Easy Chocolate Cake Recipe | Vegan, Moist

This vegan chocolate cake is a super easy chocolate cake recipe that is moist, rich, delicious, and topped with a fluffy whipped chocolate frosting. You can turn this simple basic recipe into a sheet cake, loaf, layer cake, cupcakes or with whatever baking pan you want! The perfect dessert for anytime!

Easy Vegan Chocolate Cake

When it comes to sweet treats, this easy vegan chocolate cake recipe has always been my favorite! Actually, I updated my best vegan chocolate cake recipe a while ago because I wanted to modify the recipe, making it better for creating even cake layers for a layer cake. Anyway, I am still in love with my old version so I have decided to share this simple but delicious recipe again but as a chocolate sheet cake.

Vegan Chocolate Sheet Cake

Even though I turned the recipe into a sheet cake this time, you can also put it in a loaf pan or round springform pan to create a one layer, two-layer, or even three or four-layer chocolate cake. Another great idea is to make chocolate muffins or cupcakes out of this easy vegan recipe. Anyway, whatever choose to do, this recipe is very versatile! Just make sure to check the baking time by doing a cake test now and then because smaller and flatter cakes are cooked faster than large cakes with more batter.

How to make Vegan Chocolate Cake

Prepare the baking pan

Start to prepare your baking pan to prevent the cake from sticking to the pan or forming tears. For a sheet cake, I prefer to lightly grease the baking pan with vegan butter first. Then, I line it with additional parchment paper, leaving some paper overhanging. Actually, the overhanging paper is very helpful when you want to remove the cake after baking because you can grab it and lift out the entire cake easily.

Sift the dry ingredients

Also, I highly recommend sifting the dry ingredients because sifting prevents lumps of flour, cocoa powder, and baking powder in your cake. You can use a sifter if you have one but I always use just a simple fine sieve. Simply place it over a large mixing bowl. Then, add all the dry ingredients into the sieve and sift the mixture into the bowl. In the end, you can use the back of a spoon to break up the remaining lumps so they sift through too.

After that, add all the remaining ingredients, such as sugar, non-dairy milk, melted chocolate and stir until just combined. Once the batter is mixed together, fill into your prepared pan and bake. Also, please make sure to let the chocolate cake cool completely to room temperature before adding the frosting, or it will melt.

Creamy Vegan Chocolate Frosting

I kept the vegan chocolate frosting super simple! Actually, it is one of my go-to recipes when I want a quick and creamy cake topping that reminds me of fluffy chocolate mousse. Honestly, it is not the healthiest chocolate mousse frostings ever, but you could also top the cake with a healthier avocado chocolate pudding or vegan chocolate mousse made with aquafaba. However, I am not sure how long it will stay on your chocolate sheet cake since it could melt quickly. Therefore, I recommend spreading it over your cake just before serving.

Fruits and berries for cake decoration

I really love to top my cakes with healthy, juicy and delicious fruits. And since we are in cherry season, they are my latest addiction! Especially, in combination with chocolate and blackberries, it tastes so heavenly! Anyway, you could also use other additional toppings, such as dairy-free chocolate chips, sprinkles or just enjoy your chocolate cake how it is.

This Vegan Chocolate Sheet Cake Recipe is

• Eggless
• Dairy-free
• Rich in Chocolate flavor
• Moist
• Delicious
• Quick and Easy to make
• Topped with creamy Chocolate Frosting
• The perfect basic recipe to make Cupcakes, Muffins, a loaf, sponge cake or layer cake!

Tipps for the perfect Chocolate Cake

Since we are not going to make a healthy salad but a delicious, rich and chocolatey vegan chocolate cake, I recommend to not reduce the amount of sugar, chocolate or oil! Actually, these ingredients are very important to create a moist, fudgy and gooey texture. Also, I recommend not to overmix the batter or the cake will get dense. Furthermore, please make sure not to overbake your cake or it will get too dry.

What cake pans can I use?

I’ve made this recipe a couple of times already and tried it also in different cake pans. You can use an 8 x 11-inch brownie pan or a similar sized baking pan. Also, a 9-/10-inch square or springform pan is a good choice. If you want to make two cake layers, you can divide the batter into two 7-inch springform pans. The baking time is pretty the same for these options. But if you use a smaller pan or a loaf pan with a higher batter filling, then you may have to increase the baking time for about 15 minutes. However, for cupcakes and muffins, the baking time is only approx. 20-25 minutes.

More easy vegan chocolate recipes to try

• Peanut Butter Chocolate Cake
• Raspberry Chocolate Cake
• Black Forest Cake
• Best Vegan Brownies
• Chocolate Banana Bread
• Vegan Chocolate Mousse
• Best Chocolate Cheesecake

Anyway, if you do try this Vegan Chocolate Sheet Cake Recipe, please leave me a comment below letting me know how you liked it! And if you take a picture of your Chocolate Cake and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss your post! Happy baking!

Easy Vegan Chocolate Cake

Author: Bianca Zapatka

This easy vegan chocolate cake is moist, rich, delicious, and topped with a fluffy whipped chocolate frosting. You can turn this simple basic recipe into a sheet cake, loaf, layer cake, cupcakes or with whatever baking pan you want!

5 von 18 Bewertungen

Print Pin Review

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Cake, Dessert, Snack

Servings 1 9-/10" Cake

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

Chocolate Cake

• 1 1/3 cups non-dairy milk 320ml
• 1 tbsp apple cider vinegar
• 1/3 cup coconut oil 80ml, or vegan butter
• 1 cup chocolate 150g, chopped (optional)
• 1 1/2 tsp vanilla extract
• 2 cups all-purpose flour 240g, or spelt flour, or sub gluten-free flour*
• 1/2 cup cocoa powder 50g
• 1 1/2 cup organic cane sugar* 200g
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt

Chocolate Frosting

• 1 cup non-dairy whipping cream 240ml, or coconut cream*
• 6 oz dark chocolate I used 70%, 175g, chopped
• 1 sachet cream stabilizer optional

Toppings (optional)

• cherries
• blackberries

Instructions 

Chocolate Cake

• Preheat oven to 350°F. Lightly grease an 8″x11″ baking pan (or similar sized baking pan, such as a 9″/10"-square or springform or loaf pan *read my blogpost for details). Then line with parchment paper, cut to fit if needed (*as pictured in the step-by-step pics).
• In a jar, stir the apple cider vinegar into the non-dairy milk and set aside for about 5-10 minutes to create vegan buttermilk.
• Using a sifter (or a fine sieve), sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Whisk to combine, then set aside.
• Melt the coconut oil and 1/2 cup of the chopped chocolate over a water bath (or microwave). Add the vanilla extract and stir to combine.
• Pour the vegan buttermilk and melted chocolate mixture over the flour mixture and stir until just combined and no large lumps remain (please do not overmix or the cake will get dense). Then, fold in the remaining chopped chocolate. (Taste and add more sugar if desired).
• Fill the batter into your prepared baking pan and bake for approx. 30-35 minutes or until a toothpick inserted comes out almost clean with a few crumbs attached (*see recipe notes). Allow the cake to cool completely before adding the frosting.

Chocolate Frosting (make this ahead, so it can cool):

• In a pot, heat the non-dairy cream until just boiling. Add chopped chocolate into a heatproof bowl and pour over the hot non-dairy cream. Stir with a whisk until the chocolate has melted and it gets a smooth ganache.
• Fill the chocolate ganache into a measuring jar and place in the fridge for at least 3 hours until well chilled.
• When the ganache is completely cold, beat with an electric hand mixer on high speed until whipped and a fluffy, spreadable frosting forms. (Optionally, add 1 sachet cream stabilizer during mixing).

Assembling the Cake

• Grab the overhanging parchment paper and carefully lift out the cooled chocolate cake from the baking pan.
• Spread over the whipped chocolate frosting. Decorate with cherries, blackberries or other toppings you like.
• Enjoy! 😊

Notes

• To make this cake gluten-free, I recommend using a gluten-free flour blend 1:1.
• I prefer using this non-dairy whipping cream because it can be whipped up perfectly like regular heavy cream and gets super fluffy. Alternatively, you can use another non-dairy whipping cream or coconut cream or make this frosting recipe with coconut milk.
• The baking time may vary, depending on the cake pan you use and your oven temperature. So please make sure to do a cake test!
• Please read my blogpost for additional information about this recipe, such as which baking pans you can use + baking time suggestions.

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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