Description
This Vegan Chocolate Cake is a rich, moist, and decadent treat that everyone will love. Made without eggs or dairy, it’s the perfect dessert for anyone following a plant-based diet, or anyone looking for a healthier alternative to traditional chocolate cake. Whether you're celebrating a special occasion or just craving something sweet, this cake is guaranteed to impress.
Ingredients
Scale
- 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)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with oil and line them with parchment paper to prevent sticking. - Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. - Add Wet Ingredients:
To the dry ingredients, add the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir until just combined. The batter will be slightly runny, which is normal. - Bake the Cake:
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. - Cool the Cakes:
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting. - Frost and Serve:
Once the cakes are fully cooled, frost with your favorite vegan chocolate frosting or whipped coconut cream. Slice, serve, and enjoy!
Notes
- For Extra Moisture: Use full-fat coconut milk for an even richer texture in the cake.
- Vegan Frosting: This cake pairs wonderfully with vegan chocolate frosting or whipped coconut cream.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week. You can also freeze the cake for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 280
- Sugar: 18g
- Fat: 9g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g