Love Chocolate is in the air! Every February in the United States, people purchase more than 58 million — yes, million — pounds of chocolate. A gesture of affection for classmates, friends, family, or significant others, chocolate gifted in any form almost universally makes people feel good.

However, if people realized the trauma associated with dairy production (often a key ingredient in chocolate), they may not be so delighted by the well-intended gesture. 

For cows to produce milk, they must give birth to a calf. Within hours of giving birth, new mothers are separated from their children. The milk they make for their calves is bottled and sold for human consumption. Then, the cycle repeats. The life of a dairy cow is marred in grief, loss, and suffering. But every purchase makes a difference.

This year, make a heartfelt, homemade vegan chocolate dessert. All the sweetness without the suffering. We’re swooning over this not-too-sweet, moist vegan chocolate cake recipe, which is sure to become so beloved you’ll have to make it year-round. 

Recipe below adapted from Pick Up Limes: Vegan Chocolate Cake, baked and recommended by Farm Sanctuary staff member Alexis Castanos.

For the cake: 

• 1 cup unsweetened soy milk 
• 1 tbsp white vinegar 
• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 1 cup cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• ¾ cup unsweetened applesauce
• ½ cup brewed espresso 
• ½ cup refined coconut oil, melted
• 1½ tsp pure vanilla extract

For the frosting:

• 8 oz unsalted vegan butter at room temperature
• 2¼ cups powdered sugar
• ¾ cup cocoa powder
• ⅓ cup unsweetened soy milk 
• 1 tsp pure vanilla extract
• ⅓ cup melted dairy-free dark chocolate 

For decoration:

• chocolate shavings
• fresh mint leaf
• fresh mixed berries

Lightly grease two 8-inch round cake pans with oil and line the bottom with parchment paper.

Next, make vegan buttermilk. Add the unsweetened soy milk and white vinegar to a medium bowl, and mix. Set aside.

In a large bowl, add all the dry ingredients (all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt) and mix thoroughly. Preheat the oven to 350°F.

Now, return to the medium bowl containing the buttermilk. Add all the remaining wet ingredients (unsweetened applesauce, brewed espresso, coconut oil, vanilla extract) and mix until well combined.

Once combined, add the wet ingredients to the dry and mix until everything is just combined. Be careful not to overmix.

Divide the batter between the two cake pans. (Each pan should hold ~6 cups.) Gently tap the pans on the counter to remove any air bubbles. Bake on the middle rack of the oven for 35 minutes or until an inserted toothpick comes out clean.

When the cakes are done, let them cool for 10 minutes before transferring them to a wire rack to cool completely. 

While the cakes cool, make the frosting. In a large bowl or stand mixer, add the unsalted vegan butter and beat the butter until light and fluffy (several minutes). 

Then add the powdered sugar, cocoa powder, unsweetened soy milk, and vanilla extract. Start mixing at a low speed and then gradually increase until smooth. Once the melted chocolate has cooled off a bit, mix it in as well.

If you’d prefer a more decadent chocolate frosting, increase the melted chocolate to ½ cup — tasting as you add. 

Place one of the cakes on a plate or cake stand to frost. Spread a layer of frosting on top of the first cake. Place the second cake on top and frost the top and sides.

Decorate the chocolate cake with desired toppings, and enjoy!

Note:
If you’d prefer to make this cake in a 9×13-inch cake pan, follow the same directions but bake for 20-25 minutes. 

Sources: USA Today 10best, New York Times