I made this vegan chocolate pound cake for my friend’s dinner party last month. The cocoa made the crumb rich, and she said it was the best chocolate dessert she had ever served.
Decadent Vegan Chocolate Pound Cake
This pound cake features deep cocoa powder and is made with simple ingredients like flour, sugar, and plant-based milk. It’s a quick recipe that takes about 60 minutes from prep to finish and yields a deliciously moist cake that serves 8 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk or any plant-based milk
- 1/3 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- Optional: Vegan chocolate chips for added richness
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. If desired, fold in vegan chocolate chips.
- Pour and Bake: Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy as is or with vegan whipped cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 230kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 35g
I keep the cake covered at room temperature for up to three days, or in the fridge for up to five days. The crumb stays moist, and I let chilled slices come to room temperature for fifteen minutes before serving.
