Vegan Dark Chocolate Cake
This vegan dark chocolate cake is a great alternative for those who prefer richer desserts that aren’t cloyingly sweet while not missing out on any of the fun.
After finding a vegan chocolate cake recipe from Tasty, I knew I had to try it out.
Trying out vegan desserts is always a fun challenge, but oftentimes they taste completely different than the real thing. I wanted to make cake using better-for-you ingredients that did not compromise taste.
I must admit, I think I nailed it.
Before you begin, know that this cake recipe makes a ton of batter. I filled four 8-inch round cake pans and still had enough batter to fill 8 cupcakes. It’s simple to follow, but it takes pretty large amounts of ingredients, so be prepared. After they’ve baked and cooled completely, I wrap the cakes and put them in the freezer. They’re much easier to handle when chilled.
Next, get started on the frosting.
This was my first time working with vegan butter and Miyoko’s is strikingly similar to real butter. The frosting doesn’t have that true buttery flavor, but it’s sweet, rich, and chocolatey. You would never guess it’s vegan. I used the Whole Foods brand of organic powdered sugar and found it much clumpier than regular. Consequently, sifting is important to ensure a smooth final product.
Scrape the bowl very well. The chocolate can be stubborn and stick to it. Make sure your ingredients are well-incorporated or you’ll see specks and clumps of sugar throughout. The longer you beat the frosting, the lighter in color it becomes.
Now for the fun part: assembly and decoration.
Once the cake layers are stacked, allow them to come to room temperature before crumb coating. Otherwise, your frosting will freeze.
I kept the decoration simple and used a fine grater to make some chocolate bits and shavings, which I pressed around the bottom. I put some swirls on top with a 1M star tip, then sprinkled cacao nibs over them. A sprinkle of edible gold dust adds nice contrast against all the chocolate.
The final verdict.
This cake is unbelievably moist, rich and decadent. Seriously, you would never guess it’s free of dairy, eggs, and, in the cake itself, refined sugar. I served this for a family birthday and we tasted no difference. In fact, I received a couple comments that it tasted better than traditional cake.
Undoubtedly, it takes some time to make, as do all cakes, but I highly recommend you try this out. It even makes for fantastic cupcakes.
Hope you enjoy!
Vegan Chocolate Cake
3 cups whole wheat flour
1 ½ cups Hershey’s dark cocoa powder
1 cup coconut sugar
1 tablespoon baking soda
1 ½ teaspoons baking powder
1 pinch salt
3 cups soy milk
1 cup coconut oil, melted
1 ½ cups applesauce
1 ½ cups maple syrup
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
I made minor changes to this Tasty recipe and did use the frosting recipe. Get the original recipe and instructions here.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
8" layer cakes
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- 2 cups vegan butter, softened I used Miyoko’s with fantastic results
- 5 teaspoons vanilla extract
- 1 1/2 cups dark chocolate cocoa powder I use Hershey's
- 7 cups powdered sugar
- 6-8 tablespoons soy milk start with 6 and add more as needed
- 1/2 teaspoon table salt optional
Ingredients
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- In a large bowl, beat butter until creamy, about 30 seconds.
- Add vanilla extract and mix until combined. Scrape down the bowl as needed.
- Sift sugar and cocoa powder together in a separate bowl.
- Gradually add to butter mixture alternating with soy milk. Scrape down the sides of the bowl thoroughly. If you find the frosting is a bit too sweet for your preference, add the salt now.
- Once combined, increase speed on the mixer until the frosting lightens in color, about one minute. Refrigerate until ready to use.
This recipe may seem large, but it made enough to comfortably fill, frost, and decorate the cake with about ½ cup extra.
