Vegan Chocolate Cake

Name: Vegan Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16 pieces
Ingredients: 2 cups unsweetened non-dairy milk; 1 tablespoon plus 1 teaspoon cider vinegar; 1/3 cup canola oil; 1-1/2 cups sugar; 1/2 cup unsweetened applesauce; 2 teaspoons vanilla extract; 1-3/4 cups all-purpose flour; 2/3 cup baking cocoa; 1 tablespoon instant coffee granules, optional; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; FROSTING:; 3-1/2 cups confectioners' sugar; 1/3 cup baking cocoa; 1 cup vegan butter-style sticks, softened; 1 teaspoon vanilla extract; 1/4 cup unsweetened non-dairy milk

Total Time Prep: 30 min. Bake: 30 min. + standing

Yield 16 pieces

Test Kitchen Approved

A few secret ingredients—homemade vegan buttermilk, coffee and applesauce—make this the best vegan chocolate cake recipe ever.

Ingredients

2 cups unsweetened non-dairy milk
1 tablespoon plus 1 teaspoon cider vinegar
1/3 cup canola oil
1-1/2 cups sugar
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
2/3 cup baking cocoa
1 tablespoon instant coffee granules, optional
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
3-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1 cup vegan butter-style sticks, softened
1 teaspoon vanilla extract
1/4 cup unsweetened non-dairy milk

Directions

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
In a liquid measuring cup, combine non-dairy milk and vinegar; set aside.
In a large bowl, beat oil, sugar, applesauce and vanilla extract until well blended. In another large bowl, sift together flour, cocoa, instant coffee, if desired, baking powder, baking soda and salt; gradually add to sugar mixture, alternating with milk/vinegar mixture, beating until smooth.
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat vegan butter and vanilla extract until blended. Beat in confectioners' sugar mixture alternately with non-dairy milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts

1 piece: 391 calories, 17g fat (4g saturated fat), 0 cholesterol, 358mg sodium, 60g carbohydrate (45g sugars, 2g fiber), 3g protein.

This chocolate cake is utterly outstanding and completely plant-based. I love adding instant coffee to chocolate cake (whether vegan or not) for a deeper and richer chocolate flavor. —Julie Andrews, Rockford, Michigan

Recipe Creator