THE BEST Vegan Chocolate Cake Ever

I’ve been experimenting with a lot of vegan baking recently, and since my very lactose-intolerant boyfriend’s birthday passed a little while ago, I decided to make him a vegan chocolate cake. Today also happens to be our fourth anniversary!!!! *Cue fireworks, crowd cheers, and applause* So cake is definitely needed in celebration of these events.
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Since he is one of my biggest supporters and one of my favourite people on this earth, I wanted to make him a cake that he would be able to fully enjoy. Just like me, he loves chocolate cake, but unlike me, he can’t have butter and milk. I personally am a big lover of eggs, butter, and moist cake,  but I have to say this cake really impressed me. In fact, it’s definitely one of my new favourites — CRAZY I know. I always thought of vegan cake as a mandatory thing for vegans and people with dietary restrictions, but usually unwanted by the rest. From what I know and what I’ve heard, vegan cake has a bad reputation for tasting odd, being extremely dry, or just having a weird texture.
I would have to say this cake doesn’t rise too high, but it’s kind of expected since there are no eggs in this recipe. Other than that I don’t think people would be able to tell that it was not a non-vegan cake.
I could eat this cake for dayssss… but then again, I am a borderline chocoholic so all my words are invalid and you’re just going to have to try out this recipe and see how amazing this cake is for yourself.
Hopefully you enjoy the video and maybe even try this recipe out! Here’s the recipe:
This makes 2 8×3 inch round pans.

The BEST Vegan Chocolate Cake Ever

  • Difficulty: easy
  • Print
Ingredients:
For the cake:
285g (2 1/4c) Flour
45g (1/2c)Cocoa Powder
300g (1 1/2c) sugar
1 1/2 tsp baking soda
1 tsp salt
250mL (1c) cold coffee
110mL (1/2c)almond milk
1 tbsp of vanilla extract
120 mL (1/2c) of vegetable oil
23g mL (1 1/2 tbsp) white vinegar
For the ganache:
200g (1 cup) semi sweet or dark chocolate
200mL (1/2 can or 4/5 cup)  full fat coconut milk
Piping “icing”:
2 heap tsp icing sugar
1 tsp coconut milk
Method
For the cake:
1. Grease and line your pans with vegan margarine or vegan butter and parchment paper
2. Preheat your oven to 180C/350F
3. Combine and sift flour, cocoa, sugar, baking soda, salt.
4. In a separate bowl, combine coffee, almond milk, vinegar, vanilla extract, oil.
5. Make a well in the centre of the dry ingredients, pour the wet ingredients in, whisk together until just combined. Do not overmix!
6. Pour into prepared pans
7. Bake for 25 min or until a toothpick inserted into the centre comes out clean
For the ganache:
1. Bring the coconut milk  to a boil in a small saucepan
2. Pour over the chocolate
3. Let sit for about a minute
4. Stir until fully combined and let chill at room temperature, stirring once in a little while, until it’s at the consistency of icing.
If ganache sets up too much, put the bowl over a small saucepan of simmering water for a few seconds at a time to gently melt, stirring constantly. Make sure the simmering water does not touch the bottom of the bowl.
If you are making “icing” to pipe:
1. Mix the coconut milk and icing sugar until the the consistency is like a stiff icing.
Assemble your cake:
1. Level your cakes, fill with ganache, mask the cake, and decorate as you please.
Feel free to refer to the video tutorial below, enjoy!!!

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