Best Vegan Chocolate Cake Video Recipe for Easy Baking

Who says vegan desserts can’t be decadent and delicious? If you’re craving a rich, moist chocolate cake that’s completely plant-based, then you’re in the right place.

This best vegan chocolate cake video recipe combines simple ingredients with easy techniques to produce a luscious cake that even non-vegans will adore. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake delivers the perfect balance of deep chocolate flavor and tender crumb.

Plus, it’s made without eggs, dairy, or any animal products, making it a guilt-free treat for everyone.

In this post, I’ll walk you through every step of the recipe, share helpful tips and variations, and even give you some serving suggestions that will elevate this cake to dessert superstar status. Ready to impress your family and friends with your vegan baking skills?

Let’s get started!

Why You’ll Love This Recipe

This vegan chocolate cake is a winner for many reasons. First, it’s incredibly easy to make — no complicated techniques or rare ingredients needed.

The recipe uses pantry staples like flour, cocoa powder, and plant-based milk, making it accessible and budget-friendly.

Second, the texture is perfectly moist and tender, thanks to clever ingredient swaps like flax eggs and apple cider vinegar. This ensures the cake rises beautifully and stays soft without any dairy or eggs.

Finally, it’s versatile! You can frost it with vegan chocolate ganache, buttercream, or keep it simple with a dusting of powdered sugar.

It’s a fantastic base recipe that lends itself well to customization.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• ⅓ cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• ½ cup boiling water

Equipment

• Mixing bowls (medium and large)
• Whisk or electric mixer
• Measuring cups and spoons
• 8-inch round cake pan or 9×9 square pan
• Parchment paper (optional, for lining the pan)
• Cooling rack
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan and line it with parchment paper if desired for easy removal.
2. Mix the dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Whisk to combine thoroughly.
3. Combine wet ingredients: In a separate bowl, mix the almond milk with the apple cider vinegar and let it sit for 5 minutes to curdle — this acts as a vegan buttermilk substitute.
4. Add the vegetable oil and vanilla extract to the almond milk mixture and whisk until smooth.
5. Pour the wet ingredients into the dry ingredients bowl. Stir gently with a spatula or whisk until just combined. Avoid overmixing to keep the cake tender.
6. Carefully add the boiling water: Pour it into the batter slowly while stirring. This step helps bloom the cocoa powder, intensifying the chocolate flavor and making the batter thin but smooth.
7. Pour the batter into your prepared cake pan and smooth the top evenly.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Oven times may vary, so start checking at 30 minutes.
9. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before frosting or serving.

Tips & Variations

“For an ultra-moist cake, don’t skip the boiling water step — it’s the secret to a rich, tender crumb.”

• Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for proper texture.
• Frosting ideas: Try a vegan chocolate ganache made from coconut cream and dark chocolate or a simple powdered sugar glaze.
• Add-ins: Mix in vegan chocolate chips, chopped nuts, or fresh raspberries to the batter for extra texture and flavor.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Make cupcakes: Divide the batter into a lined muffin tin and bake for 18-20 minutes for vegan chocolate cupcakes.

Nutrition Facts

Serving Suggestions

This vegan chocolate cake pairs wonderfully with a variety of toppings and sides. For a classic approach, serve slices with fresh berries and a scoop of vegan vanilla ice cream.

You can also drizzle warm vegan caramel sauce or sprinkle with toasted coconut flakes for added texture.

For a sophisticated touch, dust the cake with cocoa powder or powdered sugar and serve alongside a cup of strong coffee or herbal tea. This cake also works great as a layered birthday cake with your favorite vegan frosting.

If you want to explore more vegan baking ideas, check out our Julie Marie Eats Recipes for delicious plant-based treats.

Conclusion

This best vegan chocolate cake recipe is the perfect way to enjoy a rich, moist, and chocolatey dessert without any animal products. Its simplicity and flexibility make it a must-have recipe in your vegan baking repertoire.

Whether you’re new to vegan baking or a seasoned pro, you’ll appreciate how easy it is to whip up a cake that tastes indulgent and satisfying.

Remember, the secret to success lies in using quality cocoa powder and following the step to add boiling water for that irresistible moist texture. Don’t hesitate to personalize the cake with your favorite frosting or add-ins to make it uniquely yours.

For more creative recipe ideas, feel free to explore our Lump Of Coal Recipe or try your hand at a delectable Marzipan Challah Recipe. Happy baking!

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