Creamy and Moist Vegan Chocolate Cake - Baking Cherry

Creamy and Moist Vegan Chocolate Cake

Cake Recipes, Easy Recipes

This easy-to-make dessert has a soft texture and rich chocolate flavor, topped with a creamy and delicious peanut butter frosting. No eggs, no butter, no milk, and no mixer required.

Active time: 15mins | Cook time: 20mins | Yield: 9-12

Ingredients:
Cake:
  • 1 1/2 cups (180g) All-Purpose Flour
  • 1/4 cup (25g) Unsweetened Cocoa Powder
  • 1 cup (200g) Sugar
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/3 cup (80ml) Vegetable Oil (coconut, canola, corn, safflower)
  • 1/2 tsp Vanilla Extract
  • 1 cup (240ml) Hot Water
  • 1 Tbsp White Vinegar
Cocoa Syrup:
  • 1/3 cup (80ml) Hot Water
  • 1 Tbsp Unsweetened Cocoa Powder
  • 2 Tbsp Sugar
  • 1/2 tsp Vanilla Extract
Frosting:
  • 1/3 cup (45g) Powdered Sugar (Icing Sugar)
  • 2 Tbsp Unsweetened Cocoa Powder
  • 1 cup (240g) Natural Peanut Butter


 

Video:
Directions:
Cake:
  1. Line the bottom and sides of an 8-inch square cake pan, leaving a 3-inch overhang to use as handles. Set aside.
  2. In a large bowl, place the flour, cocoa powder, sugar, baking soda, and salt. Whisk until combined.
  3. Add the vegetable oil, vanilla, hot water, and vinegar. Stir until just combined.
  4. Pour the batter into the prepared pan. Bake at 350°F (180°C) for 18 – 25 minutes or until a toothpick inserted in the center comes out clean.
Cocoa Syrup:
  1. In a small jug, place the hot water, cocoa powder, sugar, and vanilla. Stir until combined. The hot water helps to dissolve the cocoa powder and avoid any lumps.
  2. Using a skewer, poke holes all over the cake. Pour the cocoa syrup slowly over the cake. Let sit at room temperature for about 1 hour so the cake can cool down and absorb all the liquid.
Frosting:
  1. In a medium bowl, sift the powdered sugar and cocoa powder.
  2. Add the peanut butter and stir with a spatula until smooth. If you like a sweeter frosting, add another 1/4 cup of powdered sugar.
  3. Spread the frosting evenly over the cake and serve.

You can store this cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

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Creamy and Moist Vegan Chocolate Cake Recipe. This easy-to-make dessert has a soft texture and rich chocolate flavor, topped with a creamy and delicious peanut butter frosting. No eggs, no butter, no milk, and no mixer required.