Best Ever Vegan Chocolate Cake Recipe (You'll Be Making On Repeat)
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5.0
6 reviews
Excellent
Best Ever Vegan Chocolate Cake Recipe (You'll Be Making On Repeat)
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This is the BEST vegan chocolate cake recipe you will ever find! This decadent chocolate cake is fluffy, and rich and will leave everyone begging for more.
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Ingredients
- 1 ½ c all-purpose flour
- 1 ¼ c coconut sugar
- 6 tablespoon cacao powder
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ⅓ c vegan chocolate chips
- 1 c non-dairy milk cashew, almond or soy milk
- 1 c boiling water
- ½ c avocado oil
- 2 tablespoon apple cider vinegar or lemon juice
- 1 recipe vegan chocolate frosting
Instructions
- Preheat the oven to 350 F and line the 9-inch cake pan with a parchment paper. (You can also use two cake pans).
- In a large bowl sift all-purpose flour, coconut sugar, cacao powder, baking soda and baking powder. Whisk until combined.
- In a medium bowl melt chocolate chips and add in the remaining wet ingredients (non-dairy milk, water, oil and vinegar)
- Whisk all wet ingredients until combined.
- Pour wet ingredients into the dry ingredients. Whisk slowly to combine and stop when there are no visible patches of flour.
- Pour the batter into a prepared cake pan and bake for 35 minutes or until the toothpick comes out clean.
- Remove the cake to a wire rack and let it cool. (I recommend cooling it on a counter and then for at least 2 hours in a fridge). Using a long knife cut the cake in half.
- Using a cake spatula, frost the top of the first layer of the vegan chocolate cake using my vegan chocolate frosting.
- Top with the second half of the cake and frost the top and the sides. Enjoy!
Notes
- Frosting the cake. The cake should be allowed to cool completely before frosting or decorating it.
- A heated cake may melt or become challenging to work with if you attempt to frost or decorate it. Good idea is to make the cake 1 day in advance, then cut it into layers and frost it just before serving.
- Making ahead of time. Make chocolate cake, cool it on a counter, and then keep it in a fridge for about 3 to 5 days.
- You can also freeze an unfrosted cake. Cover it in plastic wrap and freeze it for about 2 months.
- Defrost the cake in a fridge until it's almost thawed and then spread the frosting.
- Vegan Chocolate Frosting can also be made ahead of time and then refrigerated in a covered container for a few weeks.
- When you are ready to serve, remove the plant-based chocolate cake from the fridge, cut it into two layers, and then frost.
- Storage. You can store this easy vegan chocolate cake at room temperature for about three days or refrigerate it for one week. There's no need to cover the cake.
- ---Nutrition facts don't include chocolate frosting.---
Nutrition Information
Show Details
Serving
1slice
Calories
225kcal
(11%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
163mg
(7%)
Potassium
57mg
(2%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 225kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 163mg | 7% |
| Potassium | 57mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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