The Best (VEGAN) Chocolate Cake Recipe II (eggless, dairy-free) - Hot Chocolate Hits

Add 2 cups of sugar to a bowl.

Pour in 1/2 cup of coconut oil.

Add 1 tablespoon of vinegar and 2 cups of boiling water, then combine.

Add 2 teaspoons of instant espresso powder, 1 teaspoon of salt, and 2 teaspoons of baking soda.

Add a heaping cup of dark cocoa powder and 2 cups of all-purpose flour.

Combine all ingredients until satisfied with the cake batter.

Divide the batter between two 8-inch pans that have been buttered, dusted with flour, and lined with parchment paper.

Bake at 180 degrees Celsius for about 25-30 minutes or until a toothpick inserted comes out clean.

Let the cakes cool completely.

Melt 1 cup of vegan butter in the microwave.

Add 1 and 1/3 cups of cocoa powder to the melted butter.

Add 1/2 teaspoon of salt and 2 teaspoons of vanilla extract.

Alternate adding 2/3 cup of non-dairy milk with 6 cups of confectioner's sugar while mixing.

Beat the icing until thick and velvety.

Run a knife around the edges of the cooled cakes to loosen them from the pans and flip them over.

Optionally slice off any dome formed during baking for a smoother top.

Dab a blob of icing at the center of the cake stand to prevent shifting and place the first cake top-side down.

Add a generous dollop of icing on top and spread it out evenly.

Place the second cake top-side up on top of the first cake.

Apply a crumb coat by spreading icing to cover the entire cake.

Dip the knife in hot water to smooth out the icing while spreading.

Use a piping bag fitted with a 1M star nozzle to pipe rosettes on the cake, starting from the sides and moving to the center.

Equipment Needed

Spice Level:

Dietary