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Vegan Petite Chocolate Cake

This one is for all you vegan chocolate lovers out there! Packed with sweet chocolate flavor and made using vegan ingredients, this vegan chocolate cake recipe can be made into a small 2-layer 6 in. cake or can be used as a cupcake batter. Top it with our Vegan Buttercream Frosting or Vegan Chocolate Frosting for the perfect finishing touch!

Prep20 min
Total Time1 hr 10 min
Skill LevelBeginner

Amount8 servings

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 325°F. Prepare 2 6-inch round cake pans with vegetable pan spray.
In medium bowl, combine flour, cocoa powder and salt.
In medium microwavable bowl, combine chocolate and plant-based butter. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until mixture is melted. (Mixture can also be melted on top of stove in heavy saucepan over low heat). Stir until smooth.
Transfer chocolate mixture to large mixing bowl. Add sugar; beat with electric mixer on medium speed until well blended.
In small bowl, stir together vinegar, baking soda and vanilla; add to sugar mixture and mix to combine.
Alternate adding the flour mixture and the yogurt and non-dairy milk to the chocolate mixture. Mix until everything is just combined. Be careful not to over mix.
Divide batter evenly between prepared cake pans. Bake for 45-50 minutes, or until toothpick inserted in center comes out clean. The cake should also spring-back slightly when touched.
Cool in pan on cooling grid 15 minutes; remove from pan and cool completely before icing.
Vegan Chocolate Buttercream Frosting: In a medium bowl, sift together sugar and cocoa powder.
In a separate large bowl, beat butter on medium speed until light and fluffy. Beat in vanilla extract.
Gradually add the sugar and cocoa powder to the butter mixture one cup at a time.
Gradually add milk and beat at medium speed until light and fluffy.