Do you have a go-to Vegan Chocolate Cake recipe? Here’s one you would want in your recipe book as a staple. It’s eggless, moist, and only uses 6 ingredients! A delicious alternative to the usual chocolate cake!
Everyone needs a vegan chocolate cake recipe in their recipe box! I have at least two and I am so happy that I have come up with another one! One reason why I love baking vegan cakes is that the cake batter can be eaten before it’s baked because it’s dairy-free!
This recipe is super simple to make. You can also add nuts like Marcona almonds, chopped pecans, and the like (if you are not allergic to them), or one teaspoon of vanilla extract for a more decadent taste.
Furthermore, what’s neat is that instead of eggs, I used egg replacers in this recipe, as you can see in the video. But if you are not vegan, you can always use eggs, like in the usual chocolate cake recipes.
How to Make Vegan Chocolate Cake:
First, always preheat your oven. Then start mixing the ingredients. Add the dry ingredients and then the wet ingredients (including the flax egg):
Baking tip: If you want to enhance the chocolate flavor, add coffee granules.
After mixing all the ingredients, here is what the batter should look like:
Pour the cake batter into a 9×11-inch pan. You can also use two smaller cake tins for baking the cake and simply dividing the cake batter into two. You will now have two layers of your vegan chocolate cake. It would be pretty if you stack them together and put any frosting of your choice:
This would also taste great with chocolate icing or you can sprinkle confectioner’s sugar!
Making this cake was all worth it! I suggest making this cake during family gatherings or give as a delicious and healthy birthday cake gift to a vegan friend (or even non-vegans, they’ll love this!). If you are feeling more adventurous, you can also have it frosted with a vegan chocolate frosting. Doesn’t that “sound” delicious?!?
Watch the video below where I walk you through every step of the Vegan Chocolate Cake recipe!
I hope you all enjoy this Vegan Chocolate Cake recipe and post a comment on how it turned out for you! If you love everything vegan, I have more recipes that you can try making!
Other questions you may have:
Instead of oil, can I use vegan butter? No.
How long is the baked shelf life of the vegan chocolate cake? 2-3 days if refrigerated.
Vegan Chocolate Cake
- 1 package of devil’s food cake mix*
- 1 tablespoon instant coffee granules optional
- 1 ½ teaspoon ground cinnamon
- 1 ¾ cup water
- ⅓ cup vegetable oil
- 3 egg replacers
- Preheat oven to 350F. Spray 9×13 inch baking pan
- Mix together the cake mix, coffee granules, cinnamon, water, vegetable oil, and egg replacers until well combined.
- Pour the cake batter into the baking pan and bake for 25 to 30 minutes. Cool completely and sprinkle with confectioner’s sugar (powdered sugar) or cocoa powder for garnish.