This Chocolate Cake with Chocolate Buttercream Frosting is indulgent, I know. But it’s a perfect treat for Valentine’s Day! Now you and I both know, really good vegan chocolate cake is hard to come by. And that is precisely why I wanted to do this recipe.

It’s moist, rich and oozing with chocolate. Just look at that texture! No dairy, no eggs…completely vegan. And completely delicious. I dare you to resist licking the bowl of that fudgy chocolate frosting. I must admit…I couldn’t 🙂

You can make the frosting as loose or thick as you’d like. It’s made with vegan margarine, powdered sugar, unsweetened cocoa powder, vegan chocolate chips (melted), vanilla and almond (or coconut) milk. If you prefer a thicker frosting, just add more powdered sugar.

For the cake, we used traditional ingredients but substituted some of the moisture that eggs would have added using applesauce. It’s one of my favorite baking secrets for cakes, muffins, etc. We also created our own “buttermilk” using non-dairy milk and apple cider vinegar. Another vegan trick that I cannot live without.

This cake is so simple to make and with a few fresh strawberries, it looks like a million bucks!

Today, it’s all about the chocolate, but this cake would be really amazing with a cream cheese frosting as well. I did one on my Gingerbread Cake that would work great if you wanted to try that instead.

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