Vegan Chocolate Cake with Buttercream Frosting
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The vegan chocolate cake from any chocolate lover’s dreams. The sponge is flecked with chunks of good rich dark chocolate and finally slathered in a thick buttercream frosting. Sprinkle with a few crystals of “fleur de sel” aka sea salt flakes and tons of chocolate curls just to be fancy because this layer cake is easy but impressive. A tried and true recipe to be passed down for generations!
Vegan Chocolate Cake
Let me introduce you to The Chocolate Cake which just so happens to be vegan and dairy-free, fact you’d never know unless I told you so. I’ve made us a really lovely more casual sheet cake before, but I also wanted you to have an ultimate go to, easy layer cake that you can turn to for any occasion from Christmas to birthdays and garden parties. You don’t even need to bring out your stand mixer, I mixed it all by hand with the exception of the buttercream frosting where I used a hand held mixer. Swoon!
About the Sponge
The double chocolate fluffy sponge is mixed by hand in a large mixing bowl. It’s technically a chocolate olive oil cake made with homemade buttermilk, tons of cocoa and dark chocolate chunks folded into the batter. I like to bake it in 2 x 9 inch spring form pans for easy release but you could also use regular round cake pans. They are done baking when a toothpick inserted in the center comes out clean or almost clean. If a dense but fudgy brownie-like center is desired just underbake it by a couple of minutes.
Leveling the cakes is recommended for stability during layering, however you can skip this step if your cakes are not domed at all. This is best done using a sharp serrated knife to slice off a very thin layer off the top of each cake to create a flat surface for the frosting to sit on. Wait until the cakes have completely cooled off to do this.
The Vegan Buttercream Frosting
Who can resist a chocolate buttercream frosting? After all I personally think the sponge was invented as a vehicle for frosting, like chips to guacamole to make a meal of things. Start with a good cultured vegan butter here and bring to room temperature. I chose salted butter so that way I don’t need to add extra salt but you can go for unsalted if preferred. For the smoothest silkiest frosting make sure to sift your cocoa powder over the softened butter so no clumps are formed. Wait to frost your cakes until the sponge has completely cooled off and feel free to lick the frosting bowl, I will never tell.
Making Chocolate Curls
This is optional but such a simple garnish will make your cake look like it came out of a French patisserie! Refrigerate a chocolate bar for about 30 minutes then place it on a cutting board close towards you legthwise. Using a sharp chef’s knife at a 45 degrees angle apply some pressure on the chocolate bar and pull it towards you. Voila, gorgeous big chocolate curls like a boss patissier! Sprinkle them all over the frosting and keep refrigerated. Now, of course you could reach for some store bought sprinkles instead, but the curls and even chocolate shavings made through a box grater are so much better. Depending on the seasons you can garnish with some blackberries, cherries, coconut or flecks of orange zest.
On Storage
Once frosted make sure to refrigerate your cake for about an hour or so for the layers to properly set. This will make it easy to slice beautifully when serving. Any leftovers can be kept refrigerated in a cake box or individual slices in lidded containers. Freezing is not recommended.
Vegan Desserts
- Best Black Bean Brownies
- Date Nut Bread
- Chocolate Sweet Potato Bread
- Vegan Lemon Loaf with Pink Lemonde Icing
- Nutty Cookies
- Fudgey Vegan Brownies
- Best Vegan Christmas Cookies
- Coffee Cupcakes
- Eggless Banana Cake
- Vegan Salted Caramel Cheesecake.
How to Make Vegan Chocolate Cake Video
Vegan Chocolate Cake with Buttercream Frosting
Ingredients
The Sponge
- 3 cups all purpose flour
- 2/3 cups cocoa powder unsweetened
- 2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp fine sea salt
- 2/3 cup olive oil
- 1 Tbsp vanilla extract
- 1.75 cups granulated sugar
- 3 oz dark chocolate bar roughly chopped
Buttermilk
- 2 cups cashew milk or your favorite plain plant milk
- 1 Tbsp apple cider vinegar
Chocolate Buttercream Frosting
- 1.25 cups vegan butter cultured European, salted
- 3.5 cups powdered sugar + more if needed
- 3/4 cup cocoa powder sifted
- 2 tsp vanilla extract
- 3-4 Tbsp plant milk (I like a fatty coconut milk if available)
Instructions
- Preheat your oven to 350F”. Prepare 2 x 9 inch spring form pans (or round cake pans) lined with parchment paper and lightly oiled.
- BUTTERMILK- In a medium bowl whisk together the cashew milk and apple cider vinegar until combined. Set aside.2 cups cashew milk, 1 Tbsp apple cider vinegar
- In a large mixing bowl whisk together the flour, cocoa powder, baking soda, powder and salt.3 cups all purpose flour, 2/3 cups cocoa powder, 2 tsp baking soda, 1/2 tsp baking powder, 3/4 tsp fine sea salt
- In a separate bowl whisk together the olive oil, sugar, vanilla and buttermilk.2/3 cup olive oil, 1 Tbsp vanilla extract, 1.75 cups granulated sugar, 2 cups cashew milk, 1 Tbsp apple cider vinegar
- Pour the wet mixture over the dry and using a spatula (a whisk or mixer) combine everything until a thick batter is formed. Mix just until the ingredients are all combined to obtain a light and fluffy sponge.
- Sprinkle in the chopped chocolate chunks and fold Into the batter.3 oz dark chocolate bar
- Divide the batter between the two prepare cake pans and bake in the preheated oven for 20 to 25 minutes until a toothpick inserted in the center comes out clean or almost clean with a few crumbs hanging on to it. For a more dense fudgy brownie-like center undercook by a couple of minutes.
- Transfer the cakes to a cooling rack and allow to cool off completely before releasing the spring form and removing from the pan. Once completely cooled use a sharp serrated knife slice a very thin slice off the top of each cake to level it off and create a flat surface for the frosting to properly sit. If your cakes are already flat and not domed at all you can skip this step.
Make the Buttercream Frosting
- While your sponge is cooling off work on the frosting.
- Using a hand held mixer beat the butter for a couple of minutes until creamy. Add in the powder sugar, sifted cocoa powder, vanilla and 2 tablespoons of the milk. Beat for about one minute starting on low speed and increasing to high. If frosting seems too loose add more powdered sugar, if it seems too thick add another tablespoon or so of milk.1.25 cups vegan butter, 3.5 cups powdered sugar, 3/4 cup cocoa powder, 2 tsp vanilla extract, 3-4 Tbsp plant milk
Assemble Cake
- Place one cake on a plate or cake stand where you wish to serve your cake from. Coat the top with about 1/2 of the frosting and top with the second cake. Using an icing spatula spread the rest of the frosting all over the top and sides of the cake. Garnish with “fleur de sel” sea salt flakes and large chocolate shavings to your likings.
- Refrigerate your cake for about 45 minutes to 1 hour before slicing. This will help everything stick together and set properly.
Video
Notes
- Storage - Once frosted make sure to refrigerate your cake for about an hour or so for the layers to properly set. This will make it easy to slice beautifully when serving. Any leftovers can be kept refrigerated in a cake box or individual slices in lidded containers. Freezing is not recommended.
- Making Chocolate Curls - This is optional but such a simple garnish will make your cake look like it came out of a French patisserie! Refrigerate the chocolate bar for about 30 minutes then place it on a cutting board close towards you legthwise. Using a sharp chef's knife at a 45 degrees angle apply some pressure on the chocolate bar and pull it towards you. Voila, gorgeous big chocolate curls like a boss patissier! Sprinkle them all over the frosting and keep refrigerated.
Can this be made gluten free?
Hi Anna, I have not tested this cake using gluten free flour.
Outrageous cake, nobody believed me it was vegan! Worth every calorie and most importantly this is an EASY CAKE TO MAKE even if it is your first cake, just follow the instructions.