The Best Vegan Chocolate Cake Ever

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. Make the Batter:
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine the plant-based milk, vegetable oil, vanilla extract, and vinegar. Stir until well mixed.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Stir in the hot water or coffee. The batter will be thin—that’s normal!
3. Bake the Cake:
Divide the batter evenly between the prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Make the Frosting:
In a large bowl, beat the vegan butter until creamy.
Sift in the powdered sugar and cocoa powder, then add the vanilla extract, salt, and plant-based milk (1 tablespoon at a time) until the frosting is smooth and spreadable.
5. Assemble the Cake:
Place one cake layer on a serving plate or cake stand.
Spread a generous layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake.
Serving Suggestions:
Decorate with chocolate shavings, sprinkles, or fresh berries.
Serve with a scoop of vegan ice cream or a drizzle of chocolate syrup for an indulgent treat.
Tips for Success:
Moist Cake: The addition of vinegar helps the cake stay light and fluffy by reacting with the baking soda.
Coffee Option: Use coffee instead of water for a richer chocolate flavor.
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
This vegan chocolate cake is the ultimate dessert—rich, fluffy, and full of chocolatey goodness. A crowd-pleaser every time! 🍫✨🎂