How to make a delicious and easy vegan chocolate cake recipe using just a few basic ingredients. It is perfect for any occasion!
Best vegan chocolate cake
This simple vegan cake is a great recipe to keep on hand for any time a chocolate cake event requires you.
With no crazy ingredients or flax eggs required, the recipe will never let you down. It can be easily customized to make many different flavors, and non-vegetarians love it too – so you know must be Hassan!
Try this too Black bean brownies – No flour required
Cake works well in any of the following:
It tastes like a classic chocolate cake because he is Classic chocolate cake!
Unlike many other vegan cake recipes, this recipe doesn’t require a single ingredient not found in traditional chocolate cakes, such as flax, chia eggs, avocado, or black beans.
Baking soda helps raise it, and apple, banana, or non-dairy yogurt sauce ties the eggless cake, and keeps it delightfully light and fluffy. The recipe can be dairy-free, egg-free, whole-grain, and even oil-free.
No one doubts that it is healthier and more vegan.
Single service copy: vegan chocolate mug cake
Chocolate Cake Flavors
Bar Mounds Cake: Frost with coconut cream or vegan chocolate mousseAnd add more grated coconut.
Nutella Chocolate Cake: Frost each layer with chocolate and hazelnut buttercream or my recipe Healthy Nutella.
German chocolate cake: Add homemade or store-bought cream caramel, mixed with chopped pecans and toasted coconut.
Black Forest vegan chocolate cake: with frost Whipped coconut cream Or cashew cream, and garnish with cherry or cherry jam.
mocha cake: Add 1 teaspoon of instant coffee to your favorite chocolate frosting or to Avocado chocolate mousse.
Vegan Chocolate Peanut Butter Cake: Use peanut butter instead of oil for an oil-free cake. Frost with vegan cheese frosting from Baladi Easy Cinnamon Rolls Next, whisk ½ cup of peanut butter into the garnish.
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How to make vegan chocolate cake
Start by collecting all the ingredients.
Preheat oven to 350°F, grease two 8-inch round or square pans, and set pans aside.
In a large mixing bowl, mix flour, cocoa powder, salt, baking soda, sweetener, and optional chocolate chips together until mixture is smooth.
If using almond butter, heat it gently until soft and easy to stir. Whisk together nut butter, oil, applesauce, yogurt, or banana, water, and pure vanilla extract in a new bowl. (If you want it to be a one-pot cake, technically just add all the liquid ingredients to the dry mix instead.)
Pour the wet mixture into the dry mixture and stir until completely combined. Don’t get overly confused. Smooth into prepared 8-inch saucepans, divide mixture evenly between pans.
Bake on the middle rack of the oven for 25 minutes, or until cake has risen and a toothpick in the center of the cake comes out mostly clean.
Leave it to cool before frosting. (Not required, but if you can wait, I recommend letting the cake sit overnight and not tasting it until the next day, because the flavor is richer and sweeter after sitting for a day.)
When you’re ready to freeze, wrap the sides of the cake pans with a knife, then flip the chocolate cake onto two plates. Frost them separately, then place one cake on top of the other. Add the frosting on the sides, serve and enjoy. The cake can be frozen in advance if you prefer.
I like to store leftovers in the fridge for freshness (especially if they’ve been frozen with perishable frosting) for up to a week, but you can store them covered at room temperature for a day or two if you’d like. Cake slices can also be frozen.
Vegan Cake Frosting Recipes
I recommend this ghee free Vegan Chocolate Cream Cheese Frosting.
Or feel free to use your favorite icing or one of the options listed above in the “Chocolate Cake Flavors” section of this post.
Surprisingly, there are also many garnish products that mistakenly contain vegan brands, including some flavors from Duncan Hines, Pillsbury, Simple Mills, Miss Jones, and Betty Crocker. Look at labels to see which flavors don’t contain milk products.
Above, watch the vegan chocolate cake recipe video
- 2 Glasses Wheat flour or white flour (For a low carb, try this Keto cake recipe)
- 3/4 cup cocoa powder
- 1 Teaspoon baking soda
- 1 Teaspoon salt
- 1 cup small chocolate chips, my choice
- 1 1/2 cup Sugar, Or xylitol without sugar
- 1/2 cup Apple juice Banana or favorite yogurt
- 1/2 cup oil, Almond butter, or non-allergenic
- 1 1/2 Tablespoon pure vanilla extract
- 1 1/2 cup Water
Preheat oven to 350°F, grease two 8 inch sinks. Sit aside. Stir the flour, cocoa powder, baking soda, salt, optional flakes, and sweetener together in a bowl. If using almond butter, heat it gently until soft and easy to stir. In a new bowl, whisk together the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour the wet into the dry and stir until completely combined (do not over mix). Pour into pots.Bake on the middle rack for 25 minutes or until mixture has risen and a toothpick in the center of the cake comes out mostly clean. (I like to take them out when they’re still not well cooked, let them cool, then put them in the fridge overnight. This prevents overcooking, and the buns hold well while they’re sitting.) If you can wait, I highly recommend not tasting until the next day… This cake is richer and sweeter after sitting for a day! When ready to freeze, wrap sides with a knife, then flip each cake onto a large plate. Frost them separately, then layer one cake on top of the other if desired for a double-layer cake. At this point, you can also freeze the sides if you wish. I linked to a few of my favorite garnish recipes earlier in this post.View Nutrition Facts
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