The perfect recipe for a rich and moist vegan chocolate cake

Chocolate cakes take some time to make and with the right recipe, you can bake the perfect chocolate cake in no time. But when it turns vegan, that’s where it turns tricky, but it's a doable task with some simple swapping and some tips in mind. So, we bring you the perfect vegan chocolate cake recipe complete with a few tips to help you get the perfect cake.

Moist Vegan Chocolate Cake

(Makes 16 servings)

Ingredients

Chocolate Cake

• 235 ml unsweetened almond milk
• 1 tbsp apple cider vinegar
• 250 gm all-purpose flour
• 350 gm granulated sugar
• 65 gm Cadbury cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 120 ml vegan oil
• 160 ml unsweetened applesauce
• 1 tbsp vanilla extract
• 235 ml boiling water

Chocolate Buttercream Frosting:

• 85 gm Cadbury cocoa powder
• 340 gm vegan butter, softened
• 480 gm powdered sugar
• 2 tsp vanilla extract
• 60 ml unsweetened almond milk

To Decorate:

Chocolate sprinkles, chocolate shavings, chocolate chips

Instructions

1. Preheat the oven to 180 °C and grease two 9-inch cake pans. Line the bottoms with a cut out of two circles of parchment paper. You can also just butter and flour to lock in the grease.
2. Pour 1 cup of unsweetened almond milk and vinegar into a bowl and stir. Set aside to curdle.
3. Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt into a bowl and whisk to combine.
4. Add the curdled milk-vinegar mixture and mix then add the oil, applesauce, and vanilla and mix again to combine. Use a whisk, manual or electric, on medium speed.
5. Lower the speed, then carefully pour the boiling water, and continue to mix until a smooth, and somewhat runny batter forms.
6. Divide the batter evenly between the cake pans and bake for 30-35 minutes. Test with a toothpick inserted into the center, the cakes are done if it comes out clean.
7. Remove the cakes from the oven and let them cool on a wire rack, while still in their pans for 10 minutes. Then carefully remove the cakes from their pans, turning them out to the wire racks, and let them cool off completely.
8. While the cakes cool, make the chocolate buttercream frosting. Add the cocoa powder to a big bowl, and whisk well to break down any clumps.
9. Add the softened vegan butter into the bowl and mix with a hand mixer until creamy and combined well.
10. Next, pour half of both the powdered sugar and almond milk, and mix well to combine. Then add the rest of the sugar and vanilla extract. Mix on low speed then increase the speed to high, until fluffy and pale.
11. If your frosting at any stage seems dry, add a tablespoon of milk, until you get the right consistency. Similarly, for a wet consistency, add powdered sugar until thick.
12. Place one cake loaf on a serving platter or a cake stand, and add frosting to the top. Place the second cake loaf then spread out the frosting on top, spreading it over the sides.
13. Top with chocolate chips, chocolate shavings, or chocolate sprinkles.

Tips and Tricks for Vegan Chocolate Cake

Chocolate cakes are tricky to make given the extensive steps, and adding the vegan element to the mix you are bound to fumble. To make the process smoother, we highly recommend going through these tips and tricks to get a sublime vegan chocolate cake:

• Double-Sifting Cocoa Powder

When working with the cocoa powder in this cake, use a double-sifting technique. First sift the cocoa powder alone to break up any stubborn lumps, then sift it again with the flour and other dry ingredients. This specific two-stage process ensures the cocoa powder distributes evenly through the dry mixture.

• Hot Water Blooming

The added boiling water in this recipe isn't just for the moisture element, it's crucial for "blooming" the cocoa powder. Pour the boiling water into a thin and steady stream while mixing, ensuring the temperature stays below the boiling point. The temperature is crucial to activate the cocoa solids, intensifying the chocolate flavor compounds.

• Vegan Butter Temperature

The vegan butter for the frosting should be close to the room temperature, soft but not melting due to the heat at your location. The best is it being at 20°C, slightly cooler than standard room temperature. Test by pressing your finger into the butter, it should leave a clean indentation with slight resistance. If your kitchen is warm, pre-chill your mixing bowl (use a metal one) to maintain optimal temperature during beating.