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Vegan Chocolat Cake

Post by The Buddhist Chef

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Description

This Moist Chocolate Cake recipe is seriously the best chocolate cake you’ll ever make. It’s EASY to make & so moist and rich in chocolate flavor…and vegan!

Ingredients

3 cups flour (430g)
1 1/2 cup sugar (280g)
1 teaspoon of salt
2 teaspoons baking soda
1/4 cup cocoa (30g)
1 cup vegetable oil (250ml)
1 1/2 cup soy milk (375ml)
1/4 cup vinegar (60ml)
Icing:
2 tablespoons coconut oil
1/2 tsp of vanilla extract
2 cups icing sugar (230g)
1/4 cup cocoa (30g)
1/4 cup soy milk (60ml)
1/4 cup cashews (40g)

Directions

1
Preheat oven to 350˚F (175˚C). Grease a 9-inch/ 23cm springform pan.
2
Add flour, sugar, salt, baking soda and cocoa to a large bowl. Stir until well combined. Set aside.
3
In a separate bowl mix the vegetable oil and soy milk.
4
Pour wet ingredients into dry and mix until just combined.
5
Stir in vinegar, mix until smooth, 1 to 2 minutes.
6
Pour the batter into the prepared pan and bake 30 to 45 minutes.
7
Icing:
8
Mix coconut oil, vanilla extract, icing sugar, cocoa and soy milk. Whisk until the mixture is smooth. For a firmer frosting add a greater amount of icing sugar.
9
Grind the cashews and sprinkle the cake.
10
Note:The interaction between the vinegar and the baking soda produce bubbles in the batter which help the cake to rise. But you can't taste the vinegar at all.

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108 comment

  4. veganception
    Reply

    The recipe is easy, and it’s with ingredients that I already have on hand. Best of all, it tastes great! Even my non-vegan/vegetarian friends and family said it amazing.

  5. Simona
    Reply

    I just made this cake today and I am speechless. Words are really poor to describe it, I am super amazed by the simplicity of the recipe and the awesomeness of the result. The best chocolate cake I have tasted till now and I will make it over and over again from now on. Pure love !!!! <3

  6. james
    Reply

    This looked too good to pass on. But, I made a few alterations. I replaced the soy milk with just water, to cut back on the fat a bit. Also, I used lemon juice instead of vinegar. That leaves an oh-so-subtle taste of lemon in the background that goes very well with the chocolate. (maybe next time I will try some orange juice! not sure if that will give enough “oompf” to make it rise, though.) Works the same and tastes the same. Missing an ever so little hint of the richness due to the water, but it was OK.

  7. Elena
    Reply

    Je l’ai déjà fait deux fois, dont une – sous forme de muffins, c’est juste génial. Mon fils veut ce gateau pour son prochain anniversaire. Merci infiniment pour cette recette et pour tout ce que vous faites en général!!!

  9. Florence
    Reply

    I was a bit doubtful at first when i looked at the recipe, but all the comments convinced me to try ! Well… this cake is really good !! And the icing with coconut oil smells so nice ! Everyone loved it 🙂 !

  10. Scarlett
    Reply

    damnnnn today is my fathers birthday so i will make this cake for him !!THANK UUUU i love ur recipes.. im new in here … Greeeetttinngss from Chile!

  12. Millie Louise
    Reply

    Wonderful recipe! It is something made simply that turns out exquisite. There is also a lot of freedom for experimenting with the flavor (e.g. using different types of oil, sugars, flour or nuts).

    It is such a soft, moist, and aromatic cake. We used sunflower oil in the batter, and made a dark chocolate ganache and dry-roasted hazelnuts and cashews to crush and sprinkle on top. The cake was alive with chocolate flavor but also had such a deep nutty and uplifting sunflower taste to it. You could say that this cake tastes very connected to earth when you eat it.

    Thank you for also providing the weight of ingredients. We will make this cake over and over again!

  13. Jeni
    Reply

    I make this cake for every birthday. It’s AH-mazzzzzzzzzzing! Just made it today, again, for our 4 year olds fifth birthday tomorrow! Love your recipes! ????????

  14. Dawn
    Reply

    Chef, at least for me that is a lot of oil in the cake. Do you think I could cut that by 1/2 and replace the other 1/2 with applesauce.

  15. KG
    Reply

    Just made this cake – used olive oil and almond milk (thats all I had in the house) – It turned out lovely – although I cooked it a bit longer than 45 mins. Am just about to ice it and wait to see if I can stop myself from eating it until the kids come home from school and the husband from work !!! Thanks for a great recipe that I will use for a long time to come 🙂

  16. Marloes
    Reply

    It turned out great, thank you! Looks so fancy for something so easy to make! I was just wondering if I should store it in the fridge or not?

  17. Rachel
    Reply

    I made this cake in middle school in the 1980’s before I even knew what vegan was! We called it “wacky cake”.

  18. Tracy
    Reply

    Great recipe. Made as a birthday cake with the addition of vegan cacao buttercream filling – so yummy.
    Thank you 😀

  19. Zoe
    Reply

    Hi there, looking forward to trying this out. Just want to double check what type of vinegar it is you use?

  22. Sarah-Jane
    Reply

    I used this recipe to make muffins, added cherries and dark chocolate chips. Best muffins ever! There was enough mixture to make a small Victoria sponge too. Thank you so much for a fab recipe.

  26. Silvia
    Reply

    Hi there! Thank you very much for this wonderful recipe. Me and my family loved it!.
    I was wondering, is there a particular vegetable oil you would recommend?. I used olive oil and it turned out great but I was curious to hear from you :).
    Thanks!

  27. Chloe
    Reply

    Translation is:
    Tatyana 15.02.2017, 2:31 pm Reply Thanks so much for this recipe and for all your recipes.

    And from me a huge thank you for existing! You help me prove to people that vegan food is exciting not boring.

  28. xiaoli
    Reply

    this is soooo good. i used almond milk, canola oil, apple cider vinegar. everyone exclaimed : this cannot be vegan !!
    yeah, it is THAT good
    thank you chef 🙂

  32. Rashomi
    Reply

    Made the cake just now. It is lovely. I used coconut milk instead of vegetable oil, I guess that why it took longer the bake. the cake was lovely. Thank you Buddhist Chef for sharing this 🙂

  33. Cassandra
    Reply

    Hi, I’m going to try out this recipe but I was wondering if the measurements would still be the same if I were to use an alternative to regular baking flour such as rice or gluten free flour. Any tips? Thank you.

  34. Jane Clare Thygerson
    Reply

    Hi! This is my go to recipe from now on! I made it for my Dad’s birthday in June and now making it for my son’s 6th birthday party tomorrow! One edit/question: In the icing section it says to combine salt, however in the ingredients list there is no salt listed in the icing list. Salt for the cake, of course but how about the icing? and if so, what amount?

  35. Jane Clare Thygerson
    Reply

    Thank you! Love making this cake! So many comments from omni friends and family on how good it is, not overly sweet, and amazed it’s vegan! I have been vegan five years and have tried a lot of recipies, this is by far the most successful! Thank you!

  40. Nik
    Reply

    Here I was, at 2 am, craving chocolate cake, trying to find a easy recipe that was not a mug (microwave) cake. I stumbled on this by accident and this will probably become one of my go to recipes, easy and delicious!

  43. wendy
    Reply

    this looks incredible and i am dying to try it, do you think it would work as well with coconut flour or rice flour?

  45. Audrey
    Reply

    Hello just wondering if you can use stevia or coconut sugar instead of normal sugar? and can it be made the night before an event? thanks!

  46. Peggy
    Reply

    I want to say thank you! This cake is totally a game changer. My husband and I can stay on our plant based diet but no missing out a real cake …
    I did modify it a little bit using gluten free all purpose flour, coconut sugar, coconut oil and almond milk, and I added a little bit non sweetened applesauce to make sure it binds well. It works very well. My husband likes it, and me too!
    I am using only a small toaster oven to bake (so have to cut the recipe in half and bake in 2 separate batches) but the results are consistent. (Wish I can post a picture of my small batch to show.)
    Thank you again!

  49. Daphne
    Reply

    I made 2 today! One for my daughter and husband, and one to take to work, very delicious! I made it with pistachio. Thanks for the recipy!

  50. Laura Villarreal
    Reply

    Hi Chef,
    I have a few questions.
    1. If I split the batter in two pans of 8-inch it will be ok? or it needs to be in one pan?
    2. Can I replace the white sugar of the batter for coconut sugar? it will have the same consistency?

    I love your recipes. Thanks in advance.

    Regards,
    Laura

  55. Jen Wilkins
    Reply

    I made this cake for my husband for his birthday since we are the only vegans on one side of my family. My entire family was skeptical about the cake, until they tried it. They couldn’t believe how awesome it was. They requested it for xmas! Thank you so much for posting this recipe :)! Any idea if this would be good with almond milk instead of soy milk?

  56. Andrea
    Reply

    Hi, I’m planning to make this as alternative to Christmas pud. If I add orange zest it shouldn’t affect the vinegar effect should it?? I’m going to try anyway ?

  57. Kristel
    Reply

    I love this recipe! Question… If I leave out the cacao, does this result in a plain/vanilla cake? Or do I have to add/change something else in the recipe? Besides obviously adding vanilla extract 😀 Thanks!

  59. Anita
    Reply

    I morphed this recipe w/your almond cake recipe. I used 1 cup of almond flour to replace 1 cup of regular flour. I used 1 cup of coconut sugar instead of 1-1/2 cups of regular sugar. It was fantastic! I made a strawberry sauce to serve with the cake using maple syrup and a touch of balsamic vinegar…YUM!

  61. Marina
    Reply

    Hello Buddhist Chef, please help me as I made a mistake somewhere but I don’t know where. The cake looks amazing but feels gritty and I can almost taste the baking soda. I double checked the measurement and I definitely put 2 tsp, what did I do wrong? I want to make it again but need to understand the mistake first. Thank you!

  62. Joana Gil
    Reply

    Hi Chef! 🙂

    For the past few years I have been trying to find the perfect chocolate cake recipe. I love chocolate! Found really good ones, but I was never 100% satisfied with them.

    Last December, I went to a family wedding in Ireland and one of my partner’s cousins had baked your cake for the party. And it was the best chocolate cake that I had ever had. She gave me your recipe and since then I have baked it two times.
    I am about to bake it again too! xD This time twice. One as a two layer cake and one as cupcakes. hehe

    I also think this recipe is fail safe. My oven is a bit weird with the temperature and it was too hot when I baked the first cake. The outside was hard but the inside was not cooked. I didn’t notice this until after I took the cake out of the form. It started collapsing in the middle. lol But I didn’t want to throw it away so I put it back in tin form and in the oven at a lower temperature. I cooked it until I thought it was enough. I thought it was not going to be good… BUT, it still was amazing!!! It looked ugly, but it was very delicious. Can you believe it? I baked that cake for a game party that I have monthly and everyone went crazy about the cake!

    So I just wanted to let you know that your recipe is truly amazing and thank you very much for sharing it with all of us!

    ps- the icing is also really good! Goes so well with the cake!

  64. ana
    Reply

    For anyone wondering.. I changed the recipe a bit because I didn’t have vinegar: I used lemon juice (half a lemon), 2tsp baking bowder and 0.5tsp baking soda. I also put 0.125l oil and 0.125l soy yogurt instead o 0.25l oil 🙂 It worked out great, the cake was amazing!

  65. lalu
    Reply

    Wow! I’m so in love with this cake <3
    made it now like ten times – also with almonds and Mondamin instead of flour for a friend who doesn't eat glutein (it also was really delicious!)
    Thanks a lot for this recipe!

  66. Erhard
    Reply

    This recipe is absolutely fantastic and sooo easy to make, thank you very much.

    Two things: 1 TS of salt seemed wayyy too much, so I just used a pinch and it worked for me.

    Also I don’t like it very sweet, so I used only 50g of coconut blossom sugar, which is not very sweet at all, but still tastes great.

    The only thing is, that I can still taste the baking soda, I will also use less the next time I make it.

  67. L.R.
    Reply

    Hello Jean-Philippe,

    I have a couple of questions:
    1) do you use all purpose flour or cake flour? (I know Canadian flour has higher protein content so I’d like to make sure to use the right one).
    2) the icing is to be put on top when the cake is warm out of the oven or cold?

    Thank you so much for sharing your recipes!! I have tried many of them and they are all a hit (and I am not easily pleased)! You are my favorite, I always look at your recipes first. I love to try something new knowing already that what I am cooking will be good because I can trust the chef 100%

  69. Lola
    Reply

    Fucking Fantastic!!!! <3 I love this cake!!! Best Cake of the hole World! And it's super easy to make! Many many Thanks for this reciep!!!! <3 <3 <3

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