Vegan Chocolate Birthday Cake
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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!
If you are looking for more vegan cake inspiration, check out my Vegan Strawberry Carrot Cake, Easy Vegan Vanilla Layer Cake, or my Vegan Orange and Cranberry Cake.
Table of Contents
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!
Ingredients
Costco Kirkland Organic Coconut Oil
Organic Fuji Apple
Real Coco Organic Coconut Milk
NuNaturals Organic Dutch Cocoa Powder
Lafaza Organic Ground Vanilla Bean
Florida Crystals Organic Powdered Sugar
Vegan Dark Chocolate Ganache (be sure to make the sauce)
India Tree Nature's Colors Fiesta Sprinkles
Tools Needed
6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
Step 2
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.
Step 3
Bake for 30 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude instructions).
Step 4
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.
Step 5
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.
Baker's Tips
- 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.
FAQ's
Yes, feel free to use any kind of dairy free milk you like. I really prefer coconut milk for baking as it's sweet, which is why I use this one.
Yes, if you want vanilla frosting instead, then check out my recipe for Vanilla Bean Buttercream Frosting. You can replace the butter with vegan butter and the milk with coconut milk to easily make that frosting vegan vanilla!
Yes, there's a simple adjustment in the Notes at the bottom of the recipe to make this gluten free. I even link the gluten free flour that I used to test this.
Yes, if you want to frost the whole cake you can definitely do that. I just love the naked look! Either way is totally fine.
Craving More?
Vegan Chocolate Birthday Cake
Ingredients
Batter
- 113 grams coconut oil (melted)
- 226 grams cane sugar
- 170 grams finely grated apple (about 1 apple)
- ½ cup coconut milk room temperature
- 43 grams Dutch cocoa powder (sifted)
- 142 grams cake flour
- ½ teaspoon ground vanilla bean
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 57 grams coconut oil (melted)
- 57 grams Vegan Dark Chocolate Ganache Sauce
- 354 grams powdered sugar (sifted)
- 28 grams Dutch cocoa powder (sifted)
- ¼ cup coconut milk
Topping
Instructions
- 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.
Notes
Nutrition
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