{"id":31629,"date":"2025-08-23T09:50:13","date_gmt":"2025-08-23T02:50:13","guid":{"rendered":"https:\/\/9amchef.com\/?p=31629"},"modified":"2025-08-23T09:50:13","modified_gmt":"2025-08-23T02:50:13","slug":"best-vegan-chocolate-cake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/best-vegan-chocolate-cake\/","title":{"rendered":"Best Vegan Chocolate Cake"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/best-vegan-chocolate-cake\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Best-Vegan-Chocolate-Cake.jpg\" alt=\"\" class=\"wp-image-31630\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Best-Vegan-Chocolate-Cake.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Best-Vegan-Chocolate-Cake-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Best-Vegan-Chocolate-Cake-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Get ready to indulge in the most AMAZING vegan and gluten-free chocolate cake ever! It&#8217;s not just delicious; it&#8217;s moist, rich, and bursting with chocolate flavor. Plus, topping it all off is a heavenly vegan chocolate buttercream that&#8217;s so fluffy, you won&#8217;t believe it&#8217;s dairy-free. And guess what? This cake is a breeze to whip up \u2013 just grab two bowls, a sheet pan, and no fussing with layers!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 31631-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Best Vegan Chocolate Cake<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**For the Cake:**<\/h4><ul><li>1\/2 cup vegan butter (softened at room temperature)<\/li><li>3\/4 cup cane sugar<\/li><li>1 tbsp vanilla extract<\/li><li>1\/2 cup unsweetened applesauce<\/li><li>1\/4 cup maple syrup<\/li><li>1 1\/4 cup oat milk (or any non-dairy alternative)<\/li><li>1 oz freshly brewed espresso (or 1 tsp instant espresso powder)<\/li><li>1 1\/2 cups gluten-free all-purpose flour<\/li><li>1 cup oat flour<\/li><li>6 tbsp unsweetened cocoa powder<\/li><li>2 tsp baking powder<\/li><li>1 tsp baking soda<\/li><li>1\/2 tsp salt<\/li><li>1\/2 cup melted dark chocolate<\/li><\/ul><h4>**For the Chocolate Buttercream:**<\/h4><ul><li>1 cup 2 sticks vegan butter (softened to room temperature)<\/li><li>1 1\/2 cups powdered sugar<\/li><li>8 oz dark chocolate (melted and slightly cooled)<\/li><li>1 tsp vanilla extract<\/li><li>Pinch of salt<\/li><li>Dark chocolate shavings for garnish<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>Preheat your oven to 350\u02daF and line a 9&#215;13 inch pan with parchment paper.<\/li><li>In a bowl, mix gluten-free flour, oat flour, cocoa powder, baking powder, baking soda, and salt. Set aside.<\/li><li>In a large bowl, use an electric mixer to cream butter and sugar until fluffy (about 1 minute). Add vanilla, applesauce, and maple syrup, and keep mixing.<\/li><li>Stir freshly brewed espresso into oat milk.<\/li><li>Alternate adding the dry mixture and the oat milk\/espresso to the wet ingredients, mixing until fully incorporated. Add melted chocolate and continue mixing.<\/li><li>Pour the batter into the pan and smooth it out. Bake for 28-30 minutes or until a toothpick comes out clean. Let it cool completely before frosting.<\/li><li>For the vegan chocolate buttercream, melt chocolate in the microwave in 30-second intervals, stirring well between each interval. Let it cool until it&#8217;s touchably cool.<\/li><li>Beat butter and powdered sugar until light and fluffy (about 3 minutes). Add cooled chocolate, vanilla, and salt, and continue mixing for another 2 minutes.<\/li><li>Frost the cooled cake and top it with chocolate shavings or sprinkles. Slice and savor the deliciousness!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>For a 2-layer cake, use two 9-inch round pans. Divide the batter evenly and adjust the baking time as needed.<\/li>\n<li>If you lack an espresso machine, substitute with 1 teaspoon of instant espresso powder.<\/li>\n<li>Recommended gluten-free all-purpose flour: Bob&#8217;s Red Mill 1:1 Gluten Free Baking Flour.<\/li>\n<li>Preferred non-dairy milk: Oat milk for its creamy texture and mild flavor; alternatives include cashew, almond, or soy milk.<\/li>\n<li>Storage: Keep covered at room temperature for up to 5 days. In warmer climates, refrigerate to prevent the frosting from melting.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 31631-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Best Vegan Chocolate Cake<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**For the Cake:**<\/h4><ul><li>1\/2 cup vegan butter (softened at room temperature)<\/li><li>3\/4 cup cane sugar<\/li><li>1 tbsp vanilla extract<\/li><li>1\/2 cup unsweetened applesauce<\/li><li>1\/4 cup maple syrup<\/li><li>1 1\/4 cup oat milk (or any non-dairy alternative)<\/li><li>1 oz freshly brewed espresso (or 1 tsp instant espresso powder)<\/li><li>1 1\/2 cups gluten-free all-purpose flour<\/li><li>1 cup oat flour<\/li><li>6 tbsp unsweetened cocoa powder<\/li><li>2 tsp baking powder<\/li><li>1 tsp baking soda<\/li><li>1\/2 tsp salt<\/li><li>1\/2 cup melted dark chocolate<\/li><\/ul><h4>**For the Chocolate Buttercream:**<\/h4><ul><li>1 cup 2 sticks vegan butter (softened to room temperature)<\/li><li>1 1\/2 cups powdered sugar<\/li><li>8 oz dark chocolate (melted and slightly cooled)<\/li><li>1 tsp vanilla extract<\/li><li>Pinch of salt<\/li><li>Dark chocolate shavings for garnish<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>Preheat your oven to 350\u02daF and line a 9&#215;13 inch pan with parchment paper.<\/li><li>In a bowl, mix gluten-free flour, oat flour, cocoa powder, baking powder, baking soda, and salt. Set aside.<\/li><li>In a large bowl, use an electric mixer to cream butter and sugar until fluffy (about 1 minute). Add vanilla, applesauce, and maple syrup, and keep mixing.<\/li><li>Stir freshly brewed espresso into oat milk.<\/li><li>Alternate adding the dry mixture and the oat milk\/espresso to the wet ingredients, mixing until fully incorporated. Add melted chocolate and continue mixing.<\/li><li>Pour the batter into the pan and smooth it out. Bake for 28-30 minutes or until a toothpick comes out clean. Let it cool completely before frosting.<\/li><li>For the vegan chocolate buttercream, melt chocolate in the microwave in 30-second intervals, stirring well between each interval. Let it cool until it&#8217;s touchably cool.<\/li><li>Beat butter and powdered sugar until light and fluffy (about 3 minutes). Add cooled chocolate, vanilla, and salt, and continue mixing for another 2 minutes.<\/li><li>Frost the cooled cake and top it with chocolate shavings or sprinkles. Slice and savor the deliciousness!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>For a 2-layer cake, use two 9-inch round pans. Divide the batter evenly and adjust the baking time as needed.<\/li>\n<li>If you lack an espresso machine, substitute with 1 teaspoon of instant espresso powder.<\/li>\n<li>Recommended gluten-free all-purpose flour: Bob&#8217;s Red Mill 1:1 Gluten Free Baking Flour.<\/li>\n<li>Preferred non-dairy milk: Oat milk for its creamy texture and mild flavor; alternatives include cashew, almond, or soy milk.<\/li>\n<li>Storage: Keep covered at room temperature for up to 5 days. In warmer climates, refrigerate to prevent the frosting from melting.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Get ready to indulge in the most AMAZING vegan and gluten-free chocolate cake ever! It&#8217;s not just delicious; it&#8217;s moist, rich, and bursting with chocolate flavor. Plus, topping it all off is a heavenly vegan chocolate buttercream that&#8217;s so fluffy, you won&#8217;t believe it&#8217;s dairy-free. And guess what? This cake is a breeze to whip &#8230; <a title=\"Best Vegan Chocolate Cake\" class=\"read-more\" href=\"https:\/\/9amchef.com\/best-vegan-chocolate-cake\/\" aria-label=\"Read more about Best Vegan Chocolate Cake\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-31629","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31629"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31629\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}