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.
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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
