Decadent Chocolate Cake with Aquafaba Buttercream & Ganache

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Rating: 5
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Prep Time45minutes
Cook Time25-30minutes
Passive Time
There is no Nutrition Label for this recipe yet.

I am not a huge fan of chocolate but when I saw a picture of these cupcakes on TexanErin’s website, I knew it was something I had to try in a cake and veganize it.

The chocolate cake is based on the original recipe but I decided to put my own spin on it so made some Aquafaba Buttercream and added some chocolate ganache. I also increased the amount of baking powder to use some for the applesauce-eggs and decreased the amount of boiling water.

This is a dessert that you may want to make for a special occasion because it is super rich and takes a few extra steps but the outcome is oh-so-delish!


Decadent Chocolate Cake


  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp. baking powder 1 tsp. for applesauce eggs, 1 tsp. for cake ingredient
  • 1/2 cup applesauce
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 3/4 cups flour
  • 1 cup almond milk
  • 2 tsp. vanilla
  • 3/4 cups water boiling


  1. In a small bowl mix together applesauce and 1 tsp. of the baking powder. Set aside.
  2. In a large bowl stir together, sugar, cocoa powder, 1 tsp. baking powder, salt and flour. Mix in Almond milk, oil and vanilla and applesauce mixture until blended (about 2 minutes). On low speed, add boiling water and continue mixing.
  3. Mix in Almond milk, oil and vanilla and applesauce mixture until blended (about 2 minutes).
  4. On low speed, add boiling water and continue mixing until combined. NOTE: cake batter will be runny but don't fret, this cake is super moist!
  5. Line bottom of two 8 or 9" round baking pans and coat sides with cooking spray. Divide batter between pans.
  6. Cook in a 350 degree oven for 28-32 minutes or until set.
  7. Let cool in pans for 10 to 15 minutes and then carefully invert onto wire rack and cool completely.

Aquafaba Buttercream Frosting


  • 1 can garbanzo bean water (aquafaba)
  • 1 tsp. arrowroot powder
  • 2 tsp. vanilla extract
  • 8 oz. Follow Your Heart vegan cream cheese
  • 4 1/2 - 5 cups powdered sugar
  • 1/4 tsp. salt


  1. In a stand mixture combine Aquafaba (garbanzo bean juice), arrowroot powder and vanilla extract. Beat 10 to 12 minutes or until stiff peaks form. NOTE: It works best if you chill the garbanzo bean juice in the refrigerator before mixing.
  2. In a separate bowl, blend cream cheese, powdered sugar and salt. Mix until smooth.
  3. Gently fold in 1 cup of the aquafaba whipped cream. Mix until blended.

Chocolate Ganache


  • 4 oz. SunSpire Organic Baking Bar unsweetened, 100% cacao
  • 3/4 cup almond milk boiling
  • 8 Tbl. powdered sugar


  1. Break chocolate into 1" pieces and place in double boiler with bottom pan filled with water. Melt over medium-high heat.
  2. Stir in boiling almond milk and powdered sugar, mixing until smooth.




  1. Place half of cooled chocolate cake on a plate and spread with 1/2 to 3/4 cup of frosting.
  2. Top with 1/2 cup of the chocolate ganache
  3. Set remaining layer on top of cake, frost and swirl top with chocolate ganache.
  4. Cover and store in refrigerator.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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