Best Vegan Chocolate Cake Recipe,
Best Vegan Chocolate Cake Recipe, a simple dessert recipe for a moist and tender frosted cake made with no added dairy.
Servings: 9
Equipment
- Bowl
Ingredients
- 1¾ cup Flour
- 1¼ cup Light Brown Sugar
- ¾ cup Unsweetened Cocoa Powder
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ cup Oil -neutral such as canola.
- 1¼ Oat Milk
- 1 Vanilla Extract
Frosting
- ¾ cup Vegan Butter - softened
- 2½ cups Powdered Sugar
- 6 tbsp Unsweetened Cocoa Powder
Instructions
- Preheat your oven to 350 degrees. Also, prep a square baking pan for nonstick.
- In a medium mixing bowl, us a whisk to combine together the flour, light brown sugar, unsweetened cocoa powder, and leaveners. Then carefully make a well in the center of the ingredients.
- Using another bowl, combine together the oat milk, oil, and vanilla extract. You can use a fork or a clean whisk to do this. Then pour these wet ingredients into the well you just made in your dry ingredients. Mix the ingredients until just combined and then transfer the ingredients to your prepared baking pan.
- Tap the bottom of the baking pan on your countertop to level the cake batter. Then bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- After removing the cake from your oven let it sit in the pan for 10 minutes before lifting it from the pan (using your parchment paper) and transferring the cake to a cooling rack to fully cool.
- To make the frosting, beat together the ingredients on low speed for for one minute as you slowly add the powdered sugar. Then increase the the speed and beat until the frosting is light and fluffy (about three to five minutes).
- To frost your cooled cake, use an offset spatula to evenly spread the frosting over the cake. You can top this with sprinkles, fruit, or the topping of your choice.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
July 8, 2024*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 418kcal | Carbohydrates: 44g | Protein: 5g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 0.02mg | Sodium: 280mg | Potassium: 192mg | Fiber: 5g | Sugar: 33g | Vitamin A: 720IU | Vitamin C: 0.002mg | Calcium: 70mg | Iron: 3mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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