Easy Vegan Chocolate Cake
You will love this easy vegan chocolate cake recipe! This recipe provides some important tips to make a perfectly delicious, soft, and oh-so moist chocolate cake. Forget vegan, this is absolutely the best chocolate cake ever!
Prep Time 15 minutes
Cook Time 35 minutes
Resting time 15 minutes
Total Time 50 minutes
Servings 14 slices
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (natural, not dutch processed)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup plant-based milk (see note)
- 2/3 cup melted coconut oil (see note)
- 1/2 cup unsweetened applesauce
- 1 teaspoon coffee extract
- 2 teaspoons vanilla
- 1 cup hot water
- 1 batch Vegan Chocolate Frosting
Preheat oven to 350F. Coat 2, 8 or 9- inch round cake pans with vegetable cooking spray. Cut parchment paper into two 8 or 9- inch circles. Place the round parchment paper in the bottom of the pans. Spray papers with vegetable cooking spray. Set aside.
In the bowl of your stand mixer fitted with paddle attachment (or using hand mixer) mix the sugars, flour, cocoa powder, baking soda, baking powder, and salt. Mix until combined.
In a separate bowl combine, milk, melted coconut oil, applesauce, and extracts. Stir to combine. Pour this into the mixer with the flour mixture. Beat on low until combined. Use a spatula to scrape the sides of the bowl. Then beat on medium speed for about a minute until combined. Add the hot water and mix on low until combined. Use a spatula to scrape down sides of the bowl. Then beat on medium for a minute. This batter will be runny.
Pour half the batter into each of the prepared pans.
Bake for 25 - 30 minutes, until the edges have pulled away from the sides of the pan and the center of the cake is set. A tester inserted in the center should come out clean.
If using a 9 X 13 cake pan, bake for approximately 40 - 45 minutes
Remove cakes from oven and allow to cool for 10 minutes. Then invert the cakes onto wire racks and cool completely before frosting.
This cake is divided into 14 slices. The nutrition estimation is based on one serving without frosting.
I have used both a thick, creamy nut-based milk and a more "watery" almond milk for the plant-based milk ingredient in this recipe and both have worked great!
You can substitute vegetable oil in place of melted coconut oil, but I find coconut oil yields the best results.
Calories: 293kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Sodium: 297mg | Potassium: 169mg | Fiber: 2g | Sugar: 31g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg