Vegan Chocolate Cake with Creamy Chocolate Almond Butter “Buttercream”.
Can I just say, Happy Chocolate CAKE Friday!
Seriously, does this not look like the most luscious, moist and perfect chocolate cake ever??? I swear, you’d never even begin to guess it was vegan if I didn’t tell you.
A sneaky, delish, Friday worthy cake. <–FACT.
We have not talked cake in a while. Like way tooooo loooonnggggg. So today it’s CAKE DAY! YESSS – cake, cake, cake, cake, cake day! Today is also my Dad’s birthday, so this one’s for you Dad! Since they are all still in South Korea (where my little brother Red is competing) I’ll have to see how this cake freezes. Actually, my dad’s birthday is already where they are (they are almost a day ahead). My dad will be bummed he missed out on this cake, but my mom… she will be SO jealous! Cake, specifically chocolate cake is her favorite. She is probably sitting somewhere in South Korea eating bowl after bowl of white rice, because my guess is that there is nothing else that she will eat there. She’s a little bit of a bland eater and I can guarantee you, she is not eating the smoked salmon my dad has been getting daily. And as far as desserts go? While, I know they already finished off my chocolate dunked honey nut bars, so my guess… she’s moved on to her hot cocoa (yep, she took her cocoa and cacao powders with her)? Anyway, she’s most definitely not eating chocolate cake.
I can see her now, scrolling through these photos, mouth-watering and thinking, “nooooo, I missed that. I cannot believe I missed that cake”. Sounds so dramatic, but it’s actually true. She text me those exact words when I sent her photos the other day…
SIDE NOTE: if I was in Korea, I would be eating ALL the Korean fried chicken, plus bowl after bowl of bibimbap. And sure, Korean doughnuts would be part of my daily regimen. It would be so good. 🙂
Clearly, I am a little excited about this here vegan chocolate cake. The recipe is adapted from the incredible Gena and her cookbook Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen. If you don’t already own this cookbook, you should probably just go buy it right now. Well, maybe print or save this recipe first… and then go buy it. Even if you’re not vegan, I promise, all the recipes are so good. And us cheese lovers, well we can always just add a little (ok a lot) when needed. Hehe, I love my cheese!
SO. When I got my hands on this cookbook, I was immediately focused on one recipe.
THE CHOCOLATE CAKE. duh.
You guys, words cannot describe how yummy this cake is. It’s layered with a creamy buttercream made up of magical ingredients. Magical I tell you. I adapted the buttercream only slightly to be a bit more almondy because I love that flavor. I also added vanilla because really, when can you ever have too much vanilla, you know?? And if you’re looking for a butter-less, buttercream, this is your recipe… and it’s healthy enough to eat with a spoon…like for breakfast?? With granola?? That would be amazing! I mean, hey, you can have your veggies (pumpkin) and your protein (almond butter). Just add some fruit (bananas??) and breakfast is complete. I’d highly recommend doubling the buttercream just so you can eat half for breakfast.
NO JOKE.
Okay and then the finishing touch is a layer of silky, smooth ganache. Oh my gosh. YESS. Are you guys looking at those swirls??? That is ganache in it’s most perfect looking form.
TO DIE FOR.
Another huge plus to this recipe is that it is SIMPLE! No fancy equipment or ingredients. It’s as easy as any other chocolate cake. You can have it made in under and hour and ready to eat in under two (you have to let the cake chill for a little to let everything stiffen up a bit). Can you say perfection or what?!?
SOOOO. Here’s the plan. Come home from work. Find the bottle of wine, cocktail or maybe even a mocktail, turn on the oven and start baking. Maybe eat some tacos or some pasta while the cake bakes and then….ditch the the booze, pour a giant glass of cold milk and eat all the cake. And I do mean ALL the cake with all the ganache 🙂
Shhhh, I won’t tell if you can’t fully wait for the cake to chill and you end up eating a warm and messy, DELICIOUS chocolate cake. Even better if you ask me.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Vegan Chocolate Cake with Creamy Chocolate Almond Butter "Buttercream".
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: almond butter, cake, chocolate, vegan
Seriously, does this not look like the most luscious, moist and perfect chocolate cake ever??? I swear, you'd never even begin to guess it was vegan if I didn't tell you.
Ingredients
Cake
- 3 cups all-purpose flour
- 2/3 cup cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 tablespoons apple cider vinegar
- 2 cups almond coconut or your milk of choice, at room temperature
- 2/3 cup melted coconut oil you can also use canola or olive oil
- 2 teaspoons vanilla extract
- 1 3/4 cups organic sugar or coconut sugar I used coconut sugar
Creamy Chocolate Filling
- 3/4 cup pumpkin puree Gena's recipe uses 1 cup
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/2 cup almond or cashew butter Gena's recipe only used 3 tablespoons
- 1 teaspoon vanilla optional
Ganache
- 12 ounces bittersweet chocolate chopped finely
- 1 cup canned full fat coconut milk
- 2-4 tablespoons maple syrup
- Flaky sea salt for topping
Instructions
-
Preheat your oven to 350 degrees F. Grease two round, 8 or 9-inch cake pans with coconut oil and line with parchment paper.
-
In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt.
-
In another bowl, add the apple cider vinegar to the milk and beat until it's frothy. Whisk in the melted coconut oil, vanilla, and sugar. Add about a third of the wet ingredients to the dry ingredients and mix them together (you can use a spatula, whisk, or a hand mixer on the lowest setting). Add another third, keep mixing for a few moments, and then add the final third. Mix until just combined, being careful not to over mix the cake batter. Pour the cake batter into the prepared cake pans. Bake for 20-25 or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cook completely.
Chocolate Buttercream
-
Add all the ingredients to a bender or food processor and blend until smooth. Stick in the fridge until ready to frost the cake.
Ganache
-
Stir the coconut milk and maple syrup together in a small saucepan and bring to a gentle boil. Pour this mixture over the chocolate and stir until all of the chocolate is melted. Allow to cool to room temperature, stirring every 15 minutes or so until the chocolate has thickened into a spreadable frosting.
To assemble
-
Remove the cakes from their pans. Place one onto your cake stand or plate. Spread the creamy filling over the cake layer. Gently place the other cake layer over it. Spread the ganache over the entire cake and around the sides. Transfer to a refrigerator to set for an hour. Slice and EAT!
Recipe Notes
*Adapted with permission from [Food52 Vegan | http://www.amazon.com/Food52-Vegan-Vegetable-Driven-Recipes-Kitchen/dp/1607747995], by Gena Hamshaw.
Chocolate Cake for the win!! Oh, and don’t forget that flaky sea salt on top! Happy weekend! 🙂
P.S. Happy Birthday Dad! Hope you had a great day!
i’ve heard that the korean baskin robbins are super cool- maybe they can check those out for some ice cream cake! (: or bingsoo, which is kind of like shaved ice. though i’m betting it’s pretty cold there (and frozen dessert might not sound that appealing, haha).
OH! I will tell them about the Baskin Robins! 🙂
Thank you!
When I saw those flakes of salt I was like: ooooh yessss… This looks so rich and delish!
hehe! Thank you! Have a great weekend!
Oh boy, I’m pretty sure this cake’s illegal…can’t stop drooling!!!
http://bloglairdutemps.blogspot.pt/
hehe! Thank you!!
This looks perfect and those swirls of ganache are to die for. I cannot believe it’s vegan! This might sound like a stupid question, but have you made it vegan because you believe it to be healthier? Or is it the animal welfare aspect?
I just wondered because I would imagine this is still pretty high calorie (not that it’s usually a concern of mine when chocolate cake is involved).
HI Angela,
No I have not made it vegan to be healthier. I made it Vegan to support my friend Gena and for my vegan readers. Hope you love the cake, thank you! 🙂
What is the cook time for 2 6″ pans?
Hi, I have never tried that so I really do not know. If I had to guess maybe 20 minutes. But again, I am not sure. Hope you love the cake and let me know if you have questions.
AH, beyond perfect vegan decadence!!! This looks amazing my friend!
Thanks Rebecca! Have a great weekend!
Oh.MY.WORD. This looks incredible! I’ll be making this very soon Tieghan!
Thank you, Kathy! I hope you love the cake!
Oh my gosh! This cake! I love how decadent it is with all that frosting! Looking at it, I would never have thought that it’s vegan
Thanks Andrea! Hope you have a great weekend!
I LOVE this cake and I LOVE that it’s vegan!! 😀 😀
THANK YOU! Have a great weekend, Sarah!
L.F.W. (Lost for words) This just looks so good I can’t even.
haha! Thank you and have a great weekend!
I can just imagine your mother drooling looking at all these fabulous photos Tieghan! Poor mom! But Happy Birthday Dad!! Hope it freezes well! Sounds so delicious! Have a great weekend!
Thank you! Hope you have a great weekend!
This is VEGAN?! Wow! That ganache looks perfect, I could just take a face-dive into it…
Thank you so much, Hannah! Have a great weekend!
Teigan,
Yum, yum, yum,….this is an amazing recipie! Everything you do is so over the top delicious! Thank you for enriching us with this healthier cake!
Thank you! Hope you have a great weekend!
Happy Birthday to your dad! These cake does indeed look magical. I totally want a slice for breakfast.
Thanks Nicole! Have a great weekend! 🙂
Okay, can I just say I LOVE that this is vegan?! You actually just blew my mind. And my husband has a birthday coming up…
YEAH! Thank you and have a great weekend!
Wow I can’t believe this chocolate cake is vegan! I’m always so intimidated by vegan baking (those darn eggs!) but you make it look so easy!! And your description of your parents is just so cute haha. I’m gonna see if I can make a little mini version of this for myself!
Trust me, you will love this! Thank you and have a great weekend!
This chocolate cake is the BOMB.COM! I can’t wait to try your recipe 🙂
THANK YOU! Have a great weekend!
My mouth is watering!! That ganache..it looks perfect! I would never have believed this was vegan! Saving this recipe 🙂
Thank you! Have a great weekend!
This looks so decadent and amazing!!!
Thank you! Have the best weekend!
I am definitely going to make this and check out the B52 cookbook! But then everything you make looks good, it jumps off the page and into my mouth!
Thank you! Have a great weekend!
How would one be able to adapt this to maybe a whole wheat version? Thankyou! Looks divine!
Hey Jordan! I would use 1 1/2 cups whole wheat flour and 1 1/2 cups white flour OR 3 cups white whole wheat flour. I like to use Bob’s Red Mill brand. Thanks and let me know if you have any questions. Have a great weekend!
Woah, this cake is absolutely gorgeous! So perfectly frosted. How could anyone say no to a slice of this?!
I know, right?!?! THANK YOU! Have a great weekend!
Holy wowzers! This cake is beautiful and amazing. I LOVE the idea of using nut butters for buttercream. The possibilities are endless! Thanks for the inspiration!
Thank you! Have a great weekend!
I’ve probably already told you this a million times, but I LOVE your photography! And this cake. Definitely love both 🙂
THANK YOU! Honestly, it makes my day every time you say that!! THANK YOU and have a great weekend! 🙂
Did you use vegan chocolate? If so, what kind do you like? If not, it’s not vegan, sorry! 🙁
Hi Alison! I did, I used bittersweet chocolate that contained no milk. Thanks! Here is the brand I used: http://www.amazon.com/gp/product/B000SEKTZY?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00
Tell your dad I say Happy Birthday!! I would SO eat chocolate cake for breakfast–that sounds absolutely amazing! This cake is gorgeous and it looks so so delicious!!
Will do! Thanks Cassie and have a great weekend!
Such a stunning cake, Tieghan! That ganache + flaky salt topping is everything! 🙂
That BUTTERCREAM. I think I’ll be making that buttercream just because. Maybe for breakfast. Or late night with a spoon. Does one really need a reason?
Made this yesterday as a friend was coming over for a visit. We both enjoyed it. Since we’re not vegans and almond butter is not an ingredient I usually have on hand, whipped cream was the filling of choice. Delicious! Especially the ganache. I would recommend eating the cake the day you make it because it doesn’t seem to have very good keeping qualities i.e. will dry out quickly. Thanks for the recipe Tieghan. Keep them coming.
if you’re mom likes “bland” foods, she might like the porridge shops in south korea.. the dish is called “jook” and there’s pumpkin version that’s pretty tasty!
Wow! I’m totally intrigued by that chocolate filling, sounds divine. I can’t wait to make this for my dairy-free family. Thanks!!
Thank you!
I just recently (3 weeks ago) decided to peruse a vegan lifestyle change. Lots of reasons, but holy wow! This cake alone should be enough to convince someone to take the vegan plunge ?. Looks amaze-balls, and I will definitely be trying it! Thanks!
OMG! I wish there was a birthday coming up to give me an excuse to make this cake. . .it is leap day thought so maybe that’s as good of an excuse as any 😉 Looks amazing!
Yummy recipes.. thnks a lot..
Thank you!
Been eyeballing this recipe since you posted it. Tomorrow, after a couple very long weeks of hard work, I’ve got an afternoon off. I think I’m going to spend it baking. And then later, I will have a big slice of cake as a chocolatey pat on the back from myself to myself. Thanks as always for your gorgeous work 🙂
Sounds AMAZING! I hope you love the cake!! ?
Your recipe has been featured here > https://sweetmeetsbakeshop.com/2016/07/13/vegan-pumpkin-spice-salted-caramel-swirl-ice-cream-history-of-veganism/
Happy Wednesday and keep on desserting!
Awesome, thank you!! Happy Thursday to you!!
Hi! I have just discovered this cake on your Instagram page, wowsaa its is going to be made tomorow! May I just say your page, recipes, vibe and look is just beautiful! Very inspiring and interesting?? I look forward to tasting my attempt at your cake!
Vx
Hi!! Hope you have fun making it and love it!!
Thank you so much Victoria!! Let me know how it goes (:
Thanks for this recipe! I was looking for something on the healthy side for my twins’ first birthday cake! I’ll give this cake a try!
Awesome! I hope your twins love it! ?
I made this cake yesterday for a birthday party and it was a huge hit!! Thank you for the recipe, everyone thinks I’m a professional baker now =)
YAY!! This is so amazing to hear!! Thanks so much Toni, I am so happy you loved it!
great recipe!!
i would like to try it at home!!
Thanks hope you love it!
can i use soy milk instead of coconut milk?
for the ganache i mean
I don’t think soy milk has enough fat content, so I do recommend using the coconut milk. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Thankyou! This cake was absolutely delicious, i loved it everyone loved it, some said it was the best chocolate cake they had!
I am so happy you liked this! Thank you so much Layla!
Oh! oh oh
?
I love this recipe! Third time doing it and it’s always a huge success in my home. You should create another vegan cake.
Big fan of your blog.
I am so glad you like this Laura! I would be so open to creating another vegan cake, just takes time! Thank you!!
I’ve been searching for vegan cake recipes for a friend’s birthday and this one looks like a winner! Does the chocolate filling have a strong pumpkin flavor? Thanks for this awesome-looking recipe! I can’t wait to try it.
HI! You do not taste the pumpkin in this cake. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Could I use peanut butter instead of almond butter?
Hi there! Peanut butter will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi,
Can I use coconut cream instead of milk? and If yes what adjustment should be made?
Thanks
HI! Yes, you can use coconut cream. I would recommend using an equal amount. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Should this be stored in the refrigerator or is room temperature ok? I’m baking it now! Thanks!
Hi Angela! I would store in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
OMG…wow…awesome…first time making vegan cake…made for a friend’s birthday and her and her husband loved it, added homemade raspberry filling …”absolutely delicious”. Even my husband who doesn’t like chocolate cake enjoyed it. I made mini cake cups which my son took to school and he said his friends devoured them.
Thank you soooooo much for sharing…greatly appreciated
Thank you Nadine!! I am so glad this turned out so well for you! xTieghan
I’ve made this twice – once last week and once this week. Both times the frosting went from being smooth and glossy to thick, hard to spread, and dull-looking really fast. What did you do to keep it looking so shiny? I feel like I’m missing something!
Hey Rebecca, can you give me some more detail? How long is the frosting sitting? At what stage is this all happening? It is hard to help without have a bit more info. Thank you!! xTieghan
Hello,
I was wondering if you had a recomendation on a replacement to the pumpkin in the spread?
I get bad reactions from pumpkin and have gone into anaphylaxis before.
Thanks
Hi Ambra,
I would recommend using canned sweet potato or mashed bananas. Hope this helps!
Best chocolate cake ever! Used real chocolate from Ritual Chocolate, mid mountain blend. And it was amazing!! I also omitted the buttercream filling and just used ganache. Amaze!!! Will make this many more times in the future.
Wow that is so amazing to hear! Thank you so much Tiffany! xTieghan
Hi! Looks delicious. would almond flour work for this as well ??Thanks!
Hi Sydney! I have not tried it with almond flour, so I do not feel comfortable recommending it. Please let me know if you try it or have any other questions! xTieghan
Hi! I am making this cake and I was wondering, can you make the pan like a day ahead and store it in the fridge? Thanks!
Love your recipes, I always open your cookbook or website when I am looking for something special to make (it’s how I came to this recipe) and everything always turns out awesome! 🙂
Hey Nadia,
Yes, that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing! I want to make this for my husbands birthday but he hates coconut. Will the coconut come through in the taste of the cake?
Hey Mussie,
The coconut flavor is not strong in this cake. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you make this into cupcakes? If so, for how long in the oven?
Hey Christina,
Sure that would work well for you! I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know how it turns out! xTieghan