Moist and Delicious Vegan Chocolate Cake

Living in the Dominican Republic, where eggs and dairy can be both expensive and unpredictable to source, I’ve learned to cherish recipes that are not just delicious but also adaptable. This vegan chocolate cake is one of those treasures. I first baked it on my daughter’s birthday when I couldn’t find fresh eggs at any local colmado. Despite the setback, the cake turned out so moist and rich that everyone, including my skeptical teenage son, went back for seconds. Whether you’re celebrating a special occasion or just want a sweet pick-me-up, this plant-based cake is a go-to treat that never fails.

This cake is incredibly easy to make, featuring simple ingredients that you likely already have in your pantry. No need for fancy equipment or complicated techniques – just mix, bake, and enjoy! It’s a great option for anyone who is dairy-free or egg-free, without sacrificing flavor or texture.

With its fluffy texture and decadent taste, this vegan chocolate cake will have everyone asking for seconds. You can top it with your favorite frosting or enjoy it plain for a delightful treat.

The Ultimate Vegan Chocolate Cake Recipe

This vegan chocolate cake is rich, moist, and perfectly fluffy, made with cocoa powder, almond milk, and apple cider vinegar. It’s simple, quick to prepare, and incredibly satisfying – the perfect dessert for any occasion. Back when we were newly settled in the Dominican Republic, adapting to the humidity was a baking challenge. This cake became my fail-safe; it consistently rose well even at sea level.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup almond milk (or any plant milk)
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
5. Bake: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 12 slices
• Calories: 200kcal
• Fat: 8g
• Protein: 3g
• Carbohydrates: 30g

This cake is incredibly easy to make, featuring simple ingredients that you likely already have in your pantry. No need for fancy equipment or complicated techniques – just mix, bake, and enjoy! It’s a great option for anyone who is dairy-free or egg-free, without sacrificing flavor or texture. Managing my type 2 diabetes, I experimented by swapping in coconut sugar to lower the glycemic load. It still came out wonderfully moist and indulgent.

With its fluffy texture and decadent taste, this vegan chocolate cake will have everyone asking for seconds. You can top it with your favorite frosting or enjoy it plain for a delightful treat. Once, I served this cake plain with a sprinkle of cinnamon and a side of tropical fruit. Even without frosting, it was gone in minutes.

The Ultimate Vegan Chocolate Cake Recipe

This vegan chocolate cake is rich, moist, and perfectly fluffy, made with cocoa powder, almond milk, and apple cider vinegar. It’s simple, quick to prepare, and incredibly satisfying – the perfect dessert for any occasion.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup almond milk (or any plant milk)
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
5. Bake: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Cooking Tips

1. If your almond milk is refrigerated, let it come to room temperature before mixing to ensure even batter consistency.
2. Sift your cocoa powder with the flour to avoid clumps and ensure a smooth batter.
3. Stop stirring as soon as the dry spots disappear—overmixing can make the cake dense.
4. Rotate the pans halfway through baking if your oven has hot spots, to ensure even baking.
5. For clean slicing, chill the cakes for about 30 minutes after they’ve cooled completely.

Ingredient Substitutions

• Almond milk: Use oat milk, soy milk, or coconut milk for different flavor profiles.
• Vegetable oil: Substitute with melted coconut oil or olive oil for a richer taste.
• Apple cider vinegar: White vinegar or lemon juice can work in equal amounts.
• Granulated sugar: Try coconut sugar or maple sugar for a lower glycemic option.
• All-purpose flour: Use whole wheat pastry flour for added fiber without sacrificing texture.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Nutrition & Serving Info

• Servings: 12 slices
• Estimated per serving:
  • Calories: 200
  • Fat: 8g
  • Carbohydrates: 30g
  • Protein: 3g
  • Fiber: 2g
  • Sugars: 18g

Tip from Grammie Shirley

Always wrap your cake layers in plastic wrap and refrigerate them before frosting—this keeps crumbs at bay and makes the cake easier to decorate.

Q&A

Q1: Can I make this cake gluten-free?

Yes, substitute a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.

Q2: What frosting goes best with this cake?

A vegan chocolate ganache or whipped coconut cream pairs beautifully.

Q3: How should I store leftovers?

Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Q4: Can I freeze this cake?

Absolutely. Wrap each layer tightly in plastic wrap and freeze for up to 2 months.

Q5: Why use vinegar in a cake?

Vinegar reacts with baking soda to help the cake rise and gives it a tender crumb.