A rich, moist, and decadent vegan chocolate cake perfect for any occasion. Easy to make and full of flavor, this recipe will satisfy all chocolate lovers, whether they follow a plant-based diet or not!
Ingredients
For the Cake:
2 cups all-purpose flour
1 ¾ cups sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup almond milk (or any plant-based milk)
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (or boiling water)
1 tbsp apple cider vinegar
For the Frosting:
½ cup vegan butter (room temperature)
½ cup cocoa powder
2 ½ cups powdered sugar
1 tsp vanilla extract
¼ cup almond milk (adjust for consistency)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. You can also line them with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Let it sit for a few minutes to curdle, creating a vegan “buttermilk.”
Step 4: Add Coffee
Pour the hot coffee into the wet mixture. This helps to enhance the chocolate flavor and add moisture to the cake.
Step 5: Mix the Batter
Gradually add the wet ingredients into the dry ingredients, stirring until well combined. The batter will be thin, but that’s perfect for a moist cake!
Step 6: Bake
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before removing.
Step 7: Prepare the Frosting
While the cakes are cooling, prepare the frosting. Beat the vegan butter in a large bowl until fluffy. Gradually add the cocoa powder, powdered sugar, and vanilla extract, mixing until smooth. Slowly add the almond milk, one tablespoon at a time, until you achieve a creamy consistency.
Step 8: Assemble the Cake
Once the cakes are cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer over it. Frost the entire cake, covering the top and sides. Decorate with extra chocolate shavings if desired.
Tips & Tricks
Substitute Ingredients: You can use any plant-based milk (such as soy or oat milk) or swap the apple cider vinegar for white vinegar.
Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
Make it Gluten-Free: Swap out the all-purpose flour for a gluten-free baking mix to make this cake suitable for gluten-intolerant guests.
Nutritional Information (per slice)
Calories: 450
Protein: 5g
Fat: 20g
Carbohydrates: 70g
About This Recipe
This vegan chocolate cake is made with simple ingredients, and the result is a rich, chocolatey flavor with a soft, moist texture. It’s perfect for birthdays, celebrations, or just when you’re craving a slice of chocolate goodness.
Enjoy your vegan cake! If you try this recipe, don’t forget to share it with your friends or tag us on social media!
