Vegan Chocolate Cake Recipe with Jam

Recipe to make an easy and delicious Chocolate cake with jam. This moist and chocolaty treat is perfect to celebrate any occasion, big or small.

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Are you looking for an easy to make, delicious eggless chocolate cake recipe? Then you are at the right place.

This cake is so moist, so chocolaty and absolutely decadent. You will be surprised to know that is 100% vegan – no eggs, no dairy.

Since you don’t need butter or eggs, the recipe is very very easy to make. You do not have to wait till the butter or eggs to get to room temperature. All you need is about 10 minutes to put it together.

The best part of this recipe is the addition of jam to the batter. That adds both flavor and keeps the cake moist. Try it and I am sure you will love it.

I topped the cake with a naturally colored whipped cream frosting. I used beet and matcha green tea powder.

Recipe is adapted from ‘Vegan with a Vengeance‘ cookbook by Isa Chandra. I modified the recipe by including whole-wheat pastry flour and reduced the quantity of sugar.

Ingredients

Most of the ingredients needed to make this chocolate cake are pantry staples.

• All purpose flour – I add ½ cup of whole-wheat pastry.
• Cocoa powder – you need Dutch processed cocoa powder for this recipe.
• Jam or preserves – use strawberry, raspberry or cherry flavor.
• Oil – use any light flavored oil – I use either canola or vegetable oil.
• Non-dairy milk – I used almond milk in the recipe. But soy, oat or rice milk will also work.
• Flavors & leaveners – sugar, salt, vanilla, baking soda, baking powder

Here is what you need for the non-dairy whipped cream frosting:

• non-dairy whipped cream – I used Silk brand. It is a great alternative to dairy whipped cream. Read more about it here. Coconut cream is a great option too.
• Dr. Oetker’s Whip it – this is my secret ingredient. It makes nicely whipped cream that does not weep or get watery. It is vegan and does not affect the taste or texture of the frosting.
• powdered sugar
• vanilla extract
• beet powder or matcha green tea powder (optional) – natural colors to make your frosting look pretty.

Instructions

Making this vegan chocolate cake with jam is very easy. You need to mix the dry ingredients and wet ingredients separately and then mix them together. Pour in the prepared pans and bake. That’s it – you are done.

Make the Cake:

Preheat oven to 350°F (180°C). Lightly grease 2 8″ round cake pans or spring-form pans. Line the bottom with parchment paper and grease again.

In a small mixing bowl, sift all the dry ingredients. In a large mixing bowl, combine wet ingredients and sugar. Mix it well with a whisk.

Add the dry ingredients to the wet ingredients in batches and mix until everything is incorporated and there are no lumps.

Divide the batter between the 2 prepared pans. Bake for 40-45 minutes, or until a toothpick or a cake tester inserted in the center of the cake comes out clean.

Remove from the pan and let cool in pans for 10-15 mins, then remove onto a wire rack and cool completely.

Make the Frosting

In a large bowl or the bowl of a stand mixer, combine whipping cream, whip it stabiliser, powdered sugar and vanilla. Using a hand mixer or a stand mixer, beat the cream until stiff peaks form.

If you want to color the frosting, add about ⅛~¼ teaspoon of either beet or matcha green tea powder into the whipped cream. Add more if you want a brighter color. Mix well to incorporate the color evenly.

Keep the frosting chilled until ready to use. Decorate as desired.

Tips

• Add ½ cup of whole-wheat pastry or barley flour along with all purpose flour to add some fiber.
• Raspberry, strawberry or cherry flavored jam or preserves will work in the recipe.
• If not vegan, use dairy alternatives to the milk and whipped cream in the recipe.
• Increase the sugar to 1 cup if you like a sweeter cake.
• I use a measuring cup to equally divide the batter between the two baking pans. About 2½ cups of the batter in each pan will divide them (almost) equally.
• Cakes can be made at least a week in advance. Cool completely, then wrap them plastic wrap and freeze until ready to decorate. Thaw in the refrigerator.
• Frosting can be made up to 3 days in advance. Keep refrigerated until ready to use.
• Cake can be decorated 2 days in advance. Keep chilled until ready to serve.
• Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Few More Chocolate recipes to try

• Easy vegan chocolate cake
• Perfect chocolate cake
• Black forest cake
• Chocolate Burfi
• Vegan chocolate cream pie

High Altitude Modifications to make

If you live in high altitude, you will need to modify the recipe slightly. Make the below changes to make the perfect chocolate cake with jam recipe.

• Increase the oven temperature to 375°F. Bake for 30~37 minutes.
• Reduce baking powder and baking soda to ¾ teaspoon each.

Eggless Chocolate Cake with Jam

An easy and delicious recipe for eggless chocolate cake with jam. This moist and chocolaty treat is perfect to celebrate any occasion, big or small.

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Course: Dessert

Cuisine: American

Servings: 12 Servings

Ingredients

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For the Cake:

• 1½ cup All purpose flour
• ½ cup Dutch processed Cocoa powder
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• ½ teaspoon Salt
• 1½ cups Unsweetened Almond milk (or other non-dairy Milk)
• ½ cup Jam*
• ¾ cup Sugar*
• 2 teaspoons Vanilla extract

For the Filling & Whipped Cream Frosting:

• ½ cup Jam
• 1½ cups Non-dairy whipped cream
• 1 packet Whip it
• ½~¾ cup Powdered Sugar
• ½ teaspoon Vanilla extract
• ½~1 teaspoon Beet or matcha green powder (optional for coloring)

Instructions

Make the Cake:

• Preheat oven to 350°F (180°C). Lightly grease 2 8" round cake pans or spring-form pans. Line the bottom with parchment paper and grease again.
• In a small mixing bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
• In a large mixing bowl, combine milk, oil, jam, vanilla and the sugar. Mix it well with a whisk. The jam should be mostly dissolved with the rest of the ingredients; some small lumps are fine.
• Add the dry ingredients to the wet ingredients in batches and mix until everything is incorporated and there are no lumps.
• Divide the batter between the 2 prepared pans* and bake for 40-45 minutes, or until a toothpick or a cake tester inserted in the center of the cake comes out clean.
• Remove from the pan and let cool in pans for 10-15 mins, then run a knife around the cake and remove onto a wire rack. Cool completely before frosting.

Make the Frosting:

• In a large bowl or the bowl of a stand mixer, combine whipping cream, whip it stabiliser, powdered sugar and vanilla. Using a hand mixer or a stand mixer, beat the cream until stiff peaks form.
• If you want to color the frosting, add about ⅛~¼ teaspoon of either beet or matcha green tea powder into the whipped cream. Add more if you want a brighter color. Mix well to incorporate the color evenly.
• Keep the frosting chilled until ready to use.

Decorate:

• Once the cake layers are completely cooled down, place one of the chocolate cakes on a cake stand. Spread a thin layer of jam, followed by ½~1 cup of frosting.
• Place the second chocolate cake on top – make sure that the flatter side faces up.
• Frost the entire cake with the frosting as desired. Refrigerate until ready to serve.

Notes

• High Altitude recipe modifications: 
  • Increase the oven temperature to 375°F. Bake for 30~37 minutes.
  • Reduce baking powder and baking soda to ¾ teaspoon each.
• Add ½ cup of whole-wheat pastry or barley flour along with all purpose flour to add some fiber.
• Raspberry, strawberry or cherry flavored jam or preserves will work in the recipe.
• If not vegan, use dairy alternatives to the milk and whipped cream in the recipe.
• Increase the sugar to 1 cup if you like a sweeter cake.
• I use a measuring cup to equally divide the batter between the two baking pans. About 2½ cups of the batter in each pan will divide them (almost) equally.
• Cakes can be made at least a week in advance. Cool completely, then wrap them plastic wrap and freeze until ready to decorate. Thaw in the refrigerator.
• Frosting can be made up to 3 days in advance. Keep refrigerated until ready to use.
• Cake can be decorated 2 days in advance. Keep chilled until ready to serve.
• Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 305kcal

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