Get ready to indulge in the most AMAZING vegan and gluten-free chocolate cake ever! It’s not just delicious; it’s moist, rich, and bursting with chocolate flavor. Plus, topping it all off is a heavenly vegan chocolate buttercream that’s so fluffy, you won’t believe it’s dairy-free. And guess what? This cake is a breeze to whip up – just grab two bowls, a sheet pan, and no fussing with layers!
Best Vegan Chocolate Cake
Ingredients
**For the Cake:**
- 1/2 cup vegan butter softened at room temperature
- 3/4 cup cane sugar
- 1 tbsp vanilla extract
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 1/4 cup oat milk or any non-dairy alternative
- 1 oz freshly brewed espresso or 1 tsp instant espresso powder
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup oat flour
- 6 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup melted dark chocolate
**For the Chocolate Buttercream:**
- 1 cup 2 sticks vegan butter (softened to room temperature)
- 1 1/2 cups powdered sugar
- 8 oz dark chocolate melted and slightly cooled
- 1 tsp vanilla extract
- Pinch of salt
- Dark chocolate shavings for garnish
Instructions
- Preheat your oven to 350˚F and line a 9×13 inch pan with parchment paper.
- In a bowl, mix gluten-free flour, oat flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream butter and sugar until fluffy (about 1 minute). Add vanilla, applesauce, and maple syrup, and keep mixing.
- Stir freshly brewed espresso into oat milk.
- Alternate adding the dry mixture and the oat milk/espresso to the wet ingredients, mixing until fully incorporated. Add melted chocolate and continue mixing.
- Pour the batter into the pan and smooth it out. Bake for 28-30 minutes or until a toothpick comes out clean. Let it cool completely before frosting.
- For the vegan chocolate buttercream, melt chocolate in the microwave in 30-second intervals, stirring well between each interval. Let it cool until it’s touchably cool.
- Beat butter and powdered sugar until light and fluffy (about 3 minutes). Add cooled chocolate, vanilla, and salt, and continue mixing for another 2 minutes.
- Frost the cooled cake and top it with chocolate shavings or sprinkles. Slice and savor the deliciousness!
Notes
- For a 2-layer cake, use two 9-inch round pans. Divide the batter evenly and adjust the baking time as needed.
- If you lack an espresso machine, substitute with 1 teaspoon of instant espresso powder.
- Recommended gluten-free all-purpose flour: Bob’s Red Mill 1:1 Gluten Free Baking Flour.
- Preferred non-dairy milk: Oat milk for its creamy texture and mild flavor; alternatives include cashew, almond, or soy milk.
- Storage: Keep covered at room temperature for up to 5 days. In warmer climates, refrigerate to prevent the frosting from melting.