This Vegan Chocolate Birthday Cake is one of my all time favorite cakes, and I'm not even vegan! I love this simple rich, moist cake that's complimented with a creamy Vegan Chocolate Ganache Frosting!
Why You'll Love This Recipe
I will start this post by saying, if you are not vegan, keep reading as this cake is for everyone! This is a simple two layer moist chocolate cake with chocolate ganache frosting. This is the birthday cake recipe for the ultimate chocolate lover!
I love making vegan desserts, but I don't want them to taste any less – like dessert. And this cake checks all the boxes! This cake couldn't be easier to make either, it's basically a one bowl cake where you can throw all the ingredients into the bowl and just mix. Which are the best kinds of cakes in my mind, because they're so easy!
To top it off, this chocolate ganache frosting is so good! This is more of a rich frosting, richer than traditional buttercream frosting. But, because this is the ultimate chocolate birthday cake, then it's totally warranted. I added simple naturally colored rainbow sprinkles here, but you can leave them off or add even more!
Tips for Making the Best Vegan Chocolate Birthday Cake
• Make the Vegan Dark Chocolate Ganache first, so that it has time to cool while the cake is baking. That way it's ready for the frosting once your cake comes out of the oven.
• Make sure your coconut oil is completely melted. You could also substitute for a canola oil as well if you don't have coconut oil on hand or if you don't want the flavor of coconut oil.
• If you don't have ground vanilla bean, you can substitute 1 teaspoon of organic vanilla extract instead. I love to use vanilla bean with certain chocolate recipes as I feel it really brings out the flavor of the chocolate and compliments it more so. But, I know it can be difficult to find and it's expensive right now, so vanilla extract is fine to substitute it. You just want to add in double the amount as ground vanilla bean has a more potent flavor than traditional vanilla extract.
Ingredients for Vegan Chocolate Birthday Cake
Organic Fuji Apple
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Vegan Chocolate Birthday CakeDifficulty: Easy
This simple vegan naked cake is easy to assemble, and it's so chocolatey and moist you wouldn't even know that it's vegan.
113 grams (1/2 cup) coconut oil, melted
226 grams (1 cup) organic cane sugar
1 organic large apple, grated (should weigh 6 ounces once grated)
1/2 cup organic coconut milk, room temperature
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
142 grams (1 cup) organic cake flour
1/2 teaspoon organic ground vanilla bean
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
2 tablespoons coconut oil, melted
57 grams (2 tablespoons) Vegan Dark Chocolate Ganache
354 grams (2 1/2 cups) organic powdered sugar, sifted
28 grams (1/3 cup) organic Dutch cocoa powder, sifted
1/4 cup organic unsweetened vanilla coconut milk
- Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add all ingredients and mix until combined. You can also use a hand mixer or a bowl with a wooden spoon.
- Divide evenly into the cake pans, about 226 grams each. Bake for 30 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add all ingredients. Mix on low and then slowly increase speed as ingredients start to combine (so powdered sugar doesn't splatter). Whisk on high until light and fluffy, about 1 to 2 minutes.
- To assemble the cake: Place one layer on a cake stand, add about half the frosting and spread evenly. Top with the second cake layer, and add the remaining frosting on top. Spread evenly, and top with rainbow sprinkles.
- Store in a cake dome or airtight container in the fridge for up to 5 days.
- Gluten Free – Replace the cake flour with 142 grams (3/4 cup plus 2 tablespoons) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean.
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Make sure to check out my Vegan Dark Chocolate Almond Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!