chocolate cake vegan recipe

Written ByJenny Smyth Posted on
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The Best chocolate cake vegan recipe

I’ve been making this chocolate cake vegan recipe for my family for years, and it’s always a hit. The moment I take it out of the oven, the aroma fills the entire house, and everyone knows it’s time for a sweet treat.

I love that this recipe is not only delicious but also healthy, thanks to the use of plant-based ingredients. My kids can’t get enough of the moist, rich texture and the deep, chocolatey flavor.

This cake is perfect for any occasion, whether it’s a birthday party or just a Tuesday. It’s easy to make and requires minimal effort, but the result is well worth it.

I’ve made this recipe countless times, and it never fails to impress. Whether you’re a vegan or just looking for a healthier dessert option, this cake is sure to satisfy your cravings.

Vegan Chocolate Cake

4.6 from 1193 votes

A rich, moist, and decadent vegan chocolate cake that is perfect for any occasion. This recipe is easy to follow and uses simple ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 cup water
1/2 cup vegetable oil
2 tbsp white vinegar
1 tsp vanilla extract

For the Frosting

1/2 cup vegan butter
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
2-3 tbsp almond milk

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9-inch round cake pan.
Set aside.
3In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
4Stir well to ensure all ingredients are evenly distributed.
5It should look like a homogenous powder.
6Create three wells in the dry ingredients and pour water into one, vegetable oil into another, and vinegar into the last one.
7Add vanilla extract to the mixture.
8Stir until the batter is smooth and no lumps remain.
9The batter will be thin.
10Do not overmix.
11Pour the batter into the prepared cake pan.
12Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The cake should spring back when lightly touched.
14Remove from the oven and let it cool completely in the pan.
15While the cake is cooling, prepare the frosting.
16In a medium bowl, cream the vegan butter using an electric mixer until smooth and creamy.
17Gradually add powdered sugar and cocoa powder, mixing well after each addition.
18Add vanilla extract and almond milk, one tablespoon at a time, until the frosting reaches your desired consistency.
19It should be spreadable but not too runny.
20Once the cake is completely cool, remove it from the pan and spread the frosting evenly over the top and sides of the cake.
21Slice and serve.
22Enjoy your vegan chocolate cake.

🔧Equipment

Mixing bowl
Whisk
9-inch round cake pan
Oven
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Make sure to use a good quality cocoa powder for the best flavor.

Watch Video Of How Vegan Chocolate Cake Works

This chocolate cake vegan recipe is always a good idea for any occasion. Whether you’re hosting a dinner party or just need a quick dessert solution, this recipe never fails to deliver.

The best part? It’s incredibly easy to make and requires minimal effort from you – just mix together some simple ingredients and voilà!

You’ll have a delicious homemade dessert in no time.

❓ Frequently Asked Questions About Vegan Chocolate Cake

Q: What type of flour should I use in this recipe?

A: For this recipe, I recommend using a combination of all-purpose flour and cocoa powder to give the cake its distinctive flavor and texture. You can also experiment with other types of flour, such as almond flour or coconut flour, but keep in mind that these may affect the final result.

Q: Can I substitute the non-dairy milk with regular milk?

A: While you can use regular milk in place of non-dairy milk, keep in mind that this will alter the flavor and texture of the cake. Non-dairy milk helps to create a moist and tender crumb, so if you choose to use regular milk, you may need to adjust the liquid content accordingly.

Q: How do I ensure that my cake is fully cooked?

A: To check if your cake is fully cooked, insert a toothpick into the center of the cake. If it comes out clean, then your cake is done. If not, bake for an additional 5-10 minutes and check again.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind that gluten-free flours may behave differently in terms of texture and consistency.

Q: What’s the best way to store leftover cake?

A: Leftover cake can be stored at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months – simply thaw at room temperature before serving.

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