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Vegan Chocolate Cake Recipe

This chocolate cake is a healthier option to the decadent classic. Not only is it completely moist and fluffy, but it’s also filled with an airy cacao buttercream, making it a definite crowd-pleasing cake for any occasion, celebration or treat yo’ self day!

INGREDIENTS

1 cup Organic All-Purpose Flour

1/2 cup Superfine Cake Flour

1½ tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Sea Salt

3/4 cup Organic Cane Sugar

1 cup Plant-Based Milk

1 Tbsp Apple Cider Vinegar

1/4 cup Vegetable Oil

1 tsp Vanilla Extract

3 Tbsp Navitas Organics Cacao Powder

Chocolate Filling:

1/4 cup Vegan Butter Spread

1/4 cup Organic Vegetable Shortening

2-3 cups Organic Powered Sugar, sifted

1 tsp Vanilla Extract

1/4 cup Vegan Chocolate Chips, melted

1-2 Tbsp Plant-Based Milk

Pinch of Sea Salt

Chocolate (Cacao) Buttercream:

1/4 cup Vegan Butter Spread

1/4 cup Organic Vegetable Shortening

2-3 cups Organic Powered Sugar, sifted

1 tsp Vanilla Extract

1/3 cup Navitas Organics Cacao Powder, sifted

1/4 cup Plant-Based Milk

Pinch of Sea Salt

DIRECTIONS

Preheat oven to 350˚F. Lightly grease and line with parchment: three 6-inch round cake pans or three 8-inch cake pans.

In a medium bowl, whisk together the milk and ACV. Set aside for 5-10 minutes.

In a large bowl, whisk together the flours, cacao powder, baking soda, baking powder, sugar, and sea salt. Set aside.

In the bowl of an electric mixer (attached with a whisk), add the milk-ACV mixture and add the oil and vanilla. Mix for two minutes before turning off the mixer and changing the attachment to a paddle.

On low speed, add the dry ingredients to the wet ingredients and continue to mix until well incorporated and batter is smooth, about 3-4 minutes. Pour batter evenly into prepared pans.

Bake for 30-35 minutes, then remove cakes from the oven and let cool completely.

To Make Vegan Chocolate Filling:
In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes.

Turning the mixer on low, add the powdered sugar (1/2 the amount), vanilla, and 1 Tbsp milk, mixing them together until well combined. Add in the melted chocolate and mix until well incorporated. Add the remaining powdered sugar and sea salt and mix until well combined.

To Make Vegan Chocolate (Cacao) Buttercream:
In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes.

Turning the mixer on low, add the cacao powder and milk. Slowly add the powdered sugar (1/2 the amount) and vanilla, mixing until well combined. Add the remaining powdered sugar and mix until well combined and fluffy, about 3-4 minutes.

Using a large knife (or cake slicer), slice a thin layer of cake off the tops of each cake to create a flat surface. Place first cake layer on cake stand and evenly cover the top with chocolate filling. Top with second layer and evenly cover the top with the same filling.

Once fully layered, add remaining filling (buttercream) atop cake and spread it over the tops and sides of cake, evenly and thinly.

Once fully chilled, add cacao buttercream and create designs of the buttercream using a piping bag and tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Decorate with flowers, vegan sprinkles or desired toppings. Slice and enjoy!

Makes 1 Cake

 

Submitted by Shanika Graham-White of Orchids + Sweet Tea