Recipe
Vegan Chocolate Cake
This is the BEST vegan chocolate cake recipe - it's easy to make and the result is so moist, rich, and chocolate flavored.
Ingredient batch: 1.5× original. Base yield: 8.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 12
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 110 minutes
- Cooling Time
- 60 minutes
Ingredients
Vegan Chocolate Cake
- 1 1/8 cup cake flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cups hot coffee can sub hot water
- 1 cups maple syrup
- 3/8 cup vegetable oil
- 1 1/2 tsp apple cider vinegar
Vegan Whipped Chocolate Frosting
- 3/4 cup coconut oil melted and cooled
- 3/4 tsp vanilla extract
- 1 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 4 1/2–6 tsp plant based milk
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8.
- 3/4 cup cake flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cups hot coffee can sub hot water
- 2/3 cups maple syrup
- 1/4 cup vegetable oil
- 1 tsp apple cider vinegar
- 1/2 cup coconut oil melted and cooled
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- 1/3 cup cocoa powder
- 3-4 tsp plant based milk
Instructions
For The Chocolate Cake
- Preheat oven to 350° Fahrenheit. Prepare the pan by lining it with parchment paper or greasing and flouring it (with coconut oil, cooking spray or vegan butter).
- Add the dry ingredients to a bowl, and mix to combine well. Add in the wet ingredients, then stir until just combined. This cake batter will seem very wet, this is normal.
- Pour the cake batter into the prepared pan. Bake for ~40 minutes **see cook times below to see how long to bake depending on the size and shape of your pan** Allow to cool for about 1-2 hours before cutting or frosting.
For The Whipped Chocolate Frosting
- Melt the coconut oil in the microwave for 1 minute, then stir in any leftover solid chunks. Chill in the freezer for 15-20 minutes until partially solidified.
- Add coconut oil to a mixing bowl and beat with a hand mixer until smooth & creamy. Add in the vanilla extract and mix until completely combined.
- Mix in the cocoa powder, then mix in the powdered sugar.
- If frosting is too lumpy you can push it through a wire sieve.
- Once you have a very thick frosting, mix in the plant based milk 1 Tablespoon at a time, allowing it to become completely incorporated. The end result will be fluffy whipped frosting.
Notes
Cooking size & time adjustments: 7" cake - bake for 40 minutes. Cupcakes - double the recipe and bake 25 minutes for 24 cupcakes. 9"x13" sheet cake - double the recipe and bake for 35-40 minutes. 2 9" round cakes - double the recipe and bake for 30-35 minutes. Bundt cake - double the recipe and bake for 50-60 minutes at 325 degrees Fahrenheit. Substitutions: To make a sugar-free chocolate cake, replace the sugar with an artificial syrup sweetener such as allulose sweetener . For the frosting you can replace powdered sugar with Swerve confectioner's sweetener to make it sugar-free. To make this cake gluten-free, replace the cake flour with a gluten-free flour replacement such as King Arthur Measure For Measure Gluten Free Flour (recommended). Maple syrup can be replaced with another sweet syrup such as Karo corn syrup , agave syrup , or allulose sweetener .
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https://adfreecook.com/vegan-chocolate-cake/