If you’ve been looking for an easy Vegan Chocolate Cake recipe that’s extra moist, tender, tall and fluffy, and loaded with intense chocolate flavor, this simple recipe is a must-bake! Pair it with our Vegan Chocolate Buttercream Frosting for the best rich chocolate cake ever.
Ingredients You’ll Need
- Flour: This cake recipe can be made with plain flour or cake flour. We find cake flour to yield a lighter, more tender crumbed cake, but all-purpose flour is also great.
- Sugar: Granulated sugar or white sugar is best. To ensure your sugar is certified vegan, opt for organic sugar. We love the brand Wholesome Sweet.
- Cocoa: Any unsweetened cocoa powder will work, but we recommend Dutch-processed cocoa powder because it provides the most consistent, mild flavor in baked goods. It’s also naturally richer and darker in color, leading to a rich chocolate brown cake.
- Leavening agents: Baking powder and baking soda help the cake layers rise and become as light and fluffy as possible.
- Non-dairy milk: Any plain, non-dairy milk of choice works well. If you are nut-free, opt for soy milk, oat milk, or coconut milk, if possible.
- Brewed coffee: Adding coffee to a chocolate dessert enhances the flavor by intensifying the natural richness of the chocolate. Feel free to use a strong cup of brewed coffee or add 1 teaspoon of espresso powder to 1 cup of boiling water.
- Oil: Adds necessary moisture while keeping the flavor of the cake neutral. We recommend using vegetable oil, canola oil, or avocado oil over oils such as coconut oil. If you are using coconut oil, make sure all of your wet ingredients are room temperature, or the oil will harden in the cake batter and yield and oily cake.
- Apple cider vinegar: The acidity in the apple cider vinegar reacts with the baking soda and helps the cake layers rise as they bake.
- Vanilla extract: A splash of vanilla enhances the chocolate’s flavor and adds depth of flavor to the overall cake.
How to Make Vegan Chocolate Cake
- Prepare. Preheat the oven to 350F, then prepare two 8″ cake pans with non-stick cooking spray and parchment paper.
- Combine the wet ingredients. Combine the non-dairy milk, coffee, vegetable oil, apple cider vinegar, and vanilla extract in a medium bowl. Set aside.
- Combine the dry ingredients. Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl. Whisk to combine.
- Add wet to dry ingredients. Pour the wet ingredients into the large bowl with the dry ingredients. Whisk together until combined.
- Bake. Pour the cake batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely. Allow the cakes to cool for 10-15 minutes before removing from the pans. Let them cool completely on a wire rack before frosting them with our Homemade Vegan Chocolate Buttercream Frosting. Enjoy!
Find the full printable recipe here: Moist Vegan Chocolate Cake
