If you’re looking for a delicious and guilt-free dessert option, this easy vegan chocolate cake recipe is the perfect choice. Made with applesauce as a secret ingredient, this cake is perfectly moist, decadent, and fluffy, without the need for dairy or eggs!
Key Takeaways:
- Made with applesauce as a secret ingredient, this vegan chocolate cake is extra moist and guilt-free.
- The cake batter is made with plant-based ingredients like unsweetened almond milk and canola oil or melted coconut oil.
- Customize your cake with different flavor variations and store it in the fridge for up to a week or freeze it for up to 2 months.
Ingredients for Vegan Chocolate Cake Batter
The cake batter is made by combining the following ingredients:
| Ingredients | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 2 cups |
| Cocoa powder | 3/4 cup |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Salt | 1 tsp |
| Canola oil or melted coconut oil | 1/2 cup |
| Unsweetened applesauce | 1 cup |
| Vanilla extract | 2 tsp |
| Boiling water | 1 cup |
To make the batter, first preheat the oven to 350 degrees F. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add in the canola oil or melted coconut oil, unsweetened applesauce, and vanilla extract. Mix until well combined.
Slowly pour in the boiling water, stirring until the batter is smooth.
Your vegan chocolate cake batter is now ready to be divided into two cake pans and baked.
Preparing and Baking the Vegan Chocolate Cake
The batter is divided into two cake pans and baked at 350 degrees F for 30-35 minutes. Firstly, preheat your oven to 350 degrees F. Grease two 9-inch round cake pans with cooking spray and line with parchment paper. In a large mixing bowl, whisk together 1 and ¾ cups unsweetened almond milk and 1 tablespoon of apple cider vinegar until well combined. Let it sit for 5 minutes to curdle.
Add in 2 cups of all-purpose flour, 1 and ¾ cups granulated sugar, ¾ cup cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk well until there are no lumps. Add in ½ cup canola oil or melted coconut oil, 1 cup unsweetened applesauce, and 2 teaspoons pure vanilla extract. Mix until well combined. Gradually pour in 1 cup boiling water, while stirring gently. The batter will be very thin; this is normal.
Divide the batter evenly into the prepared cake pans. Tap the pans gently on the counter to release any air bubbles. Place both pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool in the pans for 15 minutes. Run a knife around the edges of the pans and invert the cakes onto wire racks. Peel off the parchment paper and let the cakes cool completely before frosting.
Making the Chocolate Buttercream Frosting
For the chocolate buttercream frosting, mix together cocoa powder, vegan butter, powdered sugar, vanilla extract, and unsweetened almond milk until light and fluffy. Adjust the consistency by adding more powdered sugar for a thicker frosting or more almond milk for a thinner frosting. Spread the frosting generously over the cooled chocolate cake.
Flavor Variations and Customization Options
The cake can be customized with different flavor variations, allowing for a variety of delicious vegan desserts. Try adding fresh raspberries, sliced strawberries, or chopped nuts to the batter before baking for an extra burst of flavor. You can also swap out the unsweetened applesauce for mashed bananas or canned pumpkin puree for a different twist.
If you want to make the cake even more indulgent, you can add vegan chocolate chips or drizzle melted chocolate over the top. Alternatively, you can make a peanut butter frosting by mixing smooth peanut butter with powdered sugar and almond milk until creamy.
For a festive touch, try topping the cake with vegan whipped cream and fresh fruit, or crumble vegan cookies over the frosting. You can also experiment with different types of cake pans and shapes to create unique and eye-catching desserts.
If you’re looking for more vegan baking inspiration, try making vegan cupcakes, cookies, or brownies. There are plenty of delicious vegan dessert recipes to choose from, so you can satisfy your sweet tooth guilt-free.
Storage and Freezing Tips
The cake can be stored in the fridge for up to a week, making it a great option for meal prep or make-ahead desserts. To store the cake, wrap it tightly with plastic wrap or place it in an airtight container to prevent it from drying out.
If you want to freeze the cake, make sure it has completely cooled before wrapping it in plastic wrap and placing it in a freezer-safe container. The cake can be frozen for up to 2 months. When you’re ready to enjoy it, take it out of the freezer and let it thaw in the fridge overnight.
Keep in mind that the chocolate buttercream frosting may not hold up as well after freezing, so you may want to consider making a fresh batch of frosting when you’re ready to serve the cake.
More Vegan Dessert Recipes
Explore more delicious vegan dessert recipes and discover the joy of easy vegan baking. The vegan chocolate cake recipe with applesauce is just the beginning! From refreshing sorbets to creamy cheesecakes, vegan desserts are packed with flavor and nutrition.
Healthy vegan dessert options exist for every taste preference, including gluten-free, nut-free, and refined sugar-free options. With the right ingredients and knowledge, you can easily prepare indulgent and satisfying vegan treats.
- Indulge in a slice of vegan pumpkin pie during the fall season, made with coconut cream, maple syrup, and warming spices
- Cool down with a fruity vegan sorbet, made with real fruit and coconut milk
- Satisfy your sweet tooth with a batch of vegan chocolate chip cookies, made with almond flour, coconut oil, and dairy-free chocolate chips
- Get creative with vegan cheesecakes that use cashews, coconut cream, and fresh fruit to create a creamy texture
Easy vegan baking is accessible to everyone, no matter your level of experience in the kitchen. You can enjoy delicious treats that are better for your health, the environment, and animal welfare. With a little bit of experimentation and creativity, you can create vegan desserts that will amaze your taste buds.
Conclusion
Indulge in this scrumptious Vegan Chocolate Cake Recipe with Applesauce, a guilt-free treat that will satisfy your sweet tooth. This easy vegan chocolate cake recipe is moist, fluffy, and incredibly delicious. Applesauce serves as a secret ingredient in the cake batter, making it extra moist and adding a fruity touch to the chocolatey goodness.
The cake can be made with all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, canola oil or melted coconut oil, unsweetened applesauce, vanilla extract, and boiling water. The batter is divided into two cake pans and baked at 350 degrees F for 30-35 minutes until springy to the touch.
The chocolate vegan buttercream frosting is the perfect complement to the cake, made with cocoa powder, vegan butter, powdered sugar, vanilla extract, and almond milk, all mixed together until fluffy and smooth.
This vegan chocolate cake recipe with applesauce can be customized with different flavor variations, depending on your preferences. It can be stored in the fridge for up to a week, or frozen for up to 2 months, making it a perfect make-ahead dessert for any occasion.
Try more vegan dessert recipes today
If you’re looking for more healthy and easy vegan dessert ideas, be sure to check out our other vegan cake recipes. Incorporating vegan baking into your lifestyle not only benefits your health but also supports a more sustainable and eco-friendly future.
FAQ
Q: Can I substitute the applesauce with something else?
A: Yes, you can substitute the applesauce with mashed bananas or pumpkin puree.
Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour or gluten-free flour as a substitute for all-purpose flour.
Q: Can I use a different type of oil?
A: Yes, you can use vegetable oil or olive oil instead of canola oil or melted coconut oil.
Q: Can I use a different type of milk?
A: Yes, you can use soy milk, oat milk, or any other non-dairy milk as a substitute for unsweetened almond milk.
Q: Can I skip the frosting?
A: Yes, you can enjoy the cake without frosting or use a different type of icing or glaze.
Q: How can I make this cake gluten-free?
A: Simply replace the all-purpose flour with a gluten-free flour blend.
Q: Can I make cupcakes instead of a cake?
A: Yes, you can pour the batter into cupcake liners and bake for around 20 minutes.
Q: Can I add nuts or chocolate chips to the batter?
A: Absolutely! Feel free to add your favorite mix-ins like chopped nuts or vegan chocolate chips to the batter.