Vegan chocolate cake

This is hands down the best chocolate cake I have ever tried, and it turns out to be vegan! But don’t let that keep you from doing it if you’re not on a vegan diet, especially if you’re looking for a rich and juicy chocolate cake recipe. The texture is super smooth and decadent with a silky smooth chocolate frosting. The cream is just perfect. It’s creamy, silky, rich, chocolatey and spreads like a dream. To achieve that incredible texture, I have used margarine, and I tell you in advance that I like them much more than buttercream with butter.

What makes this chocolate cake so good? Well definitely the sponge cake has a moist and fudgy texture. But it’s still fluffy like any cake should be. It has a very intense chocolate flavour, both in the cake and in the cream, which is now my new favourite chocolate cream recipe. It’s creamy, smooth, and melts in your mouth.

This cake also stays juicy for days. You can eat a piece 5 days later and it still tastes as good as the first day. And above all, this recipe is very easy to make and the icing on the cake does not have to be perfect. With a spatula you can decorate it by making water and it would be beautiful. So it makes it a perfect cake to celebrate a birthday for example, even for those who are not pastry geniuses.

I’d like to put on the record that most vegan cupcakes are much juicier and more delicious than regular cupcakes. Why? Because most vegan biscuits are oil-based, they create a much smoother, richer texture that keeps the cake moist for much longer.

Here are two other reasons why this cake is so moist and delicious; The vegan buttermilk. The secret to getting a juicy yet tender vegan cake is to make your own vegetable buttermilk. For this recipe, combine your choice of non-dairy milk with a little vinegar. The mixture will start to set after a few minutes, just like regular buttermilk. This helps add more acidity to the cake which, in combination with the baking soda, creates a really tender texture.

The unsweetened applesauce would be the other great secret of the juiciness of this sponge cake. It acts as an egg replacement, but provides much more moisture than eggs. Applesauce is an excellent substitute for eggs because it helps to bind the cake batter. But it’s important to make sure you add yeast (baking powder) to the batter to help rise the cake, otherwise the applesauce can weigh it down and create a dense and heavy cake.

I made this cake for the birthday of a vegan girl, if it had not been for that, I would never have ventured to make a vegan birthday cake and I would not have discovered this wonderful recipe. That is why I do not show you the cut of the large cake, it is a 3-tier cake of about 20 cm in diameter. I made the mini version to be able to show you how to cut the cakes, I hope you can imagine what a beautiful cut the large version would have.

If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love to read you and see your creations !!

Sweet dreams,

Print Recipe

Vegan chocolate cake

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Layer cakes – American

By Raquel Ramos – Serves: 12

Prep Time: 30 min – Cooking Time: 30 min – Total Time: 1h + 1 h cooling

This is the only chocolate cake recipe you'll ever need, vegan or not! It's incredibly moist and covered in a delicious, creamy chocolate frosting.

Ingredients

• FOR THE CAKE LAYERS:
• 360 g of vegetable milk (I have used almond)
• 1 Tbsp apple cider vinegar or white wine vinegar
• 400 g plain flour
• 80 g of pure cocoa powder, unsweetened
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 485 g sugar
• 255 g applesauce (no sugar added)
• 200 g mild vegetable oil
• 1 Tbsp of vanilla essence
• 220 ml hot water
• 1 1/2 tsp instant coffee
• FOR THE FROSTING:
• 410 g margarine, at room temperature
• 360 g icing sugar
• 60 g pure cocoa powder, unsweetened
• 1 tsp vanilla extract

Instructions

1

Preheat the oven to 170ºC and grease 3 cake pans of about 20 cm in diameter.

2

Mix the milk and vinegar and reserve. With this we are making a vegan buttermilk.

3

Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl and set aside.

4

In a large bowl, either mixing by hand or with an electric mixer, combine the sugar, applesauce, oil, and vanilla.

5

In a glass, mix the hot water and instant coffee.

6

Add to the sugar mixture, alternating the milk and the dry ingredients, beginning and ending with the dry ingredients. Once the dough is homogeneous, add the coffee and mix until it is integrated.

7

Pour the batter into the pans evenly and bake for about 30-35 minutes, or until a toothpick in the centre comes out clean.

8

Let the cakes cool for about 20 minutes on a wire rack. Then unmould them and let them cool completely to room temperature before assembling the cake.

9

To prepare the frosting, with an electric mixer, mix the margarine until creamy. Stir in the icing sugar, first one half and then the other, mixing on medium high speed until combined, at least about 2 minutes after each sugar addition.

10

Add the sifted cocoa powder and the vanilla essence. Beat the cream for about 2 more minutes.

11

If the buttercream is too runny, add an extra 100g of icing sugar until it reaches the desired consistency. If it is too thick, add 1-2 tablespoons of non-dairy milk and mix until you get the desired consistency.

12

To assemble the cake, spread about 1 cup of frosting between each layer of cake.

13

Once all the layers are stacked, place the cake in the fridge for about 20 minutes to set.

14

Once firm, remove the cake from the fridge and cover the outside with the rest of the cream.

15

If you want to make the decoration with a pastry bag like the one I have done, you can reserve a little frosting and fill a pastry bag with the star-shaped nozzle to create those buttercream roses.