Vegan chocolate cake with vegan chocolate buttercream frosting

By Gloria Stovall

Featured above is one of the most yummy, exquisite, mouthwatering, rich, moist, chocolate vegan cakes I have ever tasted in my 15 years of being a vegan; and to make this delightful vegan cake more irresistible, it was smothered and covered in a luscious, creamy, smooth, sweet, vegan buttercream chocolate frosting that chocolate lovers would truly appreciate. This lovely vegan cake was made by a dear friend of mine for my birthday last year who found the recipe on sugarandsparrow.com; and even though I was the only vegan at the party, everyone literally enjoyed devouring generous servings of this delectable, fluffy, vegan cake.

Vegan Chocolate Cake

A simple yet decadent vegan chocolate cake that’s moist, ultra-chocolatey, and basically everything you could want in a chocolate cake (but completely dairy-free!)

Prep Time  15 minutes

Cook Time  35 minutes

Ingredients

• 3 Cups (400g) all-purpose flour
• 2 Cups (410g) granulated white sugar
• 1/2 Cup (45g) natural, unsweetened cocoa powder NOT Dutch Process
• 2 tsp baking soda
• 1 tsp salt
• 3/4 Cup (180ml) vegetable oil
• 2 tsp white vinegar
• 2 tsp pure vanilla extract
• 2 Cups (480ml) water, room temperature

Instructions

1. Preheat the oven to 350ºF and prepare three 6-inch or two 9-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 
2. Place all the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, vinegar, vanilla, and water and mix on low until combined.
3. Pour into prepared cake pans no more than 2/3 full and bake for 35-40 minutes, until a wooden toothpick inserted comes out clean. Cool completely before filling and frosting with a double batch of Vegan Chocolate Buttercream (or frosting of your choice).

Notes

Make ahead tips: This Vegan Chocolate Cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 

Make it extra chocolatey by filling and frosting with a double batch of Vegan Chocolate Buttercream. 

Vegan Chocolate Buttercream

A silky smooth, decadent chocolate buttercream that’s dairy-free and vegan. The perfect addition to cake, cupcakes, and anything that pairs well with chocolate buttercream.

Prep Time 10 minutes

Servings 3 Cups

Ingredients

• 1 Cup (227g) vegan butter, softened to room temperature I use Earth Balance sticks
• 3 1/2 Cups (420g) powdered sugar
• 1/2 Cup (42g) natural unsweetened cocoa powder
• 1/3 Cup (80ml) unsweetened non-dairy milk, room temperature
• 2 tsp pure vanilla extract

Instructions

1. With a hand mixer or paddle attachment on your stand mixer, cream the vegan butter on medium-high until it’s creamy and light in color. About 5 minutes. 
2. Add the powdered sugar, cocoa powder, unsweetened non-dairy milk, and vanilla extract. Mix on medium-low for a minute or two, scraping down the bowl and paddle as needed, until fully combined and silky smooth.

Notes

Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. 

Dairy-Free Milk Suggestions: My favorites to use with this recipe are unsweetened coconut milk and unsweetened soy milk. You are free to use any dairy-free milk you’d like, but make sure you like the taste of whatever milk option you choose, as it will end up flavoring the buttercream.