This decadent vegan chocolate cake features a vegan chocolate buttercream filling and a glossy dark chocolate ganache. This is cake perfection!
A chocolate cake that’s on your mind? Ours too. This incredible, decadent vegan chocolate cake has a rich, moist interior and a fluffy buttercream filling. The best part? It’s topped with a glossy ganache filling! You’ll want to stop what you’re doing and run to the kitchen to do it: NOW! This lawfully unbelievable Just sweet enough, the vegan chocolate cake is the perfect birthday cake for chocolate lovers. The recipe comes from our friend Gena from The Full Helping from her new book Food52 Vegan. How to give her this beauty? Here are all the secrets of Gena.
How does that fit into our idea of a balanced diet? See How to Eat a Balanced Diet: 5 Tips.
How to make a vegan chocolate cake: a tutorial
Step 1: Make the Chocolate Cake Layer.
This cake turns out so perfectly moist, you’ll never want to bake another chocolate cake! (This will be my all-time birthday cake.) You’ll typically see butter, eggs, and milk in a standard chocolate cake. You will use for this vegan chocolate cake coconut oil instead of butter. Coconut oil is a great substitute for butter as the texture is similar.
no eggs are needed in this vegan chocolate cake as it has been formulated with just the right amount of liquid to create a beautifully moist chocolate cake. You can use them for milk non-dairy milk Your choice. We like to use high-quality almond milk in our baked goods. In this recipe, you also add a little apple cider vinegar to the plant-based milk to give it a slightly buttermilk-like flavor. Mix everything in the mixer, fill into two round molds and bake for about 25 minutes.
Point: After baking, let your cakes cool to room temperature for a few hours (or even overnight) before frosting!
Step 2: Prepare the vegan buttercream.
On to the filling! Here’s where this vegan chocolate cake gets even more fun. The standard chocolate buttercream, as the name suggests, is made with lots of butter! Since this vegan buttercream can’t use butter, she has a great solution.
The vegan buttercream consists of Pumpkin puree, cocoa powder, maple syrup and almond butter. Yes, pumpkin! And the almond butter! These wholesome, whole-food ingredients come together in a very tasty take on buttercream frosting. And it’s totally plant-based! Honestly, if you don’t have time to bake this vegan chocolate cake, it wouldn’t be a bad idea to make the filling anyway. We would eat it with a spoon!
Point: The use of pumpkin ears gives it a “fruity” undertone that pairs perfectly with chocolate. When we served it to friends, they asked if there were raspberries in the cake! It took them about 100 tries to figure out there was pumpkin in it.
Step 3: Prepare the chocolate ganache filling.
The final slice of this BEST vegan chocolate cake is the vegan chocolate ganache! I don’t think I’ll ever glaze a cake again: this chocolate ganache ends in a glossy, hardened coating that’s way better than any cake frosting. You have to try it to believe it!
A standard chocolate ganache is a mixture of chocolate and cream. This is where the vegan chocolate ganache is made Dark chocolate, coconut milk and maple syrup. you will melt everything And then get ready: Pour it over the cake and let it drip down the sides. Oh. MY! The result is unreal.
After adding the ganache, place the cake in the fridge for at least 1 hour. This will help the ganache set: it will appear more “matte” at this point, although it will still be bright and shiny. This makes a gorgeous, indulgent, over-the-top vegan chocolate cake.
Point: Go slow and steady as you pour the chocolate ganache. It can tend to bunch up on one side and fall off the cake stand if you’re not careful. (It worked for us, but we happily licked it!)
And now we eat cake.
About the book: Food 52 Vegan
This recipe comes from our friend Gena from The Full Helping and her new book Food52 Vegan. It’s an incredible collection of vibrant and delicious vegan recipes that eaters of all types can enjoy. If your dad’s scared of eating vegan stuff (like mine), sneak this book into him: he’ll never know! Gena is an amazing cook and her recipes are always perfect. We can only recommend reading his book! Congratulations, Gena, on that unbelievable Cake. (Really. We’re his biggest fans.)
This vegan chocolate cake recipe is…
Vegetarian, vegan, plant-based and dairy-free.
The description
This decadent vegan chocolate cake features a vegan chocolate buttercream filling and a glossy dark chocolate ganache. This is cake perfection!
For the cake
- 3 cups (375g) unbleached all-purpose flour
- 2⁄3 cup (60g) cocoa powder without sugar
- 2 teaspoons baking powder
- 3⁄4 tsp Salt
- 2 cups (475 mL) unsweetened plant-based milk, homemade or store-bought
- 2 tablespoons Apple Cider Vinegar
- 1 3⁄4 cups (350gr) Sugar
- 2⁄3 cup (160 mL) melted refined coconut oil
- 2 teaspoons vanilla extract
For the filling
- 1 cup (245g) Pumpkin puree
- 1⁄4 cup (20g) cocoa powder without sugar
- 1⁄4 cup (60 ml) maple syrup
- 3 tablespoons Almond butter or cashew butter
For the ganache
- 6 ounces (170gr) finely chopped dark chocolate
- 1⁄2 cup (120 mL) coconut milk
- 2 tablespoons maple syrup
- Preheat the oven to 175°C. Grease two 20 or 23 cm (8 or 9 inch) round springform pans with melted coconut oil.
- For the cake, place the flour, cocoa, baking soda, and salt in a large bowl and stir.
- In a medium bowl, whisk together the plant-based milk and vinegar until fluffy. Whisk together the sugar, oil and vanilla. Add about a third of the mixture to the flour mixture and mix with a spatula or whisk, or use an electric mixer on the lowest setting. Repeat, adding the remaining liquid in two more additions, mixing just until incorporated after the last addition. Pour the batter into the prepared molds.
- Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven but leave the cakes in their molds and allow to cool completely.
- For the filling, run all the ingredients through a food processor.
- For the ganache, place the chocolate in a medium-heatproof bowl. Combine coconut milk and maple syrup in a small saucepan over medium-low heat. Cook, stirring occasionally, until simmering. Pour over the chocolate and stir until melted. Leave to cool to room temperature.
- To assemble the cake, remove the layers from their pans. Place one face up on a serving platter and gently shave the rounded top with a sharp knife. Spread all of the filling on top. Place the other cake layer on top of the filling. Pour the ganache evenly over the top and let it drip down the sides. Refrigerate at least 1 hour before serving.
- Leftovers will keep in a covered container in the refrigerator for up to 4 days.
- Category: Dessert
- Method: Cooked
- Kitchen: Cake
Keywords: Vegan Chocolate Cake, Vegan Buttercream, Vegan Buttercream Frosting, Plant Based Cake, Plant Based Chocolate Cake
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