I will start this post by saying, if you are not vegan, keep reading as this cake is for everyone! This is a simple two layer moist chocolate cake with chocolate ganache frosting. This is the birthday cake recipe for the ultimate chocolate lover!
I love making vegan desserts, but I don’t want them to taste any less – like dessert. And this cake checks all the boxes! This cake couldn’t be easier to make either, it’s basically a one bowl cake where you can throw all the ingredients into the bowl and just mix. Which are the best kinds of cakes in my mind, because they’re so easy!
To top it off, this chocolate ganache frosting is so good! This is more of a rich frosting, richer than traditional buttercream frosting. But, because this is the ultimate chocolate birthday cake, then it’s totally warranted. I added simple naturally colored rainbow sprinkles here, but you can leave them off or add even more! Get the recipe below for my Vegan Chocolate Birthday Cake.
Tips for making the best Vegan Chocolate Birthday Cake
• Make the Vegan Dark Chocolate Ganache first, so that it has time to cool while the cake is baking. That way it’s ready for the frosting once your cake comes out of the oven.
• Make sure your coconut oil is completely melted. You could also substitute for a canola oil as well if you don’t have coconut oil on hand or if you don’t want the flavor of coconut oil.
• If you don’t have ground vanilla bean, you can substitute 1 teaspoon of organic vanilla extract instead. I love to use vanilla bean with certain chocolate recipes as I feel it really brings out the flavor of the chocolate and compliments it more so. But, I know it can be difficult to find and it’s expensive right now, so vanilla extract is fine to substitute it. You just want to add in double the amount as ground vanilla bean has a more potent flavor than traditional vanilla extract.
Vegan Chocolate Birthday Cake
Makes 2 layer 6-inch cake
113 grams (1/2 cup) coconut oil, melted
226 grams (1 cup) organic cane sugar
1 organic large apple, grated (should weigh 6 ounces once grated)
1/2 cup organic unsweetened vanilla coconut milk
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
142 grams (1 cup) all natural cake flour
1/2 teaspoon organic ground vanilla bean
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
2 tablespoons coconut oil, melted
57 grams (2 tablespoons) Vegan Dark Chocolate Ganache
354 grams (2 1/2 cups) organic powdered sugar, sifted
28 grams (1/3 cup) organic Dutch cocoa powder, sifted
1/4 cup organic unsweetened vanilla coconut milk
ToppingNaturally colored rainbow sprinkles
Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add all ingredients and mix until combined. You can also use a hand mixer or a bowl with a wooden spoon.
Divide evenly into the cake pans, about 226 grams each. Bake for 30 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add all ingredients. Mix on low and then slowly increase speed as ingredients start to combine (so powdered sugar doesn’t splatter). Whisk on high until light and fluffy, about 1 to 2 minutes.
To assemble the cake: Place one layer on a cake stand, add about half the frosting and spread evenly. Top with the second cake layer, and add the remaining frosting on top. Spread evenly, and top with rainbow sprinkles.
Store in a cake dome or airtight container in the fridge for up to 5 days.
Gluten Free – Replace the cake flour with 142 grams (3/4 cup plus 2 tablespoons) organic gluten free flour blend.
High Altitude – Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!