Vegan Chocolate Cake – Veganbaking.net – Recipes, desserts and tips
Are you looking for an easy vegan chocolate cake recipe that’s quick to whip up with minimal cleanup? This one-bowl wonder uses simple pantry staples for a rich, fudgy cake that’s egg-free, dairy-free, and incredibly moist—perfect for birthdays, potlucks, or everyday treats. Ready in about 40 minutes, it’s ideal for beginners or anyone craving chocolate without animal products. Whether you’re vegan or just out of eggs, this easy vegan chocolate cake recipe delivers decadent results every time—no mixer needed!
Why You’ll Love This Easy Vegan Chocolate Cake Recipe
- Simple Ingredients: Made with basics like flour, cocoa, and oil—most are already in your kitchen.
- One-Bowl Ease: Mix everything in one bowl for less mess and faster prep.
- Moist and Fudgy: Vinegar and oil create a tender crumb without eggs or butter.
- Versatile: Frost it, layer it, or enjoy plain; great for cupcakes too.
- Allergy-Friendly: Naturally dairy-free, egg-free, and nut-free (if using nut-free milk).
This easy vegan chocolate cake recipe is a staple for plant-based bakers, often called foolproof and better than boxed mixes.
Ingredients for Easy Vegan Chocolate Cake
You’ll need just 10 straightforward ingredients for this 9×13-inch cake or two 8-inch rounds.
- 1 1/2 cups all-purpose flour – Spoon and level for accuracy; gluten-free blend works.
- 1 cup granulated sugar – Or coconut sugar for a refined-sugar-free option.
- 1/3 cup unsweetened cocoa powder – Dutch-processed for deeper flavor.
- 1 teaspoon baking soda – For rise without eggs.
- 1/2 teaspoon salt – Balances sweetness.
- 1 cup plant-based milk (like almond or soy) – Room temperature.
- 1/3 cup vegetable oil – Or melted coconut oil for richness.
- 1 teaspoon vanilla extract – Enhances chocolate notes.
- 1 teaspoon apple cider vinegar – Activates baking soda for fluffiness.
- 1 cup hot water or coffee – For blooming the cocoa; coffee intensifies chocolate.
Optional: Vegan chocolate chips for mix-ins or frosting (coconut milk + chocolate).
Step-by-Step Instructions: How to Make Easy Vegan Chocolate Cake
These simple steps yield a perfect cake—preheat your oven first!
- Preheat Oven: Set to 350°F (175°C). Grease a 9×13-inch pan or line two 8-inch round pans with parchment.
- Mix Dry Ingredients: In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt until combined.
- Add Wet Ingredients: Create a well in the center; pour in plant milk, oil, vanilla, and vinegar. Mix until just incorporated.
- Incorporate Hot Liquid: Gradually stir in hot water or coffee—the batter will be thin. Mix until smooth.
- Bake: Pour batter into prepared pan(s). Bake for 30-35 minutes (25-30 for rounds), until a toothpick comes out clean.
- Cool: Let cool in pan for 10 minutes, then transfer to a wire rack. Frost once completely cool.
Pro Tip: Don’t overmix to keep the cake tender.
Prep Time, Cook Time, and Servings
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes (plus cooling)
- Servings: 12
- Yield: 1 (9×13-inch) cake or 2 (8-inch) layers
Nutritional Information for Easy Vegan Chocolate Cake (Per Slice)
Based on 12 slices without frosting, this easy vegan chocolate cake recipe is a lighter indulgence. Values are approximate and based on standard ingredients; actual nutrition may vary.
| Nutrient | Amount per Slice | % Daily Value* |
|---|---|---|
| Calories | 180 kcal | 9% |
| Total Fat | 7g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 200mg | 9% |
| Total Carbohydrates | 28g | 10% |
| Dietary Fiber | 1g | 4% |
| Sugars | 14g | – |
| Protein | 2g | 4% |
*Percent Daily Values are based on a 2,000-calorie diet. Low in cholesterol and saturated fat; add frosting for more calories.
Tips for the Best Easy Vegan Chocolate Cake
- Use Hot Liquid: It helps dissolve cocoa for intense flavor—don’t skip!
- Room Temp Ingredients: Ensures even mixing and better rise.
- Test Doneness: Toothpick should have a few moist crumbs, not wet batter.
- High Altitude: Reduce baking soda slightly and add extra liquid.
- Storage Hack: Wrap tightly to maintain moisture.
Variations on This Easy Vegan Chocolate Cake Recipe
- Gluten-Free: Swap flour for a 1:1 gluten-free mix.
- Oil-Free: Use applesauce instead of oil for a healthier twist.
- Layer Cake: Bake in rounds, stack with vegan frosting.
- Cupcakes: Fill liners 2/3 full; bake 18-20 minutes.
- Mocha Version: Use coffee and add espresso powder.
Storage and Freezing Instructions
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps fresh for 4-5 days in an airtight container.
- Freezer: Wrap slices or whole cake in plastic and foil; freeze for up to 3 months. Thaw at room temp.
- Reheating: Microwave slices for 10-15 seconds if desired.
Frequently Asked Questions About Easy Vegan Chocolate Cake
Can I make this recipe without vinegar?
Yes, but it helps with rise—substitute lemon juice.
Why is the batter so thin?
It’s normal for vegan cakes; it results in a moist texture.
How do I make vegan frosting?
Mix powdered sugar, cocoa, plant milk, and vegan butter.
Is this cake suitable for kids?
Absolutely—it’s simple, chocolatey, and allergen-friendly.
Ready to bake this easy vegan chocolate cake recipe? It’s a effortless treat that’s sure to impress. Share your bakes in the comments—happy baking!