Indulge in the decadent world of vegan baking with our Vegan Chocolate Cake recipe. This rich and satisfying dessert isn’t just for those following a plant-based diet; it’s a celebration of how delicious vegan baking can be for everyone. Whether you are a dedicated vegan or just someone looking to add some delightful dairy-free options into your routine, this cake promises a moist and indulgent experience that fans of all ages will love. There’s something special about a cake that is both guilt-free and incredibly delicious, and this Vegan Chocolate Cake delivers on all fronts.
Sweetened with just the right amount of granulated sugar and paired with layers of creamy cheesecake and luscious blueberry lavender mousse, this cake proves that you don’t need eggs or dairy to create something extraordinary. Ideal for birthday celebrations, family gatherings, or even just as a weekday treat, this cake combines rich flavors with a touch of elegance. You’ll find the silky textures and dynamic flavors come together to make every bite truly memorable.
This Vegan Chocolate Cake is not only an exquisite dessert; it’s a testament to the idea that dessert can be healthy, too. Whipping it up is an enjoyable and straightforward endeavor that requires minimal effort while yielding maximum results. Ready to impress your family and friends? Let’s dive into making this amazing cake!
Why You’ll Love This Vegan Chocolate Cake
- Rich Flavor Profile: Experience the deep chocolate flavor complemented by the creamy cheesecake and vibrant blueberry layers.
- Vegan-Friendly: Perfect for those on a plant-based diet or anyone looking to reduce dairy intake.
- Showstopper Dessert: This cake is stunningly layered, making it great for special occasions and gatherings.
- Easy to Make: The straightforward process makes this dessert accessible for bakers of all skill levels.
- Customizable: Adapt the recipe by using different fruit flavors or toppings to suit your taste.
Preparation Phase & Tools to Use
Before diving into creating this beautiful Vegan Chocolate Cake, it’s essential to prepare your kitchen and gather the necessary tools. Start by preheating your oven to ensure it’s at the right temperature when you’re ready to bake. You’ll need a greased 9-inch springform pan, which will make removing the cake much easier later. Gather mixing bowls, measuring cups, and spoons to ensure you have everything at hand when you’re ready to combine the ingredients.
Utilizing a hand mixer or stand mixer is advisable for beating the cream cheese and achieving a smooth cheesecake layer, while a food processor or blender will be perfect for pureeing the blueberries for the mousse. Additionally, a fine mesh strainer is handy to create a silky-smooth blueberry mixture. Preparing in advance will set you up for a seamless baking experience.
Ingredients
- For the Chocolate Base:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- For the Vanilla Bean Cheesecake Layer:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- Seeds of 1 vanilla bean
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- For the Blueberry Lavender Mousse:
- 3 cups fresh blueberries
- 3/4 cup granulated sugar
- 1 1/2 tablespoons dried lavender
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 3 teaspoons gelatin powder
- 3 tablespoons cold water
- For the Berry Chocolate Glaze:
- 1 cup heavy cream
- 1 cup blueberries
- 8 ounces dark chocolate, chopped
Instructions
Step 1: Create the Chocolate Cake Base
Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Once the dry ingredients are thoroughly combined, add in the wet ingredients: water, vegetable oil, vinegar, and vanilla extract. Mix until a smooth batter forms, taking care not to overmix. Pour the batter into the prepared springform pan, ensuring it spreads evenly. Bake in your preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove it from the oven and let it cool completely on a wire rack.
Step 2: Prepare the Cheesecake Layer
For the vanilla bean cheesecake layer, begin by beating the softened cream cheese with granulated sugar and vanilla bean seeds until the mixture is smooth and creamy. Add the eggs to the bowl one at a time, mixing well between each addition. Then incorporate the sour cream and heavy cream, blending until the mixture is uniform. Once the chocolate cake base has completely cooled, pour the cheesecake mixture over it. Bake this at a lower temperature of 300°F (150°C) for 50-60 minutes until the center is just set. Allow it to cool to room temperature, and then refrigerate for at least four hours to set completely.
Step 3: Craft the Blueberry Lavender Mousse
While the cheesecake layer is chilling, you can prepare the blueberry lavender mousse. Start by pureeing fresh blueberries with the granulated sugar and dried lavender in a blender or food processor until smooth. Strain the mixture through a fine mesh sieve to remove any skins or solids. In a separate bowl, bloom the gelatin in cold water for about 5 minutes. Heat a small portion of the blueberry puree until it’s warm, then dissolve the bloomed gelatin in this heated puree, stirring until fully incorporated. In another bowl, whip the heavy cream with powdered sugar until soft peaks form. Gradually fold in the blueberry mixture along with the gelatin blend. Once combined, pour this delightful mousse over the chilled cheesecake layer and return it to the refrigerator to set.
Step 4: Prepare the Berry Chocolate Glaze
For the final touch, the berry chocolate glaze enhances the whole cake beautifully. Begin by cooking the blueberries with heavy cream in a saucepan over medium heat for about 10 minutes, stirring until the mixture becomes syrupy. Strain this mixture to separate the blueberries from the cream. In another bowl, heat the remaining heavy cream until it’s steaming. Pour it over the chopped dark chocolate and let it sit for a few minutes to soften the chocolate. Stir the mixture vigorously until smooth and glossy. Once the mousse layer has set, pour the chocolate glaze over the top, allowing it to cascade down the sides. Chill the cake once more until the glaze hardens slightly, ensuring everything melds together into one delectable masterpiece.
Variations
- Protein: For a protein boost, consider adding a layer of tofu or chickpea-based mousse for added creaminess while staying vegan.
- Vegetables: Incorporate shredded zucchini or carrots into the chocolate base for added moisture and nutrients.
- Spices: Add warm spices such as cinnamon or nutmeg to the chocolate batter to enhance its flavor profile.
Cooking Notes
- Make sure to let the cheesecake layer cool completely before adding the blueberry mousse to avoid melting.
- The blueberry lavender mousse works best with fresh blueberries but can be adapted with frozen if needed.
Serving Suggestions
- Serve slices with a dollop of coconut whipped cream for an extra touch of decadence.
- Pair with fresh fruit or a fruit compote to enhance the flavors and add color to the plate.
Tips
- For easier slicing, run a knife under hot water and wipe it dry before cutting into the cake.
- Keep leftovers stored in an airtight container in the fridge for up to 4 days.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 1 hour and 15 minutes
- Total Time: 4 hours and 45 minutes (includes chilling)
Nutritional Information
- Calories: 450 per slice
- Protein: 6g
- Sodium: 230mg
FAQs
Can I substitute the cream cheese for another vegan option?
Absolutely! Look for a plant-based cream cheese alternative, which works perfectly in this recipe.
How can I make this dessert gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend to maintain the texture.
How long will the cake last in the fridge?
You can store the cake in the refrigerator for up to 4 days, in an airtight container to keep it fresh.
Can I use different fruits for the mousse?
Yes! While blueberries are stunning, consider using strawberries or raspberries for a delightful variation.
Conclusion
In conclusion, this Vegan Chocolate Cake isn’t just a dessert; it’s an experience that bridges the gap between indulgence and health. Each layer brings a burst of flavor that’s sure to please every palate, and its stunning appearance makes it perfect for any celebration or just a Sunday family gathering. We encourage you to try this recipe, take delight in the process of baking, and enjoy the compliments that follow! Don’t forget to comment with your experiences or variations as we love to hear your stories, and share this recipe with fellow bakers in need of some delicious vegan inspiration!
Print
Vegan Chocolate Cake
- Total Time: 4 hours and 45 minutes
- Yield: 12 servings 1x
Description
Indulge in the decadent world of vegan baking with our Vegan Chocolate Cake recipe.
Ingredients
- For the Chocolate Base:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- For the Vanilla Bean Cheesecake Layer:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- Seeds of 1 vanilla bean
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- For the Blueberry Lavender Mousse:
- 3 cups fresh blueberries
- 3/4 cup granulated sugar
- 1 1/2 tablespoons dried lavender
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 3 teaspoons gelatin powder
- 3 tablespoons cold water
- For the Berry Chocolate Glaze:
- 1 cup heavy cream
- 1 cup blueberries
- 8 ounces dark chocolate, chopped
Instructions
- Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Once the dry ingredients are thoroughly combined, add in the wet ingredients: water, vegetable oil, vinegar, and vanilla extract. Mix until a smooth batter forms, taking care not to overmix. Pour the batter into the prepared springform pan, ensuring it spreads evenly. Bake in your preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove it from the oven and let it cool completely on a wire rack.
- For the vanilla bean cheesecake layer, begin by beating the softened cream cheese with granulated sugar and vanilla bean seeds until the mixture is smooth and creamy. Add the eggs to the bowl one at a time, mixing well between each addition. Then incorporate the sour cream and heavy cream, blending until the mixture is uniform. Once the chocolate cake base has completely cooled, pour the cheesecake mixture over it. Bake this at a lower temperature of 300°F (150°C) for 50-60 minutes until the center is just set. Allow it to cool to room temperature, and then refrigerate for at least four hours to set completely.
- While the cheesecake layer is chilling, you can prepare the blueberry lavender mousse. Start by pureeing fresh blueberries with the granulated sugar and dried lavender in a blender or food processor until smooth. Strain the mixture through a fine mesh sieve to remove any skins or solids. In a separate bowl, bloom the gelatin in cold water for about 5 minutes. Heat a small portion of the blueberry puree until it’s warm, then dissolve the bloomed gelatin in this heated puree, stirring until fully incorporated. In another bowl, whip the heavy cream with powdered sugar until soft peaks form. Gradually fold in the blueberry mixture along with the gelatin blend. Once combined, pour this delightful mousse over the chilled cheesecake layer and return it to the refrigerator to set.
- For the final touch, the berry chocolate glaze enhances the whole cake beautifully. Begin by cooking the blueberries with heavy cream in a saucepan over medium heat for about 10 minutes, stirring until the mixture becomes syrupy. Strain this mixture to separate the blueberries from the cream. In another bowl, heat the remaining heavy cream until it’s steaming. Pour it over the chopped dark chocolate and let it sit for a few minutes to soften the chocolate. Stir the mixture vigorously until smooth and glossy. Once the mousse layer has set, pour the chocolate glaze over the top, allowing it to cascade down the sides. Chill the cake once more until the glaze hardens slightly, ensuring everything melds together into one delectable masterpiece.
Notes
Make sure to let the cheesecake layer cool completely before adding the blueberry mousse to avoid melting.
- Prep Time: 30 minutes
- Cook Time: 1 hour and 15 minutes
- Category: Dessert
Nutrition
- Calories: 450 per slice
- Sodium: 230mg
- Protein: 6g