Vegan Chocolate Cake, How to make a Vegan Chocolate Cake

Vegan Chocolate Cake, how to make vegan chocolate cakeVegan recipes have taken the internet by storm recently and I also know so many people who are switching over to a vegan lifestyle. Well, I can never think of becoming one, what I can do is recreate regular desserts into vegan form and dig in. And here I am with this vegan chocolate cake recipe which is not only simple to make but also as delicious as a regular chocolate cake is. Can you believe it that this cake is totally dairy free! I’m into a lot of eggless baking but this cake remains my favourite as it does not call for any dairy ingredient plus this is moistest and spongiest cake I’ve ever made. Join me till the end of the post to learn how to make a vegan chocolate cake.

The recipe is pretty similar to all other cake recipes, its all about ingredient substitutions that does the wonders. A lot of recipes use hot water instead of milk but I used soy milk in replacement of milk. You could also use coconut milk, almond milk or any other nut milk for that matter. For the vegan gancahe, try and use coconut cream/thickened coconut milk as it has a creamy texture as compared any other vegan milk. The magic ingredient that helps the cake to rise and makes it moist is addition of white vinegar/apple cider vinegar and I believe no vegan cake is complete without it. So gear up and whip this delicious and easy to make vegan chocolate cake for the weekend.

Vegan Chocolate Cake, how to make vegan chocolate cake

Vegan Chocolate Cake, How to make a Vegan Chocolate Cake
Prep time
Cook time
Total time
Learn how to make a Vegan Chocolate Cake in few easy steps which tastes even better than a regular chocolate cake that too without using any dairy!
Recipe type: Dessert
Serves: A 8 inch round cake
  • All purpose flour - 1¼ cups
  • Sugar - 1¼ cup
  • Cocoa Powder - ½ cup
  • Baking Powder - ½ tsp
  • Baking Soda - ½ tsp
  • Salt - a pinch
  • Vanilla extract - ½ tbsp
  • White vinegar/Apple Cider Vinegar - 1 tbsp
  • Oil (any neutral flavoured oil) - ⅓ cup
  • Soy Milk - 1⅓ cup
  • For the vegan dark chocolate ganache:
  • Coconut Cream/thick coconut milk - ½ cup
  • Dark Chocolate (chopped) - 220 gms
  1. Preheat oven at 180 degree celsius.
  2. Grease a 8 inch round pan with oil and dust it nicely with some cocoa powder.
  3. In a mixing bowl, sift in all the dry ingredients flour, sugar,cocoa powder, baking powder, baking soda, salt and mix well.
  4. In another bowl add all the wet ingredients vanilla extract, vinegar, oil, soy milk and mix well.
  5. Now pour this wet liquid in the centre of the dry ingredient bowl (make a well in centre) and mix well using a hand whisk or spatula. Do not over mix.
  6. Pour batter in the prepared cake pan and bake for 30 mins at 180 degree celsius.
  7. Meanwhile to make the vegan dark chocolate ganache,chop dark chocolate in chunks and keep aside.
  8. On low flame heat coconut cream/thickened coconut milk and let it come to a slow boil.
  9. Pour this into the dark chocolate and let it sit for few minutes.
  10. Then using a hand whisk stir well until you get a shiny ganache. Store in refrigerator until use.
  11. Once the cake is done, let it cool in pan for 10 mins and then turn it out on a cooling rack, let it cool down fully.
  12. When the cake has cooled down fully, bring out the ganache and let it soften by sitting at room temperature for a while.
  13. Then whisk it nicely until it attains a pipeable consistency.
  14. Decoarate it as desired, simply use a spatula and frost the cake you can do it as I did. Using a plain, large and round nozzle pipe large dots all over the cake.
  15. Store in the fridge until consumption.


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