A VEGAN Chocolate Cake that will Convert the Skeptics!

There are a lot of skeptics out there when it comes to vegan baked goods being as tasty as the recipes they were based on! We’ve been one of doubters so no judgment!! But we have to admit that this is one of those special recipes that your friends won’t even know is plant-based! You can use it to fool them into trying something new! It’s much healthier than a traditional slice of decadent chocolate cake and yet - just as addictive!

Hence the name of this one: A VEGAN Chocolate Cake that will Convert the Skeptics! We’d like to add that it will ALSO get a thumbs up from the chocolate lovers in your entourage. Not only that but it’s not THAT unhealthy compared to some other chocolate cake recipes out there. SO - If your mom like chocolate - this is the cake for her this Mothers day! If not, we have plenty of other non-chocolate focused delicious treats you can browse for inspo on what to bake for your mama this year! Scroll to the bottom for those!

Ingredients

Cake

2 cups unsweetened almond milk
2 Tbsp apple cider vinegar (ACV) or white vinegar
1 1/2 cups of natural cane sugar (makes a difference to use cane sugar but you can use regular white sugar if that’s all you have on hand!)
2/3 cup melted coconut oil
2 Tbsp vanilla extract
1 cup whole wheat pastry flour (If you only have all-purpose flower on hand you use 1 cup (less 2 tbsp) and add 2 tsbp of corn starch)
2 cups all-purpose flour
2/3 cup cocoa powder (sifted)
2 tsp baking soda
1 1/4 tsp fine-grain sea salt

Chocolate Buttercream Frosting

2 1/2 cups of confectioners sugar (also called icing sugar) SIFTED
3/4 cup of cocoa powder, sifted
1/2 cup vegan butter
1/4 tsp fine-grain sea salt
2 tsp pure vanilla extract
3 1/2 tbsp unsweetened almond milk*

*Use any non-dairy milk of choice to keep this one vegan. Add a dash more milk as needed to get the right consistency.

Instructions

Cake

Pre-heat oven to 350 degrees F. Lightly grease two 8 or 9 inch cake pans. Cut out circles of parchment paper that fit the base perfectly so nothing sticks to the bottom.

In a medium bowl, stir together the almond milk and ACV (apple cider vinegar). Set aside for 2 minutes.
Add the sugar, coconut oil, and vanilla to the bowl with the milk. Whisk to combine. To melt our coconut oil we put it in a metal bowl and let it sit half submerged in hot water for a minute or two.
In a large bowl, you can now put together the dry ingredients. Whisk together the whole wheat pastry flour, all-purpose flour, cocoa powder, baking soda, and salt.
Pour the almond milk mixture over the flour mixture and whisk together until smooth.
Pour your batter into your prepared baking pans (divide evenly between the two). Smooth out the tops as much as you can with a spatula.
Bake for 30-35 minutes. You can check that it’s ready by poking the top with a toothpick (It’s ready when it comes out clean). You can also use a piece of spaghetti in place of a toothpick.
Place pans on the cooling rack for 15-20 minutes. Use a blunt knife around the cake to loosen the edge. Gently and carefully invert the cakes onto a cooling rack. Now you can let it cool completely (about 45 minutes more). You really want to make sure it’s truly cooled all the way through before applying the frosting - don’t rush this step!
While you’re waiting, place a piece of parchment paper on top of your cake stand and make the icing (instructions below).
Once you’re ready to apply the frosting, you can place one layer of the cake on the center of the parchment paper that you prepared. With a long serrated bread knife, trim the top of that layer so it is flat and level. Don’t be shy, but use your spare hand you hold the top of it as you slice. Now use an icing knife to spread a layer of frosting on this first layer (about 1/3 of the icing).
Place the second layer on top and gently push down so it sticks to the middle layer of frosting.
Continue frosting the rest of the cake (the top of the sides). Tip: Once you’re done frosting your cake, you can work on making it look perfect. Place a bowl of super hot water ready on the side and dip the knife in it. When the knife is hot you can run over the frosting gently and it will even out and get that ‘perfect look’.
You can garnish the cake with shaved chocolate if you like (just use a cheese grater).
Leftover cake (if that’s a thing) can be covered in plastic wrap and stored for around 4-5 days in the fridge.

Chocolate Buttercream Frosting

With a food processor, hand mixer, or whisk, beat all the ingredients (except the milk) together. Gradually add the milk and use a spatula to incorporate what gets stuck to the side of the bowl.
As you add the milk, keep an eye on the texture and consistency of the frosting until it’s just right. You want it thick yet light so it stays put on the cake, spreads easily, and doesn’t run.
When it looks just right, you can put it in the fridge while you prepare you layers.