This vegan chocolate cake is the bomb diggity!
Not only is it SUPER easy to make, but I’m actually convinced it is flop proof! You’re going to love the simplicity of the ingredients and how well this cake comes out!
Now, there’s a particular word that I just have to use to describe it, but it’s a word that some people just hate, hahaha. That word is: moist.
Yes, this cake is moist. There’s just no other way to say it, and honestly it’s fantastic. You will just love how moist it is!
This is due to the oil in the cake which you’re able to keep to a minimum in this recipe, while still reaching that perfect state of moistness, which actually…..is just exactly what you want in a cake.
This cake is rich, tall (two layers), dark and gosh darn handsome too! Not to mention velvety and chocolatey.
This is the easy route to popularity right here! Just whip up one of these babies for your friends and you’re it!
And did I mention how EASY it is to make?
There are no unnecessary extra steps involved in this cake. It’s just a case of throwing in all the dry ingredients to a mixing bowl, then adding all the wet ingredients, and whisking them up together. Then pouring the batter out into greased cake tins and baking for 30 minutes!
As soon as the cakes are baked you just have to constrain your glee for a bit while they cool down, and then you get to do the super fun frosting part! Or in this case, adding delicious whipped coconut cream to the center and delicious vegan chocolate frosting to the top.
If you’re not already a fundi at making vegan whipped cream, then check out our full tutorial (including a video) for how to make it.
If you make this fabulous cake then please let us know how it goes by rating it and leaving a comment.
AND don’t forget to take a picture and tag it #lovingitvegan on Instagram.
We’d love to see it!Print
Easy vegan chocolate cake that is rich, velvety and smooth. Perfectly moist layer cake with a whipped coconut cream center and a rich chocolate frosting. Perfect for any special occasion!
- 1 and 1/2 cups (190g) All-Purpose Flour
- 1 cup (200g) Sugar
- 1/2 cup (42g) Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- 1/3 cup (80ml) Olive Oil
- 1 Tbsp White Vinegar
- 1 Flax Egg (1 Tbsp Flaxseed Meal mixed with 3 Tbsp Hot Water)
For the Whipped Coconut Cream Filling:
- 1 14 ounce (400ml) Can Coconut Cream, chilled overnight in the refrigerator
- 3 Tbsp Powdered Sugar
- 1 tsp Vanilla Extract
For the Chocolate Frosting:
- 1 and 3/4 cups (210g) Powdered Sugar
- 2 Tbsp Cocoa Powder
- 2 Tbsp (30g) Vegan Butter
- 2 Tbsp (30ml) Soy Milk
- 1 tsp Vanilla Extract
- Fresh Blueberries
- Preheat your oven to 350 degrees fahrenheit (180 degrees celcius).
- Sift the flour and cocoa powder into a mixing bowl.
- Add the sugar, baking soda and salt.
- 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.
- While your flax egg is waiting, add your soy milk (or other non-dairy milk), vanilla extract, olive oil and vinegar to your mixing bowl and stir.
- Add your flax egg and stir.
- Whisk with a hand whisk until well combined.
- Grease two 7 inch round cake tins with coconut oil and divide the batter evenly between the two tins.
- Place into the oven to bake for 30 minutes.
- Prepare your whipped coconut cream
- The night before – place a can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
- Remove from the refrigerator and being careful not to shake the can, remove the lid.
- The cream will have separated from the water.
- Scoop out only the cream part into a bowl.
- Throw out the water or use it for something else.
- Using an electric whisk beat the cream until it reaches whipped cream consistency.
- Add the powdered sugar and vanilla and whisk again.
- Place the cream into the fridge.
- Prepare your frosting
- Add the powdered sugar, cocoa powder, vegan butter, soy milk and vanilla extract to a mixing bowl.
- Using an electric whisk start at low speed and then gradually increase until well mixed.
- If your frosting is too thin, add more powdered sugar. It should be easily spreadable but not so thin that it slides off the cake.
- After your cake has baked for 30 minutes, remove it from the oven and check to see if it’s cooked by inserting a toothpick into the center of the cake. If it comes out clean then it’s ready.
- Flip the cakes out onto a cooling rack and allow to cool completely.
- Add whipped coconut cream to the top of one of the layers.
- Add the other layer on top and add chocolate frosting.
- Decorate the top with any remaining coconut cream and fresh blueberries.
*My cake tins are 7 inches round and 1.5 inches deep.
*Chocolate Frosting is halved from this recipe.
*Nutrition information is a rough estimate based on 1 slice of 10 with generous amount of coconut cream and chocolate frosting.
*Inspired by Vegan Baking
- Serving Size: 1 slice (of 10)
- Calories: 442
- Sugar: 44g
- Sodium: 162mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 5g