Description
This vegan chocolate cake recipe is rich, moist, and incredibly easy to make — no eggs, no dairy, no fuss. Made with simple pantry ingredients like cocoa powder, non-dairy milk, and apple cider vinegar, it comes together in under an hour. Whether you’re baking for a party or just need a satisfying chocolate fix, this cake delivers every time. The result is a deeply flavorful, soft, and dairy-free chocolate cake that’s loved by vegans and non-vegans alike. Perfect for birthdays, potlucks, or weeknight desserts.
Ingredients
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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½ cup unsweetened cocoa powder
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1 tsp baking soda
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½ tsp salt
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1 cup non-dairy milk (soy or almond)
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½ cup neutral oil (canola or vegetable)
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1 tbsp apple cider vinegar
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2 tsp vanilla extract
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½ cup hot coffee or hot water
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, mix non-dairy milk, oil, vinegar, vanilla, and hot coffee.
4. Combine wet and dry ingredients. Stir until just smooth.
5. Divide batter evenly into pans and bake for 30–35 minutes.
6. Let cakes cool completely in pans before removing.
7. Serve plain or with your favorite vegan frosting (optional).
Notes
Use room-temperature non-dairy milk for best texture.
Hot coffee enhances the chocolate flavor — but doesn’t make it taste like coffee.
Don’t overmix; a few small lumps in the batter are okay.
Cake tastes even better the next day!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan chocolate cake recipe, moist vegan chocolate cake, dairy-free chocolate cake, eggless chocolate cake recipe, best vegan chocolate cake