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Can I just say, Happy Chocolate CAKE Friday!
Seriously, does this not look like the most luscious, moist and perfect chocolate cake ever??? I swear, you’d never even begin to guess it was vegan if I didn’t tell you.
A sneaky, delish, Friday worthy cake. <–FACT.
We have not talked cake in a while. Like way tooooo loooonnggggg. So today it’s CAKE DAY! YESSS – cake, cake, cake, cake, cake day! Today is also my Dad’s birthday, so this one’s for you Dad! Since they are all still in South Korea (where my little brother Red is competing) I’ll have to see how this cake freezes. Actually, my dad’s birthday is already where they are (they are almost a day ahead). My dad will be bummed he missed out on this cake, but my mom… she will be SO jealous! Cake, specifically chocolate cake is her favorite. She is probably sitting somewhere in South Korea eating bowl after bowl of white rice, because my guess is that there is nothing else that she will eat there. She’s a little bit of a bland eater and I can guarantee you, she is not eating the smoked salmon my dad has been getting daily. And as far as desserts go? While, I know they already finished off my chocolate dunked honey nut bars, so my guess… she’s moved on to her hot cocoa (yep, she took her cocoa and cacao powders with her)? Anyway, she’s most definitely not eating chocolate cake.
I can see her now, scrolling through these photos, mouth-watering and thinking, “nooooo, I missed that. I cannot believe I missed that cake”. Sounds so dramatic, but it’s actually true. She text me those exact words when I sent her photos the other day…
SIDE NOTE: if I was in Korea, I would be eating ALL the Korean fried chicken, plus bowl after bowl of bibimbap. And sure, Korean doughnuts would be part of my daily regimen. It would be so good. 🙂
Clearly, I am a little excited about this here vegan chocolate cake. The recipe is adapted from the incredible Gena and her cookbook Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen. If you don’t already own this cookbook, you should probably just go buy it right now. Well, maybe print or save this recipe first… and then go buy it. Even if you’re not vegan, I promise, all the recipes are so good. And us cheese lovers, well we can always just add a little (ok a lot) when needed. Hehe, I love my cheese!
SO. When I got my hands on this cookbook, I was immediately focused on one recipe.
THE CHOCOLATE CAKE. duh.
You guys, words cannot describe how yummy this cake is. It’s layered with a creamy buttercream made up of magical ingredients. Magical I tell you. I adapted the buttercream only slightly to be a bit more almondy because I love that flavor. I also added vanilla because really, when can you ever have too much vanilla, you know?? And if you’re looking for a butter-less, buttercream, this is your recipe… and it’s healthy enough to eat with a spoon…like for breakfast?? With granola?? That would be amazing! I mean, hey, you can have your veggies (pumpkin) and your protein (almond butter). Just add some fruit (bananas??) and breakfast is complete. I’d highly recommend doubling the buttercream just so you can eat half for breakfast.
NO JOKE.
Okay and then the finishing touch is a layer of silky, smooth ganache. Oh my gosh. YESS. Are you guys looking at those swirls??? That is ganache in it’s most perfect looking form.
TO DIE FOR.
Another huge plus to this recipe is that it is SIMPLE! No fancy equipment or ingredients. It’s as easy as any other chocolate cake. You can have it made in under and hour and ready to eat in under two (you have to let the cake chill for a little to let everything stiffen up a bit). Can you say perfection or what?!?
SOOOO. Here’s the plan. Come home from work. Find the bottle of wine, cocktail or maybe even a mocktail, turn on the oven and start baking. Maybe eat some tacos or some pasta while the cake bakes and then….ditch the the booze, pour a giant glass of cold milk and eat all the cake. And I do mean ALL the cake with all the ganache 🙂
Shhhh, I won’t tell if you can’t fully wait for the cake to chill and you end up eating a warm and messy, DELICIOUS chocolate cake. Even better if you ask me.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chocolate Cake for the win!! Oh, and don’t forget that flaky sea salt on top! Happy weekend! 🙂
P.S. Happy Birthday Dad! Hope you had a great day!
Okay, can I just say I LOVE that this is vegan?! You actually just blew my mind. And my husband has a birthday coming up…
YEAH! Thank you and have a great weekend!
Happy Birthday to your dad! These cake does indeed look magical. I totally want a slice for breakfast.
Thanks Nicole! Have a great weekend! 🙂
Teigan,
Yum, yum, yum,….this is an amazing recipie! Everything you do is so over the top delicious! Thank you for enriching us with this healthier cake!
Thank you! Hope you have a great weekend!
This is VEGAN?! Wow! That ganache looks perfect, I could just take a face-dive into it…
Thank you so much, Hannah! Have a great weekend!
Can I use a different oil? I am out of coconut oil!
Hi there! Yes, you can definitely use vegetable or canola oil! xTieghan
I can just imagine your mother drooling looking at all these fabulous photos Tieghan! Poor mom! But Happy Birthday Dad!! Hope it freezes well! Sounds so delicious! Have a great weekend!
Thank you! Hope you have a great weekend!
L.F.W. (Lost for words) This just looks so good I can’t even.
haha! Thank you and have a great weekend!
I LOVE this cake and I LOVE that it’s vegan!! 😀 😀
THANK YOU! Have a great weekend, Sarah!
Oh my gosh! This cake! I love how decadent it is with all that frosting! Looking at it, I would never have thought that it’s vegan
Thanks Andrea! Hope you have a great weekend!
Oh.MY.WORD. This looks incredible! I’ll be making this very soon Tieghan!
Thank you, Kathy! I hope you love the cake!
AH, beyond perfect vegan decadence!!! This looks amazing my friend!
Thanks Rebecca! Have a great weekend!
What is the cook time for 2 6″ pans?
Hi, I have never tried that so I really do not know. If I had to guess maybe 20 minutes. But again, I am not sure. Hope you love the cake and let me know if you have questions.
This looks perfect and those swirls of ganache are to die for. I cannot believe it’s vegan! This might sound like a stupid question, but have you made it vegan because you believe it to be healthier? Or is it the animal welfare aspect?
I just wondered because I would imagine this is still pretty high calorie (not that it’s usually a concern of mine when chocolate cake is involved).
HI Angela,
No I have not made it vegan to be healthier. I made it Vegan to support my friend Gena and for my vegan readers. Hope you love the cake, thank you! 🙂
Oh boy, I’m pretty sure this cake’s illegal…can’t stop drooling!!!
http://bloglairdutemps.blogspot.pt/
hehe! Thank you!!
When I saw those flakes of salt I was like: ooooh yessss… This looks so rich and delish!
hehe! Thank you! Have a great weekend!
i’ve heard that the korean baskin robbins are super cool- maybe they can check those out for some ice cream cake! (: or bingsoo, which is kind of like shaved ice. though i’m betting it’s pretty cold there (and frozen dessert might not sound that appealing, haha).
OH! I will tell them about the Baskin Robins! 🙂
Thank you!