A showstopper of a chocolate cardamom vegan cake with cardamom and whipped buttercream chocolate frosting. This recipe makes two layers that are seven or eight inches around. If you double the recipe, you can get four nine-inch layers and make a four-layer cake.
Chocolate Cardamom Vegan Cake with Whipped Chocolate Frosting.
Chocolate cardamom vegan cake. It’s cake time! And not just any cake, but a showstopper with cardamom and whipped chocolate frosting.
My favorite aspect of this cake is how airy it is, thanks to the rather clever (I know, I’m rather full of self-praise today, haha) use of plant milk and the combination of baking soda and baking powder instead..
And the frosting is an old family recipe, soft and creamy, like melting fudge.
The cake is a classic, aside from the cardamom twist, and really fits all seasons – holiday for sure, but also great for spring and summer brunches, especially if you lighten the frosting and dot the top with berries. And did I mention it can be made in one single bowl!
Here I tossed on some sprinkles and gold stars, and everyone at our house felt like it was a party.
All in all, one of my favorite cakes this year. And a favorite of followers too apparently, judging from the messages I receive.
I hope you try it, and tag me on IG if you do, or comment below.
If you want more easy chocolate recipes, you might like these:
2-ingredient Chocolate Fudge
Dark Chocolate Zucchini Loaf
Soft (chewy) Chocolate Chip Granola Bars
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Chocolate Cardamom Layered Cake & Whipped Chocolate Frosting
Ingredients
Large bowl - dry ingredients
- 1 cup cacao powder
- 2 1/2 cups gluten-free all purpose flour
- 2 cups organic cane sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp cardamom
- 1 tsp vanilla powder (or extract but then add it to the wet ingredients)
- pinch of salt
Small bowl - wet ingredients
- 2 2/3 cup almond milk
- 2 tbsp apple cider vinegar
- 2/3 cup extra-virgin olive oil
For the Frosting
- 1/2 cup vegan butter
- 1/2 cup organic shortening
- 2 cups vegan powdered sugar (vegan means no bone char)
- 1/4 cacao powder
- 2-4 tbsp plant milk (or more to achieve the texture you want)
- 1 tbsp cold coffee
- 1/2 tsp vanilla powder (or extract)
Instructions
Prep
- Add the apple cider vinegar to the milk and set aside.
Preheat the oven to 350 degrees.Rub coconut oil (refined to avoid a coconut flavor) on the inside of two 8-inch round pans.Dust the oiled pans with cacao powder or line with parchment.
Make the cake
- In a large bowl, stir the dry ingredients together. Yes, this recipe does require the sugar be added to the dry ingredients, a departure from most cake recipes.
- Mix up the wet ingredients in a smaller bowl. Add the wet ingredients to the dry ingredients.
- Blend the batter until smooth, then divide evenly between the two baking pans, tapping them on the counter to level the mixture.
Bake 35 minutes or until tester is clean. - Let the layers cool in the pans about 15 minutes, then run a knife around the inside, turn each over onto a cooling rack and tap until it falls out.
Let them cool completely on the racks before frosting.
Frosting:
- Blend all ingredients except the milk. Add the milk 1 tbsp at a time, blending between, until you have a frosting texture. Cover the bowl with a soaking wet paper or cloth towel if not ready to frost immediately.Blending this frosting "whips" it into a fluffy texture, however feel free to use a mixer instead if you'd like.
- Assemble cake by stacking layers, frosting each.Or, to replicate our cake pictured, slice each layer lengthwise to make a 4-layer cake. I also piped rosettes of the same frosting and sprinkled with my favorite vegan sprinkles...
Notes
Nutrition
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.
Mary
This was absolutely great. Made it for my vegan stepdaughter’s birthday and everyone loved it. My almond milk was unsweetened vanilla flavor, so I omitted vanilla in the recipe. The texture of the cake was excellent–slightly firmer than most cakes I’ve made, but not at all stodgy. And it made it easier to slice into 4 layers, and to frost. I used my stand mixer to make the frosting (strangely there was no instruction to “whip” the frosting in the recipe, but it worked well with the mixer). My veg shortening was past its prime, so made with all vegan butter. That made the frosting a little wet–no need for milk added. But it was just delicious.
Dee Dine
So glad you liked the recipe. It’s our family favorite. And yes, haha, I tend to blend everything, even whipped frosting. And I liked your substitutions. Dee xx
Edwina
You didn’t list how much baking powder! It only says “1 baking powder.”
Dee Dine
Thanks Edwina, fixed it. Actually the recipe app updated and tossed that label out for some reason. Thank you for the tip! Dee xx
Sarah
I don’t have vanilla powder. Can I use vanilla extract, and if so how much should I use?
Debbie
Hi Sarah, sure you can use vanilla extract instead of vanilla powder. You will need more extract since it is diluted with alchohol, so I suggest 1 1/2 tsp of vanilla extract. Dee xx
Nisha / @rainbowplantlife
This cake is SO divine, Dee! I can’t stop staring at this cake. It’s a masterpiece! I love the addition of coconut cream!
Debbie
Thanks Nisha, so happy you like my cake. Coconut cream does make everything magical. Dee xx
Karly
This is truly the perfect cake for anyone and everyone. Looks SO good- especially with that touch of cardamom! YUM!
Debbie
Well what a nice comment, thank you so much Karly! I agree, cardamom makes cakes special.