Enjoy the familiar joys of having a chocolate cake with this vegan interpretation

Make this classic chocolate cake from scratch. Skip the usual creaming method used in butter-based cakes. For this vegan chocolate cake, you do not need to beat softened butter with sugar until light and fluffy. We will save you the arm workout. The cake will be rich, luxurious and creamy. Your kids will love it. Your vegan friends will ask for the recipe for sure!

We have a few notes and tips for you.This recipe comes from a blend of traditional methods and clever vegan adaptations, ensuring a moist, chocolate-forward cake with no dairy or eggs required. Opt for the high-quality unsweetened Cadbury cocoa powder or Cadbury Bournville cocoa powder for the best flavor, and don’t skip the frosting’s coconut cream for the ideal creamy consistency.

Ingredients

For the cake:

• 85 gm vegan butter, plus extra for greasing the pan
• 250 gm all-purpose flour, plus extra for dusting the pan
• 10 gm baking powder
• 10 gm baking soda
• 5 gm kosher salt
• 400 gm sugar
• 475 ml water
• 115 gm unsweetened vegan chocolate, chopped
• 5 ml pure vanilla extract
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax “eggs”)

For the vegan chocolate frosting:

• 225 gm vegan butter, softened
• 180 gm powdered sugar
• 180 gm unsweetened Cadbury cocoa powder
• 120 ml coconut cream (or any non-dairy milk)
• 5 ml pure vanilla extract
• A pinch of salt (optional)

Directions

• Preheat your oven to 175°C. Grease two 8-inch round cake pans with vegan butter and dust them lightly with flour. Line the bottoms with parchment paper for easy removal.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set it aside.
• In a medium saucepan over high heat, combine the sugar and water. Bring to a boil, stirring until the sugar is completely dissolved. Pour this hot mixture into a large mixing bowl.
• While the sugar mixture is still hot, add the chopped chocolate and vegan butter. Stir until both are fully melted and the mixture is smooth. Allow it to cool for about 10-15 minutes.
• Stir the vanilla extract and the prepared flax “eggs” (ground flaxseed mixed with water) into the cooled chocolate mixture.
• Gradually add the sifted dry ingredients to the wet mixture, mixing gently with an electric mixer on low speed until smooth. Be careful not to overmix to keep the cake tender.
• Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when pressed lightly.
• Let the cakes cool in their pans for about 20 minutes, then carefully invert them onto a wire rack to cool completely before frosting.

Vegan chocolate frosting directions

• Prepare the vegan butter and sugar. In a large mixing bowl, beat the softened vegan butter until smooth and creamy. Gradually add the powdered sugar, beating at a medium speed until the mixture is light and fluffy.
• Sift in the cocoa powder, then mix it into the vegan butter and sugar on low speed until fully combined.
• Slowly add the coconut cream (or non-dairy milk) and vanilla extract, beating until the frosting reaches a smooth, fluffy texture. Add a pinch of salt to balance the sweetness if desired.
• For a thinner frosting, add a teaspoon more coconut cream at a time. If you want a thicker frosting, incorporate a little more powdered sugar.

Assembling the cake

• Place one layer of the cooled cake on a serving platter, right-side up. Spread about one-third of the vegan chocolate frosting over the cake in an even layer. Top with the second cake layer and use the remaining frosting to cover the top and sides of the cake.
• Let the cake set for 15-20 minutes before serving, or cover and refrigerate overnight for best results. Enjoy each slice of vegan chocolate perfection!