Best 7 Easy Vegan Chocolate Cake Recipes

EASY VEGAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
• Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

VEGAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
• Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
• Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

VEGAN CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 350 F. Grease two 8-inch pans. Set aside. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sweetener in a bowl. If using almond butter, gently warm it until soft and easily stir-able. In a new bowl, whisk the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don't over-mix). Pour into the pans.Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit.) If you can wait, I highly recommend not tasting until the next day... this cake is so much richer and sweeter after sitting for a day! When ready to frost, go around the sides with a knife, then invert each cake onto a large plate. Frost separately, then place one cake on top of the other if a double-layer cake is desired. At this point you can also frost the sides if you wish. I linked a few of my favorite frosting recipes earlier in this post.View Nutrition Facts

EASY VEGAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
• In a large bowl, sift the dry ingredients together. Set aside.
• In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
• Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
• Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
• Cool in the pans for 10 minutes, then invert onto a wire rack to cool.

VEGAN CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.
• Once, the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.
• Grease the inside of two 9-inch (23 cm) cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.
• Pour half of the batter into each of the cake tins.
• Bake them for 25-30 minutes, or until a toothpick comes out clean.
• Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins.
• While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla extract to a mixing bowl and whisk using an electric hand-mixer until a smooth and glossy frosting forms.
• Add almond milk and continue to mix until incorporated.
• Choose which of the cakes will be the bottom of your finished cake and carefully level it off.
• Place a small amount of the icing in the middle of your serving dish and place the cake on top.
• Using about a cup (about 115g) of the icing, generously coat the bottom layer of the cake using a spatula.
• Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.
• Refrigerate the cake for 30 minutes before serving.
• Slice and serve.
• Enjoy!

EASY VEGAN CHOCOLATE CAKE

Steps:

• Mix or sift all dry ingredients together well.
• Make three wells in dry ingredients.
• Pour oil into one well, vinegar into another, and vanilla into the last hole.
• Pour the water over the whole thing.
• Mix with a wooden spoon till blended.
• Pour into greased and floured 8x8 baking dish (double recipe for 9x13).
• Bake at 350F for approximately 30 minutes, until toothpick comes out clean.

VEGAN CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
• Put the dairy-free milk in a jug and add the vinegar - it will split but don't worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
• To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
• Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.