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Vegan Chocolate Cake Recipe

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★★★★★

4.8 from 69 reviews

This rich and moist Vegan Chocolate Cake features deep chocolate flavors enhanced by espresso powder and brewed coffee, creating a decadent dessert free from any animal products. The cake is layered and frosted with a fluffy vegan chocolate buttercream that incorporates cocoa powder and espresso for an extra chocolatey punch. Perfect for special occasions or any chocolate craving, this easy-to-make cake combines classic baking techniques with vegan ingredients for a deliciously indulgent treat.

Ingredients

Scale

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

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

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and spray them with cooking spray to ensure easy cake removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, espresso powder, and kosher salt until fully combined.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the brown sugar, freshly brewed coffee, and vegetable oil until the sugar is mostly dissolved and the mixture is well combined.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and whisk gently to combine. It’s okay if there are some lumps in the batter; do not overmix. Divide the batter evenly between the two prepared pans.
  5. Bake: Bake the cakes in the preheated oven for 33 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for 15 minutes, then invert them onto a wire rack to cool completely, about 45 minutes to 1 hour.
  6. Prepare Frosting: While the cakes cool, prepare the frosting. Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened vegan butter in a large bowl until fluffy. Gradually add the powdered sugar and beat until combined. Add the cocoa powder, espresso powder, and salt, then beat the mixture until smooth and creamy.
  7. Assemble Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a thick layer of chocolate frosting evenly over the top. Add the second cake layer and frost the top and sides of the entire cake, smoothing the frosting for an even finish.

Notes

  • Espresso powder intensifies the chocolate flavor but can be omitted if unavailable.
  • Ensure the cakes are fully cooled before frosting to prevent melting or sliding.
  • Use vegan butter and verify the powdered sugar is vegan-friendly to keep the cake fully vegan.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend, adjusting liquids as necessary.

Keywords: vegan chocolate cake, chocolate cake recipe, dairy-free cake, vegan dessert, espresso chocolate cake

Find it online: https://cookedbycleo.com/vegan-chocolate-cake-recipe/