The best vegan chocolate cake – a quick and easy recipe anyone can make. Really simple, yet very delicious!
Two layers of egg-free, dairy-free, chocolate cake with whipped creamy frosting. You won’t need expensive ingredients for this cake, you can find these ingredients in your own kitchen.
Here’s our video for vegan chocolate cake:
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WHAT YOU’LL NEED FOR THE RECIPE:
For the cake:
Flour– we use all-purpose flour for this recipe.
Granulated sugar- we used granulated sugar for this recipe, but you can use caster sugar as well.
Cocoa powder- we like to use Dutch cocoa powder to achieve the richest chocolate flavor, but the regular cocoa powder will work as well.
Canola oil- we used canola oil for this recipe, but you can use any vegetable oil.
Coffee- we used 1 cup of coffee, if you don’t like coffee, don’t worry, you can’t taste the coffee in the cake, it only makes the chocolate taste richer.
Warm water- to melt all the ingredients together.
Pinch of salt- for flavor
Baking soda and baking powder- to help the cake rise.
Vanilla extract- vanilla extract is essential for chocolate cakes.
Chia pudding- mix 1 tbsp of chia seeds and add a few tsp of water until getting a pudding-like consistency.
For the frosting:
- Vegan whipping cream
- Cocoa powder- any cocoa powder will work
- Powder sugar
How to make vegan chocolate cake:
1. Preheat an oven to 180c (350f) and line two baking pans with parchment paper.
2. In a big mixing bowl, whisk together the dry ingredients: flour, granulated sugar, cocoa powder, baking soda, baking powder, salt.
3. Add the coffee, water, chia pudding, vanilla extract, canola oil and mix well until smooth.
4. Divide the mixture and pour into 2 baking pans, bake in a preheated oven for 25 minutes.
5. In a bowl, whip together the vegan whipping cream, cocoa powder, and powder sugar until stiff peaks form.
6. Let the cake cool completely before frosting.
7. Frost the cake (see in the video)
8. Serve and enjoy!
Frequently Asked Questions:
How long will the vegan chocolate cake last?
This cake will last 3-4 days at room temperature and up to a week in the refrigerator.
Can I freeze it?
Yes, you can freeze this cake.
What is the egg replacement for this recipe?
We used chia pudding as an egg replacement in this recipe.
chia pudding is found in a lot of recipes to replace eggs,
if you don’t have chia seeds, you can mix 1.5 tbsp of ground flax seeds meal and soak them with 4-5 tbsp of hot water, let them sit until they become thick and gloomy.
Can I skip the coffee step?
If you want that deep rich chocolate flavor, please don’t skip this step, The cake doesn’t taste like coffee at all. All this step do is enhance the chocolate flavor.
How to get even cake layers?
The best way to get even cake layers is to make sure that you are using two baking pans and dividing the cake batter equally.
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Cake: 25 minutes at 180c (350f)