Healthy & Special Diets > Vegan Recipes > Vegan Baking & Desserts > Vegan Cake Recipes

Rich Vegan Chocolate Cake

Indulge in this decadent vegan chocolate cake that's moist, rich, and surprisingly easy to make. Perfect for celebrations or a simple treat, this recipe uses simple ingredients to create a show-stopping dessert.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
12 slices
Ingredients
  • 2 cups All-purpose flour
  • ¾ cup Unsweetened cocoa powder
  • 1 ½ teaspoons Baking soda
  • 1 ½ teaspoons Baking powder
  • 1 teaspoon Salt
  • 2 cups Granulated sugar
  • ½ cup Unsweetened applesauce
  • ½ cup Vegetable oil
  • 2 teaspoons Vanilla extract
  • 2 teaspoons White vinegar
  • 1 cup Warm water
  • ½ cup Vegan Chocolate Chips (optional)
  • 1 batch Vegan Chocolate Frosting

Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.

Combine Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Combine Wet Ingredients

In a separate bowl, mix together the sugar, applesauce, oil, vanilla extract, and vinegar. The vinegar helps activate the baking soda for a lighter cake.

Combine Wet and Dry

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix. Overmixing can lead to a tough cake.

Add Warm Water

Slowly pour in the warm water, mixing until the batter is smooth. The batter will be thin. (Optionally, fold in the vegan chocolate chips).

Bake

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Frost

Once the cake is completely cool, frost with your favorite vegan chocolate frosting. Enjoy!

Nutrition Facts Estimated per 100g of product

Note: These values are estimates and may vary based on specific ingredients and frosting used.
Calories: 350-400
Fat: 15-20g
Saturated Fat: 5-8g
Carbohydrates: 50-60g
Sugar: 30-40g
Protein: 3-5g

Other Important Considerations for Nutrition

This cake is a treat and should be enjoyed in moderation as part of a balanced diet. Be mindful of portion sizes and the sugar content, especially if you are managing blood sugar levels. Opt for whole-grain flour substitutions to increase the fiber content. Choose a frosting with lower sugar content or make your own using natural sweeteners like maple syrup or dates.

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FAQ

  • Can I use a different type of flour?

    Yes, you can substitute all-purpose flour with a gluten-free blend or whole wheat pastry flour. The texture may slightly change.
  • Can I make this cake ahead of time?

    Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator. Frost the cake just before serving.
  • Can I freeze this cake?

    Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.