Double Chocolate Brownie Cake (Vegan)

Popping in to share this birthday vegan brownie cake with you! My boyfriend and I happen to have birthdays that are a day apart (but 2 years apart), so the cake I end up making is double duty for both of us. The good news is that we both love chocolate and the more the better! I made this brownie cake a bit smaller just because we didn’t need an entire cake hanging around the house, along with everything else stashed in the freezer. We have plans to meet friends for drinks, eat Italian food (YES!) and brunch with my parents on Saturday morning. Have a happy weekend, hope yours was filled with drinks with friends and brunching on patios!

p.s. You can make this cake, wrap it in plastic wrap and freeze it before frosting, if you so desire. I find that chocolate cake freezes beautifully, so this will keep for a few weeks in the freezer if you don’t eat it all right away!

Double Chocolate Brownie Cake (Vegan)



Double Duty Chocolate Brownie Birthday Cake


  • For the cake:
  • 1 cup semisweet chocolate chips
  • 1/4 cup almond milk
  • 1/2 teaspoon coconut oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 cup all purpose flour
  • 1/4 cup almond milk
  • 1/4 cup granulated sugar
  • For the ganache:
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon coconut oil
  • 1/4 cup almond milk


  1. Preheat the oven to 325 degrees F, grease an 8 inch cake pan and set aside.
  2. In a large, microwave safe bowl, combine the chocolate chips, almond milk, and coconut oil. Melt in the microwave for 30 second increments, until thoroughly melted.
  3. Add in the apple cider vinegar, other 1/4 cup almond milk, and vanilla extract. Whisk to combine. Add in the flour, baking soda, baking powder, and granulated sugar. Whisk until smooth and combined.
  4. Bake for 25-30 minutes, or until cake is set in the middle or a knife inserted in the center comes out clean. Set aside to cool.
  5. For the ganache: Melt together the chocolate chips, almond milk, and coconut oil, microwaving for 30 second increments until melted.
  6. Remove cooled cake from pan and pour ganache over the entire cake, spreading evenly onto top and sides. Garnish with chocolate shavings, chopped peanuts, etc.
  7. Store in refrigerator.