Indulge in the luscious and irresistible taste of this vegan chocolate cake. With its moist texture and rich chocolate flavor, this cake is sure to satisfy any sweet cravings you might have.
One bite of this cake is enough to take you on a journey of blissful indulgence. The combination of perfectly balanced ingredients makes for a cake that is both delicious and guilt-free. This recipe is also easy to make, requiring only a few basic ingredients that are easily available in your pantry.
Whether it’s for a special occasion or just a weeknight dessert, this vegan chocolate cake is sure to impress your guests and leave them craving for more. So why not treat yourself and your loved ones to a slice of this heavenly cake today?
The Ultimate Vegan Chocolate Cake Recipe
Course: DessertDifficulty: Medium12
servings20
minutes35
minutes290
kcalIngredients
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups unsweetened almond milk
½ cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons apple cider vinegar
Directions
- Preheat your oven to 350°F and prepare a 9×13-inch baking pan by greasing and flouring it.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the almond milk, vegetable oil, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients, whisking until just combined.
- Add in the apple cider vinegar and whisk again until the batter is smooth and well combined.
- Pour the batter into the prepared baking pan and smooth out the surface with a spatula.
- Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan before slicing and serving.
Notes
- Make sure all ingredients are at room temperature before you start baking. This will ensure that they mix together smoothly and create a perfect texture.
- Use a good quality unsweetened cocoa powder to achieve a rich chocolate flavor.
- Do not overmix the batter, as this can result in a dense cake. Mix until just combined.
- To ensure the cake comes out of the pan cleanly, grease and flour the pan well, or line it with parchment paper.
Complete Nutrition Information
Nutrition Facts
12 servings per container
- Amount Per ServingCalories290
- % Daily Value *
- Total Fat
8g
13%
- Saturated Fat 1g 5%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 350mg 15%
- Total Carbohydrate
55g
19%
- Dietary Fiber 3g 12%
- Sugars 37g
- Protein 9g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to Store and Freeze this Vegan Chocolate Cake
- You can store the leftover cake in an airtight container at room temperature for up to 3 days.
- To freeze the cake, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Place it in a freezer-safe bag for up to 3 months.
Frequently Asked Questions (FAQs)
Why does this recipe call for vinegar?
The vinegar reacts with the baking powder and helps the cake rise, creating a lighter and fluffier texture.
Can I use a different type of vinegar?
Yes, you can use any type of vinegar you like, such as white vinegar or apple cider vinegar. Just make sure it’s a light-colored vinegar to avoid changing the color of the cake.
Why does this recipe call for coconut sugar instead of regular sugar?
Coconut sugar has a lower glycemic index than regular sugar, meaning it won’t spike your blood sugar levels as quickly. It also has a slightly caramel-like flavor, which adds a nice depth of flavor to the cake.
Can I substitute the gluten-free flour for regular flour?
Yes, you can use regular all-purpose flour instead of gluten-free flour if you’re not gluten intolerant. However, the texture of the cake may be slightly different.
Why does this recipe call for almond milk instead of regular milk?
Almond milk is a popular non-dairy milk that is widely available and has a neutral flavor, making it a great substitute for regular milk. It also adds a slight nutty flavor to the cake, which complements the chocolate flavor nicely.
Why does this recipe call for coconut oil instead of regular oil?
Coconut oil is a popular vegan baking ingredient that adds a subtle coconut flavor to the cake. It’s also a solid at room temperature, which helps give the cake structure and moisture.
Can I add other ingredients to the cake, such as nuts or chocolate chips?
Yes, you can add any mix-ins you like to the cake batter, such as chopped nuts, chocolate chips, or even dried fruit. Just make sure to fold them in gently to avoid deflating the batter.
How do I know when the cake is done baking?
You can test if the cake is done baking by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If there is batter or crumbs on the toothpick, the cake needs more time in the oven.
Enjoy the delicious taste of this delicious vegan chocolate cake, and share it with your friends and family!
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