Looking for a vegan chocolate cake to wow your family and friends? I’ve got you covered.
To be perfectly honest, I’m always looking for a reason to get my family and friends together.
Life is short and I want to know I have my priorities in line with celebrating life at every opportunity.
For me, sharing a meal and catching up with loved ones, is one of life’s greatest pleasures.
This cake is perfect to celebrate just about anything. It’s rich and chocolaty and pairs perfectly with coconut whip and non-dairy ice cream.
I have even been known to double the recipe to create a four layer cake.
This cake is inspired by an old Hershey cake recipe.
ps…I think my vegan version is so much better, I think it’s the secret ingredient.
Best Vegan Chocolate Celebration Cake
Deeply Delicious Vegan Chocolate Celebration Cake.
- 1 3/4 cup Whole Wheat Pastry Flour
- 2 cup Sugar
- 3/4 cup Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Sea Salt
- 2 Flax Eggs Whisk 2 Tbsp Ground Flax into 6 Tbsp warm water and let sit 5 min.
- 1 cup almond or soy milk
- 2 tsp Pure Vanilla
- 1/4 cup Pumpkin Purée
- 1/4 cup Olive Oil Optional: Substitute for 1/4 pumpkin purée or apple sauce for oil free option
- 1 cup Boiling Water
- 1 Tbsp Instant Espresso Powder
- 1/2 cup Earth Balance Butter Substitute
- 5-6 cup icing sugar
- 2-4 Tbsp Almond or Soy Milk
- 1/4 cup Cocoa Powder
Heat oven to 350 degrees F.
Line two 8" cake pans with parchment, lightly oil sides.
In small bowl whisk ground flax and warm water until well combined and set aside for 5 minutes to congeal.
Add flour, sugar, cocoa, baking soda, baking powder, salt to electric mixer bowl. Mix on low to combine.
In medium bowl whisk; flax eggs, almond milk, vanilla, pumpkin purée, olive oil until well blended.
Add flax mixture to dry mixture and beat for 2 minutes, scraping bowl halfway.
Dissolve espresso powder in boiling water.
Slowly pour into batter with mixer on low, careful not to get burned.
The batter will be thin.
Evenly distribute the batter between the two cake pans. I often make a double batch of cakes and create a four layer cake as you see in the finished cake photo.
Cook cakes for 35-40 minutes or until the cake begins to pull away from the sides of the pan. This cake is fudgey; a cake tester will possibly still show a little batter on it.
Let sit 10 minutes in pans.
Carefully remove the cakes to cooling racks until completely cooled.
I usually make the cakes ahead of time and freeze. It's easier to ice a frozen cake.
In mixer bowl beat Earth Balance along with vanilla until fluffy.
Gradually add the cocoa powder until combined.
Gradually add the icing sugar and almond milk until the icing is fluffy and easily spreadable.
Final Step: Decorating the Cake
Spread icing onto one layer of cake and place the other on top.
As an alternative; you can use either fruit preserves or cashew crema for the middle of the cake.
Ice the entire cake and decorate as you wish.
Refrigerate and enjoy within 5 days.
This cake is a favourite with my crowd. Serve thin slices, this dessert is very rich. We especially love it with So Delicious Salted Caramel non-dairy ice cream.