Vegan Easter Chocolate Cake

Updated: Mar 28

Enjoy the delicious sweetness of Easter with this tasty Vegan Easter Chocolate Cake. It has layers of moist chocolate cake with smooth vanilla frosting and is decorated with delicious vegan chocolate mini eggs. Make your celebration extra special with this dream cake.

What is a Vegan Easter Chocolate Cake?

Delicious and rich vegan easter chocolate cake, it's filled and covered in delicious vanilla icing and topped with vegan mini eggs. I've never really celebrated Easter BUT this year I decided, why not? I'll celebrate it in my own way. So I baked this cake and ate about half of it haha. This recipe is so incredibly tasty and its very easy to make, so make sure you've got all the ingredients and let's get baking!

Vegan Easter Chocolate Cake Ingredients

Plain flour - ALWAYS use plain white flour; I've tried using self-raising and bread flour, and it will not give you the same result, haha.
Sugar - I use white sugar, but if you want a richer, deeper flavor, you can use light/brown sugar.
Cocoa powder - I always recommend using quality cocoa powder, but the cheapest one also works.
Baking powder & Baking Soda - Make sure your baking powder/soda isn't old; if it's old, it will not make the cake rise.
Neutral oil - Always use neutral oil when baking desserts.
Oat milk - You can use whatever milk you like; my favorite ones to use are soy, oat, or almond milk.
Apple cider vinegar
Salt

How To Store Vegan Easter Chocolate Cake

To ensure your Vegan Easter Chocolate Cake stay fresh and delicious for longer, follow these simple storage tips:

Cool completely: Allow the cake to cool completely at room temperature before storing.

Airtight Container: Cover the cake tightly with plastic wrap, aluminum foil or use an airtight container this is to protect it from drying out and absorbing any unwanted odors in the refrigerator.

Refrigerator: Store the cake in the refrigerator for up to 4-5 days to maintain its texture and flavor. The cake will keep the moisture for longer if it's stored at room temp but then it won't last as long.

Freezer: For longer storage, tightly wrap the cake in plastic wrap or place it in an airtight container and freeze for up to 2-3 months. Put the pie in the refrigerator overnight before eating.

By following these storage guidelines, you can extend the 'shelf life' of your Vegan Easter Chocolate Cake and enjoy its deliciousness for as long as possible.

Vegan Easter Chocolate Cake

Prep-Time: 10 mins

Baking Time: 20-25 mins

Amount: 1 cake

INGREDIENTS

Cake

400ml oat milk
1 tsp apple cider vinegar
250g sugar
150ml neutral oil
220g plain flour
80g cocoa powder
1 tsp baking soda
1 tsp baking powder
Pinch of salt

Frosting:

2-3 tubs of vanilla frosting from Betty Crocker
Purple food coloring (add however much you want)

Topping:

1 bag of D&Ds vegan mini eggs

INSTRUCTIONS

Begin by preheating your oven to 180°C. Prepare your 2 (9 inch) baking tins by lining them with parchment paper and giving them a light coating of oil or plant butter for a non-stick surface.
In a mixing bowl, combine oat milk, vinegar, oil, and sugar. Set this mixture aside for later use.
In a larger bowl, sift together flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
Transfer your batter into the prepared tins and bake for approximately 25 minutes. Avoid opening the oven door unless you detect a burnt smell. Check the cake 10 minutes before the timer goes off using a toothpick. If there's still batter on the toothpick, continue baking.
Once baked, allow the cakes to cool, wrap them in cling film, and refrigerate for at least 3 hours. An overnight chill is recommended for complete setting and cooling.
Prepare your frosting and add food coloring in a mixing bowl until achieving a smooth consistency, add a tbsp of oat milk to make it more silky. Transfer it to a piping bag and pipe a circle around the cake's edge. Fill the middle with frosting, ensuring it's evenly distributed, then smooth it out.
Place the second cake layer on top and use the piping bag to add a thin layer of frosting (known as a crumb coat). Refrigerate again.
Moving on to the more fun part, frost the sides and top of the cake generously, ensuring a well-coated appearance. Use a palette or bench scraper for a smooth finish. If the cake becomes crumbly, add it to the freezer or fridge, it will help it set.
Finally, unleash your creativity in decorating the cake as you desire, and enjoy a slice with your loved ones.

Notes:

If you want a 2 layer cake simply follow this recipe and if you want a 3-4 layer cake, just make the same recipe twice. Unless you happen to have 4 cake pans and 2 ovens haha.