This vegan chocolate cake is rich, moist, and incredibly fluffy—made without any dairy or eggs. Perfect for birthdays, celebrations, or whenever you're craving a decadent chocolate dessert! You'd never guess it's 100% plant-based!
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 cups granulated white sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp espresso powder optional, boosts chocolate flavor
- 1 cup unsweetened plant milk soy recommended
- 1 tbsp vinegar or lemon juice
- ½ cup neutral oil (canola, vegetable, avocado, etc.)
- ½ cup brewed coffee or hot water
- 2 tsp vanilla extract
- ¼ cup aquafaba (liquid from canned chickpeas)
- 1 batch Vegan Chocolate Buttercream
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Combine the plant milk and vinegar. Let sit for 10 minutes.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
- In the same bowl, mix in the milk mixture, oil, brewed coffee, aquafaba, and vanilla. Whisk until just smooth. Batter will be thin—that’s perfect!
- Pour evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in pans for 10–15 minutes, then remove and let cool completely on a wire rack before frosting.
Notes
No coffee? Sub with hot water—but coffee really boosts that rich chocolate taste.
Want cupcakes? This makes about 22–24 cupcakes. Bake for 18–22 minutes.
Try our Vegan Chocolate Buttercream
Nutrition
Nutrition Facts
Vegan Chocolate Cake
Amount per Serving
Calories
223
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
317
mg
14
%
Potassium
82
mg
2
%
Carbohydrates
38
g
13
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
2
g
4
%
Vitamin A
58
IU
1
%
Vitamin C
1
mg
1
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!