Description
This moist and fudgy vegan chocolate cake is a decadent, dairy-free treat perfect for any chocolate lover. Made with vegan buttermilk, Dutch-process cocoa, and rich dark chocolate, this recipe yields a deeply chocolatey and tender cake layered with a luscious vegan chocolate fudge frosting made from vegan heavy cream, butter, and sour cream. Ideal for celebrations or dessert cravings, this 16-serving cake is easy to prepare and bakes up beautifully using common pantry ingredients and simple techniques.
Ingredients
Cake Batter
- 1 1/4 cup (300 mL) vegan buttermilk, room temperature (made from dairy-free milk and apple cider vinegar)
- 3 cups (375 g) all-purpose flour or gluten free 1:1 baking flour, sifted
- 1 cup (95 g) Dutch-process cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (110 g) brown sugar
- 1/2 cup (113 g) unsalted vegan butter, melted and cooled to room temperature
- 1 cup (220 g) dairy-free yogurt, room temperature
- 1 tsp vanilla extract
- 1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup brewed coffee, decaf if desired)
Chocolate Fudge Frosting
- 2 cups (480 mL) vegan heavy cream
- 3 tablespoon (45 mL) maple syrup
- 1/2 cup (113 g) vegan salted butter
- 1/8 teaspoon sea salt
- 24 oz (680 g) vegan dark chocolate
- 1/2 cup (50 g) Dutch-process cocoa powder
- 1 cup (240 g) dairy-free sour cream
- 1/2 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing the bottoms and sides and lining the bottoms with parchment paper. In a small bowl, mix the dairy-free milk and apple cider vinegar to create vegan buttermilk. Let it sit for 5-7 minutes to curdle while you prepare the batter.
- Make the Batter: In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, and sea salt. In a large bowl, whisk together the vegan butter, granulated sugar, and brown sugar until fully incorporated. Add in the dairy-free yogurt and vanilla extract, whisking until combined. Gradually add half the flour mixture and half the vegan buttermilk to the wet ingredients, whisking gently to combine. Add the remaining flour mixture and buttermilk, whisking just until no dry streaks remain. Slowly whisk in the hot coffee or espresso mixture until incorporated.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 33-35 minutes, or until a toothpick inserted into the center comes out clean. If using smaller 6-inch pans, baking time may be slightly longer. Remove cakes from oven and cool in pans for 10 minutes, then transfer to a wire rack to cool completely, about 45 minutes.
- Prepare the Chocolate Fudge Frosting: In a microwave-safe bowl, heat the vegan heavy cream and vegan butter together in 30-second intervals until melted and hot, about 1 minute 30 seconds total. Stir, then add the vegan dark chocolate and let sit for 1-2 minutes to soften. Whisk until fully melted and smooth. Stir in maple syrup, Dutch-process cocoa powder, sea salt, dairy-free sour cream, and vanilla extract until well combined. Refrigerate the frosting and stir every 10 minutes for about 1 hour until thick enough to frost. Use a hand mixer on low to smooth out any clumps.
- Assemble the Cake: Place one cake layer on a cake plate. Spread about 1/2 cup of frosting evenly over the top to the edges. Repeat with the second layer and more frosting. Top with the third layer and frost the entire cake with the remaining frosting. Decorate as desired.
- Storage: Store leftover cake covered at room temperature for up to 2 days. For longer storage, slice and keep in an airtight container in the refrigerator for up to 5 days.
Notes
- Vegan buttermilk is made by mixing dairy-free milk with apple cider vinegar and letting it curdle for 5-7 minutes.
- Using Dutch-process cocoa powder intensifies the chocolate flavor and creates a darker cake.
- Espresso powder or brewed coffee enhances the chocolate depth but is optional.
- Ensure vegan butter and dairy substitutes are at room temperature for best results.
- The frosting requires at least an hour chilling time with intermittent stirring for proper consistency.
- Use three 8-inch pans for classic cake layers; 6-inch pans require longer baking times and yield a taller cake.
- Leftover cake can be frozen if wrapped tightly, up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
