Name: Vegan Chocolate Cake
Prep time: 10 min
Cook time: PT-487128H44M53S
Total time: PT-487128H44M53S
Yield: undefined
Cuisine: Vegan
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar (or coconut sugar for a healthier option); 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup warm water; 1/4 cup vegetable oil (or melted coconut oil); 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract; For the Frosting:; 1/2 cup dairy-free butter (like Earth Balance); 1/4 cup unsweetened cocoa powder; 1 1/2 cups powdered sugar; 1/4 cup dairy-free milk (like almond or oat milk); 1 teaspoon vanilla extract; Pinch of salt

Why You’ll Love This Recipe

This Vegan Chocolate Cake is a simple yet indulgent treat that rivals any traditional chocolate cake. It’s made with plant-based ingredients, but it’s so soft, fluffy, and chocolatey that you won’t miss the dairy or eggs. Whether you’re vegan, lactose intolerant, or just looking for a healthier alternative, this cake will satisfy your chocolate cravings while being moist, light, and absolutely delicious. It’s an easy-to-follow recipe that doesn’t require any fancy ingredients!

Ingredients

For the Cake:

1 1/2 cups all-purpose flour
1 cup granulated sugar (or coconut sugar for a healthier option)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup warm water
1/4 cup vegetable oil (or melted coconut oil)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

For the Frosting:

1/2 cup dairy-free butter (like Earth Balance)
1/4 cup unsweetened cocoa powder
1 1/2 cups powdered sugar
1/4 cup dairy-free milk (like almond or oat milk)
1 teaspoon vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line with parchment paper) to prevent sticking.
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine the Wet Ingredients:
- In another bowl, combine the warm water, vegetable oil, apple cider vinegar, and vanilla extract. Stir well.
Mix Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and mix until smooth. Be careful not to over-mix the batter. The batter will be slightly thin, which is perfect for a moist cake.
Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Frosting:

Make the Frosting:
- In a medium bowl, beat the dairy-free butter with a hand mixer until creamy. Add the cocoa powder and beat until fully combined. Gradually add the powdered sugar, 1/2 cup at a time, and continue beating until smooth.
Add Milk and Vanilla:
- Add the dairy-free milk, vanilla extract, and a pinch of salt. Beat again until the frosting is fluffy and spreadable. If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar.

To Assemble:

Frost the Cake:
- Once the cake has cooled completely, spread the frosting evenly over the top and sides of the cake. You can decorate with chocolate shavings, sprinkles, or a dusting of cocoa powder if desired.
Serve:
- Slice the cake and enjoy! The cake is perfect for birthdays, parties, or a sweet treat with a cup of tea or coffee.

Servings and Timing

Servings: This recipe serves about 8-10 people, depending on slice size.
Preparation Time: 10 minutes
Baking Time: 30-35 minutes
Total Time: 40-45 minutes (including cooling time)

Variations

Gluten-Free Version: Use a gluten-free all-purpose flour blend for a gluten-free cake.
Add-ins: You can add chocolate chips, chopped nuts (like walnuts or almonds), or dried fruit to the batter for extra texture and flavor.
Frosting Alternatives: Instead of frosting, you can dust the cake with powdered sugar or drizzle it with a simple vegan chocolate ganache made with dairy-free chocolate and coconut cream.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: You can freeze the cake for up to 1 month. Wrap the cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use a different type of sugar?

Yes, you can substitute the granulated sugar with coconut sugar, maple syrup, or other sweeteners, but it may alter the texture slightly.

2. Can I make this cake without vinegar?

The vinegar helps activate the baking soda and makes the cake lighter and fluffier. If you prefer, you can substitute it with lemon juice or simply omit it, though the texture may be slightly different.

3. Can I use a different flour?

Yes, you can use whole wheat flour or almond flour, but keep in mind that it will affect the texture and taste. If using almond flour, you may need to add a little more liquid to the batter.

4. Can I use a store-bought vegan frosting?

Yes, store-bought vegan frosting works perfectly for this cake. Just make sure to choose one that’s dairy-free.

5. Can I make this cake in advance?

Yes, you can make the cake a day or two ahead of time. Store it in an airtight container, and the cake will stay fresh. Frost the cake just before serving for the best results.

6. How do I make the frosting thicker?

If your frosting is too thin, simply add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency.

7. Can I make cupcakes instead of a whole cake?

Yes, you can use this batter to make cupcakes. Bake at 350°F (175°C) for about 18-20 minutes or until a toothpick comes out clean.

8. Can I use cocoa powder instead of melted chocolate?

Yes, cocoa powder works perfectly in this cake. The recipe calls for unsweetened cocoa powder, but you can experiment with other types based on your flavor preferences.

9. Can I add frosting between layers of the cake?

Yes, you can slice the cake in half horizontally to create layers and add frosting between them for a more indulgent dessert.

10. How can I make the cake even richer?

To make the cake richer, you can use full-fat coconut milk in place of the water and add a little extra vegan butter to the batter.

Conclusion

This Vegan Chocolate Cake is the perfect dessert for any occasion, offering a decadent, moist, and perfectly sweet chocolate experience. Made with simple, plant-based ingredients, it’s a great choice for those following a vegan diet or anyone looking for a delicious, dairy-free cake. With its rich flavor and light, fluffy texture, this cake is sure to impress both vegans and non-vegans alike!

Vegan Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lisa
Prep Time: 10 minutes
Cook Time: undefined
Total Time: 40-45 minutes (including cooling time)
Yield: undefined
Category: Dessert
Method: Baking
Cuisine: Vegan
Diet: Vegan

Print Recipe

Description

This Vegan Chocolate Cake is rich, moist, and full of deep chocolate flavor. Made without dairy or eggs, it’s a delicious dessert that everyone can enjoy, regardless of dietary preferences. Perfect for birthdays, celebrations, or any time you’re craving a decadent chocolate treat, this cake is easy to make and guarantees a crowd-pleasing result.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line with parchment paper) to prevent sticking.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine the Wet Ingredients: In another bowl, combine the warm water, vegetable oil, apple cider vinegar, and vanilla extract. Stir well.
Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until smooth. Be careful not to over-mix the batter. The batter will be slightly thin, which is perfect for a moist cake.
Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Frosting: In a medium bowl, beat the dairy-free butter with a hand mixer until creamy. Add the cocoa powder and beat until fully combined. Gradually add the powdered sugar, 1/2 cup at a time, and continue beating until smooth.
Add Milk and Vanilla: Add the dairy-free milk, vanilla extract, and a pinch of salt. Beat again until the frosting is fluffy and spreadable. If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar.
Frost the Cake: Once the cake has cooled completely, spread the frosting evenly over the top and sides of the cake. You can decorate with chocolate shavings, sprinkles, or a dusting of cocoa powder if desired.
Serve: Slice the cake and enjoy! The cake is perfect for birthdays, parties, or a sweet treat with a cup of tea or coffee.

Notes

Gluten-Free Version: Use a gluten-free all-purpose flour blend for a gluten-free cake.Add-ins: You can add chocolate chips, chopped nuts (like walnuts or almonds), or dried fruit to the batter for extra texture and flavor.Frosting Alternatives: Instead of frosting, you can dust the cake with powdered sugar or drizzle it with a simple vegan chocolate ganache made with dairy-free chocolate and coconut cream.