There are days when you crave chocolate cake but the thought of dragging out mixers, measuring endless ingredients, or even waiting for vegan butter to soften feels like a bridge too far. That’s where this absurdly easy vegan chocolate cake recipe comes in.
It’s the kind of recipe you can whip up at midnight when you need a chocolate fix, or when you want to impress guests but don’t have the time or energy for complicated bakes. There’s no need for fancy egg replacers, vegan butters, or specialty flours—just pantry staples, a bowl, a whisk, and less than an hour of your day.
This cake is moist, rich, and deeply chocolatey, with a tender crumb that holds together beautifully. The best part?
It’s entirely plant-based, meaning everyone at your table can enjoy a slice. Whether you’re a seasoned vegan baker or completely new to eggless cakes, this recipe is virtually foolproof.
Get ready to discover your new go-to chocolate cake—no dairy, no eggs, no fuss, and no compromise on flavor.
Why You’ll Love This Recipe
- Unbelievably Simple: You don’t need electric mixers, creaming, or complicated steps. Just one bowl and a whisk.
- Pantry-Friendly: All ingredients are likely already in your kitchen—no specialty vegan substitutes required.
- Moist & Rich: Thanks to a touch of oil and a secret splash of vinegar, the crumb stays soft and tender.
- Allergy-Friendly: Free from dairy, eggs, and nuts (when made with nut-free milk), making it safe for most diets.
- Customizable: Dress it up with berries, vegan buttercream, or a quick chocolate glaze—or enjoy it plain with coffee.
- Foolproof: Even novice bakers have great results. No fear of overmixing or underbaking!
- Perfect for birthdays, potlucks, or weeknight desserts.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 1/2 cups (190g) | Can use whole wheat pastry flour for a lighter whole-grain option |
| Unsweetened cocoa powder | 1/3 cup (35g) | Natural or Dutch-process; sifted for smooth batter |
| Granulated sugar | 1 cup (200g) | Coconut sugar works for a less refined option |
| Baking soda | 1 teaspoon | Leavening agent; don’t substitute with baking powder |
| Salt | 1/2 teaspoon | Balances sweetness and enhances chocolate flavor |
| Neutral oil | 1/3 cup (80ml) | Canola, sunflower, or light olive oil work best |
| Unsweetened non-dairy milk | 1 cup (240ml) | Soy, almond, or oat milk all work well |
| Apple cider vinegar | 1 tablespoon | White vinegar also works; helps the cake rise |
| Vanilla extract | 2 teaspoons | Pure vanilla for best flavor |
| Hot coffee or water | 1/2 cup (120ml) | Enhances the chocolate flavor (decaf if preferred) |
- Optional: 1/2 cup vegan chocolate chips or chopped dark chocolate for extra decadence
Equipment
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- 8-inch (20cm) round or square cake pan
- Parchment paper (optional, for lining the pan)
- Rubber spatula
- Wire cooling rack
- Oven preheated to 350°F (175°C)
Instructions
-
Prep your pan:
- Lightly grease an 8-inch round or square cake pan with oil or nonstick spray.
- For easy removal, line the bottom with parchment paper.
-
Preheat your oven:
- Set oven to 350°F (175°C) so it’s hot and ready when your batter is mixed.
-
Mix the dry ingredients:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined and no lumps remain.
-
Add the wet ingredients:
- Pour in the oil, non-dairy milk, vinegar, and vanilla extract.
- Whisk until just combined; do not overmix. The batter will be thick.
-
Add hot coffee (or water):
- Carefully stir in the hot coffee or water. The batter will thin out and become glossy.
- If using, fold in vegan chocolate chips.
-
Pour and bake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
-
Cool completely:
- Place the pan on a wire rack and let the cake cool for 10 minutes.
- Run a knife around the edges, then invert onto the rack to cool completely before frosting or slicing.
-
Serve and enjoy:
- Once cooled, dust with powdered sugar, drizzle with vegan chocolate glaze, or enjoy as-is!
Tips & Variations
- Don’t skip the vinegar: It reacts with the baking soda, making the cake rise and keeping it light and fluffy.
- Want cupcakes? Divide the batter among 12 cupcake liners and bake for 18-22 minutes.
- Make it gluten-free: Substitute a 1:1 all-purpose gluten-free flour blend. Check that your cocoa powder and chocolate chips are certified gluten free.
- Change up the flavors: Add a teaspoon of cinnamon, a pinch of cayenne, or a shot of espresso for a twist.
- Upgrade your topping: Try a quick vegan chocolate ganache (melted chocolate + coconut milk), a simple vegan buttercream, or just a handful of fresh berries.
- Bake ahead: The cake keeps well in an airtight container for 3 days at room temperature or up to a week in the fridge.
- Layer it up: Double the recipe and bake in two pans for a show-stopping layer cake.
- “This recipe reminds me of classic wacky cakes—just veganized and even easier!”
Pro Tip: Always sift your cocoa powder to avoid lumps and ensure a smooth, tender cake crumb.
Nutrition Facts
| Serving Size | Calories | Fat | Carbs | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|
| 1/10 of cake | 210 | 7g | 36g | 3g | 18g | 3g |
Nutrition will vary depending on the type of non-dairy milk and any optional add-ins. Values are estimates only.
Serving Suggestions
- Classic & Simple: Enjoy warm with a dusting of powdered sugar or a scoop of vegan vanilla ice cream.
- Chocolate Lover’s Dream: Top with a silky vegan chocolate ganache or a quick cocoa glaze.
- Fresh & Fruity: Serve with a mound of fresh berries—strawberries, raspberries, or blackberries are all delicious.
- Layered Celebration: Double the recipe and stack with vegan buttercream for birthdays or special occasions.
- With Coffee or Tea: This cake is perfect for afternoon snacks, paired with your favorite hot drink.
- For the lunchbox: Wrap slices for a portable, dairy-free treat.
Looking for more easy vegan desserts? Try our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a naturally sweetened option.
Or, explore savory side dishes and mains like Vegetarian Swiss Chard Recipes for Healthy Meals or our ever-popular Vegan Bread Machine Recipe for Soft, Delicious Loaves.
Conclusion
Baking vegan chocolate cake doesn’t have to be a weekend project. With this absurdly easy recipe, you can have a rich, decadent dessert on your table any day of the week—even when you’re short on time or ingredients.
The straightforward method, familiar pantry staples, and customizable flavor make this cake truly accessible for all, whether you’re a seasoned vegan, a curious omnivore, or simply someone who needs chocolate in their life.
Remember, baking is all about joy and sharing. Enjoy your cake as-is, or make it your own with creative mix-ins and toppings.
And if you’re hungry for more plant-based inspiration, check out our archive of vegan recipes—from savory entrees to sweet treats, there’s something for everyone. Happy baking, and don’t forget to share your absurdly easy vegan chocolate cake with friends and family!
📖 Recipe Card: Absurdly Easy Vegan Chocolate Cake
Description: This vegan chocolate cake is ridiculously simple to make and turns out moist and rich every time. No eggs, no dairy, just pure chocolaty goodness in under an hour.
Prep Time: PT10M
Cook Time: PT30M
Total Time: PT40M
Servings: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease an 8-inch round or square cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add water, vegetable oil, vinegar, and vanilla extract.
- Mix until just combined and smooth.
- Pour batter into prepared pan.
- Bake for 30 minutes or until a toothpick comes out clean.
- Let cool before slicing and serving.
Nutrition: Calories: 210 kcal | Protein: 2g | Fat: 7g | Carbs: 36g
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