Choosing a Plant-Based Butter
This chocolate cake recipe uses a plant-based butter, made with fruit or vegetable oils rather than animal fat. There are many different kinds of plant-based butters to choose from. The most important thing to keep in mind is the flavor of the butter. Vegan butters that are made with olive oil or another fat with a distinctive flavor may alter the flavor of your cake.
It’s best to choose a vegan butter made with a neutral oil, such as almond or avocado. These butters will help enhance the flavor of your cake. This goes for your milk and yogurt, too. Stick with flavors that pair well with chocolate cake, such as almond, soy and coconut. Don’t be afraid to try different varieties until you find one that works for you!
Ingredients:
- 1 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- 2/3 cup dairy-free semi-sweet chocolate chips
- ½ cup (1 stick) plant-based butter
- ¾ cup granulated sugar
- ¾ teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ¼ cup non-dairy milk
- 1 cup vanilla flavored dairy-free yogurt
To get started, preheat your oven to 325℉. Prepare two 6 in. round cake pans with vegetable pan spray.
In a medium bowl, combine the flour, cocoa powder and salt. Set it aside for later.
In a medium microwave-safe bowl, combine the dairy-free chocolate chips and the plant-based butter. Microwave at half (50%) power for 1 minute, then stir to combine.
Continue microwaving on 50% power in 30-second intervals, stirring between each, until the mixture is completely melted and smooth.
You can also melt your chocolate and butter in a heavy saucepan on low heat.
Transfer your chocolate mixture to a large mixing bowl. Add the sugar and beat with an electric mixer on medium speed until well blended.
In a small bowl, stir together the vinegar, baking soda and vanilla. Add to the sugar mixture and stir until combined.
If your mixture doesn’t fizz, your baking soda may be old and need to be replaced. The vinegar and baking soda combination will work as a leavening agent. This will give your cake rise and texture – so make sure your baking soda is fresh!
Alternate adding the flour mixture and the yogurt and non-dairy milk to the chocolate mixture. Mix until everything is just combined. Be careful not to overmix or your cake may turn out dense and tough.
Adding the yogurt is another way to help prevent gluten development. The natural acidity breaks down some of that gluten, enhancing the flavor and texture of your chocolate cake.
Once your batter is ready, divide it evenly between the prepared cake pans. Use a measuring cup to equally divide the batter, or weigh the pans using a kitchen scale, if you have one.
Step 8: Bake for 45-50 minutes
Bake your cakes for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The cake should also spring back slightly when touched.
Step 9: Cool
Cool the cakes in the pans on a cooling grid for 15 minutes. Then remove from the pans and cool completely before decorating.
How to Make Vegan Chocolate Frosting
Now that your cakes are cooled, it’s time to decorate! This vegan chocolate frosting is super simple and goes great with this cake.
- 4 cups sifted confectioners’ sugar (powdered sugar)
- ½ cup cocoa powder
- 1 cup (2 sticks) plant-based butter, softened
- 1 teaspoon vanilla extract
- 3 tablespoons non-dairy milk
In a bowl, sift together the confectioners’ sugar and cocoa powder. This removes any lumps and ensures everything is well-blended.
Step 2: Beat plant-based butter and vanilla extract together
In a large mixing bowl, beat the plant-based butter with an electric mixer on medium speed until light and fluffy. This will take several minutes. Once fluffy, beat in the vanilla extract.
Step 3: Add sugar and cocoa powder to butter mixture
Gradually add the sifted sugar and cocoa powder to the butter mixture. Do this one cup at a time, beating well after each addition. The frosting may appear dry at this stage, but we’ll fix that next!
Step 4: Add non-dairy milk
Gradually add the non-dairy milk, beating at medium speed until light and fluffy. Just like with the cake, you can use any plant-based milk you prefer. Almond, coconut, and soy milk are some of my favorites!
Step 5: Decorate!
Once all the milk has been added, you’re ready to decorate!
Prior to making please confirm all ingredients are vegan as it can vary by brand!
How to Store a Vegan Cake
Loosely covered, this cake can be stored for 3 to 5 days at room temperature. You can also store this cake in the fridge if your house is warm, though it’s not necessary.
Just like other baked goods, this vegan cake can also be frozen. Simply wrap it tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 2 months. Thaw your cake in the refrigerator before serving.
Now pour yourself a cold glass of almond milk and enjoy a slice of your vegan chocolate birthday cake!
The Best Vegan Chocolate Cake
Equipment
- Measuring Spoon
Ingredients
Cake
- 1 ¼ cup All-Purpose Flour
- ¼ cup Cocoa Powder
- ½ teaspoon Salt
- ⅔ cup Dairy-Free Semi-Sweet Chocolate Chips
- ½ cup Plant-Based Butter
- ¾ cup Granulated Sugar
- ¾ teaspoon Baking Soda
- 1 teaspoon White Vinegar
- 1 teaspoon Vanilla Extract
- ¼ cup Non-Dairy Milk
- 1 cup Vanilla Flavored Dairy-Free Yogurt
Frosting
- 4 cups Powdered Sugar (Confectioners' Sugar) Sifted
- ½ cup Cocoa Powder
- 1 cup Plant-Based Butter softened
- 1 teaspoon Vanilla Extract
- 3 tablespoons Non-Dairy Milk
Instructions
Vegan Chocolate Cake
- Preheat your oven to 325℉. Prepare two 6 inch round cake pans with nonstick vegetable spray.
- In a medium bowl, combine the flour, cocoa powder and salt. Set it aside for later.
- In a medium microwave-safe bowl, combine the dairy-free chocolate chips and the plant-based butter. Microwave at half (50%) power for 1 minute, then stir to combine. Continue microwaving on 50% power in 30-second intervals, stirring between each, until the mixture is completely melted and smooth.
- Transfer your chocolate mixture to a large bowl. Add the sugar and beat with an electric mixer on medium speed until well blended.
- In a small bowl, stir the vinegar, baking soda and vanilla together. Add to the sugar mixture and stir until combined.
- Alternate adding the flour mixture and the yogurt and non-dairy milk to the chocolate mixture. Mix until everything is just combined. Be careful not to over mix.
- Divide batter evenly between the prepared cake pans. Use a measuring cup to equally divide the batter, or weight he pans using a kitchen scale.
- Bake your cakes for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The cake should also spring-back slightly when touched.
- Cool the cakes in the pans on a cooling grid for 15 minutes, then remove from the pans and cool completely before decorating.
Vegan Chocolate Buttercream Frosting
- In a medium bowl, sift together sugar and cocoa powder.
- In a separate large bowl, beat butter on medium speed until light and fluffy. Beat in vanilla extract.
- Gradually add the sugar and cocoa powder to the butter mixture one cup at a time.
- Gradually add milk and beat at medium speed until light and fluffy.
Today my wife make Vegan Chocolate Cake using your recipe, believe me all the family enjoyed this delicious cake. Your blog is awesome regarding new recipes, thanks for sharing and keep it up.
Hi Perry, thank you! We’re so happy that your wife and family enjoyed this Vegan Chocolate Cake recipe!