Moist Vegan Chocolate Cake With Dark Chocolate Ganache
This homemade Moist Vegan Chocolate Cake With Dark Chocolate Ganache has a fluffy, moist crumb, a rich flavor, and the best chocolate crunch layer inside! It’s topped with a decadent and velvety smooth chocolate ganache frosting.
For step by step photos, how to video, and the full recipe visit:
Why You’ll Love This Rich Vegan Chocolate Cake
- Tender, Moist & Fluffy Texture: applesauce replaces the eggs in this recipe, giving the cake a super moist texture that slices and holds together beautifully.
- Rich Flavor: this cake is a chocolate lover’s dream with a rich cocoa flavor running through the cake layers and the creamy chocolate ganache frosting adds even more decadence to each slice.
- Naturally Dairy-free and Egg-free: oat milk replaces dairy and applesauce replaces eggs in this cake, making it allergen friendly.
- Easy to Follow Recipe: follow along with the step-by-step photos and video tutorial!
Follow these simple tips for the best results!
- Use room temperature applesauce and milk: room temperature ingredients help everything cream together easier and creates a better cake texture.
- Bake the cake soon after mixing the batter together: because this batter has applesauce (which is acidic), the chemical reaction that helps it rise begins as soon as you mix the wet and dry ingredients together. The cake needs to be baked promptly after mixing the batter together for the best results.
- Use 6″ or 8″ round pans for the best results: believe it or not, the size of your pan plays a big part in the end result of your cake! A smaller diameter means the cake layers are thicker, and the crumb holds together better. You can use a 9″ pan, but the layers will be thinner, and the crumb will be looser.
- Let the cake cool completely before frosting: to prevent the icing from melting and losing its shape.
My cakes look like they sunk in the middle. What happened?
If the cakes look like they sunk, it’s most likely because they are under-baked or the door to the oven was opened during baking. See below for how to know when the cakes are done.
How do I know when my cakes are done baking?
The cakes are done with the top looks smooth and slightly domed. The edges should be pulling away from the sides of the pan slightly. A toothpick should remove cleanly from the center with just a few crumbs.
Moist Vegan Chocolate Cake With Dark Chocolate Ganache
- ⅔ cup boiling water
- ¾ cup (60g) unsweetened natural cocoa powder
- 1 tsp instant espresso - optional
- ½ cup (110g) canola oil or melted vegan butter
- 1 ½ cups (300g) granulated sugar
- ¾ cup (180g) unsweetened applesauce
- 1 tbsp (10g) pure vanilla extract
- 1 cup oat milk, or milk of choice
- 2 ¼ cups (300g) all-purpose flour
- 2 tsp (10g) baking powder
- 1 tsp (7g)baking soda
- 1 tsp (6g) fine salt
Chocolate Crunch Layer & Topping
- 2 cups (60g) Rice Krispie Cereal
- 2 cups (275g) semi-sweet chocolate chips- dairy-free
Whipped Chocolate Ganache Frosting (Or Use Store-bought Buttercream)
- 8 oz dairy free semi sweet chocolate chips or chopped chocolate- 65% cocoa (about 1 ⅓ cups)
- 8 oz hot coconut cream
- 2 cups powdered sugar, optional
- 1 tsp vanilla extract, optional
- Pinch of salt
To Make the Cake
- Preheat the oven to 350 degrees F or 175 degrees C.
- Grease 3 6” round cake pans or 2 8” round cake pans. Cut out circles of parchment paper and lay them in the bottom of the pans. Note: you can use a 9” round pan, however the layers will be thinner and the finished cake crumb turns out a bit looser.
- Next bloom cocoa powder: in a small bowl mix together the cocoa powder, instant espresso and the boiling water until there are no lumps. Set aside.
- In a large bowl, cream the oil and sugar. Add the applesauce, room temperature oat milk, vanilla, and the bloomed cocoa powder into the sugar mixture and whisk.
- Next, add the flour, baking powder, baking soda, and salt into a metal sieve and sift the dry ingredients onto the wet.
- Whisk the dry ingredients into the wet ingredients for 1-2 minutes until there are no (or very few) lumps.
- Pour the batter into the prepared cake pans.
- Bake for 26-27 minutes for the 6” pans or 35-38 minutes for the 8” pans. A toothpick inserted into the center of the cake should remove cleanly when done.
- Let them cool for 10-15 minutes in the pans. Then, de-mold the cakes and place them on a wire rack to finish cooling.
To Make the Ganache Frosting
- Heat the coconut cream in the microwave for 30 seconds (or heat on the stove). It should be simmering, but it should not be boiling.
- Pour over the chocolate in a medium sized bowl. Press the chocolate under the cream and let it sit for 30 seconds. Mix the chocolate to melt it.
- Optional: once combined add the powdered sugar, ⅓ cup at a time and mix well until there are no lumps.
- Place in the fridge for 2 hours to chill. Once chilled, the ganache will be thick and set. Beat with a hand mixer for 3-4 minutes into stiff peaks. It should become lighter in color when you whip it. See notes for troubleshooting.
The Chocolate Crunch
- Melt the chocolate with a double boiler. (Simmer 2-3 cups of water on low in a small pot and place a large heat proof bowl onto the pot. Add the chocolate to the bowl and stir to melt. See video tutorial above for how to do this.)
- Turn off the heat once melted, and add the Rice Krispie Cereal. Mix to coat the cereal.
- Pour the Rice Krispie Cereal onto a parchment lined baking sheet and spread into a thin layer.
- Place in the fridge for 1 hour to firm up. Once firm, break or chop into small pieces and set aside until ready to assemble the cake.
To Assemble the Cake
- Flip the first layer upside down (so the flat side is facing up). Spread an even layer of frosting on top of the cake. Sprinkle 1-2 cups of the chocolate crunch on the ganache, leaving about a 1” border to the edge.
- Stack the next layer of cake on the crunch with the flat side facing up. Spread more ganache on top.
- Apply a crumb coat of frosting to the sides of the cake layers. I chose to leave the cake partially naked on the sides, so the texture of cake peeks through, but if you'd like to add more frosting feel free to apply more after the crumb coat. Once frosted, sprinkle the top with more chocolate crunchies.