Dessertsbonappetit4.0
Vegan Chocolate Cake With Chocolate-Orange Frosting
This vegan cake recipe doubles down on chocolate and orange in both the eggless crumb and plant-based buttercream frosting. Make it for a special occasion.
👥 12 Servings🔥 Cook: 25 min👤 Kate Thorman📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
- ●mixing bowl
📝 Preparation Steps
1
Vegan Chocolate Cake
2
Place rack in middle of oven and preheat to 350°F. Spray 9" round cake pan with 2"-high sides with nonstick vegetable oil spray. Line pan with parchment paper and spray parchment.
Nonstick vegetable oil spray
3
Sift 1 cup all-purpose flour, 1 cup sugar, ½ cup whole wheat pastry flour, 6 Tbsp. unsweetened cocoa powder, 1 tsp. baking soda, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into a large bowl.
all-purpose flour1 cupsugar1 cuppowdered sugar1 cup. unsweetened cocoa powder6 Tbsp. (3 oz.) vegan butter or margarine, room temperature6 Tbsp. baking soda1 tsp
4
Add ¾ cup water, ⅓ cup vegetable oil, ¼ cup frozen orange juice concentrate, thawed, 1 tsp. vanilla extract, and 1 tsp. distilled white vinegar or apple cider vinegar to bowl with dry ingredients and whisk to blend. Transfer batter to prepared pan.
. vanilla extract1 tsp. (3 oz.) vegan butter or margarine, room temperature6 Tbsp½ tsp. vanilla extract. distilled white vinegar or apple cider vinegar1 tsp
5
Bake cake until toothpick or other tester inserted into center comes out clean, about ⏱️ 35 minutes. Transfer cake pan to wire rack to cool completely, about 1½ hours. Carefully cut around sides of pan and turn cake upside down onto a serving platter.
6
Vegan chocolate frosting and assembly
7
Place 8 oz. bittersweet chocolate (do not exceed 61% cacao), chopped in medium heatproof mixing bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is melted and smooth. Carefully transfer bowl to work surface. Cool melted chocolate to room temperature, stirring occasionally, 15 to ⏱️ 20 minutes.
. bittersweet chocolate (do not exceed 61% cacao), chopped8 oz. (3 oz.) vegan butter or margarine, room temperature6 Tbsp
8
Beat 6 Tbsp. (3 oz.) vegan butter (such as Earth Balance) or margarine, room temperature in the bowl of a stand mixer fitted with the paddle attachment (or with a handheld electric mixer) on medium speed until smooth. Add 1 cup powdered sugar, 1 Tbsp. frozen orange juice concentrate, thawed, ½ tsp. vanilla extract, and 1 large pinch kosher salt and continue beating until smooth. Add remaining 2 Tbsp. frozen orange juice concentrate, thawed, and ¼ cup light agave nectar and beat until blended. Add chocolate in a slow, steady stream, beating until fully incorporated. Let stand until slightly thickened, about ⏱️ 10 minutes, before frosting top and sides of cake. (Frosting will firm up, so don’t let it rest too long before frosting cake.) Do ahead: Cake can be made up to ⏱️ 8 hours ahead. Cover with cake dome and store at room temperature. Editor’s note: This recipe was first printed in our January 2010 issue. Head this way for more vegan dessert recipes →
sugar1 cuppowdered sugar1 cup. (3 oz.) vegan butter or margarine, room temperature6 Tbsp. frozen orange juice concentrate, thawed, divided3 Tbsp. vanilla extract1 tsp½ tsp. vanilla extract
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