This vegan chocolate cake is so rich and fudgy, you won’t even know it’s vegan! It’s made with basic ingredients and topped with a vegan chocolate ganache for a decadent and irresistibly delicious cake that both vegans and non-vegans will love. I highly recommend this cake for family gatherings!
I’ve had many requests lately from friends and family for more vegan recipes. While I myself am not vegan, several people close to me are. And the fact that more and more people are moving toward a vegan diet, I wanted to have a delicious cake recipe that was perfect for any chocolate lover (including me!).
This vegan cake hits all of those points. I love it because it uses simple ingredients, is dairy-free, and the flavor is outstanding. It is chocolatey, fudgy, moist, and an all-around simply delicious cake.
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Table of contents
What’s in vegan chocolate cake?
My vegan chocolate cake recipe uses basic ingredients, most of which you probably already have in your kitchen.
The dry ingredients include:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cocoa powder
The wet ingredients are:
- Vegetable oil
- Coconut milk
- White vinegar (which helps activate the baking soda)
- Vanilla
The cake is sweetened with granulated sugar which is mixed into the wet ingredients.
And my favorite part, the chocolate ganache topping, is made with dark chocolate (dairy-free, of course) and coconut milk. Here’s my favorite vegan dark chocolate.
That’s it!
How to make vegan chocolate cake
This recipe makes enough batter for an 8×8-inch square pan or a 9-inch round pan. To adjust the recipe for different cake pan sizes, I recommend checking out my article on converting cake pan sizes.
- Combine the dry ingredients. In a bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- Combine the wet ingredients plus baking soda. In a separate bowl, mix together the vegetable oil, coconut milk, sugar, vinegar, and baking soda. The baking soda is mixed with the wet ingredients so the vinegar can properly activate it.
- Mix together. Pour the wet ingredients into the dry, and mix together gently until fully incorporated.
- Bake. Pour the cake batter in a prepared pan and bake at 350°F/180°C for 20-25 minutes until a toothpick inserted comes out clean.
- Cool. Allow the cake to cool completely in the pan before topping with ganache.
Make the vegan ganache and top the cake
- Place vegan chocolate and coconut milk in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted.
- Pour the ganache over the cooled cake and place in the refrigerator to set.
- Once set, you can remove the cake using the parchment paper overhang and slice.
Tips for making perfect vegan chocolate cake
-Don’t overmix the batter. Once you combine the wet ingredients into the dry, mix together gently just until the ingredients are incorporated. Overmixing can cause the cake to be more dense.
-Use Dutch processed cocoa powder. I prefer Dutch processed cocoa powder in general because it has a much stronger, more chocolatey flavor. But for chocolate cakes in particular, I find that it makes a significant difference in the flavor. However, if all you have is natural cocoa powder, feel free to use it.
-Use a good quality chocolate for the ganache. The better quality the chocolate, the better your cake will taste :).
-Be sure to use full-fat coconut milk. For the vegan ganache to turn out thick and fudgy, make sure to use full-fat coconut milk. Anything less than full-fat won’t emulsify properly.
More vegan recipes
- Coconut Tapioca Pudding: Light, refreshing, and perfectly creamy.
- Peanut Butter Bites: This simple recipe has amazing texture and flavor.
- 2-Ingredient Chocolate Truffles: Made with rich dark chocolate and nutty tahini.
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Vegan Chocolate Cake
This vegan chocolate cake is so decadent, both vegans and non-vegans alike are sure to love it. It's rich, chocolatey, fudgy, and topped with rich vegan chocolate ganache.
Ingredients
Vegan chocolate cake
- 1 ½ cups (210g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup (65g) cocoa powder, sifted
- 1 ⅔ cups (400 ml) full-fat coconut milk
- ½ cup (120 ml) vegetable oil
- 1 cup (200g) sugar
- ½ teaspoon vanilla
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
Vegan chocolate ganache
- 4 oz. (125g) dairy-free dark or bittersweet chocolate chips or bars
- ½ cup (120 ml) full-fat coconut milk
Instructions
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Preheat oven to 350°F/180°. Grease an 8×8-inch square pan or 9-inch round pan. Set aside.
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To make the cake: In a large bowl, mix together the flour, baking powder, salt, and cocoa powder. In a separate bowl, whisk together the coconut milk, vegetable oil, sugar, vanilla, vinegar, and baking soda. Add the wet ingredients to the dry ingredients and mix until just combined.
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Scrape batter into prepared pan. Bake cake for 25-30 minutes until a skewer inserted into the center comes out clean. Avoid overbaking which will make the cake dry. Allow cake to cool completely on a wire rack in the pan.
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To make the vegan ganache: Place chocolate and coconut milk in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted.
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Allow the ganache to cool slightly and pour over completely cooled cake. Refrigerate until set.
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Cake can be kept in the refrigerator in an airtight container for up to 5 days. Serve at room temperature for the best texture.
