Plant-Based Chocolate Cake
This decadent plant-based chocolate cake features a rich cocoa sponge, a vibrant raspberry preserve filling, and a light whipped chocolate ganache for the ultimate vegan celebration!
Servings: 16
Equipment
- 2 8" Cake Pans
- Electric or Stand Mixer Optional
- Mixing Bowls
Ingredients
Chocolate Cake
- 1 cup Plain Unsweetened Plant-Based Milk
- 1 tbsp Apple Cider Vinegar
- 2 cups All-Purpose Flour, or 1:1 Gluten-Free Flour
- 1¾ cups Cane Sugar
- 1 cup Cocoa Powder
- 2 tsp Baking Powder
- 1½ tsp Baking Soda
- 1 tsp Sea Salt
- ½ cup Vegtabel Oil
- ⅔ cup Unsweetened Applesauce
- 1 tsp Vanilla Bean Paste or Vanilla Extract
- 1 cup Boiling Water Measured after water is boiling
Raspberry Filling
- ¾ cup Fruit Spread* Or raspberry jam
Chocolate Ganache
- 11 oz Condensed Oat or Coconut Milk
- 1 tbsp Plant-Based Butter
- 1½ cups Dark Chocolate
Instructions
Chocolate Cake
- Preheat oven to 350℉ and grease two 8” cake pans and line the bottom of the pans with parchment paper rounds.
- Measure 1 cup of plant-based milk and add the vinegar to it. Stir slightly and set aside to curdle for 5 to 10 minutes to create the plant-based buttermilk.
- In a large bowl or a stand mixer, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine. Now add the oil, applesauce, vanilla, and milk/vinegar mixture. Mix until well combined.
- Lower the speed of the mixer, if using, and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
- Divide the batter evenly between your cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pans, carefully remove the cakes and let them cool completely before frosting. Ideally, allow the cakes to cool overnight before assembling the cake.
Raspberry Filling
- Prepare 1 batch of my fruit spread,* using raspberries.
Chocolate Ganache
- In a microwave-safe bowl, heat the condensed oat or coconut milk for 45 to 60 seconds until thinned and hot.
- Remove from the microwave and add the plant-based butter and chocolate. Stir until the chocolate has completely melted into the condensed oat or coconut milk. This should take about 1 minute.
- Place cling film over the ganache, so a skin does not form, and allow to chill for 6 to 8 hours or ideally overnight.
- After the ganache has chilled, add it to a mixing bowl or stand mixer and whip it until it becomes light and fluffy, about 2 minutes. Now you are ready to frost the cake!
Cake Assembly
- If you would like, you can cup the top of the cooled cakes off to create an even surface. Place the cake on the center of a cake stand. Take your chocolate ganache and pipe or spread a small layer on top of the cake and around the edge to create a wall to hold in the raspberry fruit spread.
- Next, add about ¾ cup of the raspberry fruit spread on top of the cake and spread into an even layer.
- Gently place the other cake on top of the first. Frost the outside of the cake with the chocolate ganache. You can also decorate with more fresh raspberries. Let the cake chill for at least an hour before slicing. This will help to solidify the cake.
- Storage Instructions: Store the cake in an airtight container in the refrigerator for up to 5 days. Because of the whipped ganache, it is best kept chilled, but you should let it sit at room temperature for 15 minutes before serving for the best texture.