why make this recipe
The Ultimate Vegan Chocolate Cake is a treat everyone can enjoy, whether you’re vegan or not. It is rich, moist, and full of chocolate flavor. Plus, it is simple to make and doesn’t require any fancy ingredients. Baking this cake is a great way to satisfy your sweet tooth while keeping it plant-based!
how to make The Ultimate Vegan Chocolate Cake
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup non-dairy milk (e.g., almond, soy, or oat milk)
- ½ cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- Optional: ¼ cup dairy-free chocolate chips (for extra chocolatey goodness)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- In another bowl, combine the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until well combined. If you want, add the dairy-free chocolate chips for extra flavor.
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
how to serve The Ultimate Vegan Chocolate Cake
Serve your cake plain or add a vegan frosting on top. You can also garnish it with fresh fruit or a dusting of powdered sugar. This cake pairs well with a scoop of dairy-free ice cream for an indulgent dessert.
how to store The Ultimate Vegan Chocolate Cake
Store leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, keep it in the fridge for up to a week. You can also freeze slices for up to three months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
tips to make The Ultimate Vegan Chocolate Cake
- Make sure to measure your ingredients accurately for the best results.
- If you want to make it even more decadent, try adding a layer of vegan frosting between the cake layers and on top.
- Feel free to add nuts or fruits to the batter for extra flavor and texture.
variation
You can change this recipe by adding different flavors like peppermint or orange, using flavored non-dairy milk, or swapping cocoa powder for a different type of chocolate.
FAQs
1. Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour.
2. Can I replace the non-dairy milk with water?
While you can use water, it is best to stick with non-dairy milk for a richer flavor and better texture.
3. How do I know when the cake is done baking?
Stick a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
The Ultimate Vegan Chocolate Cake
A rich and moist vegan chocolate cake that satisfies every sweet tooth, simple to make with no fancy ingredients.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup non-dairy milk (e.g., almond, soy, or oat milk)
- ½ cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- In another bowl, combine the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until well combined. Add chocolate chips if desired.
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg