Looking for a vegan special occasion cake? Give this easy Chocolate Vegan Birthday Cake a go! It’s dairy-free and contains no eggs, so suitable for strict vegetarians or anyone with a food allergy. It’s super moist, chocolatey, rich, and perfect. You have to try it!
This recipe is as easy as any other chocolate cake recipe. You don’t need any fancy equipment or ingredients to make this cake at home. For the chocolate layers, combine all dry ingredients in a mixing bowl. Combine all the wet ingredients in another bowl. Mix the wet ingredients with the dry until the batter is smooth. Divide the batter evenly between two 8-inch cake pans and bake until a skewer comes out clean. As for the icing, it’s best spread between the layers and over the cake when it’s just made. The icing is thick and does not need to be refrigerated at all. So wait until the layers are fully cooled, make the icing, and then ice the cake. Give the cake some extra decoration by topping the icing with vegan-friendly sprinkles, and enjoy!
To make the Chocolate Vegan Birthday Cake, you will need the following ingredients:
Preheat the oven to 350 °F.
Combine 2 ½ cups all-purpose flour, 1 ½ cups raw cane sugar, ¾ cup cocoa powder, 3 teaspoons baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt in a large bowl and stir.
In a small saucepan or in a microwave-safe dish, heat ½ cup coconut oil until melted.
In a separate mixing bowl, combine 2 cups almond milk, 1 cup applesauce, 2 teaspoons apple cider vinegar, and 1 teaspoon vanilla extract and stir in the melted coconut oil.
Use an electric mixer, to combine wet and dry ingredients until the batter is runny and smooth.
Grease two 8-inch baking pans with coconut oil and divide the batter evenly between the pans.
Bake the cakes for about 40-45 minutes, or until the batter is cooked all the way through and a skewer comes out clean.
Once done, remove the cakes from the oven and cool for 10 minutes in pans before carefully transferring them to a cooling rack. Cool completely before icing.
Heat ¾ cup dairy-free butter and ¼ cup dairy-free chocolate chips together over low-medium heat, stirring occasionally until melted.
Transfer the melted chocolate mixture to a bowl and add in ½ cup cocoa, 2 ½ cups powdered sugar, ¼ cup milk, 2 tablespoon almond butter, and 1 teaspoon vanilla. Use the electric mixer to combine all the ingredients until smooth. The icing should be thick yet spreadable.
Slice the dome off from the cakes with a serrated knife so that the cakes are flat on top. Use a spatula to ice the top of the first layer before placing the second layer on top. Ice the top and sides of the cake.
Add vegan-friendly sprinkles and serve!
This Chocolate Vegan Birthday Cake is a dream cake for chocolate lovers. It’s super moist, rich, and easy to make. Give this recipe a go, and make sure you tag #cookmerecipes in your baking posts!
Dairy-Free Recipes
Low Cholesterol Recipes
Vegan Recipes
Vegetarian Recipes
