Fudgy Vegan Chocolate Cake

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Introducing this fudgy vegan chocolate cake, which in my opinion, is the BEST vegan chocolate cake recipe out there. Think moist, fudgy, and rich chocolate cake, slathered with tons of fluffy chocolate cream cheese frosting. Like what’s not to love?

Why this Vegan Chocolate is the Best!

This cake is vegan, refined sugar-free, wheat-free, dairy-free, egg-free, and can easily be made gluten-free. So pretty much anyone can eat it regardless of allergies or restrictions. And while it may look and taste like it came from an expensive bakery, it’s super easy to whip up. You don’t need a stand mixer or any fancy equipment. Just a bowl, whisk, and two cake pans. 

Inspired by that infamous chocolate cake in Matilda, this cake is truly worth stealing a slice (or the whole cake haha). The coffee and coconut yogurt amplify the chocolate flavor and make this chocolate cake extra fudgy but still keep it spongy.

And while the Matilda chocolate cake may have had chocolate buttercream frosting, I thought I could do better. Enter this fluffy chocolate cream cheese frosting, that, unlike most frosting, isn’t sickeningly sweet. 

Ok, ‘nough said. 

Vegan Chocolate Cake Ingredients 

Here’s everything you’ll need to make this simple vegan chocolate cake. Along with the exact ingredients I used, because quality ingredients = better cake! 

• Spelt flour: You’ve heard me go on and on about their flour before, but One Degree Organics Sprouted Spelt Flour is truly the best (no this isn’t an ad, I just love their flour). Their flour uses sprouted spelt, which means the nutrients are more bioavailable, and it’s easier on your digestion. 
• Cocoa powder: Make sure to use high-quality unsweetened Dutch-processed cocoa powder. 
• Vegan yogurt: Keep in mind that the richer the yogurt, the more fudgy and rich the cake will be. I opted to use Harmless Harvest unsweetened coconut yogurt as it’s rich and creamy and compliments the chocolate in this cake nicely. 
• Vegan butter: Since this butter is for the frosting, it’s super important to use unsalted vegan butter. Otherwise, you’ll end up with salty, savory chocolate frosting. Ick!  
• Vegan cream cheese: I love Kite Hill’s plain cream cheese; it tastes very similar to regular cream cheese and has minimal ingredients. 
• Cashew milk: Baking is super finicky, so using a different milk could skew how the cakes taste/ crumb. I highly recommend using my homemade cashew milk for best results.
• Coconut sugar 
• Avocado oil 
• Strongly brewed coffee
• Vanilla paste: Vanilla paste is just so much better than vanilla extract. The extract is just flavor from the vanilla bean, but vanilla paste is the whole ground bean. Which means you’ll get loads more vanilla flavor in your cake and frosting. And yes, almost all vanilla paste will have cane sugar in it. But since we’re using such a small amount in this recipe, I feel like it’s negligible. 
• Baking powder and baking soda
• Kosher salt 

Tools, Pans & Other Stuff You’ll Need 

Ok, so while you don’t need any fancy equipment to make this cake, the tools you do use are super important. For instance, the wrong type of cake pan can make or break how your cake bakes. 

Linking the three most essential tools to making this cake perfectly below! 

• Digital food scale: Because gram measurements are the only way to accurately bake!
• Metal whisk: Great for getting your batter silky smooth! 
• Cake pans: I love these aluminized steel pans from USA Pans, they are incredible! I prefer using an 8” cake pan as you’ll have a slightly taller cake, rather than a flatter squat cake that you’d normally get from a 9” cake pan.
• Offset spatula: If you don’t already have one, get one. They’re not only great for frosting cakes, but they also act as a multipurpose tool in my kitchen! 

Tips & Tricks For Making This Vegan Chocolate Cake 

• Use high-quality ingredients, specifically cocoa powder. Quality ingredients will definitely make your cake taste better, and using high-quality cocoa powder can make or break how fudgy your cake is. So splurge on the good stuff! 
• Do not overbake your cakes. There is nothing worse than dry chocolate cake. So instead of taking your cakes out of the oven when the toothpick comes out clean, take it out when a few moist crumbs are clinging to the toothpick – it’ll look mostly clean. Most baked goods continue to cook on the counter as they sit, especially vegan baked goods! 
• If you want to make this vegan chocolate cake gluten-free, swap in a 1:1 gluten-free flour. Bob’s Red Mill 1:1 Gluten-Free Baking Flour is my personal favorite. 
• Last but not least, here’s a quick overview of how to make homemade powdered coconut sugar. It is not sold anywhere lol. Simply add 1/2 cup of coconut sugar into a spice grinder or coffee grinder and grind on high until powdery. Repeat this process for all 2 cups of sugar. Dump the powdered sugar into a fine-mesh sieve and sift so you’re left with powdered coconut sugar that acts just like regular powdered sugar! 

Storing Leftover Cake

If you do have any leftovers (which I highly doubt you will), I recommend slicing the cake and storing it in an airtight glass container in the fridge for up to 4 days. Alternatively, you can also freeze the cake for up to 1 month as well.

XO, Yasmeen.

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