sweetness. Either way, this cake is DELICIOUS.
Honestly, if my 7-year-old niece can't tell it's vegan....it's a winner!
Ingredients
Chocolate Cake
1 cup vanilla oat milk (unsweetened almond milk, or any other plant based milk)
1 tablespoon apple cider vinegar
2 cups all purpose flour
1 3/4 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2/3 cup unsweetened applesauce
1 tablespoon pure vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting
1 cup cocoa powder
1 1/2 cup vegan butter, softened baking sticks preferred
4 cups powdered sugar
2 teaspoons pure vanilla extract
1/4 - 1/2 cup vanilla oat milk (unsweetened almond milk, or any other plant based milk)
Steps
For the Chocolate Cake
Preheat oven to 350 degrees F and grease two 9-inch cake pans. For easier removal, you can also line them with parchment rounds and lightly flour.
Measure 1 cup vanilla oat milk (or plant based milk of choosing) and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
Now add in the oil, applesauce, vanilla, and oat milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be!
Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before removing from the pan.
For the Chocolate Buttercream Frosting
Add the cocoa powder to a large bowl. Whisk well to remove any clumps.
Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
Add half of the powdered sugar and half of the oat milk, and mix until combined. Add the remaining powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet, add more powdered sugar until it thickens up.
Frost the cake, and enjoy!
Nutrition Facts
Calories: kcal | Carbohydrates: g | Protein: g | Fat: g | Saturated Fat: g | Sugar: g | Fiber: g
Meet Sadie
Welcome to Happy. Nourished. Well!
I'm Sadie, the mastermind behind all the delicious and nourishing recipes you'll find here.
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Growing up in Central Texas and being someone who did not particularly enjoy eating meat, I was quickly labeled a "picky eater" as a child. But that couldn't be any further from the truth!
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After experimenting with food, I discovered my love for fresh ingredients, and now I can't get enough! The farmers market is my happy place, and if I have any spare time during the week, you can almost always find me in the kitchen trying out a new recipe.
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Trust me, there's nothing better than the flavors, textures, and colors of freshly made food. So, let's have some fun and try out a recipe or two!
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