Vegan Chocolate Cake
This might be one of my favourite Vegan Chocolate Cake recipes I have ever tried. Moist, rich, and oh so chocolatey! I really wasn’t sure what to expect when I ventured down this path, but I am so happy with the results.
Usually, in cakes, you would use eggs in order to help the structure and moisture. What’s really cool about this cake is that I subbed out the eggs and oil for Hellmann’s Vegan Mayonnaise. I have baked a lot with sour cream, and yogurt, but never with mayonnaise or vegan mayonnaise. The result was fantastic, and I will 100% make this recipe again!
Vegan Chocolate Cake Butter Cream
A chocolate cake just wouldn’t be a chocolate cake without a lovely buttercream to go with it. In an effort to keep the whole cake vegan, I substituted butter with baking margarine and oat milk. The result was a smooth and creamy buttercream that just brought the whole cake together. It’s really lovely!
Can I use other milk substitutes for my icing?
You can any nut or other milk substitute you like. Almond and soy will work just as well!
Let’s Breakdown the Ingredients for this Vegan Chocolate Cake.
This vegan chocolate cake is really a recipe you should try out. While most of the ingredients are the same for making any other cake, there are a few ingredients that make it possible for this cake to be vegan to taste amazing.
Hellmann’s Vegan Mayo is the main ingredient that makes this possible to make this cake. A standard cake is made with eggs, and this vegan mayo is a great substitute for the essential ingredient! Using mayo will also help boost the moisture in the batter.
It is widely known that adding instant coffee enhances the chocolate flavour when baking chocolate cakes. It amplifies the flavours in the cocoa. In this recipe, there are not many liquids being used, but in the cake batter, I specifically used hot water to help “bloom” the cocoa powder and make it easier to dissolve the instant coffee for the best results!
Tips For Nailing this Recipe!
- Do not over-mix the batter. This will result in a dry and flattened cake.
- Use hot water. This recipe calls for hot water as the temperature of the water helps to “bloom” the cocoa powder and makes it easier for the instant coffee to dissolve.
- Coat the inside of the pan with cooking spray to avoid the cake sticking to the side of the pan.
- Allow the cake to fully cool before trying to smear on the icing. It will melt!
Other recipes to check out!
If you like the sound of this Vegan Chocolate Cake, here are a few other recipes I think you should take a look at.
Mom’s Ginger Poke and Pour Cake
No Bake Strawberry Cheesecake Squares
Ingredients:
Chocolate Cake
- 1/2 cup cocoa
- 2 cups flour
- 1 1/2 cup sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tsp instant coffee
- 3/4 cup 3/4 cup vegan mayonnaise I used Hellmann’s Vegan
- 1 cup hot water
Chocolate "Butter"cream
- 3 cups powdered sugar
- 4 tbs cocoa
- 1 cup margarine
- 1/4 cup oat milk
- 1 tsp vanilla
- 1 tsp salt
Instructions:
- Preheat oven to 350F and prepare a 9X9 inch cake pan with cooking spray.
- In a large bowl mix together sugar, flour, baking soda, and salt.
- Next up pour in the vanilla, instant coffee, hot water, and Hellmann’s Vegan mayonnaise. Mix until all ingredients are incorporated and batter is smooth. Do not over mix.
- Pour mixture into prepared cake pan and place in preheated oven for 35-45 minutes. Check doneness by inserting a wood skewer into the centre of the cake. It should come out fairly clean. It's a moist cake so there will likely be some batter sticking.. but not much. Let fully cool in pan. I placed my cake in the freezer to speed up the process.
- While cake is baking you can kick on with the vegan butter cream. In a bowl add in the icing sugar, cocoa, margarine, oat milk, vanilla, and salt. Using a stand or hand help mixer, beat on high until icing is smooth.
- Once cake is fully cooled, ice the cake and enjoy!
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