This easy Vegan chocolate cake that is moist and chocolaty. Its a perfect dessert to celebrate any special occasion.
This is my last post for this year’s edition of #choctoberfest. I have quite a few chocolate cake recipes on the blog but I couldn’t resist from trying another recipe. This is an easy vegan chocolate cake recipe that makes a moist and tender cake.
Can’t believe #Choctoberfest has almost come to an end. I love participating in this delicious chocolate filled event – get to virtually meet a lot of bloggers who share the same love for chocolate. I have a ton of their recipes bookmarked already – hopefully I can get to them before next years edition.
Easy Vegan Chocolate Cake:
This recipe is from Martha Stewart.com. I didn’t make many changes except use almond milk instead of water to dissolve the espresso. This is an easy to make recipe which uses basic pantry ingredients. I made this for my son’s 12th birthday and the whole family loved the soft and moist texture.
Frosting for Vegan Cake:
I topped the cake with a simple chocolate pudding whipped cream which happens to be vegan too. Adding store bought pudding/ pie mix to whipped coconut cream makes for a great frosting. It is light, creamy and luscious. Do try this chocolate cake – I am sure you will love it.
Vegan Chocolate Cake
For the Chocolate Cake:
- ½ cup Oil (I used Canola Oil)
- 1½ cups all purpose flour
- 1/3 cup Unsweetened Cocoa powder
- ½ tsp salt
- 1 cup Almond Milk, warmed
- 2 tsp Instant Espresso powder
- 2 tbsp apple cider vinegar
- 1 tsp baking soda
- 1 cup Evaporated Cane Sugar
- 2 tsp Pure Vanilla Extract
For the Whipped Coconut Pudding Frosting:
- ½ cup coconut cream
- ½ box of Chocolate Pudding & Pie Mix (make sure the brand you buy is vegan)
- ½ cup Almond Milk
- ¼ cup Confectioners Sugar
Make the Cake:
- Preheat the oven to 375°F. Lightly grease a 8" cake pan and line the bottom of the pan with a parchment paper.
- In a large mixing bowl, sift flour, cocoa, baking soda and sugar.
- In a small bowl, combine espresso powder and warm almond milk. Stir in oil and vanilla and whisk till combined.
- Add the wet ingredients to dry ingredients and whisk until well combined. Quickly stir in the vinegar.
- Pour the batter into the prepared pan and bake for 30~35 minutes or until the cake tester inserted into the center of the cake comes out clean.
- Let cool for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
Make the frosting:
- In a medium mixing bowl, whip the coconut cream and confectioners sugar until soft peaks form.
- In a small mixing bowl, combine the pudding mix and almond milk - whisk until well combined.
- Add half the whipped cream into the pudding mix and gently fold in (making sure not to deflate the whipped cream). Fold in the remaining half until just combined. Keep the frosting chilled until ready to use.
- Once the cake is completely cool, spread the chocolate frosting generously on top.
- Refrigerate a can of full fat coconut milk overnight. Open and scoop out the now thickened coconut cream into a mixing bowl. The clear coconut water can be used in soups, smoothies etc.