Chef Chloe Vegan Cake Recipe: Easy & Delicious Guide

Looking for a delicious, moist, and entirely plant-based cake that will impress even non-vegans? Chef Chloe’s vegan cake recipe is your new go-to dessert!

This beautifully balanced cake combines simple, wholesome ingredients to create a tender crumb and naturally sweet flavor. Whether you’re celebrating a special occasion or simply craving a treat, this recipe delivers a show-stopping cake that’s free from eggs, dairy, and any animal products without compromising on taste or texture.

Chef Chloe’s approach to vegan baking is creative yet accessible, focusing on natural ingredients and easy-to-follow steps. You’ll love how this cake uses everyday pantry items to make something truly spectacular.

Plus, it’s perfect for those who want to enjoy a guilt-free indulgence that’s both kind to animals and the environment. Ready to bake a cake that everyone will rave about?

Let’s dive into the recipe!

Why You’ll Love This Recipe

This vegan cake recipe by Chef Chloe stands out because it:

• Uses simple, wholesome ingredients you probably already have on hand
• Produces a moist, fluffy texture that rivals traditional cakes
• Is completely free from eggs and dairy but still rich and flavorful
• Is easy to customize with different flavors or frostings
• Works well for all occasions — birthdays, gatherings, or just a sweet treat

Ingredients

• 2 cups (240g) all-purpose flour
• 1 cup (200g) organic cane sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (240ml) unsweetened almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• ⅓ cup (80ml) melted coconut oil or neutral vegetable oil
• 1 tsp pure vanilla extract
• Optional: ½ cup vegan chocolate chips or fresh berries for mix-ins

Equipment

• Two 8-inch round cake pans
• Mixing bowls
• Whisk or electric mixer
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your two 8-inch cake pans with coconut oil or vegan butter and line the bottoms with parchment paper for easy removal.
2. Prepare the vegan buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Set aside for 5 minutes until it curdles slightly. This will help create a tender crumb.
3. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
4. Combine wet ingredients: Add the melted coconut oil and vanilla extract to the vegan buttermilk mixture. Stir to combine.
5. Make the batter: Pour the wet ingredients into the dry ingredients. Using a spatula or electric mixer on low speed, gently mix until just combined. Do not overmix; a few lumps are okay.
6. Add mix-ins (optional): If using vegan chocolate chips or berries, fold them in gently now.
7. Pour batter into pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
8. Bake: Place the pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.
9. Cool the cakes: Remove from oven and allow the cakes to cool in the pans for 10 minutes. Then, carefully invert onto a cooling rack to cool completely.
10. Frost and assemble: Once cooled, frost with your favorite vegan frosting or simply dust with powdered sugar. For a luscious frosting recipe, check out our Peanut Butter Ganache Recipe.

Tips & Variations

“For an extra moist cake, try adding ¼ cup unsweetened applesauce in place of some oil. It adds natural sweetness and moisture without overpowering the flavor.”

• Flavor twists: Add a teaspoon of cinnamon or espresso powder to the dry ingredients for a unique flavor profile.
• Fruit variations: Swap berries for chopped strawberries, raspberries, or even diced peaches for a fruity twist.
• Gluten-free option: Use a 1:1 gluten-free baking flour blend, but be mindful of the texture differences.
• Layer ideas: Alternate layers with vegan fruit preserves or lemon curd for extra zing.
• Storage: Store wrapped tightly in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan cake is incredibly versatile when it comes to serving. For a classic presentation, top it with a smooth vegan buttercream or cream cheese frosting.

You can also try a dusting of powdered sugar and fresh berries for a lighter approach.

For a decadent dessert, serve warm slices with a scoop of vegan peanut butter gelato or drizzle with homemade fruit coulis. It pairs wonderfully with a cup of herbal tea or a rich coffee, making it perfect for afternoon tea parties or cozy evenings.

For other savory dishes to complement your dessert, check out our Thelma Sanders Squash Recipe or hearty Bariatric Meatloaf Recipe for a complete meal experience.

Conclusion

Chef Chloe’s vegan cake recipe is a wonderful example of how plant-based baking can be both simple and spectacular. With minimal ingredients and straightforward steps, you can enjoy a homemade cake that’s moist, flavorful, and perfect for any occasion.

This recipe proves that vegan desserts don’t have to be complicated or lackluster — they can be just as indulgent and crowd-pleasing as their traditional counterparts.

Whether you’re new to vegan baking or a seasoned pro, this cake is sure to become a favorite in your recipe collection. Remember, the key is using quality ingredients and trusting the process.

Don’t hesitate to experiment with flavors and frostings to make it your own. Happy baking!

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