The Best Vegan Chocolate Cake Recipe!

You can say that I am boasting, but earlier this year I took some time developing vegan Chocolate Cake recipe and it was quiet a crowd pleasure when I made it in the past.  It is a part of my newly released Sweet Cravings dessert e-book, but since it is almost Christmas, I wanted to share a little bit of the Holiday Cheer with you :). I am making it for our Christmas festivities this year too.

Note: This recipe, although it is vegan, and much better than it is animal laden counterparts, is not a health food! It has sugar and it has fats.  If you do make it, eat sparingly, but do enjoy it :). 

Very Chocolate Vegan Chocolate Cake

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Serves 6-8 single layered; up to 12 double layered

Ingredients

Cake

1. 1 tsp baking soda
2. 2 tbsp lemon juice
3. 1 tsp egg replacer (optional)
4. 2 tbsp water
5. 1 cup unbleached sugar
6. 1/2 tsp Himalayan or sea salt
7. 1/2 cup vegan butter
8. 1 tsp vanilla extract
9. 1/4 cup dark cacao powder (I use raw cacao)
10. 1/2 cup filtered water
11. 1/2 cup almond milk (you can also use soy or rice milk)
12. 1 3/4 cup white unbleached flour
13. 1 tsp vegan butter (to grease baking dish)
14. 1 tbsp white unbleached flour (to flour baking dish)

Cream Filling

1. 8 oz. vegan cream cheese
2. 1 cup vegan sour cream
3. 1 tbsp lemon juice
4. 2 tsp vanilla
5. 1 1/2 (1.5) cup sugar

Glaze

(for single layer cake; double for 2 tiered cake)

1. 3 oz. dark vegan chocolate chips
2. 2 tsp vanilla extract
3. 7 tbsp almond milk (you can also use soy or rice milk)

Preparation

Cake

1. Preheat oven to 350° F
2. Using ingredient #13 (butter), grease the sides and bottom of a 8-inch round spring pan
3. Using ingredient #14 (flour), flour the sides and bottom of the pan
4. In a bowl, with a hand mixer, beat ingredients #1-4 (soda, lemon juice, egg replaced and water) together for about 10-15 seconds
5. Add ingredients #5-8 (sugar, salt, butter and vanilla) and beat for additional 1 minute, until well mixed and fluffy
6. Gently fold in cacao powder, then mix it in with a mixer
7. Add ingredients #10-11 (water and milk) and gently fold it in
8. Start adding flour, while mixer is running on a slow speed, until all is blended and you get a nice and cloud-like mixture
9. Pour batter into the pan spreading it evenly, and place the pan on a middle rack in the oven
10. Bake for 40 minutes, or until a toothpick comes out dry when inserted
11. Remove cake from the oven, take off the ring, and let it cool off for 5 minutes
12. Transfer the cake, very carefully, onto a cooling rack; allow it to cool off completely
13. For single layer cake: Meanwhile prepare glaze (see below). When the glaze is prepared, place a large plate under the rack/cake, and pour the glaze over the cake, in the middle, so it runs off the sides. If you need to, use a spoon or a spatula to spread glaze evenly.
14. Allow 5-10 minutes for glaze to cool, and then enjoy the cake or refrigerate.
15. For tiered cake: make 2 cakes, so you will make double the batter, bake each in a separate pan; cool off both completely. While cakes are cooling off prepare Cream Filling. When cakes are completely cooled off, cut each into half.

vegan-chocolate-cake-recipe_05
16. Divide Cream Filling into three equal parts. Place bottom of one of the cakes on a large dish, spread 1/3 of the filling on top, place the top of the same cake over it and spread second 1/3 of the filling over it; next place the bottom of the second cake over and spread remaining filing over it; cover with the remaining top (image one-you do not need to spread cream filling on top, I just happened to have a little extra)–you will spread glaze over it (image two).

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17. Optionally, if you have Macadamia nuts, crush 1/4-1/3 cup of nuts, and cover sides and a little of the top of the cake with them.
18. Refrigerate tiered cake for several hours or overnight (preferred) so the cream can set, and cake will become moisturized, otherwise it won’t taste as good. You can always make glaze the day of when you serve/enjoy the cake and pour it over fresh, before serving.

Feel free to play with the cake by adding walnut junks, or even chocolate chips into the batter.

Glaze

19. Place a small pot on a stove, on medium heat. Add chocolate chips, vanilla and milk.
20. Stir continually. When the mixture starts melting, reduce heat to medium-low, and continue to stir until glaze is smooth.
21. Pour over the cake.

Cream Filling

22. Combine all ingredients in a bowl, use a mixer on medium to high speed to blend all ingredients until smooth, creamy and fluffy (about 5-7 minutes) and no sugar can be detected, so it is all dissolved.

Enjoy! and have a WONDERFUL Christmas!

More Delicious Vegan Dessert Recipes!

You can find more recipes, like this one, in the Sweet Cravings ebook.Add to Cart

In the Book

Raw & Almost Raw Delights

  • Sugar Free Banana Popsicles
  • Sugar Free Chocolate Syrup
  • Sugar Free Raw Brownies
  • Sugar Free Strawberry Pudding
  • Chocolate Turtles
  • Raw Orange Cheesecake
  • Fruit De La Crème

Gluten Free & Sugar Free Treats

  • Puffed Amaranth Energy Bars
  • Fat Free Bee-gan Popcorn with Sugar Free Caramel Recipe
  • Buckwheat Pancakes
  • Buckwheat & Brown Rice Pancakes
  • Breakfast (or Anytime) To-Gurt

Sugar Free Yummies

  • Sugar Free & Oil Free Banana Nut Bread
  • Crepes
  • Pizza Pretzels
  • Banana Pancakes

and a load of Guilty Pleasures!

  • Upside-Down Apple Cake
  • Very Chocolate Vegalicious Cake
  • Cheesecake
  • Low-Fat Cheesecake
  • Tiramisu
  • 15 Minute Bee-gan Honey Cake Recipe
  • Dark Chocolate Truffles
  • Peanut Butter Cookies
  • Macadamia Nut Cookies
  • Pear Banana Muffins
  • Blueberry Muffins
  • Pear Muffins
  • Banana Nut Bread
  • Apple Bread

With a couple of bonus recipes.

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