Servings
Font
Back
5.0 from 6 votes

Best Ever Vegan Chocolate Cake Recipe (You'll Be Making On Repeat)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 12 slices
Calories: 225 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 F and line the 9-inch cake pan with a parchment paper. (You can also use two cake pans).
  2. In a large bowl sift all-purpose flour, coconut sugar, cacao powder, baking soda and baking powder. Whisk until combined.
  3. In a medium bowl melt chocolate chips and add in the remaining wet ingredients (non-dairy milk, water, oil and vinegar)
  4. Whisk all wet ingredients until combined.
  5. Pour wet ingredients into the dry ingredients. Whisk slowly to combine and stop when there are no visible patches of flour.
  6. Pour the batter into a prepared cake pan and bake for 35 minutes or until the toothpick comes out clean.
  7. 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.
  8. Using a cake spatula, frost the top of the first layer of the vegan chocolate cake using my vegan chocolate frosting.
  9. 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

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

% 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.