Basic Vegan Chocolate Cake Recipe Made Easy and Delicious

Chocolate cake is a timeless classic that brings joy to dessert lovers everywhere. But for those following a vegan lifestyle or simply looking to try something a bit lighter, a basic vegan chocolate cake is a fantastic option.

This recipe combines rich cocoa flavor with moist, tender crumb—all without eggs, dairy, or any animal products. Whether you’re baking for a special occasion or craving a sweet treat, this cake promises to satisfy your chocolate fix with wholesome ingredients that are easy to find and budget-friendly.

Not only is this vegan chocolate cake delicious, but it is also surprisingly simple to make. You don’t need any fancy substitutes or complicated steps, just a handful of pantry staples and a little love.

Plus, it’s a great starting point for experimenting with different frostings, toppings, or add-ins. Ready to bake the best vegan chocolate cake you’ve ever tasted?

Let’s dive in!

Why You’ll Love This Recipe

This basic vegan chocolate cake recipe stands out for several reasons. First, it’s incredibly moist and fluffy, which can sometimes be a challenge in vegan baking.

Thanks to the clever use of plant-based milk and apple cider vinegar, the cake achieves a perfect rise and tenderness.

Second, it uses simple, natural ingredients you likely already have in your kitchen—no need for specialty vegan products. Third, the recipe is versatile.

You can frost it with your favorite vegan frosting or enjoy it plain with a dusting of powdered sugar.

Lastly, this cake is suitable for a wide range of dietary needs: it’s dairy-free, egg-free, and free from refined sugars if you choose alternative sweeteners. It’s the ideal dessert for vegans, those with allergies, or anyone seeking a healthier chocolate indulgence.

Ingredients

• 1 ½ cups all-purpose flour (or whole wheat pastry flour for a healthier option)
• 1 cup granulated sugar (can substitute coconut sugar or brown sugar)
• ⅓ cup unsweetened cocoa powder (use Dutch-processed for deeper flavor)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsweetened plant-based milk (almond, soy, oat, or your favorite)
• 1 tbsp apple cider vinegar (creates a buttermilk effect for fluffiness)
• ⅓ cup vegetable oil (or melted coconut oil)
• 2 tsp vanilla extract
• ½ cup boiling water (to bloom the cocoa and deepen chocolate taste)

Equipment

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

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan and optionally line it with parchment paper for easy removal.
2. Mix the wet ingredients: In a medium bowl, combine the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle into vegan “buttermilk.”
3. Combine dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
4. Add wet ingredients to dry: Pour the vegan buttermilk, vegetable oil, and vanilla extract into the dry ingredients. Stir until just combined, avoiding overmixing.
5. Incorporate boiling water: Slowly add the boiling water to the batter, stirring gently. The batter will be thin—this is normal and helps create a moist cake.
6. Pour batter into pan: Transfer the batter evenly into your prepared cake pan.
7. Bake: Place the pan in the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick; it should come out clean or with moist crumbs.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before frosting or serving.

Tips & Variations

Tip: For an extra rich chocolate flavor, use espresso powder or strong brewed coffee in place of water. It enhances the cocoa without making the cake taste like coffee.

Tip: Want to make this gluten-free? Use a 1-to-1 gluten-free baking flour blend and add 1/2 tsp xanthan gum for structure.

• Chocolate frosting: Try a classic vegan chocolate ganache made with coconut cream and dairy-free chocolate chips.
• Fruit twist: Add ½ cup fresh or frozen raspberries to the batter for a fruity surprise.
• Nutty crunch: Fold in ½ cup chopped walnuts or pecans for texture.
• Layer cake: Double the recipe and bake in two pans for a layered celebration cake.

Nutrition Facts

Serving Suggestions

This vegan chocolate cake is perfect on its own or paired with a variety of accompaniments. For a classic dessert presentation, spread a luscious vegan chocolate or vanilla frosting on top.

Fresh berries or sliced bananas make a refreshing topping that balances the cake’s richness.

For a decadent treat, serve warm slices with a scoop of vegan ice cream. Check out our Goat Milk Ice Cream Recipe No Eggs for a creamy, eggless ice cream option.

You can also drizzle with melted vegan chocolate or a vegan caramel sauce for an indulgent touch.

If you love baking, you might enjoy exploring other comforting recipes like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the fun and fluffy Glazed Twist Donut Recipe.

Conclusion

This basic vegan chocolate cake recipe is a wonderful way to enjoy a classic dessert without compromising your dietary choices or flavor expectations. It’s moist, chocolatey, and made with simple, wholesome ingredients that come together quickly.

Whether you’re new to vegan baking or a seasoned pro, this cake provides a reliable and delicious foundation for many variations and celebrations.

Remember, baking is an art and a joy, and with this recipe, you can share delicious moments with family and friends, all while keeping your treats plant-based and cruelty-free. For more vegan baking inspiration, don’t miss our Kodiak Banana Muffins Recipe or dive into savory delights like the Half Runner Beans Recipe.

Happy baking!

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