Hey there, friends! I’m so excited to share one of my all-time favorite recipes with you today: a rich, moist vegan chocolate cake that’s honestly to die for. I’ll let you in on a little secret—my first attempt at a vegan cake was an epic fail. It was dry, crumbly, and basically a sad lump of disappointment. But after some trial and error (and a lot of taste-testing!), I finally nailed this recipe. Now, it’s a hit at every family gathering, and I can’t wait for you to try it. Whether you’re vegan or just looking to switch things up, this cake is packed with flavor and super easy to whip up. Let’s get baking!
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Vegan Chocolate Cake
Ingredients
- 1 1/2 cups all-purpose flour or a gluten-free flour blend
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk or any plant-based milk
- 1/2 cup melted coconut oil refined for a neutral flavor
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- In a separate bowl, stir together the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined—don’t overmix!
- Pour the batter into your prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy!
Things You Will Need
To make this vegan chocolate cake as easy and fun as possible, here are a few kitchen tools I swear by. These are the real MVPs that help me get that perfect texture every time:
These tools aren’t just handy—they’ll make you feel like a pro in the kitchen. Trust me, they’re worth it!
Tips and Variations
• Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend if you’re avoiding gluten. It works just as well!
• Extra Decadence: Toss in a handful of vegan chocolate chips before baking for little pockets of melty goodness.
• Milk Swap: Not into almond milk? Oat milk or soy milk will work perfectly too—use whatever you’ve got on hand.
Final Thoughts
There you have it—my tried-and-true vegan chocolate cake recipe! It’s rich, chocolatey, and so simple to make, I bet it’ll become a regular in your kitchen too. I’d love to hear how it turns out for you, so feel free to drop a comment below or tag me on social media with your cake pics. Happy baking, and enjoy every delicious bite!
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