Chocolate Cake
Although Valentine’s Day has passed, this chocolate cake is delicious any time of the year. Whether you’re celebrating a birthday, anniversary, or you just want to have some cake, then this recipe is perfect for you.
What makes this recipe stand apart? Well, it’s vegan and soy-free, and we can help you make it gluten-free. We also use less sugar than in your typical cake recipe, so this chocolate cake is much richer in chocolatey flavor and isn’t overwhelmingly sweet.
Give this rich, moist, and fluffy 2-layered cake a try and we’re certain it will be warmly welcomed by the pickiest of eaters.
Ingredients
Chocolate Cake Batter
- 2 cups oat milk steeped in 1/2 cup coffee beans
- 2/3 cup coconut or olive oil
- 2 tsp vanilla extract
- 3/4 cup sugar
- 2 tsp apple cider vinegar or 1 batch of egg replacer
- 1 cup unsweetened cocoa powder
- 2 heaping cups of unbleached, all-purpose flour (or gluten-free flour)
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
Chocolate Cream Cheese Frosting
- 8 oz Go Veggie vegan cream cheese
- 1/4 cup smart balance, softened
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 3/4 cup unsweetened cocoa powder
- 1 cup powdered sugar (or sweeten as desired)
Directions
- Preheat the oven to 350ºF and prepare two 8-inch round cake pans by spraying with a nonstick cooking spray or lightly rubbing with a dash of olive oil and a paper towel.
- In a saucepan, steep your coffee beans with oat milk (or another non-dairy milk of your choice) on medium heat for 3-5 minutes. Reduce to low and allow it to steep for another 5-7 minutes or until the milk begins to take on the color of coffee. Stir with a whisk.
- Once steeped, use a strainer to separate the beans and oat milk, discard the coffee beans.
- Then, add the apple cider vinegar to the oat milk and allow it to combine for a few minutes* (if you’re using egg replacer powder, you can just prepare the egg replacer in place of this step and move on to the next step)
- In a large mixing bowl, add the oil, sugar, and vanilla extract (and egg replacer if using instead of apple cider vinegar). Lightly beat on low with a mixer or use a whisk until thoroughly combined.
- Then add the oat milk and whisk together.
- If you have a sifter, add the flour, cocoa powder, salt, baking powder, and baking soda to a sifter – or whisk the ingredients together in a separate bowl – and gradually add the dry ingredients to the wet ingredients while mixing in a stand mixer or using a hand mixer.
- Gradually cream together all ingredients, ensuring that the batter is smooth, creamy, and free of lumps. Taste and adjust sweetness as desired.
- Divide the batter evenly between your two baking pans and place in the oven.
- Bake the cakes for 25-30 minutes or until the center of your cake comes out clean when pricked with a toothpick.
Preparing the frosting
- While the cake is baking, combine softened smart balance and vegan cream cheese in a mixing bowl.
- Use a mixer to cream together until fluffy. Then, mix in the cocoa powder, salt, and vanilla extract. Add half of the powdered sugar and cream ingredients together until smooth.
- Taste and add more powdered sugar as desired. Frosting should be smooth and creamy.
- Place frosting in the fridge.
Assembling the cake
- Allow the cake to completely cool before frosting.
- Once the cake has, add a thick layer of cream cheese frosting between the top and bottom layers for a 2-layer cake. Then, use a butter knife to apply the frosting on the top and sides of the cake.
- Serve and enjoy!
For storage, keep covered in the refrigerator for up to 5-7 days. If you have excess frosting, you may add that to the cut side of the cake to retain its moisture and freshness.
More Deliciousness
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