The Best Vegan Chocolate Cake Recipe

Why vegan chocolate cakes?

Precisely, Vegan Cakes taste the same as regular cakes. As there is no evident difference between the vegan cakes or most popularly vegan chocolate cakes and the regular cakes we can cherish the same level of delicacy consuming either of them.

Still, you might question whether vegan cakes are healthier alternatives to regular cakes. Well, they are to some extent. While vegan cakes or vegan chocolate cakes embody less saturated fat as they contain vegan replacements for butter like cocoa butter, olive butter, or any plant-based butter alternatives, they might be healthier in this regard. So, consider purchasing vegan products from Vegandukan for the honest and best-reviewed baking alternatives.

So, in case you are still wondering if a vegan cake is healthier than any other regular cake, we would say there isn’t any definite answer to this quest even though vegan cakes are less calorific than regular ones containing usual dairy products and eggs. Because they still contain a fair amount of sugar.

But then, what else can be the healthiest way to consume your favorite desserts without being guilty of harming any living being or embracing cruelty to poor farm animals for eggs and dairy?

Let’s make baking more ethically satisfying using non-dairy, eggless products and enjoy the delicacy without causing harm to innocent animals for our pleasure.

The Best Vegan Chocolate Cake Recipe Ever

follow the steps below:

Ingredients

for the unsweetened apple sauce
for the cake base
for the chocolate buttercream frosting
for garnishing

Directions

for cooking the unsweetened apple sauce
for baking the cake base
for making the chocolate buttercream frosting and frosting the cake

Storage

Ingredients:

For the unsweetened apple sauce

6 tbsp water
2 peeled medium apples

For the cake base

Dry Ingredients	Wet Ingredients
2 cups/ 300 g of all-purpose flour 1 cup / 100 g cocoa powder 1 and ½ cups/ 250 g of brown sugar 2 tsp baking powder 1 and ½ tsp baking soda 1 tsp salt 2 tsp instant coffee powder	2 cups/ 500 ml of unsweetened Soy Milk 1 tbsp apple cider vinegar ½ cup/ 125 ml of melted unsalted vegan butter 1 and ½ tbsp of pure vanilla extract ¾ cup of unsweetened apple pure

For the chocolate buttercream frosting

½ cup melted vegan butter
¾ cup/ 100 g of cocoa powder
3 cups/ 245 g icing sugar
⅓ cup/ 50 ml of almond milk
1 tsp pure vanilla extract
¼ tsp salt

For garnishing

Assorted berries like-

Frozen Blueberries

Frozen Strawberries

Frozen Raspberries

Frozen Blackberries

Frozen Cranberries

Directions:

For cooking the apple sauce

Boil 6 tablespoon of water.
Once the water starts to boil, add the peeled apples to the pan.
Cover the pan with a lid.
Let it simmer in low-medium heat until the apples are done.
Once the apples are done, let them cool for 10 minutes.
Blend it into a nice paste.

For baking the cake base

To a medium-sized bowl, add the soya milk and apple cider vinegar and mix well. Set it aside until the soya milk curdles into a vegan buttermilk.
Now, place a sieve over a larger bowl. Then sift all the dry ingredients through it. Mix them well together. Now create a shallow well in the middle of the well-mixed dry ingredients in the bowl.
At this point, set the oven to preheat to 180°C/ 350°F.
Lightly grease two 8-inch round cake pans with vegan butter and line the pan bottoms with round cutouts of baking paper to fit the size of the cake pan bases.
Returning to the buttermilk-containing bowl, add all of the remaining wet ingredients into it and mix thoroughly.
Now add the wet ingredient mixture to the shallow well in the dry ingredients and mix with a spoon until everything is combined and be sure that you don’t overmix it.
Once the cake batter is ready, divide it between the two cake pans and gently tap the pans on the cooking counter a few times to remove any air bubbles and level it out.
Bake them for 35 minutes in the center rack of the preheated oven until a wooden skewer inserted into the center comes out clean.

For making the chocolate buttercream and frosting the cake

Meanwhile, let's make the frosting in a separate bowl.
Melt the vegan butter in the microwave for 1-2 minutes or over a low flame.
Stir in the vegan cocoa powder, vanilla extract, and salt.
Mix the icing sugar and the almond milk in the butter mixture a little bit at a time beating well until smooth with stiff peaks.
Let the cakes cool completely before frosting.
Now run a knife around the cake pan edges and flip it over to release the cakes.
If the cakes formed a dome while baking, use a bread knife or a serrated knife to trim the dome off.
Dab a small amount of icing on your icing plate or cake stand and place one of the cakes, bottom side up to the plate sticking to the dollop of the frosting.
Now add a good amount of icing on top of the cake, spreading it out evenly.
Here, place the second cake top-side up on the frosted one, and make sure the edges of both cakes align together.
Cover the whole cake with a medium layer of icing now.
Garnish the frosted cake with berries.

Storage:

Best if this cake is enjoyed immediately.
Otherwise, the frosted cakes can be stored well for several days at room temperature and even up to 2 weeks if refrigerated in an air-tight container.

Vegan Cakes at the best price in Vegandukan

Now that we’ve discussed all the best vegan chocolate cake recipes ever, you might be willing to try them out asap. Go through the leading online vegan store, Vegandukan to get the desired vegan ingredients and experience the best vegan products and delivery services.

Moreover, you can check out the vegan cake section of Vegandukan as well, to get vegan cakes and pancake mixes at valued prices delivered all over India.

Cheers to the piece of vegan chocolate cake that can contribute to animal rights. Enjoy and do share your precious reviews with us.

Frequently Asked Questions:

What is different about vegan cakes than regular cakes?

Well, vegan cakes are your traditional cake with a slight difference from vegan plant-based alternatives for eggs, dairy, and chocolate. So, no animal products are used for baking it. Precisely, no egg, no gelatine, and no dairy; this can means only using dairy-free chocolate while baking vegan chocolate cakes.

How long is the shelf life of vegan cakes?

Evidently, vegan cakes are particularly great for storing at room temperature for up to five days. However, if baking on hot summer days, to keep your cake-frosting from melting down, you must refrigerate it instead.

How do we keep vegan chocolate cakes from crumbling?

Firstly, if you doubt that vegan baked goods are dry and crumbly, you probably haven't tried out one that's been made with the right amount and kind of fat needed for particular baking. The right kind of plant-based vegan butter and the right type of plant-based milk can save a vegan cake from crumbling down. For example, soya milk and pea milk is the best option to choose while baking vegan cakes as they curdle up best to produce more protein bulks to keep the cake moist.

How to store a vegan buttercream frosting?

You can refrigerate it for a couple of weeks. However, it does firm up in the fridge; so in case it gets too firm, bring it back to room temperature before using it.

What makes a vegan butter cream frosting runny?

Any runny frosting, vegan or not may be the result of too much liquid in it. Thus, for a more stable frosting, it's crucial to use vegan butter in slab form and not spreadable ones in tubes.

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