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:
Care to share this recipe on pinterest? Perhaps use this image:
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Chocolate Cardamom Layered Cake & Whipped Chocolate Frosting
A showstopper of a vegan chocolate 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.
Large bowl - dry ingredients
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
- 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.
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...
Nutritional information is for cake only.
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.