Moist Vegan Chocolate Birthday Cake

Name: Moist Vegan Chocolate Birthday Cake
Prep time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 2 cups of all-purpose flour; 1¾ cups of granulated sugar; ¾ cup of unsweetened cocoa powder; 2 tsp of baking soda; ½ tsp of fine sea salt; 1 cup of unsweetened soy milk (cake); ½ cup of neutral vegetable oil (e.g., canola); 2 tsp of vanilla extract; 1 cup of hot brewed coffee (strong); 1 tbsp of apple cider vinegar; 1 cup of vegan butter (softened); 2 cups of powdered sugar; ¼ cup of unsweetened cocoa powder; 2–4 tbsp of unsweetened soy milk (for frosting); 1 tsp of vanilla extract (for frosting); Pinch of fine sea salt

A fluffy, deeply chocolatey vegan layer cake topped with a lush chocolate buttercream. Infused with hot coffee for depth and moistness, it is the perfect centerpiece for birthdays and celebrations.

Preparation: 60 mins

Servings: 16

Instructions

Step 1: Prep the pans and oven

Preheat the oven to 350°F (175°C). Lightly oil two 8in (20cm) round cake pans and line the bottoms with parchment.

Step 2: Whisk the dry ingredients

In a large bowl, sift and whisk together the all-purpose flour, granulated sugar, the ¾ cup of cocoa powder, baking soda and salt until evenly combined and free of lumps.

Step 3: Add wet ingredients

Add the plant milk, vegetable oil and vanilla. Whisk just until you no longer see dry flour.

Step 4: Activate with hot coffee

Pour in the hot brewed coffee and whisk gently until the batter is smooth, glossy, and pourable.

Step 5: Stir in vinegar

Stir in the apple cider vinegar until fully incorporated; the batter will lightly foam.

Step 6: Bake the layers

Divide batter between the pans and tap to release bubbles. Bake 28–32 minutes, or until a toothpick comes out with a few moist crumbs.

Step 7: Cool completely

Let cakes rest 10 minutes in pans, then turn out onto racks. Peel parchment and cool fully before frosting.

Step 8: Melt the chocolate

Gently melt the chopped chocolate (4oz (115g)) in short bursts in the microwave or over a double boiler; cool until just lukewarm.

Step 9: Make the buttercream

Beat the softened vegan butter until fluffy. Add the powdered sugar and the remaining ¼ cup of cocoa powder, then the vanilla extract and a pinch of salt. Beat in the soy milk, 1 tbsp at a time, until creamy. Finally, mix in the melted, cooled chocolate until smooth.

Step 10: Assemble and serve

Place one cake on a stand, spread frosting, top with the second layer and frost the top and sides. Slice and enjoy.

Ingredients

2 cups of all-purpose flour
1¾ cups of granulated sugar
¾ cup of unsweetened cocoa powder
2 tsp of baking soda
½ tsp of fine sea salt
1 cup of unsweetened soy milk (cake)
½ cup of neutral vegetable oil (e.g., canola)
2 tsp of vanilla extract
1 cup of hot brewed coffee (strong)
1 tbsp of apple cider vinegar
1 cup of vegan butter (softened)
2 cups of powdered sugar
¼ cup of unsweetened cocoa powder
115g of vegan dark chocolate (chopped)
2–4 tbsp of unsweetened soy milk (for frosting)
1 tsp of vanilla extract (for frosting)
Pinch of fine sea salt

Nutritional Info
per serving

Calories:: 360kcal
Protein:: 4g
Carbs:: 55g
Fat:: 14g