why make this recipe
This Vegan Chocolate Cake is a delicious treat that everyone can enjoy, whether vegan or not. It’s rich, moist, and packed with chocolate flavor. The best part is that it’s easy to make, using simple ingredients you can find at your local grocery store. Plus, it’s a great way to show that plant-based baking can be just as satisfying as traditional recipes!
how to make Vegan Chocolate Cake
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk
- ⅓ cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips
- For the ganache:
- 1 cup coconut cream
- 1 cup vegan chocolate chips
Directions:
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the vegan chocolate chips.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
- For the ganache, heat the coconut cream in a saucepan until just boiling.
- Remove from heat and add the vegan chocolate chips, stirring until melted and smooth.
- Once the cakes are cool, spread the ganache between the layers and on top of the cake. Enjoy your rich and decadent vegan chocolate cake!
how to serve Vegan Chocolate Cake
You can serve the Vegan Chocolate Cake as it is or with a scoop of dairy-free ice cream for added sweetness. Fresh berries on the side can also make it look beautiful and add a bit of freshness.
how to store Vegan Chocolate Cake
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for about a week. If you want to keep it fresh for even longer, consider freezing the cake. Just make sure to wrap it tightly in plastic wrap and then in foil.
tips to make Vegan Chocolate Cake
- Measure your ingredients accurately for the best results.
- Don’t overmix the batter; mix until just combined to ensure a light cake.
- You can add a touch of coffee to the batter for a deeper chocolate flavor.
- Make sure your ingredients are at room temperature for a better mixing process.
variation
Feel free to experiment with different add-ins. You can try adding nuts, or dried fruit, or even replace some of the almond milk with brewed coffee for a unique twist.
FAQs
Can I use a different type of milk? Yes, you can substitute almond milk with any other plant-based milk, like soy or oat milk.
Is this cake gluten-free? No, this recipe contains all-purpose flour, which is not gluten-free. However, you can use a gluten-free flour blend to make it gluten-free.
How can I make this cake sweeter? If you prefer a sweeter cake, you can increase the sugar by a couple of tablespoons or add a frosting on top for extra sweetness.
Vegan Chocolate Cake
Ingredients
For the cake
- 1.5 cups 1 ½ cups all-purpose flour
- 1 cup 1 cup granulated sugar
- 0.25 cups ¼ cup unsweetened cocoa powder
- 1 tsp 1 tsp baking soda
- 0.5 tsp ½ tsp salt
- 1 cup 1 cup unsweetened almond milk Can be substituted with other plant-based milks
- ⅓ cup ⅓ cup vegetable oil
- 1 tbsp 1 tbsp apple cider vinegar
- 1 tsp 1 tsp vanilla extract
- 1 cup 1 cup vegan chocolate chips
For the ganache
- 1 cup 1 cup coconut cream
- 1 cup 1 cup vegan chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the vegan chocolate chips.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
Ganache Preparation
- For the ganache, heat the coconut cream in a saucepan until just boiling.
- Remove from heat and add the vegan chocolate chips, stirring until melted and smooth.
Assembly
- Once the cakes are cool, spread the ganache between the layers and on top of the cake.
- Enjoy your rich and decadent vegan chocolate cake!