Indulge in the decadent world of vegan baking with our Vegan Chocolate Cake recipe. This Vegan Chocolate Cake isn’t just a treat for the taste buds; it’s a celebration of how rich and satisfying plant-based desserts can be. Whether you’re a long-time vegan or simply looking to incorporate more dairy-free options into your life, this Vegan Chocolate Cake recipe promises a moist, rich, and utterly delicious experience that will make it a favorite for all occasions.

Recipe

Ingredients

F or 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

Fo r 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

Directions

Chocolate Base: Preheat oven to 350°F (175°C). Mix all dry ingredients, then combine with wet ingredients to form a batter. Pour into a greased 9-inch springform pan and bake for 25 minutes. Let it cool completely.
Vanilla Bean Cheesecake Layer: Beat cream cheese with sugar and vanilla bean seeds until smooth. Add eggs one at a time, followed by sour cream and heavy cream. Pour over cooled chocolate base and bake at 300°F (150°C) for 50-60 minutes. Let it cool and set in the fridge for at least 4 hours.
Blueberry Lavender Mousse: Puree blueberries, sugar, and lavender, then strain. Bloom gelatin in water, then warm a portion of blueberry puree to dissolve gelatin. Whip heavy cream with powdered sugar to soft peaks. Fold in the blueberry mixture and gelatin. Pour over cheesecake layer and let it set in the fridge.

Berry Chocolate Glaze: Cook blueberries and cream over medium heat until syrupy (about 10 mins). Strain. Heat cream until steaming. Pour over chocolate; let sit, then stir until smooth. Pour over the set mousse layer and refrigerate until ganache is set.

Prep Time: 1 hour | Cooking Time: 1 hour 25 minutes | Kcal: 550 kcal | Servings: 12

Notes

Serving Suggestions: Serve this cake chilled, garnished with fresh blueberries and lavender sprigs for an extra touch of elegance.

Storage: This cake can be refrigerated for up to 3 days. For longer storage, freeze individual slices on a baking sheet before wrapping them in plastic wrap.
Ingredient Tips: For the best flavor, use high-quality cocoa powder and dark chocolate with at least 70% cocoa content.
Health Benefits: Blueberries are a great source of antioxidants and vitamins. Lavender can have calming effects, making this dessert not just a treat for the taste buds but also a soothing experience.

Nutritional Breakdown (per serving)

Calories: 550 kcal
Carbohydrates: 58 g
Protein: 8 g

Fat: 32 g
Saturated Fat: 18 g
Polyunsaturated Fat: 1.5 g

Monounsaturated Fat: 10 g
Trans Fat: 0 g
Cholesterol: 150 mg

Sodium: 350 mg
Potassium: 200 mg
Fiber: 2 g

Sugar: 46 g
Vitamin A: 1000 IU
Vitamin C: 4 mg

Calcium: 90 mg
Iron: 2.4 mg

This cake offers a good balance of indulgence and nutritional benefits, making it a delightful treat that doesn’t compromise on health.

FAQs

1. Can I use frozen blueberries for the mousse? Yes, you can use frozen blueberries. Just ensure they are thawed and drained well to avoid excess moisture.

2. What can I use instead of lavender? If lavender isn’t to your taste or you can’t find it, you can omit it or use rose petals for a different but equally floral note.

3. How do I know when the cheesecake layer is done baking? The cheesecake is done when the edges are set but the center still slightly jiggles. It will firm up as it cools.

4. Can this cake be made gluten-free? Yes, substitute the all-purpose flour with your favorite gluten-free flour blend for the chocolate base to make this cake gluten-free.