[NEW] How to Make a Vegan Chocolate Cake and Frosting | Wilton 2020

How to Make a Vegan Chocolate Cake and Frosting | Wilton

Likes: 300 – Dislikes: 7

Vegans and non-vegans alike are sure to love this rich and delicious vegan chocolate cake recipe. Made without eggs or dairy, this cake has a dense texture but the smooth mouthfeel will have you coming back for seconds! Top it with our yummy chocolate vegan frosting and some fresh fruit for the perfect dessert for any holiday or celebration.

Get the full instructions here:

INGREDIENTS
Vegan Chocolate Cake Recipe:
• 1 ¼ cups all-purpose flour
• ¼ cup cocoa powder
• ½ teaspoon salt
• 2/3 cup dairy-free semi-sweet chocolate chips
• ½ cup (1 stick) plant-based butter
• ¾ cup granulated sugar
• ¾ teaspoon baking soda
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract:
• ¼ cup non-dairy milk
• 1 cup vanilla flavored dairy-free yogurt

Vega Chocolate Frosting Recipe:
• 4 cups sifted confectioners’ sugar (powdered sugar)
• ½ cup cocoa powder
• 1 cup (2 sticks) plant-based butter, softened
• 1 teaspoon vanilla extract:
• 3 tablespoons non-dairy milk

TOOLS & SUPPLIES
• 6 Inch Round Cake Pans:

STORAGE TIPS
Loosely covered, this cake can be stored for 3 to 5 days at room temperature. You can also store this cake in the fridge if your house is warm, though it’s not necessary.

Just like other baked goods, this vegan cake can also be frozen. Simply wrap it tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 2 months. Thaw your cake in the refrigerator before serving.

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How to Make Chocolate Buttercream Frosting:

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12 thoughts on “[NEW] How to Make a Vegan Chocolate Cake and Frosting | Wilton 2020

  1. Jessica says:

    Important note: not all sugar is vegan as a lot of it is processed using (animal) bone char 🤢

    If you purchase Domino sugar, check the bag. If it was processed in Yonkers, NY, Baltimore, MD, or South Bay, FL, it’s vegan. If it’s from anywhere else, it isn’t.

  2. Ms G says:

    Thank you for posting.
    Wilton could you please consider also publishing your recipes in weight measurements too – there are many bakers who have gone over to the dark side and are using that method which is more accurate than the cups method. Thanks again.

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