Description
This Vegan Chocolate Cake is ultra-moist, soft, and rich, with a deep chocolate flavor that no one will believe is dairy-free and egg-free! It’s made with simple ingredients, and you don’t even need a mixer. Top it with creamy vegan chocolate frosting for the ultimate indulgence!
Ingredients
Units
Scale
- For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water)
- For the Vegan Chocolate Frosting:
- 1/2 cup vegan butter (softened)
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
- Mix the Wet Ingredients:
- In a small bowl, combine almond milk and apple cider vinegar. Let sit for 5 minutes (this creates a vegan buttermilk).
- In a large bowl, whisk together sugar, brown sugar, oil, vanilla extract, and the almond milk mixture.
- Combine the Dry Ingredients:
- In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the Batter:
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Slowly pour in the hot coffee and mix until smooth (the batter will be thin—this is normal!).
- Bake the Cake:
- Divide batter evenly between the cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack.
- Make the Frosting:
- In a bowl, beat vegan butter until fluffy.
- Add powdered sugar, cocoa powder, vanilla extract, and salt, mixing until combined.
- Slowly add almond milk until smooth and creamy.
- Assemble & Frost:
- Once cakes are completely cooled, spread frosting between layers and over the top.
- Slice and enjoy!
Notes
- No coffee? Use hot water instead, but coffee enhances the chocolate flavor!
- Make it gluten-free: Use 1:1 gluten-free baking flour.
- Make it extra indulgent: Add vegan chocolate chips to the batter!
- Storage: Store at room temp for 2 days or refrigerate for up to 5 days.
Nutrition
- Calories: ~350
- Sugar: ~35g
- Sodium: ~250mg
- Fat: ~15g
- Saturated Fat: ~4g
- Carbohydrates: ~50g
- Fiber: ~4g
- Protein: ~4g
- Cholesterol: 0mg