Vegan Triple Chocolate Cake

this …

This is one of my favorite cakes ever. Period. End of story.

The cake alone is delicious – rich and chocolatey, moist and delicate – but the added layer of thick chocolate frosting and chocolate toppings takes this classic cake to a whole new level. I’ll refrain from breaking into song but let’s just say it wouldn’t NOT be warranted… 🤗

The icing is easily my favorite part of this recipe. It’s good enough to eat with a spoon! And I’ve found that while it works well on all kinds of desserts, including on sugar cookies or even to jazz up your weekend pancakes, this is ultimately a classic chocolate cake frosting (Probably not unlike the delicious one you remember from childhood!)

Remember the processed non-vegan frosting that comes in a can? The one that’s good but also…not somehow? This is an elevated version of that and it’s almost as easy as opening a can, but the pay off is about 174502324495033 times better…Give or take 🤔🙃🍫

This cake can be decorated however you like of course, but the additional drizzle of chocolate sauce and the delicate crunch from the mini chocolate chips on top really makes this cake special, so it’s a step I wouldn’t skip!

This has become my go-to dessert recipe whenever friends come over or for holiday get togethers. See the notes at the bottom of this post for tips and tricks to make this a completely fool proof recipe. It’s been given the stamp of approval by my vegan and non vegan friends – even the reeeaaally honest ones who tell it like it is. They love it. I love it. And I really hope that you love it!

I think you will 😊 Enjoy!

THE CAKE

Makes 2 standard 8.5″ x 4.5″ loaf pans

• 2 tbsp ground flax seeds
• 6 tbsp water
• 1 3/4 cup all purpose flour
• 3/4 cup cacao powder
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 2 cups sugar
• 1 tsp salt
• 1/2 cup melted coconut oil (You’ll want to use refined coconut oil for this. Virgin will taste like coconut, so refined is key)
• 1 cup unsweetened plain soy milk
• 2 1/4 tsp vanilla extract
• 1 cup boiling water

1. Pre-heat oven to 350 degrees. 
2. Combine the ground flax and water in a small bowl. Stir and then set aside to thicken. 
3. Next, sift the flour and cacao powder into a mixing bowl.
4. Add the baking powder, baking soda, sugar, and salt, the whisk well and set aside.
5. In a larger mixing bowl, add the melted coconut oil, soy milk, and vanilla. Stir in the thickened flax “egg” and mix well. 
6. Slowly add the flour mixture, half at a time, while mixing with an electric mixer. The batter will be thick at this point.
7. Next add the boiling water and mix one last time. Careful not to over mix. The batter will have thinned out considerably.
8. Then divide the cake batter evenly into two well oiled loaf pans (I used vegetable oil instead of vegan butter to grease to prevent burning)
9. Drop the pans onto the counter a few time (3) to release any air bubbles. 
10. Then bake for about 40-45 minutes or until a wooden skewer comes inserted into the center comes out clean. See notes below for more info.

Let the cake cool on a wire rack for 10-15 minutes and then transfer to a cake plate. Cool completely before frosting.

CHOCOLATE FROSTING

• 1 bag (1.5 cups) mini semi sweet chocolate chips plus more for decorating the cake (I used Enjoy Life Foods and highly recommend them!)
• 3 tbsp vegetable oil
• 3 cups powdered sugar
• 3 tbsp coconut cream
• 3 tbsp unsweetened almond or soy milk

1. Combine the chocolate chips and vegetable oil in a microwave safe dish or double boiler. If using the microwave, warm in 20 second intervals – stirring in between – until almost entirely melted. This should take 2-3 rounds. Stir until perfectly smooth and silky. See notes below for more info.
2. Then add all but 2 tbsp of the melted chocolate to a mixing bowl with powdered sugar, coconut cream (which is the thicker part that rises to the top of a can of coconut milk. Avoid using the liquid) and almond milk.
3. Mix well.

The frosting will be soft at this point. If it’s too soft to frost the cake, pop it in the refrigerator for 5-10 minutes. Try not to leave it for too long though, because it will harden a lot and make it harder to frost the cake.

↠ You can also make this a day or two before and let it come to room temperature on the counter before frosting. It will be noticeably thicker.

Once both cakes are completely cooled, frost the tops generously with a thick layer of chocolate frosting and drizzle 1 tablespoon of the remaining melted chocolate in a zig zag on top of each cake (1 tbsp per cake) Top with few more mini chocolate chips for texture and added chocolateiness.

↠ Chill in the refrigerator until ready to serve. Then serve the cake chilled for a thick, rich, and creamy frosting (my favorite way) or warm slightly in the microwave and serve with a scoop of vegan vanilla ice cream and a few raspberries. Both options are delicious. See notes below for freezing options.

↠ Many recipes suggest using a toothpick to insert into the center of the cake to see if it’s done. If it comes out clean, it should be done, right?

Wrong! Well…sometimes anyway. Which is why I like to use a wooden skewer instead of a toothpick. It’s a bit more accurate because it’s easier to see if the skewer is clean or not after being inserted into the cake. It’s crazy how such a small change can make such a big difference!

↠ Cooling the cakes on a rack is surprisingly important too! It allows air to circulate all the way around the cake, making for a more even cooling process. This results in a nice texture throughout the cake, so don’t skip this step!

↠ When melting chocolate in the microwave, it’s important to remember that you don’t want to keep cooking it until all of the lumps are gone. If you try that, the chocolate will likely dry out and harden up. Instead, melt it for 20 seconds at a time. Stir, then melt again. When soft lumps are present, stir vigorously until they smooth out before opting to heat again if necessary. The less heat, the better, and you’ll be surprised at how stirring the already warm chocolate helps melt the last few remaining chocolate chips.

↠ One bag of Enjoy Life Mini Semi Sweet Chocolate Chips = 1.5 cups aka the amount needed for the frosting. So I buy 2 bags so that I have extra chocolate chips for decorating.

↠ I recommend using the Enjoy Life Mini Semi Sweet Chocolate Chips instead of the dark chocolate chocolate version for this recipe but both are good! If you can’t find this brand, your favorite high-quality creamy dark chocolate bar will do, just chop it roughly.

↠ This recipe makes 2 loaf pans, and while I’m sure your friends, neighbors, co-workers, and kid’s teacher would LOVE to be recipient of the second cake, you can also freeze it – unfrosted – to have for a rainy day. I like to thaw it out for a surprise weeknight treat after a family dinner or warm up one slice at a time, paired with a scoop of vegan ice cream, to enjoy whenever I’m having a “I NEED CHOCOLATE NOW!” moment 😊

If you make this recipe, make sure to snap a picture and tag me on Instagram! I’d love to see your recreation!

↠ My Instagram: https://www.instagram.com/nikkivegan/

Happy baking!