Here’s a chocolate cake recipe you are going to love and make over and over again. A soft, rich, vegan dark chocolate cake, made without eggs and dairy. Delicious on its own, but perfect when topped with freshly whipped cream!
I have made this cake twice in the past month and I am obsessed! My husband loves it too, so I know I will be making it again soon. The best part of this recipe is how effortless it is to prepare it!
This is the perfect recipe for those times when you want a rich cake, but you can’t be bothered with long ingredients lists and messy preparations.
To make this vegan Chocolate Cake, all you have to do is mix the dry ingredients, mix the wet ingredients, and combine them. Electric whisks or stand mixers are not required here: you can make this cake with just a bowl and a wooden spoon.
The best part of it? This chocolate cake is vegan: no eggs, no dairy. You can use any alternative milk you love: almond milk, soy milk, hazelnut milk… the choice is yours! You can of course also use cow’s milk, you will have a richer, sweeter cake as a result.
I love eating this cake with a cup of tea or coffee in the afternoon, it’s a lovely treat especially on lazy weekends. I usually keep it simple with just a sprinkle of icing sugar on top.
Tip: dust the cake slices with icing sugar as you are about to serve them. Because this cake is very moist, it will soak the sugar quickly, so if you dust the whole cake, you will likely have to repeat this several times over the days it takes you to finish it.
Feeling extra indulgent? Top a slice of chocolate cake with a dollop of freshly whipped cream!
You can use this chocolate cake as a sponge base for layered cakes iced with whipped cream, cream cheese frosting, buttercream, or chocolate ganache. Or you could use the recipe to make a Sacher Torte, adding a thin layer of apricot jam in the middle and melted chocolate on top.
Note: this vegan chocolate cake will stay good and moist for 4 or 5 days.
- 200g plain flour, sifted
- 200g white sugar
- 85g unsweetened cocoa powder, sifted
- 4 tsp baking powder
- 450ml almond milk
- 40ml rapeseed oil
- 1 tsp vanilla extract
- 1 tbsp icing sugar, for dusting
Preheat the oven to 160 C. Grease (with oil, not butter, for a vegan cake) and flour a 23 cm springform cake tin.
In a large bowl, combine the flour, sugar, cocoa powder, and baking powder.
In a separate bowl, whisk the milk, vegetable oil, and vanilla extract. When using nut-based milks, shake the bottle well and strain the milk before pouring the liquid, as the nuts can create sediments.
Combine the wet ingredients with the dry ingredients. Stir with a whisk until combined, without over-mixing. Pour the batter into the prepared cake tin.
Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool down in the tin for 10 minutes, then transfer to a wire rack. Dust with icing sugar before serving. I like to serve it with a dollop of sweetened whipped cream.
Recipe adapted from As Easy As Apple Pie.