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Dips & Spreads

Easy Vegan Chocolate Cake

Prep

20 minutes

Cook

35 minutes

Yield

8-10

Oh baby! I think I truly outdid myself with this Easy Vegan Chocolate Cake. I’m telling you, this will NOT last in your house for very long. 

Why you’ll love this Easy Vegan Chocolate Cake: 

  • You can make it in under an hour 
  • I’ve substituted as many unhealthy ingredients in this recipe with healthier alternatives
  • It’s vegan and plant-based 
  • The frosting is so damn creamy and delicious (and made with cashews)
  • So much chocolate goodness… do I need to say more? 

Close-up of a slice of moist Easy Vegan Chocolate Cake garnished with cashew frosting and blueberries.

Slices of Vegan Chocolate Cake scattered on white plates on the countertop.

How do you make vegan chocolate cake? 

I’m not one to drop you a super complicated recipe, and this Easy Vegan Chocolate Cake has “easy” in the title for a reason. All you have to do to pull together this perfect dessert is:

  1. Lightly grease a 9-inch baking tin with vegan butter and set aside 
  2. Preheat your oven to 350F
  3. To a small bowl, add your vinegar, and plant-based milk. Vinegar may seem weird in a cake, but this is actually how you make a plant-based version of buttermilk with ingredients you likely have right in your house. Note that it’s meant to curdle here, so don’t stress
  4. To a large bowl, add your brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk all this together until there are no lumps
  5. To the bowl, add the oil, vanilla, and milk mixture. Using your hand mixer or whisk, whisk this all together for around 1-2 minutes. The mix should be lumpy
  6. Gently add the boiling water and whisk for another 30 seconds 
  7. Transfer mix to the baking tin and bake for 32-35 minutes before removing & letting it cool in the baking tin

Easy Vegan Chocolate Cake with 2 slices removed and on plates with forks, ready to eat.

Easy Vegan Chocolate Cake on countertop with fresh blueberries on top.

How do you make vegan chocolate frosting? 

The frosting is always the best part, isn’t it? For this frosting, all you do is add all the ingredients into a high-speed blender and blend for 1.5 minutes. Place the frosting in the fridge for ten minutes to let it set before frosting the cake. 

For this frosting, I used soaked cashews that help you achieve that creamy flavor that we all love in frosting. To top off this cake and really make it look beautiful and summery, I added some fresh berries I had on hand. You can get creative here and add whatever fruit you have in your fridge or want to use up. You can even decorate it further with edible flowers or mint.

Serve this cake with your favourite plant-based ice cream and you are set with the perfect summer, chocolate dessert that your whole family will love. 

Side angle shot of a vegan chocolate cake that is topped with blueberries and fresh herbs.

Close-up of fresh blueberries and flowers that top the vegan chocolate cake.

Side angle of Easy Vegan Chocolate Cake with blueberries on top.

Other sweet recipes you’ll love: 

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For more amazing recipes:

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Print

Easy Vegan Chocolate Cake

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minues
  • Yield: 8-10 1x
  • Category: Sweet Treats, Kid Friendly, Dips & Spreads

Description

This super Easy Vegan Chocolate Cake is to die for. Made with healthier alternatives than your traditional cake, and loaded with chocolate, your whole family is going to love this vegan dessert.


Scale

Ingredients

For the cake:

2 tablespoons apple cider vinegar 

1 1/4 cups almonds milk, any vegan milk will work

2 cups brown sugar*

2 1/4 cups all-purpose flour

1/2 + 1/3 cup unsweetened cocoa powder

1 1/2  tablespoon baking powder

2 teaspoons baking soda

large pinch of salt

1/2 cup melted coconut oil**

1 tbsp. vanilla

1 cup boiling water

Chocolate Frosting

2 cups raw cashews, soaked in cold water for a least 1 hour then strain and rinse

1/2 cup unsweetened cocoa powder

1/4 cup icing sugar

1/4 cup + 1 tbsp. if needed almond milk

1 tsp. vanilla

pinch of salt


Instructions

Lightly grease a 9-inch baking tin with vegan or non-vegan butter and set aside.

Preheat your oven to 350F.

To a small bowl, add your apple cider vinegar and plant-based milk.  Stir to combine and set aside.  Do not worry about the curdling, this is meant to happen.  It is essentially cream!

To a large bowl, add your brown sugar, flour, cocoa powder, baking powder, baking soda and salt.  Whisk till well combined and there are no lumps.

To the bowl, add the coconut oil, vanilla and milk mixture.  Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined.  The mixture should be lumpy. Gently add in the boiling water and whisk for another 30 seconds.

Transfer mixture to the baking tin and bake for 32-35 minutes.  Remove from the oven and let the cake cool completely in the baking tin.

For the frosting, simply add all your ingredients into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.

Enjoy with fresh berries or some vanilla ice cream or both!

 

 


Notes

If you do not have brown sugar white sugar will work just fine.

If you do not have coconut oil on hand, melted vegan butter will work just fine

The cake will last up to 1 week in a tightly sealed container on the counter at room temperature.

Any leftover icing will last up to 1 week in a sealed container in the fridge.

Note, if you are making this cake and are not vegan, you can use regular milk and regular butter but I highly suggest you try this cake as it is.  It’ll really show you just how easy vegan baking can be!

Keywords: Vegan Chocolate Cake, Cake, Chocolate Cake, Chocolate, Easy, Vegan Dessert

Adrienne

Any substitutes for cashews for the icing?

Maria Koutsogiannis

I didn’t test it this way but I have heard tofu might word! Or you could use butter!

Cheri

This is amazing! My two girls made it all by themselves and then couldn’t eat it fast enough! Sooo good!

Maria Koutsogiannis

YesS!!! This seriously makes me so happy!

Laura Bratti

This was so easy to make and so so moist… I followed the recipe exactly- This recipe is definitely a keeper! Fed it to non vegan friends and they were none the wiser!

Maria Koutsogiannis

YESSS!! This makes me so happy!!! Thanks, Laura!

Karen Perault

No one knew this was vegan! Such a huge hit!

Maria Koutsogiannis

This makes me so happy!!!

Whitney Driegder

I haven’t had a chocolate cake this moist in awhile.

Maria Koutsogiannis

Thank you so much, Whitney!!!!

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