Vegan Chocolate Cake Recipe

By Ellie

12 Person

70 Minutes

0 Calories

Vegan Chocolate Cake Recipe (V, GF): an easy recipe for a supremely rich, perfectly moist chocolate cake covered in a delicious layer of irresistible chocolate frosting! Vegan, Gluten-Free, Dairy-Free. Sweet cake with chocolate icing or chocolate sauce, and then enjoy the chocolate cake alone or share with family and friends, regardless of the taste of the chocolate cake is irresistible. Here you will see a variety of ways to make chocolate, I believe there is always the one you like, of course, each flavor will not let you down!

Ingredients

CHOCOLATE CAKE

2 tsp. pure vanilla extract
½ cup pure maple syrup
½ cup coconut sugar
¼ cup + 2 tablespoons melted coconut oil
1 cup non-dairy milk
1 ¼ cups water
½ tsp. salt
2 tsp. baking soda
1 1/3 cups unsweetened cocoa powder
3 cups gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)

FROSTING

2 batches Vegan Chocolate Frosting

Method

01

Prepare the frosting: The night before, begin preparing a double batch of this Vegan Chocolate Frosting. Do not whip the frosting until the cake is cooled and ready to be frosted.
02

Make the cake: Preheat the oven to 350°F. Prepare two 9-inch round cake pans as follows: coat with softened coconut oil, then dust completely with cocoa powder. Set aside.
03

In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda, and salt. Set aside.
04

Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
05

In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
06

Pour batter evenly into prepared cake pans. Tap the pans several times to even out the batter and release bubbles that have formed in the batter. Bake for 22-26 minutes. Mine took 24 minutes. Test for doneness with a toothpick—it should come out clean when done.
07

Place pans on a cooling rack to cool for 25 minutes. Afterward, use a plastic knife to cut around the interior edges of the cake pan to loosen the cake. Shake the pan a few times until you hear the cake pop lose. Place a large plate or cooling rack upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate/rack. Repeat with the second layer. Allow cake to cool completely before frosting (about 1 hour).
08

Frost the cake: Whip the frosting as instructed. Frost the cake. Enjoy! Storing instructions below!

Related Tags

Healthy Recipes

Chocolate Cake Recipes

Vegan Chocolate Cake Recipe

3.7

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 45 Mins
Cook Time 25 Mins
Total Time 70 Mins

02 Ingredients

CHOCOLATE CAKE

2 tsp. pure vanilla extract

½ cup pure maple syrup

½ cup coconut sugar

¼ cup + 2 tablespoons melted coconut oil

1 cup non-dairy milk

1 ¼ cups water

½ tsp. salt

2 tsp. baking soda

1 1/3 cups unsweetened cocoa powder

3 cups gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)

FROSTING

2 batches Vegan Chocolate Frosting

03 Method

Step 1

Prepare the frosting: The night before, begin preparing a double batch of this Vegan Chocolate Frosting. Do not whip the frosting until the cake is cooled and ready to be frosted.

Step 2

Make the cake: Preheat the oven to 350°F. Prepare two 9-inch round cake pans as follows: coat with softened coconut oil, then dust completely with cocoa powder. Set aside.

Step 3

In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda, and salt. Set aside.

Step 4

Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.

Step 5

In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.

Step 6

Pour batter evenly into prepared cake pans. Tap the pans several times to even out the batter and release bubbles that have formed in the batter. Bake for 22-26 minutes. Mine took 24 minutes. Test for doneness with a toothpick—it should come out clean when done.

Step 7

Place pans on a cooling rack to cool for 25 minutes. Afterward, use a plastic knife to cut around the interior edges of the cake pan to loosen the cake. Shake the pan a few times until you hear the cake pop lose. Place a large plate or cooling rack upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate/rack. Repeat with the second layer. Allow cake to cool completely before frosting (about 1 hour).

Step 8

Frost the cake: Whip the frosting as instructed. Frost the cake. Enjoy! Storing instructions below!

04 Author