When I crave something rich and chocolatey I always turn to this vegan chocolate cake. It’s soft moist and so decadent you’d never guess it’s made without eggs or dairy. Whether you’re vegan or just looking to try something new this cake promises to impress.
Ingredients
I always aim for wholesome ingredients that create rich flavor and a moist crumb without sacrificing health. Here’s what I use for the best-tasting vegan chocolate cake and silky vegan frosting.
For the Vegan Chocolate Cake
- 1 1/2 cups unbleached all-purpose flour
- 1 cup organic cane sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup unsweetened almond milk (or any plant milk)
- 1/3 cup melted coconut oil (or light olive oil)
- 1 tbsp apple cider vinegar
- 2 tsp pure vanilla extract
- 1/2 cup hot brewed coffee (for rich cocoa flavor)
For the Vegan Chocolate Frosting
- 1/2 cup vegan butter (softened)
- 2 1/2 cups organic powdered sugar, sifted
- 1/4 cup unsweetened cocoa powder
- 2 tbsp unsweetened almond milk (plus more as needed)
- 1 tsp pure vanilla extract
- Pinch of sea salt
Equipment Needed
To create a perfect vegan chocolate cake at home, I rely on a few essential kitchen tools. These pieces of equipment help me get the right texture and ensure the process goes smoothly from start to finish.
- Large mixing bowl: Ideal for combining dry and wet ingredients thoroughly.
- Medium bowl: Useful for mixing wet ingredients before combining with the dry mix.
- Whisk: Helps achieve a smooth batter without lumps.
- Sifter or fine mesh sieve: Essential for sifting cocoa powder and flour so the cake bakes evenly.
- Measuring cups and spoons: For accuracy with ingredients, which is especially important in vegan baking.
- 8-inch or 9-inch round cake pan: Greased or lined with parchment for easy cake removal.
- Rubber spatula: Scrapes down the sides of the bowl to ensure no batter is wasted.
- Wire cooling rack: Allows the cake to cool evenly and prevents sogginess.
- Oven: Preheated and ready for the perfect bake.
When I prepare my vegan chocolate cake, I lay out all the equipment first. This simple habit saves me time and keeps the process calm and organized. With these basics in your kitchen, you can tackle a variety of vegan cake recipes, not just chocolate cake.
Make-Ahead Tips
I like to bake my vegan chocolate cake ahead of time when I want an easy dessert for gatherings or quick treats during the week. Here’s how I keep it fresh and delicious:
- After baking and cooling the cake completely on a wire rack, I wrap each layer tightly in plastic wrap. For extra protection, I add a layer of aluminum foil. This locks in the moisture so the cake stays rich and soft.
- The unfrosted cake keeps well in the refrigerator for up to 4 days. I’ve also frozen the cake layers for up to 2 months. I always label the date on the package for reference. To thaw, I simply transfer the layers to the fridge overnight.
- If I want to frost the cake ahead of time, I keep the assembled cake covered in an airtight container in the refrigerator. The vegan frosting holds up beautifully for at least 3 days without losing its silky texture.
- For best flavor, I let the chilled cake sit at room temperature for about 30 minutes before serving. This takes away the chill and brings back the deep chocolate scent and soft crumb.
- I often prep the dry ingredients in one bowl and wet ingredients in another the night before. In the morning, I just mix and bake. This makes homemade vegan chocolate cake even more convenient.
| Item | Refrigerator Storage | Freezer Storage |
|---|---|---|
| Unfrosted Cake Layers | Up to 4 days | Up to 2 months |
| Frosted Cake | Up to 3 days | Not recommended |
Directions
Baking a vegan chocolate cake is simple once you follow each step with care. Here’s how I create a rich, delicious cake every time using wholesome plant-based ingredients.
Prep the Cake Pans
I start by preheating my oven to 350°F (177°C). Then I grease two 8-inch or 9-inch round cake pans with a touch of coconut oil. Next I line the bottoms with parchment paper and lightly dust the pans with cocoa powder. This step ensures my cake releases easily and gives it that perfect crumb.
Mix the Dry Ingredients
In a large mixing bowl I sift together 2 cups unbleached all-purpose flour, 1 and 3/4 cups organic cane sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 and 1/2 teaspoons baking soda, and 1/2 teaspoon sea salt. Sifting prevents lumps and helps the cake rise evenly.
Combine Wet Ingredients
In a separate medium bowl I whisk 1 cup unsweetened almond milk, 1/2 cup neutral oil (like avocado or grapeseed), 1 tablespoon apple cider vinegar, and 2 teaspoons pure vanilla extract. For extra richness I sometimes add 1/2 cup unsweetened applesauce. I stir until the mixture looks creamy and smooth.
Make the Cake Batter
I pour the wet ingredients into the bowl with my dry ingredients. Using a rubber spatula I mix gently until just combined. While mixing I slowly stream in 1 cup hot brewed coffee. The batter looks thin but this is key for a moist vegan chocolate cake.
Bake the Cake Layers
I divide the batter evenly between my prepared pans. Then I bake on the center rack for 28 to 32 minutes. I check the cakes at 28 minutes by inserting a toothpick in the center. If it comes out clean with a few moist crumbs they are ready.
Cool the Cake
I let the cakes cool in their pans for 10 minutes. Then I invert them onto a wire rack to cool completely. Cooling on the rack prevents the layers from becoming soggy and keeps the texture tender.
Prepare the Frosting
For the frosting I beat together 1/2 cup vegan butter and 2 cups powdered sugar with an electric mixer. I add 1/2 cup unsweetened cocoa powder and 1/4 cup unsweetened almond milk. I blend in 1 teaspoon vanilla extract. If needed I add an extra splash of almond milk until the frosting is soft and fluffy.
Assemble and Frost the Cake
Once the cakes have cooled I place one layer on my cake stand. I spread one-third of the frosting over the top using an offset spatula. I add the second layer and cover the top and sides with the remaining frosting. For a beautiful finish I top with cacao nibs or fresh berries. The result is a show-stopping vegan chocolate cake that looks as good as it tastes.
Serving Suggestions
I love serving this vegan chocolate cake in ways that showcase its decadent flavor while keeping things healthy and inviting. At my former restaurant and now in my classes, I always highlight presentation and pairings that make plant-based desserts feel special.
- For an elegant touch I dust the top with a light layer of unsweetened cocoa powder using a fine sieve. Sometimes I add dairy-free dark chocolate curls for an extra flourish.
- Fresh berries like strawberries, raspberries, or blueberries are beautiful alongside dense chocolate cake. Slice a few berries and scatter them on the top or plate them on the side.
- A scoop of vegan vanilla bean ice cream or a dollop of coconut whipped cream makes each slice extra creamy. I use unsweetened or lightly sweetened varieties to keep things wholesome.
- For a bolder taste, I drizzle melted vegan chocolate or espresso sauce over each plated slice. Even a spoonful of homemade raspberry coulis adds a pop of tart flavor and color.
- Nut lovers can sprinkle chopped toasted walnuts, pecans, or hazelnuts on top of the frosting. This adds crunch and a rich, toasty flavor that pairs perfectly with chocolate.
- For gatherings or birthdays, I finish the cake with edible flowers—like pansies, violets, or nasturtiums—making it a showstopper for any table.
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I always recommend enjoying this vegan chocolate cake with a hot cup of freshly brewed coffee or herbal tea. The aroma and flavors blend beautifully and create a cozy, restorative moment perfect for any vegan celebration or self-care treat.
Storage and Leftovers
Storing your vegan chocolate cake properly keeps it moist and flavorful for days. Once the cake cools completely, I always recommend wrapping any unfrosted slices tightly in plastic wrap or storing them in an airtight container. This method preserves freshness and prevents the cake from drying out in the fridge.
If you frosted your cake, place it in a cake container or cover it gently with plastic wrap. Make sure the wrap does not press against the frosting. Store frosted cake in the refrigerator for up to three days. I like to slice individual pieces so they are easy to grab for a quick snack.
For longer storage, freeze unfrosted cake layers. Wrap each layer tightly in plastic wrap followed by a layer of aluminum foil. Label with the date before placing in the freezer. Frozen vegan chocolate cake keeps its texture and flavor for up to two months. When you are ready to eat, defrost the cake overnight in the refrigerator and let it come to room temperature before serving for the best texture.
Leftover servings taste just as good the next day, especially after the flavors meld. I love to add fresh fruit or a little vegan whip when reheating a slice in the microwave for about 10 seconds. This warms the cake enough to revive its rich, fudgy texture.
Here is a quick reference table for storage times:
| Storage Method | Duration |
|---|---|
| Unfrosted, refrigerator | Up to 4 days |
| Frosted, refrigerator | Up to 3 days |
| Unfrosted, freezer | Up to 2 months |
Vegan chocolate cake keeps well, making it perfect for planning ahead or enjoying leftovers without sacrificing quality.
Conclusion
Baking this vegan chocolate cake has become one of my favorite ways to treat myself and my loved ones. It’s amazing how a few simple swaps can create something so rich and satisfying without any dairy or eggs.
Whether you’re celebrating a special occasion or just want a slice of something sweet after dinner this recipe always hits the spot. I hope you’ll give it a try and discover just how delicious and easy vegan baking can be.
