Vegan Chocolate Cake

This Homemade Vegan Chocolate Cake is quick and easy to make in one-bowl - It’s as rich, moist, and chocolaty as the classic one but is egg-less, dairy-free, and can be made gluten-free and oil-free too! It is elegantly topped with a decadently rich chocolate frosting and embellished with blueberries and blackberries to add some tartness to balance out the sweetness. It is so good that nobody will know it’s vegan unless you tell them!

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Prep Time 10 mins

Cook Time 50 mins

Course Cake, Dessert

Cuisine German

Servings Servings

Calories 286.9 kcal

Ingredients

Chocolate cake

1 cup (240 ml) non-dairy milk e.g. soy, oat, or almond milk
⅓ cup (100 g) + 1 tbsp applesauce unsweetened (100 g)
1 tbsp apple cider vinegar
1 ½ tsp (2 tsp) vanilla extract
⅓ cup (100 ml) + 1 tbsp oil 100 ml, e.g. canola oil or melted coconut oil or vegan butter*
1 ⅔ cup (200 g) all-purpose or spelt flour or gluten-free flour*
½ cup (50 g) cocoa powder
¾ cup (150 g) sugar white or brown or coconut sugar or mixed
2 ½ tsp (3 tsp) baking powder
½ tsp (1 tsp) salt

Frosting

1 cup (240 ml) coconut milk canned or other non-dairy creams
7 oz (200 g) dark chocolate 70% chopped

Instructions

*Note: Be sure to watch the recipe video + step-by-step photos in the blog post above. Also, I recommend using metric measurements.

Chocolate cake

Preheat the oven to 356°F (180°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper.
Whisk together the non-dairy milk, applesauce, apple cider vinegar, vanilla extract, and oil in a measuring jar. Set aside.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Then add the wet ingredients and mix briefly until just combined.
Pour the batter into the prepared baking pan and smooth it out. Bake in the preheated oven for about 50 minutes, or until a toothpick comes out clean. Then remove from the oven and let it cool completely.

Frosting

Heat the coconut milk in a saucepan until it just starts to boil.
Place the chopped chocolate in a heatproof bowl and pour the hot coconut milk over it. Let stand briefly so that the chocolate melts. Then mix until a creamy ganache is formed.
Leave to cool and refrigerate if necessary, so that the ganache becomes a spreadable frosting. Spread the frosting over your cake and garnish with blueberries and blackberries as desired.
Slice and enjoy!

Notes

Flour: Instead of all-purpose flour, you can use spelt flour or a gluten-free flour blend 1:1. A mixture of light flour and whole wheat flour works well too! I wouldn’t use whole wheat flour alone, otherwise, the cake might be too dense.
Applesauce: Instead of applesauce, you can also use banana or pumpkin puree or 2 flaxseed eggs (2 tbsp of ground flaxseeds mixed with 6 tbsp of water).
Oil-free: You can sub it with more applesauce if you are trying to reduce oil in your diet.
Sugar: I used a mixture of raw cane sugar and coconut blossom sugar to make the cake healthier. However, you can use any sugar.
Want more chocolate? If you want the cake to be more chocolatey, you can stir some chocolate chips into the batter last.
Please read my blog post for additional information on this recipe!

Nutritions

Nutrition is calculated automatically and should be used as estimate.

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