Vegan Chocolate Cake

This vegan chocolate cake is everything you want in a dessert — moist, fluffy, deeply chocolatey, and completely dairy- and egg-free. You won’t miss the traditional ingredients at all! Made with simple pantry staples, this cake bakes up beautifully with a tender crumb and pairs perfectly with vegan chocolate or vanilla frosting. Whether you're vegan or just want a great eggless recipe, this cake is a no-fail classic that impresses everyone.

Prep Time: 15 minutes

Bake Time: 30–35 minutes

Cool & Frost: 45 minutes

Total Time: About 1 hour 30 minutes

Servings: 8–10 slices

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Ingredients:

For the cake:

1 ½ cups all-purpose flour
1 cup granulated sugar or coconut sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup unsweetened almond milk (or any plant milk)
1/3 cup vegetable oil or melted coconut oil
1 tbsp apple cider vinegar or white vinegar
2 tsp vanilla extract
½ cup hot coffee or boiling water (enhances the chocolate flavor)

Optional add-ins:

½ cup vegan chocolate chips
1 tsp espresso powder (for deeper flavor)

Instructions:

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl or measuring cup, mix almond milk, oil, vinegar, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined. Add hot coffee or water and mix until smooth (the batter will be thin).
Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost with vegan chocolate frosting, ganache, or dust with powdered sugar.

Tips:

Make it a layer cake by doubling the recipe and using two pans.

For frosting, try a dairy-free buttercream or avocado chocolate frosting for a healthier twist.

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