Vegan Chocolate Cake
A rich, moist, and indulgent vegan chocolate cake made with simple pantry ingredients—perfect for birthdays, celebrations, or guilt-free sweet cravings.
Ingredients
- 1 ½ cups 190g of all-purpose flour
- 1 cup 200g of granulated sugar
- ½ cup 50g of unsweetened cocoa powder
- 1 tsp of baking soda
- ½ tsp of baking powder
- ¼ tsp of salt
- 1 cup 240ml of almond milk (or your preferred plant-based milk)
- ⅓ cup 80ml of melted coconut oil
- 1 tbsp of apple cider vinegar
- 1 tsp of vanilla extract
Instructions
- Preheat Oven to 350°F (175°C) so it's ready when the batter is.
- Prep the Pan: Grease an 8- or 9-inch round pan and dust with flour or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: In another bowl, combine plant-based milk, melted coconut oil, apple cider vinegar, and vanilla.
- Combine Wet & Dry: Add wet ingredients to dry and stir until smooth—avoid overmixing.
- Pour & Bake: Pour batter into the prepared pan, smooth the top, and bake for 30–35 minutes until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack before icing.
Notes
- For extra moisture, add 1 tbsp of apple cider vinegar to the plant-based milk before mixing.
- This cake pairs beautifully with vegan ganache or whipped coconut cream.
- Make it gluten-free by substituting with a 1:1 gluten-free baking flour.
- Store in an airtight container for up to 4 days at room temperature or freeze slices for up to 2 months.
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 45 g |
| Sugar | 24 g |
| Protein | 4 g |
| Fiber | 3 g |