Vegan chocolate cake that is rich, medium-density, and deliciously moist. Adapted from this website’s Sue’s Vegan Chocolate Cake.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 8-inch cake |
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup cold vegan buttery spread (such as Earth Balance®)
- ½ cup soy milk
- ½ cup brewed coffee
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
- Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.
- Substitute another vegan milk for the soy milk if preferred.
- You can use another type of vinegar in place of apple cider vinegar.
Reviews
Easy and delicious. Vegans and non–vegans alike loved it. I will definitely make this cake again!
Sooo good I added almond milk instead such a moist cake!! Delish!!!!
We double the recipe (except for the sugar – left at one cup) and it turns out amazing. Sometimes we top with caramel, but it’s not needed.
I made this cake for a friend and her family. They loved it and asked for the recipe! I used canola oil ( it is vegan) instead of the buttery spread. I will definitely make this again.
Great cake although I made some changes. I ground oats in the blender to make oat flour since I was at my Mom’s and I could not find regular flour in the cabinet. I also added one egg. It was great but I will try it as originally defined the next time.
I made a powdered sugar glaze and sprinkled shredded organic coconut on top. Took to a party and it was a success!
i have made it 2 times already. My mom ate the whole thinb! XD
I doubled the ingredients to make a layer cake. It came out really light and fluffy. I used Almond milk to avoid a Soy allergy. I topped it off with the Vegan Peanut Butter frosting recipe from this site. We loved it!
I doubled the ingredients to make a layer cake. It came out really light and fluffy. I used Almond milk to avoid a Soy allergy. I topped it off with the Vegan Peanut Butter frosting recipe from this site. We loved it!
My world has changed! This cake is awesome! I have made very complex cakes in the past that don’t touch this rich and deep chocolate flavor! I topped it with a little powdered sugar, but it doesn’t need it! I will make this again!!