There’s no way you can make a moist, easy vegan chocolate birthday cake. Or is there? There’s also no way you can replace applesauce for eggs. Right?
After I tasted this cake (and the cupcakes from the leftover batter), I was made a believer. Veganism alone is full of unique substitutes for meat, eggs, and dairy, but vegan baking is on a whole ‘nother plane. If you can dream it, you can veganize it and this vegan chocolate birthday cake is delicious proof that the best tasting food is cruelty free.
Follow the instructions below to learn how to make an Easy Vegan Chocolate Birthday Cake:
Easy Vegan Chocolate Birthday Cake (gluten-free option included)
- 2 1/4 cup flour (do not use wheat flour)
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups maple syrup
- 2/3 cup unsweetened applesauce (diy recipe below)
- 1 cup Earth Balance (vegan butter)
- 1/2 cup cocoa powder
- 1 cup boiling water
- 1 can full fat coconut milk (chilled)
- 6 oz non-dairy Baker's chocolate
- 1/2 cup maple syrup (can use agave but may be a tad less sweet)
- 2 tsp vanilla extract
Pre-heat oven to 350 degrees.
Combine dry cake ingredients into a bowl. Stir. Add in wet cake ingredients and mix both together with a spoon.
Place butter into a small sauce pan and warm on med-low heat. In a separate bowl (or teakettle), boil 1 cup water. Once the butter is melted, add in cocoa powder and stir the mixture to combine. Pour the boiling water into the mixture and mix everything together into a smooth chocolate mixture. Add this chocolate mixture into the mixing bowl with the other cake ingredients.
Grease a 9-inch cake pan with coconut oil. Just use your hands. Pour cake mixture into the pan, leaving about a 1/2 inch of room at the top. Pour any leftover mixture into a muffin tin. Bake for 27 minutes.
Every oven is different, so insert a fork into the middle of the cake after 27 minutes to check and see if it is done. If the fork comes out clean, it is ready. Remove cake from oven and let cool for about 25 minutes
Remove chilled can of coconut milk from the fridge. Use a spoon to remove the hard top layer from the can. Save the water or discard since you only need the hard part. Be sure to leave all the water in the can, you don’t want it in your frosting.
Place the coconut cream into a medium sized mixing bowl and using an electric mixer, stir until smooth. Add in maple syrup (or agave) and vanilla extract and mix.
Melt the Baker’s chocolate in a sauce pan on very low heat. YOU HAVE TO WATCH IT AT ALL TIMES. Or else it might burn/stick. Do not walk away from the chocolate. Place melted chocolate into the coconut cream mixture. Let chill for 20-30 minutes and frost the cake with a spatula.
Gluten-Free Option: To make your own gluten free flour, use: 1 cup brown rice flour, 3/4 tapioca starch, 1/2 cup sweet rice flour, 3/4 tsp guar gum ( I just used Trader Joe’s All-Purpose Baking Flour
DIY Applesauce: 2-3 apples yields about 2/3 cup applesauce. Just core and slice apples (no need to peel) and placed them in a high powered blender.
*use any leftover batter to make cupcakes.
I soooo wish you could taste this through your screen. The cake was unbelievably moist and had the perfect mixture of chocolate and sweetness. Who would’ve thought that apple sauce (homemade) would make for such a great egg substitute? Can’t wait to test out the applesauce with different cake flavors. Let me know if you try this yourself!
For more cake porn, watch how to make this Easy Vegan Chocolate Birthday Cake:
If you’re feeling fancy check out my video on how to make a Vegan Momofuku Birthday Cake inspired by Milk Bar NYC below.