Soy-Free Vegan Chocolate Cake
Indulge in the decadence of this Soy-Free Vegan Chocolate Cake—an allergy-friendly dessert that's as rich and moist as it is easy to make. Perfect for chocolate lovers, this recipe comes together in just 15 minutes of prep and features simple pantry staples like cocoa powder, vegan buttermilk (made with almond milk and apple cider vinegar), and soy-free vegetable oil. The addition of boiling water ensures a lush, tender crumb, making this cake irresistibly moist. Baked to perfection in under 35 minutes, this vegan cake is completely free of soy and dairy, making it suitable for a variety of dietary needs. Serve it as is, dusted with powdered sugar, or elevate it with a luscious soy-free vegan frosting for birthdays, celebrations, or any occasion that calls for a slice of chocolatey joy!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.25 cups unsweetened almond milk (or other soy-free plant milk)
- 1 tablespoon apple cider vinegar
- 0.5 cup vegetable oil (ensure soy-free, such as sunflower or coconut oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix well to combine.
In a separate bowl or measuring cup, whisk together the almond milk and apple cider vinegar. Let the mixture sit for 5 minutes to curdle slightly, creating a vegan buttermilk.
After 5 minutes, add the vegetable oil and vanilla extract to the almond milk mixture. Stir well to combine.
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently with a whisk or spatula until just combined. Do not overmix.
Slowly pour the boiling water into the batter, stirring constantly. The batter will become thin, but this ensures a moist cake.
Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the countertop to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, carefully invert them onto a wire rack to cool completely before frosting or serving.
Optional: Enjoy as is, or frost with your favorite soy-free vegan frosting or dust with powdered sugar before serving.
Nutrition Facts
Calories |
3533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 600.5 g | 218% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 305.2 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 812 mg | 62% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 3200 mg | 68% | |
*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.
