Vegan chocolate cake ever

Introduction
Indulge in pure chocolatey bliss with our ultimate Vegan Chocolate Cake recipe! This isn’t just a cake; it’s a rich, moist, and fudgy masterpiece that will captivate your taste buds and earn you rave reviews from anyone lucky enough to try it. Perfect for special occasions or a well-deserved treat, this decadent dessert boasts a velvety cocoa flavor, a luscious ganache frosting, and a texture that’s nothing short of perfection. Ready to impress? Let’s dive into crafting the best vegan chocolate cake you’ll ever make!

Total Time: 55 minutes
Yield: 16 servings

Ingredients

Wet Ingredients

1 cup unsweetened non-dairy milk (cashew, soy, or almond)
1 tbsp white vinegar (or apple cider vinegar)
200 grams dark chocolate (or dairy-free chocolate chips)
1 cup boiling water
2/3 cup cocoa powder
1 tbsp vanilla extract
3/4 cup unsweetened applesauce
1/2 cup + 1 tbsp vegetable oil (grape seed or canola)

Dry Ingredients

2 cups all-purpose flour
3/4 cup white sugar
3/4 cup dark brown sugar (Demerara sugar)
2 tsp instant coffee powder (regular or decaf)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

Chocolate Ganache Icing

350 grams dark chocolate (or dairy-free chocolate chips)
1 can (400 ml) coconut cream
1/3 cup cocoa powder
1 tsp vanilla extract

Instructions

Preheat the Oven: Preheat to 350°F. Grease two 9-inch round non-stick cake pans and line them with parchment paper.
Make Buttermilk: Combine non-dairy milk and vinegar in a small bowl. Stir and set aside.
Combine Dry Ingredients: In a medium bowl, whisk together all dry ingredients. Set aside.
Prepare Wet Mixture: In a large bowl, add chocolate pieces and boiling water. Let sit for 1 minute. Whisk in cocoa powder until smooth, then mix in the remaining wet ingredients, including the buttermilk mixture.
Mix the Batter: Gradually add the dry ingredients to the wet ingredients. Whisk until smooth, avoiding overmixing.
Bake the Cake: Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10-15 minutes, then transfer to wire racks to cool completely.
Make Ganache: Place chocolate in a dry bowl. Heat coconut cream until hot (but not simmering) and pour over the chocolate. Let sit for 1 minute, then whisk in cocoa powder and vanilla until smooth. Chill for 1 hour, whisking after 30 minutes, until spreadable.
Frost and Assemble: Once the cakes are fully cool, frost with the ganache. Slice, serve, and enjoy!

Notes

Gluten-Free Option: Use a gluten-free flour blend for an alternative version.
Milk Options: Soy milk curdles best for the buttermilk mixture, but any unsweetened plant milk works.
Storage: Refrigerate the cake for up to 5 days, or freeze unfrosted pieces for up to 1 month.
Flavor Boost: Instant coffee enhances the richness without adding coffee flavor—don’t skip it!
Ganache Tip: If ganache is too stiff after chilling, let it sit at room temperature to soften.

Why You’ll Love This Recipe
This Vegan Chocolate Cake isn’t just a dessert; it’s an experience! Every bite combines deep cocoa richness with melt-in-your-mouth ganache. Whether you’re a seasoned baker or a novice, this foolproof recipe guarantees perfect results every time. Pair it with fresh berries or dairy-free ice cream for an extra special touch.

Try it today and let your taste buds revel in the ultimate chocolate indulgence!