{"id":42750,"date":"2025-09-07T06:56:52","date_gmt":"2025-09-06T23:56:52","guid":{"rendered":"https:\/\/9amchef.com\/?p=42750"},"modified":"2025-09-07T06:56:52","modified_gmt":"2025-09-06T23:56:52","slug":"best-vegan-chocolate-cakes","status":"publish","type":"post","link":"https:\/\/9amchef.com\/best-vegan-chocolate-cakes\/","title":{"rendered":"Best Vegan Chocolate Cakes"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Let\u2019s take tiramisu to the next level with a chocolate twist! \ud83e\udd0e When it comes to adding chocolate to a recipe, you know I\u2019m all in \ud83e\udd79. This Dark Chocolate Tiramisu Cake is incredibly moist, thanks to a coffee soak, and it\u2019s topped with the richest mascarpone-style cream \ud83d\ude0d.<\/p>\n\n\n\n

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Best Vegan Chocolate Cakes<\/h2>\n\t\t

\n\t\t

Let\u2019s take tiramisu to the next level with a chocolate twist! \ud83e\udd0e When it comes to adding chocolate to a recipe, you know I\u2019m all in \ud83e\udd79. This Dark Chocolate Tiramisu Cake is incredibly moist, thanks to a coffee soak, and it\u2019s topped with the richest mascarpone-style cream \ud83d\ude0d.<\/p>\t<\/p>\n\t

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For the Chocolate Cake:<\/h4>
  • 2 1\/2 cups self-rising flour<\/li>
  • 1\/2 cup dark cocoa powder<\/li>
  • 1 teaspoon baking powder<\/li>
  • 1\/2 teaspoon baking soda<\/li>
  • 3\/4 cup sugar<\/li>
  • 1 1\/2 cups dairy-free milk + 1 teaspoon vinegar<\/li>
  • 1\/3 cup dairy-free yogurt<\/li>
  • 1\/3 cup light olive oil<\/li>
  • 2 shots of espresso (for soaking)<\/li><\/ul>

    For the Vegan Mascarpone Filling:<\/h4>
    • 1 cup cashews (soaked in hot water)<\/li>
    • 1\/2 cup coconut cream<\/li>
    • 1 tablespoon lemon juice<\/li>
    • 1\/4 cup powdered sugar<\/li><\/ul>\t<\/div>\n\t
      \n\t\t

      Make the mascarpone:<\/h4>
      1. Soak the cashews in hot water for 30 minutes in a large bowl.<\/li>
      2. After soaking, drain the cashews and place them in a blender along with the coconut cream, lemon juice, and powdered sugar.<\/li>
      3. Blend until smooth. Transfer to a bowl and let the mascarpone chill in the fridge until set\u2014overnight works best!<\/li><\/ol>

        Make the cake:<\/h4>
        1. Preheat your oven to 340\u00b0F (170\u00b0C).<\/li>
        2. Line two 8-inch round cake pans.<\/li>
        3. Mix the dairy-free milk with the vinegar and set it aside to thicken and curdle.<\/li>
        4. Once curdled, add the rest of the wet ingredients. Sift in the dry ingredients and mix until just combined.<\/li>
        5. Divide the batter evenly between the two pans and bake for 20-25 minutes. Let the cakes cool completely.<\/li>
        6. Use a fork to gently poke holes in the cooled cakes, then pour the espresso over them. Let the cakes soak for 30 minutes.<\/li>
        7. Layer the cakes with the chilled mascarpone cream and finish with a dusting of cocoa powder on top.<\/li><\/ol>\t<\/div>\n\t
          \n\t\t\t<\/div>\n\t
          \n\t\t
          Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
          \n\t

          Best Vegan Chocolate Cakes<\/h2>\n\t\t

          \n\t\t

          Let\u2019s take tiramisu to the next level with a chocolate twist! \ud83e\udd0e When it comes to adding chocolate to a recipe, you know I\u2019m all in \ud83e\udd79. This Dark Chocolate Tiramisu Cake is incredibly moist, thanks to a coffee soak, and it\u2019s topped with the richest mascarpone-style cream \ud83d\ude0d.<\/p>\t<\/p>\n\t

          \n\t\t\t<\/div>\n\t
          \n\t\t

          For the Chocolate Cake:<\/h4>
          • 2 1\/2 cups self-rising flour<\/li>
          • 1\/2 cup dark cocoa powder<\/li>
          • 1 teaspoon baking powder<\/li>
          • 1\/2 teaspoon baking soda<\/li>
          • 3\/4 cup sugar<\/li>
          • 1 1\/2 cups dairy-free milk + 1 teaspoon vinegar<\/li>
          • 1\/3 cup dairy-free yogurt<\/li>
          • 1\/3 cup light olive oil<\/li>
          • 2 shots of espresso (for soaking)<\/li><\/ul>

            For the Vegan Mascarpone Filling:<\/h4>
            • 1 cup cashews (soaked in hot water)<\/li>
            • 1\/2 cup coconut cream<\/li>
            • 1 tablespoon lemon juice<\/li>
            • 1\/4 cup powdered sugar<\/li><\/ul>\t<\/div>\n\t
              \n\t\t

              Make the mascarpone:<\/h4>
              1. Soak the cashews in hot water for 30 minutes in a large bowl.<\/li>
              2. After soaking, drain the cashews and place them in a blender along with the coconut cream, lemon juice, and powdered sugar.<\/li>
              3. Blend until smooth. Transfer to a bowl and let the mascarpone chill in the fridge until set\u2014overnight works best!<\/li><\/ol>

                Make the cake:<\/h4>
                1. Preheat your oven to 340\u00b0F (170\u00b0C).<\/li>
                2. Line two 8-inch round cake pans.<\/li>
                3. Mix the dairy-free milk with the vinegar and set it aside to thicken and curdle.<\/li>
                4. Once curdled, add the rest of the wet ingredients. Sift in the dry ingredients and mix until just combined.<\/li>
                5. Divide the batter evenly between the two pans and bake for 20-25 minutes. Let the cakes cool completely.<\/li>
                6. Use a fork to gently poke holes in the cooled cakes, then pour the espresso over them. Let the cakes soak for 30 minutes.<\/li>
                7. Layer the cakes with the chilled mascarpone cream and finish with a dusting of cocoa powder on top.<\/li><\/ol>\t<\/div>\n\t
                  \n\t\t\t<\/div>\n\t
                  \n\t\t
                  Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                  Let\u2019s take tiramisu to the next level with a chocolate twist! \ud83e\udd0e When it comes to adding chocolate to a recipe, you know I\u2019m all in \ud83e\udd79. This Dark Chocolate Tiramisu Cake is incredibly moist, thanks to a coffee soak, and it\u2019s topped with the richest mascarpone-style cream \ud83d\ude0d.<\/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-42750","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42750","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=42750"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42750\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}