Best Vegan Chocolate Cake

This vegan chocolate cake by Hot Chocolate Hits is so moist and rich that it will instantly become your favorite. Even though it doesn’t contain milk or eggs, it still tastes amazing! I made this for my friend’s party, and everyone said it was the best chocolate cake they ever had. When I finally revealed it was a vegan recipe at the end of the party, no one could believe it.

RELATED: 34 Vegan Recipes To Try Today

Most of the ingredients you need for this dessert are pantry staples. You’ll need sugar, vegetable oil, vinegar, espresso powder, salt, baking soda, cocoa powder, and all-purpose flour. To prepare, simply mix all the ingredients, pour them into greased baking pans, and they’re ready to go in the oven. How easy is that? Give this delicious recipe a try.

Easy Vegan Chocolate Cake Ingredients

For the cake:

• 2 cups of granulated sugar
• 1/2 cup of coconut oil or vegetable oil
• 1 tablespoon of vinegar
• 2 cups of boiling water
• 2 teaspoons of instant espresso powder
• 1 teaspoon of salt
• 2 teaspoons of baking soda
• 1 heaping cup of good quality dark cocoa powder
• 2 cups of all-purpose flour

For the frosting:

• 1 cup of vegan butter (melted)
• 1 1/3 cups of cocoa powder
• 1/2 teaspoon of salt
• 2 teaspoons of vanilla extract
• 2/3 cup of non-dairy milk
• 6 cups of confectioner’s sugar

How to Make Vegan Chocolate Cake

Step 1:

Prepare two 8-inch pans by buttering and dusting with flour. Line them with parchment paper to prevent them from sticking.

Step 2:

In a large bowl, add the sugar, coconut oil, vinegar, and boiling water. Give it a quick mix.

Step 3:

Add espresso powder, salt, and baking soda. Whisk well.

Step 4:

Mix in cocoa powder and all-purpose flour. Whisk until well combined.

Step 5:

Divide the mixture over the prepared pans. Bake them at 356F for about 25 to 30 minutes or until a toothpick comes out clean. Once done baking, remove them from the oven and let them cool completely in the pan.

Step 6:

Make the frosting. Add the melted butter to a large bowl, followed by cocoa powder. Whisk well. Mix in the salt, and vanilla extract. Gradually add milk alternating it with the confectioner’s sugar, whisking after every addition. You should have a thick, velvety buttercream.

Step 7:

Run a knife around the edges of the cake pans, then flip them over to remove the cake.

Step 8:

Add a blob of frosting at the center of the cake. Place one cake upside down in the center. Add a generous amount of icing on top and spread it as evenly as you can. Place the second cake top-side up. Take a generous blob of ice cream and spread it all around the cake. You can dip your knife in hot water every now and then to spread the icing easily.

Best Vegan Chocolate Cake