Best Dark Chocolate Cake Recipe Vegan and Deliciously Easy

If you’ve been searching for the ultimate vegan dark chocolate cake that satisfies even the most intense chocolate cravings, look no further. This best dark chocolate cake recipe vegan combines rich, deep cocoa flavors with a moist, tender crumb, all without any animal products.

Whether you’re vegan, dairy-free, or simply want to enjoy a decadent dessert with wholesome ingredients, this cake will impress every palate.

Perfect for birthdays, special occasions, or an indulgent weekend treat, this cake is easy to make and uses simple pantry staples. The secret lies in balancing the bitterness of dark cocoa with just the right amount of sweetness and moisture.

Plus, it’s topped with a luscious vegan chocolate ganache that takes it to the next level. Ready your mixing bowls and get ready to bake a masterpiece!

Why You’ll Love This Recipe

This vegan dark chocolate cake is a celebration of texture and flavor. Unlike many vegan desserts that compromise on taste or moisture, this cake is incredibly rich and fudgy without feeling heavy.

It’s free of eggs and dairy, relying on plant-based ingredients like almond milk and coconut oil to keep it tender and flavorful.

Additionally, it’s versatile enough to be adapted for gluten-free diets or flavored with spices or coffee for an extra dimension. Whether you’re vegan by choice or accommodating dietary restrictions, this recipe never sacrifices indulgence.

Plus, it’s a fantastic way to introduce friends and family to vegan baking—they’ll be amazed at how decadent and satisfying it is!

Ingredients

• 1 ½ cups all-purpose flour (or gluten-free flour blend)
• 1 cup granulated sugar (organic or cane sugar preferred)
• ⅓ cup unsweetened cocoa powder (preferably Dutch-processed for richer flavor)
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup almond milk (or any plant-based milk)
• ⅓ cup melted coconut oil (or vegetable oil)
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• ½ cup hot water
• 1 cup vegan dark chocolate chips (for ganache)
• ⅓ cup full-fat coconut milk (for ganache)

Equipment

• 9-inch round cake pan
• Mixing bowls (medium and large)
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• Small saucepan
• Cooling rack
• Knife or cake tester

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your 9-inch cake pan and line the bottom with parchment paper for easy removal.
2. Combine dry ingredients. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk well to evenly distribute all ingredients.
3. Mix wet ingredients. In a separate bowl, whisk together the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. The vinegar will react with the baking soda to help the cake rise.
4. Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the cake tender.
5. Add hot water. Slowly pour in the hot water while stirring, which will intensify the cocoa flavor and create a smooth, thin batter.
6. Pour the batter into the prepared pan. Smooth the top with a spatula and tap the pan gently on the countertop to release any air bubbles.
7. Bake for 30-35 minutes. Use a toothpick or cake tester inserted into the center; it should come out clean or with a few moist crumbs.
8. Cool completely. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack. Allow it to cool fully before frosting.
9. Prepare the vegan chocolate ganache. In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer. Remove from heat and pour over the dark chocolate chips in a bowl.
10. Stir until smooth. Let the mixture sit for 2-3 minutes, then whisk gently until you have a glossy, smooth ganache.
11. Frost the cake. Pour the ganache over the cooled cake, spreading it evenly with a spatula. Allow it to set for 20-30 minutes before serving.

Tips & Variations

“For an extra moist texture, substitute half the all-purpose flour with whole wheat pastry flour.”

• Add espresso powder: A teaspoon of espresso powder in the batter will enhance the chocolate flavor without making the cake taste like coffee.
• Try coconut sugar: For a richer, caramel-like sweetness, swap granulated sugar with coconut sugar.
• Frosting alternatives: Instead of ganache, try a vegan cream cheese frosting or whipped coconut cream for a lighter finish.
• Make it layered: Double the recipe and bake two 9-inch cakes to create a stunning layered cake for special occasions.
• Include mix-ins: Fold in vegan chocolate chips or chopped nuts for added texture.

Nutrition Facts

Serving Suggestions

This vegan dark chocolate cake pairs beautifully with a scoop of dairy-free vanilla ice cream or fresh berries like raspberries and strawberries. For an elegant touch, dust with powdered sugar or sprinkle with chopped toasted nuts.

Serve it alongside a cup of hot coffee, matcha latte, or your favorite herbal tea to balance the richness. If you want to make it a special dessert, drizzle with raspberry sauce or vegan caramel sauce.

Looking for more delicious vegan treats? Check out our Julie Marie Eats Recipes for inspiration!

Conclusion

Creating a vegan dark chocolate cake that is both indulgent and accessible is no small feat, but this recipe hits the mark perfectly. It’s moist, rich, and bursting with deep chocolate flavor, all while being completely plant-based and free from common allergens.

The simplicity of the ingredients and straightforward instructions make it a fantastic choice for both beginner and experienced bakers.

Whether you’re celebrating a special occasion or just craving a comforting slice of chocolate cake, this recipe has you covered. Don’t forget to experiment with the tips and variations to make it your own.

For more delicious recipes that bring joy to your kitchen, be sure to try the Lump Of Coal Recipe and the Magic Dough Recipe. Happy baking!

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