Vegan Chocolate Cake
A rich, moist, and decadent chocolate cake that’s 100% vegan. Made with simple pantry staples like cocoa powder, almond milk, and coconut oil, this one-bowl cake comes together in under an hour and delivers classic chocolatey goodness without eggs or dairy.
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!
