Balanced Meal

Vegan Blackout Cake

Vegan Blackout Cake

Indulge in the decadent goodness of this Vegan Blackout Cake, a luscious and rich chocolate cake that’s completely plant-based and cruelty-free. This cake gets its name from the intense chocolate flavor and dark appearance, and it’s sure to satisfy your deepest chocolate cravings. With layers of moist chocolate cake, chocolate pudding, and a velvety chocolate ganache, this Vegan Blackout Cake is a showstopper dessert for any occasion. Enjoy a guilt-free and compassionate treat with this delightful vegan chocolate masterpiece.

Full Recipe:


For the Chocolate Cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups unsweetened almond milk or any plant-based milk
  • 1/2 cup vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract
For the Chocolate Pudding Filling:
  • 2 cups unsweetened almond milk or any plant-based milk
  • 1/2 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
Chocolate Ganache:
  • 1 cup dark chocolate chips
  • 1/2 cup full-fat coconut milk


For the Chocolate Cake:
  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. Combine Wet Ingredients:
    • In a separate bowl, whisk together almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
  4. Mix Wet and Dry Ingredients:
    • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Bake:
    • Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
Chocolate Pudding Filling:
  1. Mix Dry Ingredients:
    • In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
  2. Add Plant-Based Milk:
    • Gradually whisk in the almond milk until smooth and well combined.
  3. Cook:
    • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  4. Simmer:
    • Reduce heat and simmer for an additional 2-3 minutes, stirring continuously.
  5. Remove from Heat:
    • Remove from heat and stir in vanilla extract. Let the pudding cool to room temperature.
For the Chocolate Ganache:
  1. Prepare Ganache:
    • In a heatproof bowl, combine dark chocolate chips and coconut milk. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Assembling the Vegan Blackout Cake:
  1. Layer Cake:
    • Place one chocolate cake layer on a serving plate. Spread a layer of the chocolate pudding filling over the top. Place the second cake layer on top.
  2. Cover with Ganache:
    • Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
  3. Chill:
    • Chill the Vegan Blackout Cake in the refrigerator for at least 1-2 hours to allow the ganache to set.
  4. Slice and Serve:
    • Once set, slice the cake and serve. Enjoy this heavenly Vegan Blackout Cake!
Nutrition Facts (Per Serving – Makes about 12 servings):
  • Calories: 380
  • Fat: 18g
  • Protein: 5g
  • Total Carbohydrates: 55g
  • Dietary Fiber: 4g
  • Sugars: 35g
  • Net Carbs: 51g

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