Deep Chocolate Vegan Cake
Indulge your sweet tooth with this Deep Chocolate Vegan Cake, a rich and decadent dessert perfect for any occasion. This plant-based recipe delivers a moist, tender crumb thanks to a combination of almond milk and apple cider vinegar that mimics traditional buttermilk. Made with pantry staples like unsweetened cocoa powder, granulated sugar, and a touch of vanilla extract, this cake bursts with deep chocolate flavor in every bite. The use of boiling water creates a beautifully smooth batter, ensuring a luscious texture that will delight vegans and non-vegans alike. Ready in under an hour and topped with your choice of vegan frosting or a simple dusting of powdered sugar, this easy-to-make cake is sure to become your go-to for satisfying chocolate cravings. Perfect for birthdays, holidays, or an indulgent treat, this chocolate cake guarantees big flavor without the dairy or eggs.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 50 grams Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 240 ml Unsweetened almond milk (or other plant-based milk)
- 1 tablespoon Apple cider vinegar
- 80 ml Vegetable oil
- 2 teaspoons Vanilla extract
- 120 ml Boiling water
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom of the pan with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until fully combined.
In a separate bowl or measuring jug, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk-like reaction.
Add the vegetable oil and vanilla extract to the almond milk mixture, then stir to combine.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Slowly add the boiling water to the batter, stirring until smooth. The batter will be thin, but this helps create the moist texture of the cake.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting or serving.
Serve as is, or top with your favorite vegan frosting or a dusting of powdered sugar for extra indulgence.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 45.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 388.0 g | 141% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 202.6 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 546 mg | 42% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
