Vegan Chocolate Cake

With Oat Milk Ganache

Makes 1 dozen 3.5-inch individual cakes



1½  cups Spotlight™ creamy oat milk

2 teaspoons apple cider vinegar

⅔ cup Spotlight™ Oil

½  cup strong brewed coffee, cooled

2 teaspoons pure vanilla extract

1¼  cups (307g) unsweetened applesauce

2 cups + 2 tablespoons (266g) AP flour

1⅓ cups (266g) sugar

1 cup (80g) unsweetened cocoa powder

1 tablespoon (7g) cornstarch

2 teaspoons (12g) baking soda

1 teaspoon(4g) baking powder

1 teaspoon salt (Diamond Crystal)


2 cups (400g) mini vegan chocolate chips

(Enjoy Life Brand)

½ cup Spotlight™ Oil

1 cup Spotlight™ creamy oat milk

½ teaspoon kosher salt

2 teaspoons vanilla extract

2 cups (226g) confectioners’ sugar

½ cup (40g) sifted cocoa powder


Maldon sat (optional)

12 3-inch paper liners



Preheat oven to 350F, convection if possible.

In a large bowl, whisk the oat milk, vinegar, Spotlight™ Oil, coffee, vanilla extract, and applesauce until smooth. In a separate bowl whisk the dry ingredients together and then add them to the wet, gently mixing until no large lumps remain. The batter should be creamy and pourable.

Divide batter evenly between the cake liners. Bake 15-20 minutes, or until the center of the cakes springs back when touched, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.


Melt the chocolate chips, Spotlight™ Oil, oat milk, and salt in a saucepan over medium heat.

Whisk until smooth. Turn off the heat and add the vanilla extract, confectioners’ sugar, and cocoa powder. Whisk again until frosting is very smooth and creamy. Allow to cool; it will thicken as it cools. This takes around 1 hour. Once the ganache is room temperature (cool enough to pipe, but not too thick), transfer to a piping bag and pipe it onto the cakes using a large star or round tip. If the frosting cools too much and becomes too thick just microwave for a few seconds to warm and loosen.

Sprinkle Maldon on the tops of the cakes if desired. *If serving the cakes at a later date DO NOT add the salt until right before serving. It will melt and make the frosting look bad.

Side Note 1:

These cakes have a very long shelf life. They taste freshly baked 4 days after baking. To keep, store in cellophane bags or leave on a baking sheet and cover tightly with plastic wrap.

Side Note 2:

The chocolate ganache frosting turns into a great vegan fudge once totally cooled. It could be spread into a quarter baking sheet when warm, cooled, topped with anything you desire, and then cut into squares.