Cake magic coming your way- This vegan chocolate cake has NO eggs, NO butter, and NO milk and yet is the best and easiest vegan cake recipes you’ll ever make- Even non-vegans approve!
Vegan Chocolate Cake
What is the secret to making the BEST vegan cake recipe-
- One bowl. No fancy mixers and or gadgets needed- Just one mixing bowl. Seriously, you’ll love how the clean up afterward takes seconds.
- EASY ingredients. This vegan cake uses pantry staple ingredients, ones you probably have in your kitchen right now! No flax eggs, no egg substitutes, and NO vegan butter.
- 30 minutes. Seriously. You can have a cake prepared and made in under 30 minutes. There is no creaming of ingredients, no preparing dry or wet ingredients separately- NONE of that.
- Super moist and fluffy– This cake is extra moist and fluffy, something many assume is impossible with a vegan cake.
I’ve been meaning to share a vegan chocolate cake recipe for quite some time. It’s truly the best chocolate cake, vegan or otherwise, that has guests or those you serve it to begging for more!
No eggs, no milk, no butter, and no egg substitutes are needed, but you’d never tell. The texture is super moist and fluffy in the middle, topped with creamy vegan frosting. It’s sweet and full of chocolate flavor, you’ll find it hard to stop at one slice.
What I love about this cake is that it’s a huge hit amongst those who aren’t even vegan- I’ve had tons of friends request one for their celebrations (and they are massive carnivores!).
What you’ll need to make this cake
Here’s what you’ll need to make this vegan chocolate cake-
- All-purpose flour– Also known as plain flour. Be sure to sift the flour very well, to ensure there are no clumps throughout.
- Sugar– Use raw white sugar, which is the best sugar to use on a vegan diet. White or brown sugar can often be made using bone marrow, so use the purest forms.
- Cocoa powder– Dutch processed and 100% unsweetened cocoa powder. For a richer flavor, you can use dark cocoa powder.
- Baking soda– The leavening agent used to give the cake some fluffiness and rise. It also reacts with the vinegar to replicate eggs.
- Salt– Balances out all the sweet ingredients.
- Apple cider vinegar– Or white vinegar. Reacts with the baking soda.
- Vanilla extract– A must for any delicious cake!
- Canola Oil– Or any neutral flavored oil. Keeps the cake moist and fluffy in the middle.
- Water– To mix everything together. You can also use a plant based milk if you prefer.
- Chocolate frosting– What is a cake without a thick and rich chocolate frosting?
How do you make a vegan chocolate cake?
Start by adding the dry ingredients into a mixing bowl and mix until combined. Add the wet ingredients and whisk together until a smooth batter remains. Transfer the cake batter into a greased cake pan and bake for 27-30 minutes or until a skewer comes out clean.
Remove the cakes from the oven and let them cool completely before frosting.
Tips to make the best vegan chocolate cake
- This recipe makes a single layer cake with frosting. For a two layer or three layer cake, double/triple the ingredients.
- Do not overbake the cake. Remember, the cake continues to bake while it is cooling in the pan.
- Your cake must be cooled completely before frosting it, otherwise, it will seep off the cake.
- The secret to a super moist vegan cake is using some form of neutral oil. For an oil-free or lower fat cake, make a healthy chocolate cake instead.
Storing and freezing a chocolate cake
- To store: Chocolate cake will keep at room temperature for up to 5 days, covered. However, if you frost the cake, it should be stored in the fridge. If refrigerated, it will keep fresh for up to 2 weeks.
- To freeze: Place leftover slices in a shallow container and store in the freezer for up to 6 months.
More vegan cake recipes you’ll enjoy
The BEST Vegan Chocolate Cake
- Preheat the oven to 180C/350F. Line an 8-inch springform pan or cake pan with parchment paper and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until a smooth batter remains.
- Transfer to the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
- Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost the cake.