Coming together in just one bowl with simple pantry ingredients. This vegan chocolate cake is moist, delicious, and easy to make. Topped with fresh raspberries and a dusting of icing sugar for a simple yet delicious chocolate dessert.
Looking for a chocolate cake that comes together in a single bowl and just a few minutes? We’ve got the recipe for you. And did we mention it’s dairy-free, egg-free, and vegan!? So whether you’re looking a weekend baking activity or just have a chocolate craving during the week – this is the recipe for you.
We love a chocolate cake, but a full layer cake with sweet icing can be overwhelming. This simple, yet delicious vegan chocolate cake is the best because it’s easy to make and just the right level of sweetness thanks to a dusting of icing sugar and fresh berries.
Why you’ll love this recipe:
- A one-bowl chocolate cake recipe!
- Packed with chocolate goodness.
- Just the right level of sweetness.
Top tips for making vegan chocolate cake:
- Use weighted measurements. When baking, remember that its a science not an art. Keeping this in mind, you want to make sure you’re using the exact amount you need to decrease your risk of a failed baking session.
- Do not overmix. And overmixed cake can be tough and chewy. Mix the batter until it’s just combined and the dry ingredients have been completely mixed into the wet.
- Line the pan with parchment paper. To ensure that you cake doesn’t stick to your pan, grease with vegan butter or cooking spray and place a circular piece of parchment paper on the bottom.
- Allow the cake to cool completely. Before applying the icing sugar and slicing, you want to make sure the cake has cooled completely.
- All-Purpose Flour – We use the store brand unbleached all-purpose flour. For us that’s the no name brand. Any all-purpose flour should work for this recipe.
- Cocoa Powder – We use our store brand cocoa powder, but for an even stronger chocolate flavour you can use cacao powder.
- Baking Soda & Baking Powder – Ensure these are not expired before you start your recipe or else you may have a cake that doesn’t rise.
- Ground Flax Seeds – This helps the cake hold together and is used in replacement of egg.
- Vegetable Oil – Used to ensure the cake is soft and moist. We don’t recommend replacing with melted butter, but you can use another neutral flavoured oil.
- Granulated Sugar – If it’s of concern for you, not all white granulated sugar is vegan-friendly as some is processed with animal bones. Most available in Canada are vegan, but it may be different in other countries.
- Vegan Buttermilk – To replace buttermilk we use a combination of non-dairy milk, specifically soy milk, and apple cider vinegar to have a similar flavour and effect as buttermilk.
Other vegan chocolate recipes you’ll love:
- Small Batch Chocolate Chunk Cookies
- Chocolate Marble Cookies
- Vegan Chocolate Sheet Cake
- Dark Chocolate Cherry Scones
- Vegan S’mores Cookie Bars
How to make an easy vegan chocolate cake:
Easy Vegan Chocolate Cake
- 80 g (⅔ cup) all-purpose flour
- 25 g (2 tbsp) cocoa powder
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp flax seeds ground
- pinch kosher salt
- ⅓ cup vegetable oil
- ½ cup soy milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 125 g (½ cup + 2 tbsp) granulated sugar
- Preheat oven to 350℉.
- Combine all-purpose flour, cocoa powder, baking powder, baking soda, ground flax seeds, and kosher salt in a bowl with a whisk.
- Whisk in vegetable oil, soy milk, apple cider vinegar, vanilla extract, and granulated sugar until jump combined.
- Lightly grease a 6" round cake pan then line the base with parchment paper.
- Pour the cake batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.
- Let cool on a wire rack. Once completely cool dust with icing sugar and/or fresh fruit and serve.