The Only Vegan Chocolate Cake Recipe You Will Ever Need
The only vegan chocolate cake recipe you will ever need, rich, moist, and full of chocolate flavor. 🤎🍫
Servings 12
Ingredients
Vegan Chocolate Cake
- 188 g all-purpose flour 1½ cups
- 43 g unsweetened cocoa powder ½ cup
- 200 g white granulated sugar 1 cup
- 5 g baking soda 1 tsp
- 2.5 g salt ½ tsp
- 1 flax egg: 7 g ground flaxseeds 1 tbsp + 45 ml hot water (3 tbsp)
- 240 ml soy milk or other non-dairy milk 1 cup
- 10 ml vanilla extract 2 tsp
- 80 ml canola or vegetable oil ⅓ cup
- 15 ml distilled white vinegar or apple cider vinegar 1 tbsp
Frosting Options:
- 1 Recipe Vegan Chocolate Frosting check notes
- ½ Recipe Vegan Chocolate Buttercream Frosting check notes
Instructions
- Begin by heating your oven to 350°F (180°C). Lightly grease two 7-inch cake tins with non-stick spray, then line the bases with parchment paper circles. Set them aside while you prepare the batter.
- In a large mixing bowl, sift together the flour and cocoa powder. Add the sugar, baking soda, and salt, then whisk everything together until evenly combined.
- To make the flax egg, stir 1 tablespoon of flaxseed meal into 3 tablespoons of hot water. Let it stand for a minute or two until it thickens to a gel-like consistency.
- Add the prepared flax egg to the dry ingredients along with the soy milk, vanilla extract, oil, and vinegar. Stir gently until the batter is smooth and combined. Be careful not to mix more than necessary, as this can affect the texture of the cake.
- Pour the batter evenly into the prepared cake tins, smoothing the tops if needed.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean with no wet batter attached.
- Once baked, leave the cakes in their tins for a few minutes to settle. Then carefully turn them out onto a wire rack and allow them to cool completely before decorating.
- When fully cooled, frost the cakes with vegan chocolate frosting or a half batch of vegan chocolate buttercream for a rich and delicious finish.
Notes
Vegan Chocolate Frosting
Vegan Chocolate Buttercream Frosting
- For the best results, measure your flour carefully. The most reliable method is to spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack in too much flour. Using a kitchen scale is even better for accuracy.
- If you do not have flaxseed meal on hand, you may substitute the flax egg with 3 tablespoons of applesauce.
* Three 6-inch round pans: bake for approximately 20 minutes.
* Two 7-inch round pans: bake for approximately 25 minutes.
* Two 8-inch round pans: bake for approximately 20 minutes.
* One 9-inch round pan: bake for approximately 30 minutes.
* One 9 × 9-inch square pan: bake for approximately 25 minutes.
* One 9 × 13-inch sheet pan: bake for 15 to 20 minutes.
- For a gluten-free version, use a recipe specifically developed for gluten-free baking to ensure the cake remains moist, tender, and full of flavor.
- This batter also makes a lovely batch of 12 cupcakes. Bake them for around 20 minutes, or until a toothpick comes out clean.
- To store, keep the cake covered at room temperature for up to two days. For longer freshness, refrigerate it in a covered container for up to one week. The cake also freezes beautifully and can be stored in the freezer for up to three months.