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Easy Vegan Chocolate Cake

Rated as 4.5 out of 5 Stars
0

"Rich, medium-dense vegan chocolate cake, perfectly moist. Adapted from Sue's Vegan Chocolate Cake on this site."
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Ingredients

1 h servings 266
Original recipe yields 8 servings (1 8-inch cake)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's Notes:
  • Substitute another vegan milk for the soy milk if preferred.
  • You can use another type of vinegar in place of apple cider vinegar.

Nutrition Facts


Per Serving: 266 calories; 8.3 45.4 3.5 0 386 Full nutrition

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Reviews

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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 ...

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 does...