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vegan chocolate cake recipe


Title: Moist & Fluffy Vegan Chocolate Cake Recipe (Dairy-Free & Eggless)

Looking for the best vegan chocolate cake? This easy, one-bowl recipe is rich, moist, and 100% dairy-free and eggless. Perfect for birthdays or any occasion!

Introduction:

Craving a decadent chocolate cake without the dairy or eggs? This vegan chocolate cake is a dream come true! Whether you're fully plant-based or just looking to cut back on animal products, this easy cake recipe delivers all the rich flavor and fluffy texture you’d expect from a bakery-style dessert. Best of all? It’s made in one bowl with simple ingredients you already have at home.

Perfect for birthdays, celebrations, or a weeknight treat, this cake is moist, rich, and foolproof. Keep reading for the full vegan chocolate cake recipe with tips, storage ideas, and frosting options!

Why You’ll Love This Vegan Cake:

  • 100% eggless and dairy-free
  • Moist and fluffy with a deep chocolate flavor
  • Made with pantry staples
  • One-bowl recipe (minimal cleanup!)
  • Easily adaptable for gluten-free or nut-free needs

Ingredients:

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup organic cane sugar (or coconut sugar)
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened almond milk (or any plant milk)
  • ⅓ cup neutral oil (like canola or melted coconut oil)
  • 1 tbsp apple cider vinegar (reacts with baking soda)
  • 2 tsp vanilla extract
  • ½ cup hot water or coffee (enhances the chocolate flavor)

Optional Add-ins:

  • ½ cup vegan chocolate chips
  • ¼ cup chopped walnuts or pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.

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

  3. Add the almond milk, oil, apple cider vinegar, and vanilla extract. Mix until just combined—don’t overmix!

  4. Pour in the hot water or coffee, mixing until smooth. The batter will be slightly thin.

  5. Fold in chocolate chips or nuts if using.

  6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.

  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting Ideas:

  • Vegan Chocolate Ganache: Melt 1 cup vegan chocolate chips with ½ cup coconut cream.
  • Vegan Buttercream: Beat ½ cup vegan butter with 2 cups powdered sugar, 1 tbsp almond milk, and 1 tsp vanilla.
  • Peanut Butter Frosting: Combine ½ cup peanut butter with ¼ cup maple syrup and a splash of almond milk.

Tips for the Perfect Vegan Cake:

  • Don’t skip the apple cider vinegar—it helps the cake rise!
  • Use coffee instead of water for a richer chocolate flavor.
  • Let the cake cool fully before frosting to avoid melting.

Storage Instructions:

  • Store unfrosted cake at room temperature for up to 3 days, covered.
  • Refrigerate frosted cake for up to 5 days.
  • Freeze slices (wrapped) for up to 2 months.

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