Indulge in a slice of decadence with this Vegan Pastel de Chocolate! This rich, moist chocolate cake is a pure celebration of chocolate that’s wonderfully easy to make, yet impressive enough for any occasion. Crafted without dairy or eggs, it’s a plant-based masterpiece that sacrifices none of the flavor, texture, or indulgence you expect from a classic chocolate cake.

Each bite of this Vegan Pastel de Chocolate melts in your mouth, with deep cocoa flavors and a soft, velvety crumb that’s incredibly satisfying. Its balance of sweetness and richness is perfect for birthdays, holidays, or any time you’re craving a slice of indulgent chocolate heaven. Top it with vegan chocolate ganache, fresh berries, or a dusting of powdered sugar to take this cake to the next level.

Whether you’re a long-time vegan or simply love good chocolate cake, this Vegan Pastel de Chocolate will become your go-to recipe for every celebration.

Ingredients

For the Cake:

• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 2 cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• ½ cup canola oil (or melted coconut oil)
• ⅔ cup unsweetened applesauce
• 1 tablespoon pure vanilla extract
• 1 cup boiling water

For the Chocolate Buttercream Frosting:

• 1 cup cocoa powder
• 1½ cups vegan butter (softened)
• 4–5 cups powdered sugar
• 2 teaspoons pure vanilla extract
• ¼–½ cup unsweetened almond milk (as needed)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Make the Buttermilk:
   • In a small bowl, combine the almond milk and apple cider vinegar. Stir slightly and let it sit for about 5 minutes to curdle.
3. Mix Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Combine Wet Ingredients:
   • Add the oil, applesauce, vanilla extract, and the curdled almond milk to the dry ingredients. Mix on medium speed until well combined.
5. Add Boiling Water:
   • Carefully pour in the boiling water while mixing. The batter will be thin; this is normal.
6. Bake:
   • Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Frosting:
   • In a large bowl, beat the softened vegan butter until creamy.
   • Gradually add in the cocoa powder and powdered sugar, alternating with almond milk as needed to achieve a fluffy consistency.
   • Mix in vanilla extract.
8. Assemble the Cake:
   • Once cooled, place one cake layer on a serving plate. Spread a layer of frosting on top.
   • Place the second layer on top and frost the top and sides of the cake as desired.
9. Serve:
   • Slice and enjoy your Vegan Pastel de Chocolate! Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Tips for Success

• Moisture: Adding boiling water to the batter ensures a moist cake.
• Frosting Consistency: Adjust powdered sugar and almond milk based on your desired frosting thickness.
• Flavor Enhancements: For added depth, consider adding a teaspoon of espresso powder to the batter or frosting.

Enjoy this delicious Vegan Pastel de Chocolate that everyone will love!