If you’re looking for the perfect chocolate cake that’s both easy to make and incredibly delicious, Nora Cooks Chocolate Cake is the recipe you need.
This simple yet indulgent dessert features a moist, rich chocolate flavor in every bite, making it a crowd-pleaser for any occasion.
With just a few basic ingredients, you can create a decadent treat that’s perfect for birthdays, gatherings, or just when you’re craving something sweet.
Whether you’re a novice baker or an experienced one, this cake is foolproof and guaranteed to impress. Plus, it’s versatile, so you can easily adapt it to suit your dietary preferences.
From the smooth, creamy frosting to the soft, tender layers, this cake is sure to become a favorite in your baking repertoire.
Why You’ll Love Nora Cooks Chocolate Cake
If you’re looking for a chocolate cake that’s not only vegan but also moist, delicious, and super easy to make, this Nora Cooks Chocolate Cake is for you.
Nora Cooks, known for her incredible plant-based recipes, brings a cake that delivers everything you could want: rich chocolate flavor, light texture, and a sinfully good frosting.
This Nora Cooks Chocolate Cake is made from simple, wholesome ingredients, so you don’t have to worry about any hard-to-find items or complicated techniques.
In just a few steps, you’ll have a beautiful dessert that tastes like it came from a professional bakery.
How To Prepare Nora Cooks Chocolate Cake?
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Calories: 320 kcal
- Yield: 1 cake (10 servings)
Kitchen Utensils You’ll Need
- Two 8-inch round cake pans
- A mixing bowl
- A whisk or hand mixer
- A spatula
- A measuring cup
- A cooling rack
- A knife (for frosting)
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup cocoa powder (unsweetened)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup unsweetened applesauce (or vegetable oil)
- 1 cup warm water
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the Frosting:
- ½ cup dairy-free butter or regular butter (if not vegan)
- 1/3 cup cocoa powder
- 1 ½ cups powdered sugar
- 2 tablespoons almond milk (or any milk of your choice)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or oil and dust them lightly with flour. This ensures the cake won’t stick when you remove it from the pans later.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Use a whisk to sift the dry ingredients together. This helps create a lighter, fluffier cake.
Step 3: Add Wet Ingredients
Next, add the eggs, applesauce (or oil), vanilla extract, and apple cider vinegar to the dry ingredients. Mix everything together until smooth. Gradually add the warm water and stir to combine. The batter should be thin, but don’t worry – that’s how it’s supposed to be.
Step 4: Bake the Cake
Pour the batter evenly into the prepared cake pans. Place them in the oven and bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove the pans from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Step 5: Make the Frosting
While the cake is cooling, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder until smooth. Remove from heat and add the powdered sugar, almond milk, and vanilla extract. Mix until smooth and creamy.
Step 6: Assemble the Cake
Once the cake layers are completely cooled, spread a layer of frosting on top of one of the cakes. Place the second cake on top and frost the entire cake, smoothing the frosting evenly. If desired, decorate with sprinkles, chocolate chips, or a dusting of cocoa powder.
Special Notes
❖ Vegan Version: If you’re looking for a fully vegan chocolate cake, this Nora Cooks Chocolate Cake is already dairy-free, and you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to sit for 5 minutes).
❖ Gluten-Free Option: To make this Nora Cooks Chocolate Cake gluten-free, simply swap the all-purpose flour with a gluten-free flour blend, ensuring that the blend includes xanthan gum or another binder.
❖ Storage: This Nora Cooks Chocolate Cake will stay fresh for up to 3 days at room temperature in an airtight container, or up to 5 days in the refrigerator. You can also freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap.
Serving Suggestions
- Serve a slice of this rich chocolate cake with a scoop of dairy-free vanilla ice cream for an extra indulgent treat.
- Pair with a hot cup of coffee or a chilled glass of plant-based milk to complement the cake’s richness.
- For a festive touch, garnish the cake with fresh berries or a dusting of powdered sugar.
Tips And Variations
➤ Make it Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
➤ Add a Personal Touch: Try adding some mini chocolate chips to the batter for an extra chocolatey bite.
➤ Oil-Free Option: Use applesauce instead of oil for a lighter version of this cake.
➤ Flavor Variations: Feel free to experiment by adding a teaspoon of cinnamon, a handful of chopped walnuts, or even some coffee to enhance the chocolate flavor.
Kitchen Tips
1. Use dry measuring cups for flour and sugar, and liquid measuring cups for milk or water to ensure accurate proportions in your recipe.
2. Always bring eggs, butter, and other dairy products to room temperature before mixing. This helps create a smoother batter and better texture in your cake.
3. Sifting flour, cocoa powder, and baking powder helps remove lumps and ensures even distribution throughout the batter, resulting in a lighter cake.
4. Overmixing can lead to a dense cake. Stir the ingredients until just combined for a light, airy texture.
5. Let your cakes cool in the pans for about 10 minutes before transferring them to a cooling rack. This helps prevent them from breaking apart.
Substitutions
- Applesauce for Oil: Replace vegetable oil with an equal amount of unsweetened applesauce for a lower-fat, moist cake.
- Flax Eggs for Regular Eggs: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a flax egg as a vegan substitute.
- Non-Dairy Milk for Regular Milk: Use almond, oat, or soy milk instead of dairy milk for a dairy-free cake.
- Coconut Oil for Butter: Swap butter with an equal amount of melted coconut oil for a dairy-free, slightly tropical flavor.
- Gluten-Free Flour for All-Purpose Flour: Replace all-purpose flour with a gluten-free flour blend to make the cake gluten-free, ensuring it includes a binding agent like xanthan gum.
More Chocolate Cake Recipes You’ll Love
Mile High Chocolate Cake Recipe – Moist & Decadent
Chocolate Yogurt Cake Recipe – Moist And Rich Dessert
Chocolate Cake With Boiled Frosting – Comfort Food Delight
Delicious Lemon Chocolate Cake Recipe You’ll Love
Chocolate Vanilla And Strawberry Cake | Three-Layered Delight
Conclusion
Nora Cooks Chocolate Cake is a must-try recipe for anyone who loves a rich, indulgent dessert that’s also easy to make.
Its perfect balance of moistness and chocolate flavor, paired with a smooth frosting, makes it an unforgettable treat for any occasion.
Its simplicity, along with the ability to adapt, makes it a go-to Nora Cooks Chocolate Cake in my kitchen. I hope you enjoy baking and sharing this delightful Nora Cooks Chocolate Cake as much as I do.
Give it a try, and I’m sure it will become a favorite in your household too! Happy baking!
Nora Cooks Chocolate Cake
Equipment
- Two 8-inch round cake pans
- A mixing bowl
- A whisk or hand mixer
- A spatula
- A measuring cup
- A cooling rack
- A knife (for frosting)
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup cocoa powder unsweetened
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup unsweetened applesauce or vegetable oil
- 1 cup warm water
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the Frosting:
- ½ cup dairy-free butter or regular butter if not vegan
- 1/3 cup cocoa powder
- 1 ½ cups powdered sugar
- 2 tablespoons almond milk or any milk of your choice
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven and Prepare Pans
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or oil and dust them lightly with flour. This ensures the cake won’t stick when you remove it from the pans later.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Use a whisk to sift the dry ingredients together. This helps create a lighter, fluffier cake.
Step 3: Add Wet Ingredients
- Next, add the eggs, applesauce (or oil), vanilla extract, and apple cider vinegar to the dry ingredients. Mix everything together until smooth. Gradually add the warm water and stir to combine. The batter should be thin, but don’t worry – that’s how it’s supposed to be.
Step 4: Bake the Cake
- Pour the batter evenly into the prepared cake pans. Place them in the oven and bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove the pans from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Step 5: Make the Frosting
- While the cake is cooling, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder until smooth. Remove from heat and add the powdered sugar, almond milk, and vanilla extract. Mix until smooth and creamy.
Step 6: Assemble the Cake
- Once the cake layers are completely cooled, spread a layer of frosting on top of one of the cakes. Place the second cake on top and frost the entire cake, smoothing the frosting evenly. If desired, decorate with sprinkles, chocolate chips, or a dusting of cocoa powder.