The classic chocolate cake made vegan is moist, rich and decadent. Every bite of this coffee chocolate cake and the rich frosting just melts in your mouth.
I finally found a recipe that is perfect to bake this cake at home. I took this recipe one step ahead and covered it with homemade ganache.
I used three 7-inch pans for this 3 tier cake. You can use two pans instead and the height of the cake will be higher. You can also use this recipe with 6-inch pans as well.
MADE VEGAN I made a Vegan version of this cake by using almond milk as my non-dairy milk, vegan butter, vegan chocolate, and heavy coconut cream in place of heavy whipping cream.
MAKE EGGLESS Mix one tablespoon of flaxseed meal with 3 tablespoons of hot water and leave to sit for a minute. If you would simply like to make this recipe eggless and not vegan, you can use regular milk, regular unsalted butter, regular chocolate, and heavy whipping cream.
Extra: The blueberry buttercream icing I used is optional. I just had some leftover from the cupcakes I baked so decided to use it here.
REPLACEMENTS
- Non-Dairy Milk: Almond Milk, Soy Milk or Coconut Milk
- Oil: Extra Virgin Olive Oil or Canola Oil
- Vinegar: White Vinegar or Apple Cider Vinegar
- Ganache is optional. You can stop after frosting the cake.
Vegan Eggless Chocolate Cake
A moist and rich vegan chocolate coffee cake recipe.
Cake Ingredients
- 1 1/2 Cups All-Purpose Flour
- 1/2 Cup Cocoa Powder (Unsweetened)
- 1 Cup White Sugar
- 1 Tsp Baking Soda
- 1 1/2 Tsp Instant Coffee
- 1/2 Tsp Salt
- 1 Cup Almond Milk
- 2 Tsp Vanilla Extract
- 1/3 Cup Extra Virgin Olive Oil
- 1 Tbsp White Vinegar (or Apple Cider Vinegar)
- 1 Flax Egg (1 Tbsp Flax Seed with 3 Tbsp of Hot water)
Chocolate Frosting Ingredients
- 3 3/4 Cups Powdered Sugar
- 4 Tbsp Cocoa Powder (Unsweetened)
- 3 Tbsp (45g) Vegan Butter
- 1 Tsp Vanilla Extract
- 5 Tbsp Almond Milk
- 3 Tbsp Heavy Coconut Cream
Ganache Ingredients
- 1 1/2 Cups Heavy Coconut Cream
- 1 Cup Dark Chocolate Chips
- 1 Tbsp Honey
Decoration Ingredients
- Vegan Chocolate Shaves
- Vegan Chocolate Chips
- Rasberries and Walnuts, optional
Cake Bake
- Preheat oven at 350°F and spray three 7-inch cake pans with non-stick spray, line the bottoms with circles of parchment paper, and coat the pans with flour. Set aside.
- In a bowl, mix together all of the dry ingredients: Flour, Cocoa Powder, Sugar, Salt, and Baking Soda.
- Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of hot water and leave to sit for a minute or so to become gloopy.
- Prepare the coffee mixture by mixing one and a half teaspoon of instant coffee in 2 tablespoons of hot water.
- Add almond milk (or other non-dairy milk), vanilla extract, oil, vinegar, coffee mixture, and flax egg to the mixing bowl.
- Whisk with a hand whisk until all of the ingredients are combined, but be careful not to overmix, just mix until large lumps are gone, small lumps are fine.
- Divide the batter evenly between the prepared cake tins.
- Place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Transfer to a wire cooling rack to cool completely at least 1 – 2 hours before frosting.
Prepare Frosting
- Add the powdered sugar, cocoa powder, vegan butter, vanilla extract and half of the almond milk to the bowl of an electric mixer.
- Start at low speed and then gradually increase speed. Add more almond milk as needed until you reach the right consistency.
- Add in the heavy coconut cream.
- Stop mixing once your icing has reached the right consistency. It should be very thick but still spreadable.
Assemble Cake
- Frost the cake and make sure all of the cake crumbs are covered.
- Decorate the sides of the cake with vegan chocolate shaves and put the cake in the fridge for 1 hour.
- After 1 hour, prepare the ganache by bringing to boil the heavy coconut cream, and add to the 1 cup of dark chocolate chips and add 1 tablespoon of honey. Mix until you get the right consistency of the ganache.
- Set the chilled cake on a wiring rack and pour the ganache to until the entire cake is covered.
- Set in fridge for 20 mins and decorate.
by Gurleen 