Yes to Yummy

The Best Damn Chocolate Cake (vegan)

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Do you have vegan friends? Do any of them have a birthday coming up? No need to fear, this vegan chocolate cake is here! Moist, unbelievably chocolaty and quite easy to prepare, this beauty is sure to impress your herbivorous and omnivorous friends alike. Feel free to double the recipe and increase the number of layers!

Adapted from Fran Costigan’s “The Chocolate Cake to Live For” 

Ingredients

Prep Time
Cooking Time
Total Time
Yield ~12 servings

FOR THE FROSTING:

1 1/2 cups of cocoa powder (please use the best stuff you can get your hands on!)

3/4 cup of sugar

1/2 teaspoon of sea salt

1 cup of boiling water

1 cup of maple syrup

2 tablespoons of vanilla extract

1/4 cup + 3 tablespoons of cornstarch or arrowroot, dissolved in 1/2 cup of water

FOR THE CAKE:

1 cup of whole wheat pastry flour + 1 cup of all-purpose flour, or sub gluten-free all-purpose flour

2 teaspoons of baking powder

2 teaspoons of baking soda

1 teaspoon of salt

1/2 teaspoon of cinnamon

3/4 cup of cocoa powder

1/2 cup of sugar

1/2 cup of vegetable oil

1 cup of maple syrup

1 cup of unsweetened vanilla soy milk or almond milk

1 cup of water

2 teaspoons of vinegar

1 tablespoon of vanilla extract

Splash of almond extract

Directions

FOR THE FROSTING:

In a high-speed blender, blend the cocoa powder, sugar and salt until well-combined. With the blender running on medium-low speed, pour in the boiling water. Stop the blender and scrape down the sides, then add the maple syrup and vanilla. Blend to incorporate.

Meanwhile, whisk together the cornstarch or arrowroot with the water until dissolved. Set aside.

Pour the chocolate sauce into a small saucepan. Heat over medium until the mixture comes to a boil. Once bubbling, slowly pour in the cornstarch/arrowroot, whisking constantly to prevent clumps from forming. Continue boiling for another 30 seconds, then remove from the heat. Keep whisking until thickened. Pour into a heat-proof container or boil and let cool in the fridge for at least two hours.

FOR THE CAKE:

Preheat the oven to 350 degrees. Line two 9-inch circular pans with parchment paper and grease well. Set aside.

In a large bowl, whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, cocoa powder and sugar). Add the wet ingredients (vegetable oil, maple syrup, milk, water, vinegar and extracts). Whisk to combine.

Evenly distribute the batter between the two circular pans. Tap gently to spread the batter out.

Bake in the preheated oven until a toothpick comes out just barely clean, about 25 minutes. Be mindful: it could be closer to 20 if your oven runs hot, or closer to 30 if your oven runs cool.

Once the cakes come out of the oven, let them cool in their pans for half an hour, then transfer to cooling racks and let come to room temperature before frosting.

TO ASSEMBLE:

Take a piece of wax paper and lay it on top of a cutting board. Gently place one of the cakes on top of it. Using an inverted spatula, take a generous dollop of frosting and spread it all around the cake. Once sufficiently frosted, place the other cake directly on top of the first one. Use the rest of the frosting to cover the cake completely in chocolaty goodness. Eat what you don’t use.

Put the cake in the fridge for an hour before slicing and serving.


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