Vegan Chocolate Cake (Edit recipe)

This Chocolate Cake is made with simple ingredients you may already have in your pantry.We used Lakanto Baking Monkfruit Sweetener because it is the best choice here to give this cake good texture and just the right sweetness.Vinegar replaces eggs and reacts with the baking soda in the recipe to create extra lift, resulting in the lightest, fluffiest vegan chocolate cake you’ll ever have. And no, you won’t taste the vinegar—it simply enhances the overall flavor of the cake without distracting from it.The Chocolate Frosting is good right from the bowl! Made with Powdered Monkfruit Sweetener and your favorite Cocoa, you'll have a hard time not licking the knife while frosting your cake. Better make some extras! 

20 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	231
Fat:	16 g
Carbohydrates:	74 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	664 mg
Fiber:	10 g
Sugars:	1 g
Calculated for total recipe.

by Lakanto

View original recipe

Serves: 12-14

Ingredients

Cake

2 Tbsp Apple Cider Vinegar
1 cup Soy Milk, or any other vegan milk
2 cups Lakanto Baking Sweetener 1:1 Sugar Substitute
2 cups Gluten Free Flour, or all-purpose (your choice)
.75 cup Cocoa Powder, unsweetened
1 Tbsp Baking Powder
2 tsp Baking Soda
1 tsp Sea Salt
.5 cup Avocado Oil, + 2 teaspoons
2 tsp Vanilla Extract
1 Tbsp Instant Coffee, + 1 cup boiling water, mixed until dissolved (stir these together right before you need it so it's still hot)

Frosting

1 cup Cocoa Powder, unsweetened
.5 cup Plant Based Butter, unsalted
1 tsp Vanilla Extract
pinch Sea Salt
2.5 cups Lakanto Powdered Monkfruit Sweetener, up to 3 cups
.333 cup Soy Milk, + 1 Tbps extra if needed (or vegan milk of choice)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

The Cake

Heat oven to 350°F. Grease and flour two 9” cake pans and line with parchment paper. This step is essential so that the cake doesn’t stick.
In a small bowl, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
Whisk together Baking Sweetener, flour, cocoa, baking powder, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, oil and vanilla and the coffee water. Beat with an electric mixer on medium speed for about 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated.
Pour the batter equally into the cake pans and bake for 35 minutes.
Remove from oven and allow to cool for at least 30 minutes to 1 hour in the pan on a wire rack before removing from the pan and to the wire rack to cool completely.

The Frosting

Add the cocoa powder, vegan butter, 2 1/2 cups of the Lakanto Powdered Sweetener, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer.Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth.
Add the 1/2 cup of the extra powdered sweetener at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time. Mix for 1 minute. Pull off the hand or stand mixer and stir 4-5 times with rubber spatula for the creamiest frosting.Frost the fully cooled cake between layers and around sides.