Name: Best Vegan Chocolate Cake
Total time: 40 min
Yield: 16
Ingredients: 1/2 cup vegan butter (softened at room temperature); 3/4 cup cane sugar; 1 tbsp vanilla extract; 1/2 cup unsweetened applesauce; 1/4 cup maple syrup; 1 1/4 cup oat milk (or other non-dairy alternative); 1 oz freshly brewed espresso (or 1 tsp instant espresso powder); 1 1/2 cups gluten-free all-purpose flour; 1 cup oat flour; 6 tbsp unsweetened cocoa powder; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup melted dark chocolate; 1 cup 2 sticks vegan butter (softened to room temperature); 1 1/2 cups powdered sugar; 8 oz dark chocolate (melted and slightly cooled); 1 tsp vanilla extract; Pinch of salt; For garnish: dark chocolate shavings

Instructions

Preheat the oven to 350˚F and line a 9×13 inch pan with parchment paper.
In a mixing bowl, combine gluten-free flour, oat flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together butter and sugar until fluffy (about 1 minute). Add vanilla, applesauce, and maple syrup, and continue mixing.
Stir freshly brewed espresso into oat milk.
Alternate adding the dry mixture and the oat milk/espresso to the wet ingredients, mixing on medium-low until fully incorporated. Add melted chocolate and continue mixing until incorporated.
Pour the batter into the pan and smooth it out with a spatula. Bake for 28-30 minutes, or until a toothpick comes out clean. Remove from the oven and let it cool completely before frosting.
To make vegan chocolate buttercream, melt chocolate in 30-second intervals in the microwave, stirring well between each interval, until fully melted. Set aside and let it cool until it’s cool to the touch.
Beat butter and powdered sugar on medium-high until light and fluffy – about 3 minutes. Add cooled chocolate, vanilla, and salt, and continue mixing on medium-high for another 2 minutes.
Frost the cooled cake and top it with chocolate shavings or sprinkles. Slice and enjoy!

Notes

For a circular layer cake: To make a 2-layer cake, use TWO 9-inch round pans. Divide the batter in half and use an equal amount in each pan. The baking time may be a bit shorter – start with 24 minutes and go from there until a toothpick comes out clean.
Espresso: If you don’t have access to an espresso machine, substitute with 1 tsp of instant espresso powder.
Gluten-free all-purpose flour: We recommend Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
Non-dairy milk: Oat milk is preferred, but you can also use cashew, almond, or soy milk.
Storage: This cake stores well covered at room temperature for up to 5 days. If it’s warm, refrigerate to prevent the frosting from melting.

Best Vegan Chocolate Cake