Welcome to this vegan chocolate cake recipe! If you’re a chocolate lover looking for a delicious and guilt-free dessert, then this is the recipe for you. Not only is this cake vegan, but it’s also quick and easy to make, requiring just one bowl and a handful of simple ingredients. The result is a moist, rich, and full of chocolate flavor cake that will satisfy even the most discerning chocolate connoisseur. So let’s get started and whip up a batch of this delicious vegan chocolate cake!
Easy Vegan Chocolate Cake
Experience the ultimate chocolate indulgence with this easy and quick vegan chocolate cake recipe. Made in just one bowl, this cake is sure to become your new favorite. Moist, rich, and full of chocolate flavor, this vegan chocolate cake is the best you'll ever taste.
Ingredients
- 1 and 1/2 cups 188g All-Purpose Flour*
- 1/2 cup 43g Cocoa Powder (Unsweetened)
- 1 cup 200g White Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Flax Egg 1 Tbsp Ground Flaxseeds + 3 Tbsp Hot Water*
- 1 cup 240ml Soy Milk (or Almond Milk*)
- 2 tsp Vanilla Extract
- 1/3 cup 80ml Canola Oil (or Vegetable Oil)
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
Instructions
- Preheat your oven to 350°F (180°C). Spray two 8-inch cake pans (see notes for different cake pan sizes*) with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
- Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking soda and salt. Mix together.
- Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of hot water and leave to sit for a minute or so to become gloopy.
- Add your flax egg, soy milk (or other non-dairy milk), vanilla extract, oil and vinegar to the mixing bowl and mix in. Don't overmix.
- Divide the batter evenly between the prepared cake pans.
- Place into the oven to bake for 20 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Allow the cakes to cool in the cake pans for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
- Frost with our vegan chocolate frosting or a half batch of our vegan chocolate buttercream frosting.
Notes
*Measure the flour correctly. Measure the flour correctly using the spoon and level method - spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. Alternatively weigh it on a food scale.
*Flax egg. You can replace the flax egg with 3 Tablespoons of applesauce.
*Cake Sizes: This cake can be adapted for different cake sizes as follows:
- Three 6-inch round cake pans - bake for 20 minutes.
- Two 7-inch round cake pans - bake for 25 minutes.
- Two 8-inch round cake pans - bake for 20 minutes.
- One 9-inch round cake pan - bake for 30 minutes.
- 9x9 square cake pan - bake for 25 minutes.
- 9x13 sheet cake - bake for 15-20 minutes.