Craving a rich, decadent chocolate cake without any animal products?
This Vegan Chocolate Cake is moist, delicious, and simple to make!”
Looking for a vegan, lactose-free, or plant-based dessert?
This Vegan Chocolate Cake Recipe is perfect for you! It’s packed with chocolatey flavor and a soft texture. It’s great for birthdays, celebrations, or just treating yourself.
This Vegan Chocolate Cake Recipe is amazing because it’s made with simple ingredients.
It’s incredibly moist and can be paired with your favorite frosting or toppings.
Let’s dive into this easy recipe so you can make your own vegan chocolate masterpiece at home!
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar for a healthier version)
- ½ cup cocoa powder (unsweetened)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- ½ cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar (helps activate the baking soda for a fluffy texture)
- 1 tsp vanilla extract
- ½ cup boiling water (to enhance the chocolate flavor)
For the Frosting (Optional but Recommended):
- ½ cup vegan butter (softened)
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup non-dairy milk (adjust to desired consistency)
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Fresh berries, shaved chocolate, or chopped nuts for garnish
Instructions:
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or use a 9×13 pan for a sheet cake). For easy removal, line the bottom of the pans with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is evenly combined.
Step 3: Add Wet Ingredients
Add the almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Stir until the batter is smooth and fully mixed.
Step 4: Add Boiling Water
Gradually pour in the boiling water, stirring gently. Don’t worry if the batter looks thin; this is what gives the cake its moist, tender texture. The consistency should be somewhat liquid, but don’t fret—this makes for an incredibly moist cake.
Step 5: Bake the Cake
Pour the batter evenly into the prepared pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly pressed.
Step 6: Cool the Cake
Allow the cakes to cool in the pans for 10 minutes. Then, carefully remove them from the pans and transfer them to wire racks to cool completely.
Step 7: Prepare the Frosting (If Using)
While the cakes cool, prepare the frosting. In a mixing bowl, beat the softened vegan butter and powdered sugar together until smooth and creamy. Add the cocoa powder, vanilla extract, and a pinch of salt. Gradually add the non-dairy milk until the frosting reaches a smooth, spreadable consistency.
Step 8: Frost and Serve
Once the cakes have cooled, place one cake layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting. You can garnish the cake with fresh berries, shaved chocolate, or chopped nuts if you like.
Step 9: Slice and Enjoy
Slice your beautiful cake and enjoy the rich, decadent flavor of this Vegan Chocolate Cake Recipe. Whether you’re serving it at a party or enjoying a slice with a cup of tea, this cake is sure to please.
Table: Nutritional Breakdown per Slice (Approximate)
| Ingredient | Amount | Calories per Serving |
|---|---|---|
| All-purpose flour | 1 ½ cups | 150 |
| Sugar | 1 cup | 400 |
| Cocoa powder | ½ cup | 50 |
| Almond milk | 1 cup | 30 |
| Vegetable oil | ½ cup | 950 |
| Powdered sugar | 2 cups | 960 |
| Vegan butter | ½ cup | 400 |
| Boiling water | ½ cup | 0 |
Note: Nutritional values may vary based on ingredient brands used and portion size.
Tips & Variations
- Flour Alternatives: For a gluten-free version, swap the all-purpose flour with gluten-free flour blends. Check the packaging for any adjustments.
- Sugar Substitutes: Use maple syrup or agave nectar for a healthier cake. This lowers the glycemic index.
- Cake Texture: For a lighter cake, replace 1/4 cup of flour with cornstarch. It makes the cake more delicate.
- Add-ins: Add chocolate chips, chopped nuts, or fresh fruit like raspberries or cherries. Fold them in after mixing the batter.
- Storage Tips: Store the cake in an airtight container at room temperature for 3-4 days. Refrigerate for up to a week. Freeze for up to a month (without frosting) and thaw when ready to serve.
Frequently Asked Questions (FAQs)
Can I make this cake in advance?
Yes! Bake the cake a day or two ahead. Store it in an airtight container in the fridge. Frost it just before serving for the best taste.
Can I use a different kind of milk?
Absolutely! You can use almond milk, oat milk, soy milk, or coconut milk. Each works well in this Vegan Chocolate Cake Recipe.
Can I make this cake into cupcakes?
Yes! This batter is perfect for cupcakes. Line a muffin tin with liners, fill 2/3 full, and bake at 350°F (175°C) for 18-22 minutes. A toothpick should come out clean.
Can I make this cake without frosting?
Of course! The Vegan Chocolate Cake is tasty on its own. You can dust it with powdered sugar or enjoy it plain for a simple treat.
Conclusion:
This Vegan Chocolate Cake is a delicious, easy, and reliable recipe. It satisfies your sweet tooth without animal products. It’s great for any occasion or just because.
So, when you crave a Vegan Chocolate Cake Recipe, try this one! It’s perfect for vegans and non-vegans. Enjoy every moist, decadent bite. Share it with family and friends. If you make it, leave a comment below. I’m excited to hear about your vegan chocolate baking adventures!
Recipe Card (for easy printing):
Vegan Chocolate Cake Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup almond milk
- ½ cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ½ cup boiling water
Frosting:
- ½ cup vegan butter
- 2 cups powdered sugar
- ¼ cup cocoa powder
- ¼ cup non-dairy milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C).
- Mix dry ingredients in a large bowl.
- Add wet ingredients and stir until smooth.
- Pour in boiling water and mix well.
- Bake for 30-35 minutes, cool completely.
- Prepare frosting and frost cake.
- Serve and enjoy!