Description
This ultra-moist Vegan Chocolate Cake is rich, fudgy, and completely dairy-free and egg-free. Made with simple pantry ingredients like almond milk, cocoa powder, and oil, this cake bakes up soft, fluffy, and intensely chocolatey every time. Perfect for birthdays, celebrations, holidays, or anytime you crave a plant-based chocolate dessert.
Ingredients
Scale
- Dry Ingredients:
- 2 cups (250g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- Wet Ingredients:
- 1 cup (240ml) unsweetened almond milk
- ½ cup (120ml) canola oil or vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon white or apple cider vinegar
- 1 cup (240ml) boiling water
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add almond milk, oil, vanilla, and vinegar. Mix gently until just combined—do not overmix.
- Slowly pour in the boiling water and stir until the batter is smooth. The batter will be thin; this is normal.
- Divide batter evenly into the prepared cake pans.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer cakes to a wire rack to cool completely.
- Frost with vegan chocolate buttercream or ganache once cooled.
Notes
- Add ½ teaspoon instant espresso powder to deepen the chocolate flavor.
- Use brewed coffee instead of boiling water for richer taste.
- Mix in ½ cup vegan chocolate chips for extra fudginess.
- Do not overmix the batter to keep the cake light and fluffy.
- This recipe also works for cupcakes—bake 20–22 minutes.