Vegan Chocolate Cake Recipe
Introduction
This vegan chocolate cake is rich, moist, and incredibly satisfying without any dairy or eggs. Perfect for special occasions or whenever you crave a chocolate treat, this recipe uses simple ingredients to create a delicious plant-based dessert.
Ingredients
- 2 ½ cups all purpose flour
- 1 ¾ cups organic cane sugar or granulated sugar
- ¾ cup cocoa powder (plus ½ cup for frosting)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- ⅔ cup melted coconut oil (unrefined for subtle flavor, or vegetable/canola oil)
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups milk (any kind, room temperature)
- ½ cup unsweetened apple sauce (room temperature)
- 3 cups powdered sugar (for frosting)
- ½ cup vegan butter (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- 4 tablespoons milk (for frosting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and generously spray two 8×8 or 9×9 inch cake pans with cooking spray.
- Step 2: In a small bowl or measuring cup, combine the apple cider vinegar and milk. Set this mixture aside.
- Step 3: In a large bowl or stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined.
- Step 4: Add the melted coconut oil, milk and vinegar mixture, vanilla, almond extract, and apple sauce to the dry ingredients. Mix gently until just combined, scraping down the sides as needed; avoid overmixing.
- Step 5: Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting. Optionally, level the tops by cutting off the domed portion.
- Step 6: To make the frosting, combine the powdered sugar, vegan butter, cocoa powder, vanilla, and milk in a large bowl. Whisk with an electric mixer for 2 to 3 minutes until light, fluffy, and creamy.
- Step 7: Place one cake layer on your serving plate and spread frosting evenly on top. Add the second layer and apply a thin crumb coat of frosting over the entire cake. Chill briefly if desired, then finish frosting the cake evenly all around.
- Step 8: Slice and enjoy your delicious vegan chocolate cake!
Tips & Variations
- Use unrefined coconut oil for a subtle coconut hint, or neutral oils like vegetable or canola if you want the chocolate flavor to stand out.
- Room temperature milk and apple sauce help the batter mix smoothly and produce a tender crumb.
- Espresso powder enhances the chocolate flavor without adding coffee taste.
- Try adding chopped nuts or vegan chocolate chips to the batter for extra texture.
- For a gluten-free version, substitute all purpose flour with a gluten-free baking blend.
Storage
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze the frosted cake for up to 2 months; thaw overnight in the fridge before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of milk instead of almond milk?
Yes, any plant-based or dairy milk works well as long as it’s at room temperature. This recipe is flexible with milk choices.
Do I have to use apple cider vinegar in the recipe?
Apple cider vinegar reacts with the baking soda to help the cake rise and become fluffy, so it’s an important ingredient in this vegan batter.
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Vegan Chocolate Cake Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegan
Description
This vegan chocolate cake is a rich, moist, and delicious dessert perfect for any occasion. Featuring a tender crumb made without eggs or dairy, this cake uses a blend of cocoa powder, espresso powder for depth, and a creamy vegan butter frosting. It’s easy to make with simple pantry ingredients and bakes up beautifully in two cake pans, creating a layered treat that any chocolate lover will enjoy.
Ingredients
Scale
Cake
- 2 ½ cups of all purpose flour
- 1 ¾ cups of organic cane sugar or granulated sugar
- ¾ cup of cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of espresso powder
- ⅔ cup of melted coconut oil (unrefined for a neutral taste; vegetable or canola oil also works)
- 1 ½ tablespoons of apple cider vinegar
- 1 teaspoon of vanilla extract
- ½ teaspoon of almond extract
- 1 ½ cups of milk (any kind, room temperature; almond milk or dairy milk tested)
- ½ cup unsweetened apple sauce (room temperature)
Frosting
- 3 cups powdered sugar
- ½ cup vegan butter
- ½ cup cocoa powder
- 2 teaspoons vanilla extract
- 4 tablespoons milk (any kind)
Instructions
- Preheat and Prepare Pans: Pre-heat your oven to 350°F (175°C) and generously spray two 8×8 or 9×9 inch cake pans with cooking spray to prevent sticking.
- Mix Vinegar and Milk: In a small bowl or measuring cup, combine the apple cider vinegar and milk; set this mixture aside to help activate the leavening later.
- Combine Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until thoroughly mixed.
- Add Wet Ingredients: Add the melted coconut oil, milk and apple cider vinegar mixture, vanilla extract, almond extract, and apple sauce to the dry ingredients. Mix gently until just combined, taking care not to over mix; scrape down the sides of the bowl as needed to ensure even mixing.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 33-38 minutes, checking around 35 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing. Optionally, trim the domed tops to create flat layers.
- Prepare the Frosting: In a large bowl, combine powdered sugar, vegan butter, cocoa powder, vanilla extract, and milk. Whisk with an electric mixer until the frosting becomes light in color and fluffy, approximately 2-3 minutes.
- Assemble the Cake: Place one cake layer on a cake stand or serving plate and spread frosting evenly over the top. Place the second layer on top. Apply a thin crumb coat layer of frosting over the entire cake, then use the remaining frosting to cover the cake evenly and smoothly.
- Serve and Enjoy: Slice the cake and enjoy this decadent vegan chocolate treat with friends and family!
Notes
- Room temperature milk and apple sauce help the batter mix evenly and create a smooth texture.
- If you don’t have espresso powder, you can omit it but it enhances the chocolate flavor wonderfully.
- Unrefined coconut oil adds a subtle flavor; use refined or other neutral oils if preferred.
- You can substitute the milk with any plant-based milk such as almond, soy, oat, or regular dairy milk if not strictly vegan.
- For a gluten free version, substitute the all purpose flour with a gluten free flour blend suitable for baking.
- Let the cakes cool fully before frosting to prevent melting or sliding of the frosting.
- Store leftovers covered at room temperature for 2 days or refrigerated for up to 5 days.
- To make the frosting firmer, refrigerate it briefly before spreading.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vegan chocolate cake, dairy free chocolate cake, eggless chocolate cake, vegan dessert, chocolate layer cake, plant based cake
