The Best Vegan Cake Recipe

Name: The Best Vegan Cake Recipe
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 12 servings
Ingredients: 2 cups almond milk; 2/3 cup canola oil; 1 1/2 cups granulated sugar; 4 teaspoons vanilla extract; 2 cups all purpose flour; 2/3 cup cocoa powder; 1 1/2 teaspoon baking soda; 1 teaspoon baking powder; pinch of salt; vegan chocolate frosting; 1 1/2 cups vegan mini chocolate chips

User Reviews

3.5

24 reviews

Good

Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 20 mins
Servings
12 servings
Calories
303 kcal
Course
Dessert
Cuisine
American

The Best Vegan Cake Recipe

Talon Wilson

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The BEST Chocolate Cake Recipe is easy to throw together, uses common everyday ingredients, and tastes amazing! You will never need another recipe again. Guaranteed.

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Ingredients

Servings

for the cake-

2 cups almond milk + 2 teaspoons white vinegar, or regular milk with vinegar
2/3 cup canola oil
1 1/2 cups granulated sugar
4 teaspoons vanilla extract
2 cups all purpose flour
2/3 cup cocoa powder sifted
1 1/2 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
vegan chocolate frosting
1 1/2 cups vegan mini chocolate chips

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Instructions

Preheat oven to 350 degrees. Line 2 8-inch round cake pans with parchment paper. Lightly spray with nonstick cooking spray and set aside.
In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
Pour evenly into prepared pans and bake 20 minutes or until a toothpick comes out with a few moist crumbs after being inserted. Cool 15 minutes, then remove cakes from warm pans to a cooling rack. Cool completely.
After cakes are cooled, assemble the cake by stacking baked cakes one on top of the other, filling with vegan frosting. Cover the entire outside and top of the cake. Cover the edges with mini chocolate chips and serve.

Notes

9x13 Pan. To bake in 9x13 pan, spray glass pan with nonstick cooking spray and bake 25-30 minutes or until a toothpick comes out clean once inserted.
Chocolate Cupcakes. To bake cupcakes, line 24 muffin tins with paper liners, fill 2/3 of the way full, and bake 15 minutes.

Nutrition Information

Show Details

Calories 303kcal (15%) Carbohydrates 44g (15%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 1g (5%) Sodium 193mg (8%) Potassium 129mg (4%) Fiber 2g (8%) Sugar 25g (50%) Calcium 74mg (7%) Iron 2mg (11%)