This vegan chocolate cake is the bomb diggity!
Not only is it super easy to make, but I’m actually convinced it is flop proof! You’re going to love the simplicity of the ingredients and how well this cake comes out!
Now, there’s a particular word that I just have to use to describe it, but it’s a word that some people just hate, hahaha. That word is: moist.
Yes, this cake is moist. There’s just no other way to say it, and honestly it’s fantastic. You will just love how moist it is!
This is due to the oil in the cake which you’re able to keep to a minimum in this recipe, while still reaching that perfect state of moistness, which actually…..is just exactly what you want in a cake.
This cake is rich, tall (two layers), dark and pretty damn handsome too! Not to mention velvety and chocolatey.
Paired with a velvety vegan chocolate frosting and drizzled with melted vegan chocolate and lots of vegan chocolate chips, this is a cake you’ll remember – and so will all your friends!
This is the easy route to popularity right here! Just whip up one of these babies for your friends and you’re it!
And did I mention how EASY it is to make?
There are no unnecessary extra steps involved in this vegan chocolate cake. It’s just a case of throwing in all the dry ingredients to a mixing bowl, then adding all the wet ingredients, and whisking them up together.
Then pouring the batter out into greased and parchment lined 7 inch cake tins and baking for 30 minutes!
As soon as the cakes are baked you just have to constrain your glee for a bit while they cool down, and then you get to do the super fun frosting part, and the even more fun part of throwing melted chocolate all over it in a messy (but gorgeous!) fashion.
You’ll love this vegan chocolate cake for so many reasons but particularly because it is:
- Ultra rich
- Soooo easy
Keep it covered at room temperature where it will stay perfectly delightful for a couple of days, or covered in the fridge where it will stay good for up to a week, though it’s at its absolute best in the first couple of days when it’s ultra fresh.
What do you think of this fabulous vegan chocolate cake? Please let us know in the comments and please do rate the recipe too as this is so helpful! Thank you!
For more fabulous vegan cakes, check out these awesome recipes:
- Vegan Chocolate Sheet Cake
- Vegan Vanilla Cake
- Vegan Pumpkin Cake
- Vegan Coffee Cake
- Vegan Strawberry Cake
And heaps more!
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Ultra rich and decadent vegan chocolate cake that is also so simple and easy to make! Moist, mega chocolatey and as totally divine as a chocolate cake can be!
For the Vegan Chocolate Cake:
- 1 and 1/2 cups (190g) All-Purpose Flour
- 1 cup (200g) White Sugar
- 1/2 cup (42g) Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- 1/3 cup (80ml) Olive Oil
- 1 Tbsp White Vinegar (or Apple Cider Vinegar)
- 1 Flax Egg
For the Chocolate Frosting:
- 3 and 3/4 cups (450g) Powdered Sugar
- 4 Tbsp Cocoa Powder
- 3 Tbsp (45g) Vegan Butter
- 5 Tbsp Soy Milk (or other non-dairy milk)
- 1 tsp Vanilla Extract
- Vegan Chocolate (Melted)
- Vegan Chocolate Chips
- Preheat your oven to 350 degrees fahrenheit (180 degrees celcius).
- Sift the flour and cocoa powder into a mixing bowl.
- Add the sugar, baking soda and salt.
- Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of hot water and leave to sit for a minute or so to become gloopy.
- While your flax egg is waiting, add your soy milk (or other non-dairy milk), vanilla extract, olive oil and vinegar to your mixing bowl and stir.
- Add your flax egg and stir.
- Whisk with a hand whisk until well combined, but be careful not to overmix, just mix until large lumps are gone, small lumps are fine.
- Grease two 7 inch round cake tins and line the bottoms with parchment paper. Divide the batter evenly between the two tins.
- Place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Allow to cool completely before frosting.
- Prepare your frosting
- Add the powdered sugar, cocoa powder, vegan butter, soy milk and vanilla extract to the bowl of an electric mixer.
- Start at low speed and then gradually increase speed until well mixed.
- If your frosting is too thin, add a little more powdered sugar, if it is too thick, add soy milk a drop at a time until you reach the right consistency. It should be very thick but still spreadable.
- Frost the cake and then decorate with drizzles of melted chocolate and chocolate chips (optional).
*My cake tins are 7 inches round. If you want to double this recipe just bear in mind that results are variable, it can be tricky to double a recipe and it doesn’t always come out right.
*Weigh your flour for the most accurate results.
*Chocolate Frosting is from this recipe.
*Nutrition information includes frosting but excludes melted chocolate decorations.
*Recipe inspired by Vegan Baking
*This recipe was updated – the original version contained whipped coconut cream in the center, but the cake recipe is identical. If you want to make it the way it was originally, all you need to do is use whipped coconut cream in the center, and make only half of the chocolate frosting recipe to use on top. Decorate the cake with fresh blueberries and dollops of whipped cream.
- Serving Size: 1 slice (of 10)
- Calories: 436
- Sugar: 64.2g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 84.4g
- Fiber: 3.1g
- Protein: 4.3g
Keywords: vegan chocolate cake