This easy eggless chocolate cake recipe makes an incredibly moist chocolate sponge. This vegan cake is perfect for birthdays and holidays for everyone.
Preheat your oven to 350 F. Be sure all ingredients are at room temperature.
Activate your milk by adding the vinegar or lemon juice to it and stirring so it curdles. This creates a mixture that activates the baking soda and creates a lovely moist crumb.
1 cup dairy free milk, 1 tablespoon lemon juice
Measure out all ingredients.
Coat the inside of two (6-inch round) cake pans or 1 (8-inch square) pan with butter, coconut oil or a non-stick spray. Dust with cocoa powder.
Make cake
To a large bowl, combine the sugar and wet ingredients, mixing well, about 2 minutes to be sure sugar is dissolved.
1 cup dairy free milk, 1 tablespoon lemon juice, ⅓ cup pumpkin puree, 3 tablespoon unsweetened applesauce, 2 teaspoon vanilla extract, 2 tablespoon brewed coffee, 1 cup cane sugar
Through a strainer or sifter, add dry ingredients to avoid clumps.
1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
Mix with a hand-mixer or hand whisk until combined, but don't overmix, try to mix under a minute or the cake texture can turn rubbery.
Divide the batter evenly between prepared cake pans.
Bake 2 (6 inch round) cakes for 25-30 minutes. Test at 25 minutes.Bake (8-inch square) pan for 35-40 minutes. Bake cupcakes for 18 minutes. Or until tester comes out clean.
Let cool for a ten minutes in pans, then put cakes onto a cooling rack to cool completely before frosting.
Make frosting
Add powdered sugar, cocoa powder, vegan butter, vanilla extract and 2 tablespoon of the milk to a large mixing bowl.
Use a hand-mixer or an electric mixer to combine. Add the remaining 3 tablespoon of milk gradually until you have a creamy consistency. You can add more or less milk, but be careful, it can turn too runny very fast.
If your frosting seems too runny, add powdered sugar, if it too thick, add milk a teaspoon at a time. The final frosting should be spreadable.
Assemble the cake
Frost cakes or cupcakes
Store
Once frosted, the cake or cupcakes are fine at room temperature for about 2 days and then they begin to dry out.
Video
Notes
Make ahead. You can make this cake in advance as much as 3 days.Storage. Store the cake unfrosted as described in make ahead. But once frosted, keep the cake loosely covered at room temperature. It will last about 48 hours before it tends to dry out or become overly moist. Bake 2 (6 inch round) cakes for 25-30 minutes. Test at 25 minutes.Bake (8-inch square) pan for 35-40 minutes. Bake cupcakes for 18 minutes. Or until tester comes out clean.