I baked this vegan chocolate cake for my friend’s birthday last weekend. The cocoa and coffee made the kitchen smell like a bakery, and she asked for the recipe before she even finished her first slice.
Easy Vegan Chocolate Cake Recipe
This vegan chocolate cake features a moist and tender crumb, complemented by a rich, fudgy frosting. The preparation takes about 50 minutes and serves 8-10 people, making it an ideal choice for gatherings and special events.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips (for frosting)
- 1/2 cup vegan butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 2 tablespoons unsweetened cocoa powder (for frosting)
- 1-2 tablespoons almond milk (for frosting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting: In a bowl, beat together the softened vegan butter and cocoa powder until creamy. Gradually add powdered sugar and enough almond milk to achieve a spreadable consistency.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Top with the second cake and frost the top and sides.
- Serve: Slice, serve, and enjoy your moist vegan chocolate cake!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8-10 slices
- Calories: 250kcal
- Fat: 12g
- Protein: 2g
- Carbohydrates: 35g
I store the cake in an airtight container at room temperature for up to two days, or in the fridge for up to four days. The fudgy frosting firms up in the fridge, so I let slices sit out for ten minutes before serving.
