Vegan Chocolate Birthday Cake
This vegan Chocolate Birthday Cake with Strawberry Buttercream Frosting is sure to be a hit with party goers from 1 to 100! Rich, moist, and full of flavor...plus so easy to make!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 8 people
For the Chocolate Cake:
- 3/4 cup dairy free milk
- 1 teaspoon apple cider vinegar
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup applesauce
- 1/4 cup neutral flavored oil (I use avocado)
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
For the Strawberry Buttercream (see note):
- 1 bag freeze dried strawberries (1 ounce, see notes)
- 1 cup dairy free butter (I use Earth Balance)
- 1 pound powdered sugar (see note)
- 1/4 cup dairy free milk (plus more as needed to get the right consistency)
- 1 teaspoon vanilla
For the Chocolate Cake:
Preheat the oven to 375°. Spray two 6 inch pans with cooking spray and set aside.
Pour non dairy milk and apple cider into a small bowl and whisk together. Set aside to allow the vinegar to curdle the milk.
Place flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt in a large mixing bowl and stir together. Set aside.
Add applesauce, oil, maple syrup, and vanilla to the milk mixture. Whisk together.
Pour the liquid mixture into the dry mixture and whisk together until completely incorporated.
Divide the batter into the two 6-inch baking pans. Bake for 45 minutes, until a toothpick comes out clean with only a few crumbs.
Allow cakes to cool completely before frosting.
For the Strawberry Buttercream:
Place the freeze dried strawberries in a food processor and blend until completely turned to powder.
For easier mixing, cut the butter up into smaller pieces.
Add the strawberry powder, butter, powdered sugar, milk, and vanilla into an electric mixer. Mix, working from low to high speed, until completely smooth. Add additional milk, a tiny bit at a time, until desired consistency is reached.
Once the cake is completely cooled, frost and assemble the cake. Decorate as desired with sprinkles or strawberries! Serve and enjoy!
I buy my freeze dried fruit at Whole Foods. You can also find it at Trader Joe's. Be careful when blending, as some bags contain a silica packet for freshness. Remove that FIRST before blending.
Strawberry Buttercream recipe makes enough frosting for two cakes (4 layers). I usually make the full batch anyway, as I love to spread it on waffles, pancakes, and spoons!
You can try to reduce the powdered sugar in the frosting to 3 1/2 to 4 cups if you'd like, but you'll also have to reduce the amount of milk. Add it 1 Tablespoon at a time until you get the consistency that you like.
For Cupcakes: this recipe makes 1 dozen cupcakes. Bake for 30 minutes and then check with a toothpick. The toothpick should come out clean, with a few crumbs sticking to it. Bake for 5 minutes more if needed.