Beaming Baker Vegan Chocolate Cake Recipe for Rich Flavor

Craving a slice of decadent, moist chocolate cake but want to keep things plant-based? You’re in for a treat!

The Beaming Baker Vegan Chocolate Cake Recipe delivers everything you love about classic chocolate cake—rich flavor, tender crumb, and chocolatey goodness—with zero dairy or eggs. Whether you’re a seasoned vegan, accommodating allergies, or simply looking to indulge in a healthier way, this cake is sure to impress family, friends, and especially yourself.

What’s even better, this recipe is surprisingly simple and only requires easy-to-find pantry staples. You don’t need any fancy techniques or equipment—just a mixing bowl, a whisk, and a love for chocolate.

So, let’s roll up our sleeves and discover just how simple and satisfying homemade vegan baking can be. Get ready to sink your fork into the ultimate vegan chocolate cake!

Why You’ll Love This Recipe

• Rich Chocolate Flavor: Cocoa powder and vegan chocolate chips give this cake a deep, authentic chocolate taste.
• Super Moist Texture: Thanks to non-dairy milk and a touch of oil, each bite is perfectly tender and never dry.
• Allergy-Friendly: No eggs or dairy—just pure plant-based ingredients.
• Fuss-Free Prep: No need for mixers or complicated steps. You can whip this up in under an hour.
• Perfect for Any Occasion: Dress it up for birthdays or enjoy a simple slice with coffee or tea.
• Customizable: Easily adapt the recipe to suit gluten-free, nut-free, or soy-free diets.

Ingredients

Equipment

• Two 8-inch round cake pans or one 9×13-inch pan
• Parchment paper
• Mixing bowls (large and medium)
• Whisk
• Spatula
• Measuring cups and spoons
• Cooling rack
• Oven

Instructions

1. Prep your pans.

   Preheat your oven to 350°F (175°C). Lightly grease your cake pans and line the bottoms with parchment paper for easy removal.

2. Mix dry ingredients.

   In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.

3. Combine wet ingredients.

   In a medium bowl or large measuring cup, whisk together the non-dairy milk, oil, apple cider vinegar, and vanilla extract.

4. Bring it all together.

   Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined—do not overmix.

   If using, fold in the vegan chocolate chips.

5. Bake the cake.

   Divide the batter evenly between the prepared pans. Tap pans gently on the counter to remove air bubbles.

   Bake for 26-32 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.

6. Cool completely.

   Let cakes cool in the pans for 10 minutes, then turn out onto a cooling rack. Peel off parchment and allow to cool completely before frosting.

7. Frost and enjoy!

   Frost with your favorite vegan frosting (try a classic chocolate or vanilla buttercream). Slice, serve, and savor every bite!

Tips & Variations

• Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Check that your baking powder and chocolate chips are gluten-free as well.
• Oil-Free Option: Replace oil with unsweetened applesauce for a lighter, lower-fat cake.
• Extra Chocolatey: Stir in a handful of chopped dark vegan chocolate for gooey pockets of chocolate.
• Cupcake Version: Scoop batter into lined muffin tins and bake for 18-22 minutes for perfect vegan chocolate cupcakes.
• Storage: Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze slices for up to 2 months.

“Don’t overmix your batter—gentle stirring ensures a light, tender crumb. For an ultra-moist cake, don’t overbake! Check for doneness at the minimum time.”

Nutrition Facts

Note: Nutrition info is approximate and depends on brands/ingredients used and optional add-ins.

Serving Suggestions

• Classic Chocolate Frosting: Slather with rich vegan chocolate buttercream, top with berries or sprinkles.
• Fresh Fruit: Layer with sliced strawberries or raspberries for a burst of freshness.
• A La Mode: Serve with a scoop of vegan ice cream for an irresistible dessert duo.
• With Coffee or Tea: Enjoy a simple slice with afternoon tea or your favorite brew.
• Birthday Bash: Top with candles, “Happy Birthday” decorations, and a big smile!

“Try pairing this vegan chocolate cake with a tangy fruit compote or a dollop of coconut whipped cream for a show-stopping finish.”

Conclusion

The Beaming Baker Vegan Chocolate Cake Recipe is proof that plant-based baking can be just as delightful and satisfying as any traditional dessert. With its deep, chocolatey flavor, soft crumb, and easy, fuss-free method, you’ll find yourself coming back to this recipe again and again—whether for birthdays, celebrations, or those everyday chocolate cravings.

If you’re looking for more plant-based treats, why not check out our Lazy Cookie Cake Recipe for a quick fix, or our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for pure comfort food nostalgia?

And if you’re in the mood for something savory, try baking a loaf of Green Chile Cheese Bread to round out your meal.

Happy baking—may your kitchen be filled with the aroma of chocolate and the joy of sharing delicious, vegan creations!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Beaming Baker Vegan Chocolate Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and moist vegan chocolate cake that’s easy to make and absolutely delicious. Perfect for celebrations or a decadent treat any day.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “1 cup organic cane sugar”, “1/2 cup unsweetened cocoa powder”, “1 tsp baking soda”, “1/2 tsp sea salt”, “1 cup unsweetened almond milk”, “1/3 cup coconut oil, melted”, “1 tbsp apple cider vinegar”, “2 tsp pure vanilla extract”, “1/2 cup unsweetened applesauce”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (177\u00b0C) and grease an 8-inch round cake pan.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “Add almond milk, coconut oil, apple cider vinegar, vanilla, and applesauce.”}, {“@type”: “HowToStep”, “text”: “Mix until just combined; do not overmix.”}, {“@type”: “HowToStep”, “text”: “Pour batter into prepared pan and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 30-35 minutes, or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “3 g”, “fatContent”: “7 g”, “carbohydrateContent”: “38 g”}}