Vegan Chocolate Cake

dairy-free vegan

Recipe posted: 13th January 2021

A decadent chocolate cake that nobody will ever tell is vegan...

So fluffy and moist!

I absolutely love making this chocolate cake for all kinds of ocassions. I've impressed so many friends with this cake and nobody ever realized it was vegan! It has the perfect fluffy texture and decadent taste.

Ingredients in vegan chocolate cake

I wouldn't sub or swap anything in this recipe, I've tested it many different ways and can say that nothing beats this version.

Use all-purpose flour, baking powder and baking soda for best results.

You can use any nut milk you'd like and if you're not making this because it's vegan, you may also use whole milk. Add apple cider vinegar or regular vinegar to create a buttermilk texture.

Use regular granulated sugar for best results.

Use organic cocoa powder, making sure it does not contain any traces of milk (if vegan).

You may use vegetable oil or coconut oil for this recipe. The coconut oil will not effect the taste (if you do not like coconut).

Tools you will need to make this

You don’t really need much to make this recipe and you can easily use what you already have on hand.

You will need:

Cake tin lined with parchment paper -
You can make two regular-sized cakes or just one large one. I used (2) 22cm (8.7inch) ones.
1 big mixing bowl
1 small bowl
1 whisk or hand mixer
Spatula to mix

For measuring: 1/4 tsp, 1/2 tsp, 1 tbsp, 1/4 cup, 1/2 cup, 1 cup.

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Recipe and photographs by The Heavenly Bakes

Vegan Chocolate Cake

A decadent chocolate cake that nobody will ever tell is vegan.

Prep: 15 Cook: 25 Total: 40 minutes
Yield 2 medium-sized cakes (2 layers)

Ingredients

1 cup soy milk
1 tablespoon apple cider vinegar
2 cups all-purpose flour
1 cup sugar
3/4 cups cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup coconut oil
1/2 cup - 1 cup boiling water

Method

Preheat the oven to 350°F/180°C and line the 2 cake tins with parchment paper, especially if you're using ones that may stick.
In a small bowl, combine the apple cider vinegar with the milk and let sit until the texture resembles one of buttermilk.
In a mixing bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda and salt and mix until combined.
Make a hole in the middle of the bowl and add the milk mixture, vanilla and coconut oil.
Whisk together until combined. Start adding the boiling water slowly to the mixture, you may not need to add the full 1-1/2 cups so once the texture isn't thick, make sure to stop.
Pour the batter into the cake tins.
Bake for 20-25 minutes.
Let cool completely before adding icing or slicing.