I tried A LOT of different vegan chocolate cakes over the years and of course I made some myself. I tried few recipes that claimed to be “the best”, but they didn’t satisfy that little chocolate connoisseur in me. Until I made this cake.
The frosting is spot on and the glaze is so rich, but I mastered it long time ago. The cake itself was the problem for me. Just few simple ingredients changed the game completely and now I have it! The best ever decadent vegan chocolate cake.
What is really important here is the quality of cocoa powder. You don’t have to use expensive chocolate for the frosting, but the cocoa powder must be high quality.
First make the frosting. Chop the chocolate and put into a bowl. Heat coconut milk with 1/4 teaspoon of salt until it almost starts to boil. Pour it over the chocolate and let it sit for a minute.
Stir well until all chocolate is dissolved, cover and put in a fridge for 3 hours to set.
Preheat oven to 350°F (175°C). Grease two springform pans and set aside. I used small 6 inch culinary rings.
Mix soy milk with apple cider vinegar and let it curdle.
In a large mixing bowl combine all dry ingredients. Whisk all wet ingredients except coffee in separate bowl until slightly foamy. Pour wet ingredients into dry and mix well.
Gradually add hot coffee and stir until incorporated.
Pour the batter into pans and bake for 25-30 minutes or until inserted toothpick comes out clean.
Remove the cakes from the oven and let them cool down in pans for 10-15 minutes before transferring onto a cooling rack. Let the cakes cool completely before slicing.
Take the frosting out of the fridge. It will harden so you have to beat it with hand mixer to make it spreadable.
Slice each cake into two even layers. Build the cake spreading the frosting between layers. Spread very thin layer of frosting on top cause you’re going to pour chocolate glaze later. Cover the sides of the cake with remaining frosting and put it in a fridge for another hour to set.
Make the chocolate glaze using the same method as for the frosting. Chop the chocolate and add into a bowl. Heat coconut milk and agave until almost boiling and pour over the chocolate. Wait a minute and stir well. If the glaze isn’t runny enough you can gently heat it up using a double boiler.
Pour the glaze over the cake and place it in a fridge for couple of hours or overnight.
Done! Enjoy the decadent vegan chocolate cake!
PrintDecadent Vegan Chocolate Cake
The best ever rich and moist vegan chocolate cake.
- Prep Time: 4 hours 30 min
- Cook Time: 30 min
- Total Time: 5 hours
- Yield: 10 slices
- Category: Dessert
- Cuisine: International, Vegan
Ingredients
For the cake:
- 2 C all-purpose flour
- 3/4 C cocoa powder
- 1 C sugar
- 1 1/2 tbsp baking powder
- 1 tsp salt
- 1/2 C neutral oil
- 6 tbsp aquafaba
- 1/2 C soy milk
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 1 C hot strong coffee
For the frosting:
- 320ml full-fat coconut milk
- 225g dark chocolate
- 1/4 tsp salt
For chocolate glaze:
- 80ml full-fat coconut milk
- 100g dark chocolate
- 1 tbsp agave
Instructions
- First make the frosting. Chop the chocolate and put into a bowl. Heat coconut milk with 1/4 teaspoon of salt until it almost starts to boil. Pour it over the chocolate and let it sit for a minute.
- Stir well until all chocolate is dissolved, cover and put in a fridge for 3 hours to set.
- Preheat oven to 350°F (175°C). Grease two springform pans and set aside. I used small 6 inch culinary rings.
- Mix soy milk with apple cider vinegar and let it curdle.
- In a large mixing bowl combine all dry ingredients. Whisk all wet ingredients except coffee in separate bowl until slightly foamy. Pour wet ingredients into dry and mix well.
- Gradually add hot coffee and stir until incorporated.
- Pour the batter into pans and bake for 25-30 minutes or until inserted toothpick comes out clean.
- Remove the cakes from the oven and let them cool down in pans for 10-15 minutes before transferring onto a cooling rack. Let the cakes cool completely before slicing.
- Take the frosting out of the fridge. It will harden so you have to beat it with hand mixer to make it spreadable.
- Slice each cake into two even layers. Build the cake spreading the frosting between layers. Spread very thin layer of frosting on top cause you’re going to pour chocolate glaze later. Cover the sides of the cake with remaining frosting and put it in a fridge for another hour to set.
- Make the chocolate glaze using the same method as for the frosting. Chop the chocolate and add into a bowl. Heat coconut milk and agave until almost boiling and pour over the chocolate. Wait a minute and stir well. If the glaze isn’t runny enough you can gently heat it up using a double boiler.
- Pour the glaze over the cake and place it in a fridge for couple of hours or overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 32.3g
- Sodium: 348mg
- Fat: 32.4g
- Saturated Fat: 16.5g
- Carbohydrates: 62.7g
- Fiber: 6.7g
- Protein: 7.3g
- Cholesterol: 0mg
Keywords: chocolate, coconut, coffee, cake, baking, sweet, vegan, vegetarian
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