How to Make the Perfect Vegan Chocolate Cake
American · Medium · 55 min · 10 servings
A deeply moist and fudgy chocolate cake made without eggs or dairy. Topped with silky vegan chocolate ganache, this cake is completely indulgent and crowd-pleasing.
Why this recipe works
This Vegan Chocolate Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 cup unsweetened almond milk
- 1 cup strong brewed coffee cooled
- 0.5 cup neutral oil such as sunflower or canola
- 2 tablespoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup vegan dark chocolate chips for ganache
Step by step instructions
Step 1: Prepare the Batter
Preheat oven to 350F and grease two 9-inch round cake pans. In a large bowl whisk together flour, sugar, cocoa powder, baking soda, and a half teaspoon of salt.
Step 2: Mix Wet Ingredients
In a separate bowl combine almond milk, cooled coffee, oil, apple cider vinegar, and vanilla extract. Whisk until fully combined. The vinegar activates the baking soda for lift.
Step 3: Combine and Bake
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Divide batter evenly between the prepared pans and bake for 30 to 35 minutes.
Step 4: Make the Ganache
Heat half a cup of full-fat coconut cream until just simmering. Pour over the vegan chocolate chips in a bowl. Let sit for 2 minutes then stir until completely smooth and glossy.
Step 5: Cool and Frost
Let cakes cool completely in the pans before removing. Place one layer on a serving plate, spread ganache on top, then add the second layer and pour remaining ganache over the top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- almond milk → oat milk or soy milk for a nut-free version
- brewed coffee → warm water for a milder chocolate flavor
- apple cider vinegar → white wine vinegar or lemon juice
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not overmix the batter or the cake will become dense and tough
- Do not frost the cake while it is still warm or the ganache will melt and slide off
- Do not skip the coffee as it deepens the chocolate flavor without making the cake taste like coffee
Nutrition facts
Per serving: 420 calories, 5g protein, 62g carbs, 18g fat, 4g fiber.
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