Description
A rich and moist vegan chocolate cake made with oat milk and vegan butter, perfect for plant-based diets. This recipe features a fluffy cocoa-infused cake topped with a creamy, sweet vegan chocolate frosting, ideal for any celebration or casual dessert craving.
Ingredients
Cake Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¼ cups light brown sugar
- ¾ cup cocoa powder
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup neutral oil
- 1 ¼ cups oat milk (or other non-dairy milk)
- 1 teaspoon vanilla extract
Frosting Ingredients
- ¾ cup vegan butter or margarine (softened)
- 2 ½ cups powdered sugar
- 6 tablespoons cocoa powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line an 8” x 8” baking tin with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, light brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir well to distribute all the ingredients evenly.
- Add Wet Ingredients: Create a well in the center of the dry ingredients and pour in the oat milk, neutral oil, and vanilla extract. Stir until the batter is smooth and well combined.
- Fill Baking Tin: Pour the batter into the prepared baking tin and gently shake or tap it to level the surface evenly.
- Bake the Cake: Bake for 35-40 minutes or until a skewer inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the tin for at least 10 minutes before removing it, then let it cool completely on a wire rack.
- Prepare the Frosting: In a bowl, combine the softened vegan butter, powdered sugar, and cocoa powder. Using a hand mixer on low speed, slowly incorporate the powdered sugar to avoid a sugar cloud.
- Beat Frosting: Increase the mixer speed and beat the frosting until it becomes very fluffy, about 3-5 minutes, for a creamy texture.
- Assemble the Cake: Dollop the frosting on top of the cooled cake and spread it evenly with a spatula. For added flair, sprinkle your choice of toppings such as sprinkles, chocolate flakes, candied citrus zest, or mini marshmallows.
- Serve: Serve the cake immediately and enjoy the rich vegan chocolate experience.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
- You can substitute oat milk with any preferred non-dairy milk like almond or soy milk.
- To make the cake gluten-free, replace the all-purpose flour with a gluten-free flour blend.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate up to 5 days.
- For an extra moist cake, avoid overbaking by checking the cake at 35 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
