Description
This vegan chocolate cake is rich, moist, and decadent, perfect for any occasion. Made without eggs or dairy, it’s fluffy, indulgent, and full of chocolate flavor. Even those who aren’t vegan won’t be able to tell the difference. Easy to make, versatile, and totally satisfying, it’s ideal for birthdays, celebrations, or whenever chocolate cravings strike.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup plant-based milk (almond, soy, oat)
- 1 tbsp apple cider vinegar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup brewed coffee (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare cake pans.
- In a large bowl, whisk together dry ingredients.
- In another bowl, combine plant milk, apple cider vinegar, oil, and vanilla.
- Pour wet ingredients into dry and mix until just combined.
- Stir in coffee if using.
- Divide batter into prepared pans and bake 30–35 minutes.
- Cool completely before frosting or serving.
Notes
- Use high-quality cocoa powder for best flavor.
- Do not overmix the batter to ensure a soft, fluffy cake.
- Allow cake to cool before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg