Vegan Chocolate Cake
Vegan Chocolate Cake 🍫
This Vegan Chocolate Cake is a tall, dark layer cake with a moist crumb and a glossy chocolate ganache on top. No eggs. No dairy. It tastes like the bakery slice you order when you want chocolate and nothing else.
I love how simple the batter is — one bowl, pantry ingredients, and vinegar for lift. Cool the layers all the way before you frost or the ganache slides. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Cake 💚
- 🌱 Completely vegan
- 🍫 Deep cocoa flavor
- 🍰 Soft layer-cake crumb
- ✨ Glossy ganache finish
- 🥣 One-bowl batter
- 🎉 Birthday-cake energy
The Secret to a Cake That Stays Moist
Don’t overbake it. Pull the layers when a toothpick has a few moist crumbs. Hot coffee in the batter makes the chocolate taste darker without tasting like coffee. Chill the stacked cake 20 minutes so the ganache sets clean when you slice.
Frequently Asked Questions ❓
Can I make it as a sheet cake? 🍰
Yes. Bake in a 9×13 pan for 28–34 minutes and pour ganache over the top.
What milk should I use? 🥛
Any unsweetened plant milk. Soy or oat give the richest crumb.
How do I store it? 🧊
Room temp 1 day, fridge 4 days. Let slices sit 15 minutes before serving.
🌱 Vegan Chocolate Cake
Ingredients 🛒
For the Cake
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1½ cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1¾ cups plant milk
- ½ cup oil
- 2 teaspoons vanilla extract
- 1 tablespoon vinegar
- ½ cup hot coffee or hot water
For the Ganache
- 1½ cups vegan dark chocolate chips
- ¾ cup canned coconut cream
- 1 tablespoon maple syrup or sugar
- Pinch of salt
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Grease and line two 8-inch pans. (Split into three pans if you want thinner layers.)
- Whisk the flour, cocoa, sugar, baking soda, baking powder, and salt.
- Add plant milk, oil, vanilla, and vinegar. Mix until just combined, then stir in the hot coffee.
- Divide and bake 26–32 minutes, until a toothpick has moist crumbs. Cool completely.
- Heat the coconut cream, pour over chocolate, rest 2 minutes, then stir with maple and salt until glossy.
- Stack the layers with ganache between them. Cover the top and add a swirl. Chill 20 minutes before slicing.
Nutrition
| Nutrient | Per slice (1/12) |
|---|---|
| Calories | 420 |
| Protein | 5g |
| Net carbohydrates | 50g |
| Total carbohydrates | 54g |
| Fiber | 4g |
| Total fat | 22g |
| Sodium | 280mg |
Estimates based on cocoa cake layers and coconut-cream ganache. Exact numbers may vary by chocolate brand.
Notes & Tips 💡
- If the ganache is thin, chill 10 minutes and stir again.
- A pinch of espresso powder in the batter makes the chocolate taste darker.
- Level the cakes if they dome so the stack stays tall and even.
- This cake freezes well in slices. Thaw in the fridge.
This Vegan Chocolate Cake is dark, glossy, and stacked like a bakery slice. A chocolate cake that doesn’t need the eggs or the dairy. 🍫🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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