Chocolate cake is the most popular cake flavour in the world for good reasons, but this vegan chocolate cake recipe will make it hard to believe it can be this good. And it’ll be even harder to believe it’s free from eggs, milk, and butter!
For every special occasion, this never fails to be a hit! It's decadent, yet light at the same time. All good things in moderation, right? And now, it's time to share it with you!
This recipe is a piece of cake, literally! It's easy, it doesn't require a mixer, and the ingredients are simple. There's no flaxseed or beans involved, phew! And the end result isn't crumbly, dry, or soggy.
Instead, it's absolutely delicious. The secret to this recipe is hot boiling water, which makes the cake ultra soft, moist, and fluffy.
So let's dig in!
Powdered sugar, icing sugar, and confectioners sugar all mean the same thing, FYI!
Powdered sugar is a finely ground sugar that looks and feels like powder. It's used to make smooth and pourable glazes, thick and fluffy frostings, and it can be dusted over pies and pastries for added sweetness and decoration!
It's not recommended to use any other type of sugar for these applications because it’ll come out crunchy, hard, and less tasty. Think about it, is that what you’d want when biting into a cake or cupcake? The frosting and glaze is always the best part!
If you can’t find any powdered sugar near you, it’s super easy to make on your own! Plus, it makes the fluffiest powdered sugar. You can even use a less refined sugar, like coconut sugar, but the taste and texture will be slightly different.
All you need to do is grind or blend castor sugar until it becomes an extremely fine powder. This takes less than a minute. One cup of sugar will make 2 cups of powdered sugar.
If you live in a humid area, make sure you store powdered sugar in a cool, dry place otherwise it’ll clump up. If it does, you can just throw it back into the blender for future use.
If you add one (or more) of these toppings, your cake will taste better AND you’re going to look like a pro! We recommend using:
Congratulations, you baked a cake!
This cake will be fine at room temperature for up to four days. Five days is pushing it. Do not refrigerate your cake unless your kitchen is very hot. This is because the refrigerator will dry out the cake and make it stale faster.
If you need to refrigerate your cake, it must be wrapped very well with plastic wrap. To overcome the frosting, just pop the cake in your freezer for about 10 minutes or until the icing has hardened. Then, you can wrap it in plastic wrap. The good thing about the icing is that it acts as a barrier to protect the moisture inside the cake!
Share, save, or bookmark this recipe. And if you’re still craving more, check out our VEGAN chocolate chip cookie recipe!
Let us know how your cake turned out by leaving a comment below.