chococake

People are always surprised when they hear that vegans can still enjoy chocolate cake. “But what about the eggs?” they’ll ask. And that’s when I swoop in like magic with my flowing cape; my hair whipping around my face as I shout from the rooftops:

“Have no fear…VEGAN is here!”…and I smile sparkling pearly whites.

With my super awesome baking powers, I can create a cake that is not only vegan, but also moist and able to leap over tall buildings in a single bound. Okay, maybe not that last part. This cake will, however, be gone faster than a speeding locomotive.

All joking aside, you don’t have to have super powers to bake vegan- all you need is a little baking soda and vinegar!

When you mix baking soda and vinegar, they react, creating a bubbly concoction worthy of a creepy mad scientist laugh. The result is a moist, fluffy cake that tastes delicious. You would never even know it didn’t have eggs!

chococake2

The best part of baking vegan (and stop me if I sound like a broken record), is that you can let your kids lick the beaters without worrying about salmonella poisoning!

So naturally, for my son’s 2nd birthday, I decided to make him a triple chocolate cake (that’s chocolate cake with two types of chocolate icing!). I’ve been using this chocolate cake recipe for years, and I figured it’s about damn time I shared it on my blog. The icing is a recipe that I’ve tweaked over time to my tastes. For my step-by-step instructions of how to ice a cake, click here!

Easy Triple Chocolate Vegan Cake

Makes two 8-inch round layers (for one cake).

For the cake:

  • 3 C unbleached all purpose flour
  • 1 1/2 C organic sugar
  • 1/2 C unsweetened cocoa powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 2/3 C sunflower oil
  • 3 tsp vanilla extract
  • 2 Tbsp distilled vinegar
  • 2 C water (room temp)

For the icing:

Round one-

  • 1/4 C dairy free butter (such as Earth Balance)
  • 3 tsp vanilla extract
  • 5 C organic powdered sugar
  • 1/3 C unsweetened cocoa powder
  • 5-6 Tbsp almond milk

Round 2 (with leftover icing, about 1/4 C or less)-

  • 2 Tbsp Cocoa
  • 2 Tbsp powdered sugar
  • splash of almond milk

Directions:

For the cake-

  1. Preheat oven to 350°.
  2. Grease two 8 inch cake pans with oil of your choice, set aside.
  3. In a large mixing bowl, add your dry ingredients and stir.
  4. Add your wet ingredients, and mix with electric beaters until smooth.
  5. Pour batter into cake pans. Lick the bowl (the most important step!)
  6. Bake for about 25-30 minutes, or until toothpick inserted into the middle comes out clean.

For the icing-

*Let the cake cool COMPLETELY before you begin (pop it in the fridge for about 3 hours or overnight).

  1. Begin with round one- mix all ingredients in a medium mixing bowl and beat on high with electric beaters until well combined.
  2. Use this icing to ice you cake, reserving about 1/4 C for round two. For detailed instructions, click here!
  3. Once finished, begin mixing for round two- with any leftover icing, add the additional cocoa, powdered sugar, and touch of almond milk. Mix on high until dark and smooth.
  4. Use this icing for any finishing touches, such as pipe design or lettering.

chococakecollage

Easy Triple Chocolate Vegan Cake
Makes two 8-inch round layers for one cake. Icing is optional.
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For the cake
  1. 3 C unbleached all purpose flour
  2. 1 1/2 C organic sugar
  3. 1/2 C unsweetened cocoa powder
  4. 1 tsp salt
  5. 2 tsp baking soda
  6. 2/3 C sunflower oil
  7. 3 tsp vanilla extract
  8. 2 Tbsp distilled vinegar
  9. 2 C water (room temp)
For the icing
  1. Round one-
  2. 1/4 C dairy free butter (such as Earth Balance)
  3. 3 tsp vanilla extract
  4. 5 C organic powdered sugar
  5. 1/3 C unsweetened cocoa
  6. 5-6 Tbsp almond milk
  7. Round 2 (with leftover icing, about 1/4 C or less)-
  8. 2 Tbsp Cocoa
  9. 2 Tbsp powdered sugar
  10. splash of almond milk
Instructions
  1. For the cake-
  2. Preheat oven to 350°.
  3. Grease two 8 inch cake pans with oil of your choice, set aside.
  4. In a large mixing bowl, add your dry ingredients and stir.
  5. Add your wet ingredients, and mix with electric beaters until smooth.
  6. Pour batter into cake pans. Lick the bowl (the most important step!)
  7. Bake for about 25-30 minutes, or until toothpick inserted into the middle comes out clean.
  8. For the icing-
  9. Begin with round one- mix all ingredients in a medium mixing bowl and beat on high with electric beaters until well combined.
  10. Use this icing to ice you cake, reserving about 1/4 C for round two. For detailed instructions, click here!
  11. Once finished, begin mixing for round two- with any leftover icing, add the additional cocoa, powdered sugar, and touch of almond milk.
  12. Mix on high until dark and smooth.
  13. Use this icing for any finishing touches, such as pipe design or lettering.
Notes
  1. *Let the cake cool COMPLETELY before you begin (pop it in the fridge for about 3 hours or overnight).
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

 What’s your favorite kind of cake? Share in the comments below!

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3 comments

Reply

Hi Randi,
I am so happy for the little one who got to celebrate his birthday with this vegan chocolate cake with a train on top! How cool is that! I learned a lot about successful vegan baking from this recipe. I can’t wait to make it.Thanks for sharing this recipe at the Plant-based Potluck Party. I’m Pinning and sharing this!

Reply

Thanks so much!! He is growing so fast:(

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