Attention Everyone: Black Chocolate Cake for Halloween is going to change your life.
Believe me, I will be making this cake as my go to chocolate cake recipe from now until the end of time.
I am sincerely IN LOVE.
This cake is seriously moist, I have never had another cake that is better than this!
And what better way to pop those vibrant buttercream colors than up against a deep dark black chocolate cake?
Add some candy monster eyeballs dripping down the sides with chocolate glaze and you are all set for a spooky delicious Halloween party!
Needless to say, it isn’t just for Halloween, but since Trick or Treat day is right around the corner;
Let’s wait not another minute longer! As I know this will become your all-time favorite chocolate cake!
And oh yeah, two more things to add to the excitement~ it’s VEGAN! and your don’t need a mixer!
So whether you are vegan or not~ I promise you will love it!
- For the Cake
- All Purpose Flour 1½ cups + 3 Tablespoons (212g)
- Granulated Sugar ¾ cup (150g)
- Salt ½ teaspoon (3g)
- Baking Powder 1½ teaspoon (6g)
- Baking Soda 1½ teaspoons (6g)
- Coconut Oil 7 Tablespoons (98g)
- Boiling Water 1½ cup (360ml)
- Dutch Process or Natural Cocoa Powder ¾ cup (70g)
- Ground Flax Seeds 6 Tablespoons (48g)
- Hot Water 9 Tablespoons (135ml)
- Vanilla Extract 2 teaspoons (10ml)
- 1 Recipe Vegan Vanilla Buttercream
- Combine ground flax seed with the 9Tbs of hot water and whisk smooth
- Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
- Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
- Combine the coconut oil, 1½ cup boiling water and cocoa powder together and whisk smooth
- Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth
- Pour batter into 3 greased and parchment lined cake pans and bake immediately in a preheated 350°F oven for approximately 25 -35 minutes or until the layers are springy to the touch when you gently press the centers
- Cool cakes in the pan then flip them out onto a cooling rack to cool completely while you prepare the buttercream recipe of your choice
Hi Gretchen, which size were your cake pans? I’d like to make this cake but want to get the right size. Xx
I have been using 7″ pans for most all of my cakes, so that is what I did here too.
I made this cake for my kid’s birthday last December with Oreo buttercream and making it again today for my partner’s birthday but with a Snickers and caramel filling (both using your Aquafaba Italian Meringue Buttercream)! We all loved it and can’t wait to have it again.
Hi Gretchen, thanks for all the wonderful recipes you share. I want to make this cake this weekend and only have 2 7″ pans. Do you think I could distribute all the batter between 2 pans and slice the cakes in half after baked to make 4 layers?
These are pretty thick layers to begin with, so I think it will be too much batter unless you have 3″ tall pans.
rule of thumb, fill pans slightly more than half full no matter what pan size you are using to allow for proper rise, if you have extra just make a few cupcakes 🙂
I made this recipe tonight and added a small splash of buttermilk just as I finished mixing it all together. Seriously delicious! I love the smell and taste of the coconut oil in this recipe. Much better than regular oil. Thank you for sharing your recipe.
Can I sub the flour for gluten free?