Easy Vegan Chocolate Cake

This vegan chocolate cake is rich, moist, lightly spongey and perfectly sweet. Even the vegan skeptics will fall in love with this one. Share with your loved ones for celebrations.

Course Dessert, Sweets

Cuisine American, soy-free

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 491kcal

Author Hannah Sunderani

Ingredients

1.5 cups almond milk
1 tbsp apple cider vinegar
1.25 cups unsweetened applesauce
0.5 cup strong brewed coffee
0.66 cup neutral oil (melted coconut or avocado oil)
2 tsp vanilla extract
2 cups + 2 tbsp all-purpose flour
1.33 cups light brown sugar dry
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
0.25 tsp salt
0.25 tsp sea salt

Chocolate Mousse Frosting

1 cup semi-sweet vegan dark chocolate (100 g/1 bar) chopped
1 tsp neutral oil (coconut or avocado)
1 package silken tofu (300g)
3 tbsp maple syrup
2 tbsp cocoa powder
1 tbsp dark rum
0.5 tsp vanilla extract
0.25 tsp sea salt
2 tbsp almond milk

US Customary - Metric

Instructions

Preheat oven to 350F/176C and lightly coat two round cake pans with oil (I used two 7-inch pans). Dust with cocoa powder, shake out the excess, and set aside.
Mix together almond milk and vinegar in a large mixing bowl, and let set for a few minutes. Add the neutral oil, coffee, vanilla extract, and applesauce. Beat until foamy.
Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt slowly over wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating by hand. Beat until no large lumps remain. It should be smooth and pourable.
Divide batter evenly between cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Let cool completely before frosting.
For the frosting: Add 2 inches water to a medium sized pot and bring to a simmer. Place a large glass bowl on top making sure the bottom of the bowl is not touching the water. Add dark chocolate and oil to the bowl to melt, stirring occasionally with a wooden spoon.
In a food processor combine melted chocolate with silken tofu, maple syrup, cocoa powder, rum, vanilla, sea salt and coconut milk. Blend until completely smooth and combined. Refrigerate.
Once the cake is cooled, frost generously with chocolate mousse frosting, adding a thick layer between the two tiers.

Notes

If you have leftover mousse it can be enjoyed on its own, or use to create Chocolate Tarts.

Cake will keep in fridge for up to one week, but best served fresh.

Nutrition