Easy Vegan Chocolate Cake

Vegan Chocolate Cake RecipeThis easy vegan chocolate cake is made using super simple ingredients that you probably already have in your kitchen!

This simple vegan chocolate cake is a staple for me when I need to throw something together for a birthday or other cake emergency. It’s so easy. Just throw it all together and bake for a perfect “fresh-baked” smell that invites guests into your home. No one will know this cake is vegan for those non-vegan guests.

Related Recipe: Vegan Chocolate Peanut Butter Cookies

Easy Vegan Chocolate CakeVEGAN CHOCOLATE CAKE

DAIRY-FREE | EGG-FREE | GLUTEN-FREE OPTION

A slice of this cake is a slice of heaven. The rich chocolate flavour is heightened by the coffee and the apple sauce is a secret ingredient that leaves the final product moist and smooth. This chocolate cake recipe can also be made into cupcakes.

Vegan Chocolate CakeINGREDIENTS FOR VEGAN CHOCOLATE CAKE:

KITCHEN EQUIPMENT I USED:

Edgy Veg Vegan chocolate cake

5.0 from 10 reviews
Vegan Chocolate Cake (Easy)
 
Prep time
Cook time
Total time
 
This easy vegan chocolate cake is made using super accessible ingredients that you probably already have in your pantry! A slice of this cake is a slice of heaven. The rich chocolate flavour is heightened by the coffee and apple sauce is a secret ingredient that leaves the final product moist and not crumbly. It can also be made into cupcakes.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 9-inch cake or 24 cupcakes
Instructions
  1. Preheat the oven to 350F, and grease and line 2 9-inch cake pans.
  2. In a large bowl, whisk together; flour, sugar, cocoa powder, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, combine; vanilla, oil, apple sauce, vinegar, and plant-based milk of choice.
  4. Gently, whisk together the wet ingredients into the dry ingredients, being careful not to overmix.
  5. Evenly pour the cake batter into lined cake pans.
  6. Bake for roughly 30 mins, or until a toothpick comes out clean.
  7. Allow to cool in the pan for 10-15 mins, and then carefully place onto a greased wire cooling rack.
TIPS:
  1. To make cupcakes: bake for 22-24 mins.
  2. Allow your cakes, or cupcakes to cool completely before frosting.
  3. Many store-bought, pre-made frostings are accidentally vegan.
Notes
Many pre-made frosting is "accidentally vegan" which means many of them don't have any dairy or eggs but make sure you read the ingredients list before you buy just to make sure it's vegan for your vegan chocolate cake.
Nutrition Information
Serving size: 1/12th of the cake Calories: 282 Fat: 7.5g Carbohydrates: 49g Sugar: 30g Sodium: 371mg Fiber: 3.5g Protein: 4g

Hey, I’m Candice aka The Edgy Veg I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

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10 Comments

  • Halee says:

    This cake is ridiculously good! I’m an avid baker and this recipe is now my go to for chocolate cake. I’ve used dozens of overly complicated time consuming cake recipes that haven’t turned out nearly as good. Knocking it out of the park per usual, this is why your cook book is my favorite!

  • Charity says:

    The absolute easiest, most tasty chocolate cake! I’ve made this recipe twice and it has been a hit each time. Everyone is floored when I tell them it’s homemade…and..VEGAN. This will be my go to chocolate cake recipe from now on. Thank you Candice for such an easy to follow, amazing recipe!

  • Leo Andrews says:

    Made your cake this week. One half of recipe in deep 7″pan was deep enough for two layer cake with mixed fruit jam with chocolate vegan ermine buttercream. Nice firm cake that didn’t fall apart when sliced. Much, much enjoyed by all. Thankyou for making me look good yet again.

  • Molly says:

    Oh I am soooooo saving this recipe for my birthday! I love how easy it is

  • Brigitte says:

    I made your cake yesterday , it literally took me 10 minutes ! So easy to bake the result is phenomenal! The greatest cake ever , I made half the recipe just to see if I was going g to like it yum , yum and yum ….I decreased the sugar probably by 1/4 of a cup . I will make this again in cupcakes , next time I will use full fat can of coconut milk and decrease the oil by 2 table spoon . I found this wonderful vegan coconut icing from minimalist baker it’s out of this world so to compliment the icing I will use coconut milk. Thank you very much for this great recipe !

  • Joey says:

    Oh my chocolate addition…can’t believe how easy this was! The coffee addition is a nice touch too

  • Ashley says:

    This cake is so moist and decadent! I topped it with a espresso buttercream.

  • David says:

    You’re absolutely right about working quickly when you add the liquid ingredients because it activates the baking soda and baking powder. You should have the oven preheated for that reason so after it’s mixed it goes right in. But there is another reason, even more important not to overmix. That is because you also activate the gluten in the flour. OIvermixing will make for a chewy cake. great for bread (especially the crust you want to be chewy) but NOT for a cake. Of course, that is not an issue if the cake is gluten-free since… no gluten to activate.

  • Caroline says:

    Totally making this in cupcake form for my kids Halloween get together! You rock!

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