Juicy Plant-Based Chocolate Cake With Frosting

A Cake for Chocolate Lovers

As a teenager I made this plant-based chocolate cake frequently—it was one of my go-to recipes when I wanted to whip up something sweet. Friends have requested this cake for their birthday parties, and they always recommend my vegan-friendly baking to skeptical critics.

Triple Chocolate: Cake, Frosting, and Chips

This triple plant-based chocolate cake has its name for a reason! It has a nice, creamy chocolate frosting on the outside, a dense but moist chocolate cake on the inside, and chunky chocolate chips to top it off.

Let this cake make your chocolate dreams come true.

Cook Time

Ingredients

For the cake:

• 3/4 cup unsweetened non-dairy milk
• 1 tablespoon apple cider vinegar
• 1 1/3 cups + 1 tablespoon cane sugar
• 1/2 cup + 1 tablespoon neutral oil
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 3 tablespoons cocoa
• 1/2 tablespoon baking powder
• 1 cup water
• 1/2 chocolate chips

For the Frosting:

• 3/4 cup vegan margarine
• 2 1/2 cups confectioners' sugar
• 1/2 cup unsweetened cocoa
• 2/3 cup non-dairy milk (preferably full fat coconut milk)
• 2 teaspoons vanilla

Instructions

1. Preheat the oven at 400 degrees Fahrenheit, and grease a 10-inch springform pan.
2. For the cake, mix the non-dairy milk with the apple cider vinegar to make "buttermilk." Set aside.
3. In a large bowl, add the sugar and oil. Mix until the sugar is dissolved. Add the vanilla and mix well.
4. In a separate bowl, mix together the flour and cocoa. Sieve flour cocoa mixture into the wet mixture. Using a stand mixer or handheld electric mixer combine all of the ingredients.
5. Slowly add the liquids (the water and buttermilk) to the bowl until you have a smooth batter. Next, fold in the chocolate chips until well incorporated. Pour the batter into the prepared springform pan and bake for 25-30 minutes. Take the cake out of the oven and allow it to cool.
6. While the cake is in the oven, prepare the frosting (if using).
7. For the frosting, combine the margarine, confectioners' sugar, and cocoa until incorporated in a large bowl, using a handheld mixer or stand mixer,
8. Add the non-dairy milk and vanilla. Mix well. If the frosting is too thick, add more milk, or add more confectioners' sugar in case it is too soft, a tablespoon at a time. Store in the fridge until you are ready to decorate your dessert or freeze for later use.
9. When the cake has cooled completely, gently spread the frosting on the top and sides. Sprinkle with more chocolate chips, if desired, and enjoy!

© 2021 Bellwether Farming