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

1. 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.
   
2. 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.
   
3. Once steeped, use a strainer to separate the beans and oat milk, discard the coffee beans.
   
4. 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)
   
5. 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.
   
6. Then add the oat milk and whisk together.
   
7. 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.
   
8. Gradually cream together all ingredients, ensuring that the batter is smooth, creamy, and free of lumps. Taste and adjust sweetness as desired.
   
9. Divide the batter evenly between your two baking pans and place in the oven.
   
10. 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

1. While the cake is baking, combine softened smart balance and vegan cream cheese in a mixing bowl.
   
2. 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.
   
3. Taste and add more powdered sugar as desired. Frosting should be smooth and creamy.
   
4. Place frosting in the fridge.

Assembling the cake

1. Allow the cake to completely cool before frosting.
   
2. 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.
   
3. 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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