This Chocolate Cake is made with simple ingredients you may already have in your pantry.
We used Lakanto Baking Monkfruit Sweetener because it is the best choice here to give this cake good texture and just the right sweetness.
Vinegar replaces eggs and reacts with the baking soda in the recipe to create extra lift, resulting in the lightest, fluffiest vegan chocolate cake you’ll ever have. And no, you won’t taste the vinegar—it simply enhances the overall flavor of the cake without distracting from it.
Vegan Chocolate Cake
Rated 3.8 stars by 27 users
Calories
240
This Chocolate Cake is made with simple ingredients you may already have in your pantry.
We used Lakanto Baking Monkfruit Sweetener because it is the best choice here to give this cake good texture and just the right sweetness.
Vinegar replaces eggs and reacts with the baking soda in the recipe to create extra lift, resulting in the lightest, fluffiest vegan chocolate cake you’ll ever have. And no, you won’t taste the vinegar—it simply enhances the overall flavor of the cake without distracting from it.
The Chocolate Frosting is good right from the bowl! Made with Powdered Monkfruit Sweetener and your favorite Cocoa, you'll have a hard time not licking the knife while frosting your cake. Better make some extras!
Ingredients
-
2 tablespoons apple cider vinegar
- 1 cup soy milk or any other vegan milk
- 2 cups Lakanto Baking Sweetener
-
2 cups all-purpose or gluten free flour (your choice)
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1/2 cup + 2 teaspoons avocado oil
- 2 teaspoons vanilla extract
- 1 cup boiling water + 1 tbsp instant coffee mixed in until dissolved, stir these together right before you need it so it's still hot
-
1 cup unsweetened cocoa powder
- 1/2 cup unsalted vegan butter
- 1 teaspoon vanilla extract
- pinch sea salt
- 2 1/2 cups to 3 cups powdered Lakanto Monkfruit sweetener
- 1/3 cup vegan milk + 1 tablespoon extra if needed
The Cake
The Frosting
Directions
The Cake
Heat oven to 350°F. Grease and flour two 9” cake pans and line with parchment paper. This step is essential so that the cake doesn’t stick.
- In a small bowl, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
Whisk together Baking Sweetener, flour, cocoa, baking powder, baking soda and salt in a large bowl until thoroughly combined.
Add milk mixture, oil and vanilla and the coffee water. Beat with an electric mixer on medium speed for about 2 minutes until everything is just combined.
Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated.
Pour the batter equally into the cake pans and bake for 35 minutes.
Remove from oven and allow to cool for at least 30 minutes to 1 hour in the pan on a wire rack before removing from the pan and to the wire rack to cool completely.
The Frosting
Add the cocoa powder, vegan butter, 2 1/2 cups of the Lakanto Powdered Sweetener, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer.
Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth.
Add the 1/2 cup of the extra powdered sweetener at a time until it reaches your desired thickness and consistency.
If needed, add in the other half of the milk about 1 tablespoon at a time. Mix for 1 minute.
Pull off the hand or stand mixer and stir 4-5 times with rubber spatula for the creamiest frosting.
Frost the fully cooled cake between layers and around sides.
Recipe Note
This cake can be served for 12-14 slices
Can substitute coconut flour if you add an extra Tbsp of any fat (oil, butter)
keeps well on the counter, covered for 2-3 days, in refrigerator for 4-5 days
Nutrition
Nutrition
- Serving Size
- 1 slice
- per serving
- Calories
- 240
Amount/Serving
% Daily Value
- Fat
- 14 grams
- Fiber
- 26 grams
- Protein
- 2 grams
- Sodium
- 98 milligrams
- Sugar
- 1 grams
- Net Carbs 6g
- grams
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2 comments
Can you use almond flour with the coconut flour ? If so how much ? And what would be the carbs then ty
Do you know the nutritional value of the cake?