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Vegan Chocolate Cake

A rich and moist vegan chocolate cake that is perfect for chocolate lovers and a crowd-pleaser at any occasion, made with simple plant-based ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar (or coconut sugar) for a healthier option
  • ½ cup unsweetened cocoa powder opt for high-quality for better flavor
  • 1 tsp baking soda
  • ½ tsp salt
Wet Ingredients
  • 1 cup almond milk (or any plant-based milk)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 1 tbsp apple vinegar helps with leavening
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix the almond milk, vegetable oil, apple vinegar, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir until just combined; a few lumps are fine.
  5. Pour the batter into your prepared cake pan and smooth out the top with a spatula.
Baking
  1. Place the cake in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove the cake from the oven and allow it to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely.

Notes

For toppings, consider fresh berries, vegan whipped cream, or molten dark chocolate. Storing tips: keep in an airtight container at room temperature for up to 3 days, and refrigerate for up to a week. For longer storage, wrap and freeze individual slices for up to 3 months.