Best Vegan Chocolate Cake

“It’s your birthday? Oh great! I know the recipe for the best vegan chocolate cake… sure I’ll make it for you!“

Seriously, after you first make this incredible chocolate cake, you will be looking for ANY excuse to make it again. Birthdays, Christmas, Easter, or just a random Tuesday… 🎂

It’s rich, moist, soft, and so chocolatey, covered in the most incredible, melt-in-your-mouth chocolate ganache frosting. What are you waiting for? Let’s get started!

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Is Chocolate Cake Vegan?

It honestly depends on the recipe you follow!

The vast majority of chocolate cake recipes, as well as kits you buy in the store, will not be vegan. Many will be made using dairy products and will require the use of eggs.

Thankfully there are more plant-based recipes these days, so vegans never have to miss out. When you taste our chocolate cake recipe, you’ll wonder why it took you so long to do it vegan!

Is this Vegan Chocolate Cake Gluten-Free?

It can be! You have the choice whether to use all-purpose flour or gluten-free flour, so choose the option that makes the most sense to your dietary requirements.

What is Vegan Chocolate Cake Made Of?

You aren’t using dairy or eggs… so how can you make moist and delicious chocolate cake?

It’s easy! All you need are the following ingredients:

• All-purpose flour (or gluten-free flour)
• Apple cider vinegar
• Almond milk (or cashew milk)
• Monk fruit sweetener (feel free to use date sugar or coconut sugar if you prefer)
• Cocoa powder, unsweetened
• Baking powder
• Baking soda
• Salt
• Vanilla extract
• Coconut oil
• Water
• Instant coffee

You can use any plant milk for this recipe. We use almond milk, but cashew milk works just as well.

The instant coffee may seem a little random, but it adds depth to the flavor. You can also use an instand decaf coffee if you prefer!

We recommend using our vegan chocolate ganache recipe to frost this cake. All you need is two ingredients and ten minutes!

How to Make Vegan Chocolate Cake

Grease and flour two 8-inch cake pans. Line the bottom with baking paper, and set aside.

Preheat the oven to 350°F.

In a small bowl, add the plant-based milk and apple cider vinegar, and stir to combine. Set aside.

In a separate mixing bowl, add the flour, monk fruit, cocoa powder, baking powder, baking soda, and salt (all through a sifter for best results). Mix until well-combined.

Add the plant-based milk and apple cider mixture to the dry ingredients, and add the coconut oil, vanilla extract, and boiling water (with the instant coffee already diluted in the water).

Mix just until incorporated, then pour equal parts of the mixture into the two cake pans, and bake for 30-35 minutes.

When you are ready, remove the cakes from the oven and let them cool for 1 hour. Once cooled, remove from cake pans, and transfer to a rack. You can then frost your cake using our frosting recipe!

Tips for the Best Vegan Chocolate Cake

• For a moist and tender cake, be sure not to over-mix the batter! Mix only until the ingredients are all combined, then stop. When gluten is involved, over-mixing cake batter can activate the gluten proteins, causing the cake to turn out tough, gummy, and unpleasantly chewy.

• Another secret to making a super moist cake is adding boiling water to the cake batter right before baking it. It makes such a difference, so don’t skip this step!

• You can choose to coat this cake with either our vegan chocolate ganache frosting recipe or our chocolate vegan buttercream!

As for equipment, we used these cake pans for baking, and this icing spatula to frost the cake.

FAQ

How Long Does Vegan Chocolate Cake Last?

Without frosting, this vegan chocolate cake is best stored on the kitchen counter at room temperature for up to 5 days. We recommend wrapping it well to ensure the already-cut edges don’t dry out.

However, if you frost the whole cake, we recommend storing it covered in the fridge, and allowing it to return to room temperature whenever you want a slice (or 3!) for a more pleasant texture.

Can You Freeze Vegan Chocolate Cake?

When the cakes have cooled completely, you can freeze them – unfrosted – for up to a month. Wrap each layer well, place them in a freezer-safe container, and freeze.

When you are ready to enjoy them, defrost the cakes slowly in the fridge. Make sure to defrost them while they’re still wrapped (but out of the freezer-safe container).

After they have fully defrosted, add your frosting of choice and serve!

Is Vegan Chocolate Cake Healthy?

Just because a recipe is vegan, it doesn’t mean it’s healthy! So, no – not all vegan chocolate cakes are healthy.

However, this one certainly is healthier than most non-vegan chocolate cakes that are made with dairy milk, butter, refined sugar, eggs, and more not-so-good-for-you ingredients.

What is the Secret to a Super Moist Vegan Chocolate Cake?

As we mention in our important tips section, the #1 secret to making a super moist and tender cake is to avoid over-mixing the batter! Mix only until combined, then stop. Over-mixing cake batter can activate the gluten proteins, causing the cake to turn out tough, gummy, and unpleasantly chewy.

Secret #2 to making a super moist vegan chocolate cake is to add boiling hot water to the cake batter right before baking it. It makes such a difference!

Secret #3 to making a super moist vegan chocolate cake is combining fat (oil) with acid (apple cider vinegar), and adding in leavening agents (baking soda and baking powder). These all act together to create moisture.

If you’re craving more chocolate desserts, try these recipes:

Easy Vegan Chocolate Mousse

Vegan Chocolate Tart

Vegan Brownies

Best Vegan Chocolate Chip Cookies

Chocolate Fudge Brownie Ice Cream

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram! I’d love to hear what you think. 🙂