Celebrate your big day with this moist and rich Chocolate Vegan Birthday Cake. Made with easy to find ingredients, this sprinkle-filled cake will satisfy your sweet tooth in no time!
Twenty three. Do you remember being 23? Are you even 23? My brother turns 23 TOMORROW, so this vegan birthday cake is obviously dedicated to him.
I actually made him this cake this past Saturday, only he got the “messed up” version. THIS is the perfect recipe, the recipe I wish he could have tried, the recipe that took me three tries to get right, and the recipe I wish I could airplane feed you all with a fork.
Too much? Sorry, I’m getting carried away, especially for a Monday.
But I’m EXCITED. Birthdays are exciting, right? You get gifts and dinner and dessert and to spend quality time with the ones you love. Yeah, birthdays rule.
I remember being 23 like it was yesterday, even though it was actually 730 days ago, or something like that (I can’t decide if that sounds like forever ago or not long at all…). I was one year out of college working a desk job and hating every second of it. But I had this blog and I had Miguel and I still lived in Pittsburgh, so I suppose 23 wasn’t so bad. The one thing I remember about turning 23 was that Miguel threw me a surprise party and bought me a delicious cake. Yes, I have a horrible memory, but I can still remember that delicious cake.
Justin, I hope you remember this cake, even if it means you have to make it yourself to truly experience the deliciousness. You’re welcome.
So, this cake. Truthfully, the recipe is pretty similar to this one, minus the eggs and maple syrup. Oh, and it’s a two layer cake and covered in sprinkles because it’s not just any cake, it’s a birthday cake, and birthday cakes must be covered in sprinkles.
Tip: Leave the cake in until it’s done. I know this may seem like common sense, but don’t just assume it’s done after 45 minutes because mine was. Every oven is different, so be sure to do the toothpick test to check when yours is done. This cake is super moist and gooey (in a good way!), so it takes a bit longer to bake.
Tip: Don’t put the icing in the refrigerator. The icing is super thick, so it actually doesn’t need refrigerated at all. My suggestion is to wait until your cakes are completely cooled and THEN make the icing and ice the cakes right away, rather than prepping the icing ahead of time. If you DO refrigerate the icing, it will harden a bit you’ll have to add a splash of milk in order for it to be spreadable.
Enough with the tips already, let’s eat this vegan birthday cake, because MONDAY.Print
Chocolate Vegan Birthday Cake
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- 2 1/2 cups all purpose flour
- 1 1/2 cups raw cane sugar (or sub white sugar)
- 3/4 cup cocoa powder
- 3 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups almond milk
- 1/2 cup coconut oil, melted
- 1 1/2 cups applesauce
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 3/4 cups dairy free butter
- 1/4 cup dairy free chocolate chips
- 1/2 cup cocoa powder
- 2 1/2 cups powdered sugar
- 1/4 cup almond milk
- 2 tbsp almond butter
- 1 tsp vanilla extract
- Preheat oven to 350°.
- Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl; stir and set aside.
- Heat coconut oil in a small saucepan OR in a microwave-safe dish until melted; set aside.
- In a separate bowl, combine milk, applesauce, vinegar, and vanilla; stir in oil.
- Combine wet and dry ingredients with an electric mixer; stir really well so the batter is runny and not chunky.
- Grease two 8 inch baking pans with coconut oil and then pour batter evenly into each pan.
- Bake cakes for approximately 40-45 minutes, or until batter is cooked all the way through.
- Once cakes are done, remove from oven and wait 10 minutes or so before carefully transferring them to a cooling rack.
- Once cakes have completely cooled, make the icing.
- Do so by heating butter and chocolate chips together over low-medium heat, stirring occasionally until combined; transfer to a bowl and then add the cocoa, powdered sugar, milk, almond butter, and vanilla; stir with an electric mixer until everything is smooth. The icing should be pretty thick but still spreadable.
- To assemble the cakes: Remove the top “dome” from one of the cakes with a knife so that the cake is flat on top and, using a spatula, ice the top of that cake before placing the second cake on top, using the icing as glue to hold the cakes together.
- Use the spatula to ice the rest of the cake
- Add sprinkles, cut and enjoy!
Q: Do you remember your 23rd birthday? Where were you in life at 23?