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Easy Vegan Chocolate Cake

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Easy Vegan Chocolate Cake

This is our 5th iteration of single-layered chocolate cake and we’re super stoked to share it with everyone.

The cake base is light & fluffy and requires no vegan butter. The chocolate ganache has only 2 ingredients – and is equally easy to prepare.

Let’s go!

Easy Vegan Chocolate Cake
5 from 3 votes

Easy Vegan Chocolate Cake

Quick and easy vegan chocolate cake recipe by Veganbell.
Pin Recipe
Course Dessert
Cuisine American
Keyword chocolate cake vegan, vegan cake, vegan chocolate cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 people
Calories 455kcal
Author Veganbell

Recipe Video


To prepare the cake base,

To prepare chocolate ganache,


Preparing cake base,

  • In a large mixing bowl, add sifted all-purpose flour + cocoa powder + baking powder + baking soda + salt + powdered sugar. Mix well.
  • To this mixture, add coconut oil + vanilla extract + soy milk. Mix & whisk until the batter is smooth.
  • Transfer the batter to a parchment-lined cake mould and bake for 40 minutes at 160 C (320 F).

Preparing chocolate ganache,

  • In a small mixing bowl, combine dark chocolate chips + hot coconut milk. Mix until the chocolate melts and transfer to your fridge. Let it chill for 2-3 hours in the fridge.
  • Once it's chilled, whisk the ganache until it's nicely aerated (don't over-whisk).
  • Pour the ganache over the cake. Gently spread and cover the cake with the ganache. Vegan chocolate cake is ready.


  1. While preparing ganache, if chocolate chips aren't melting when mixed with hot coconut milk, you can combine them in a saucepan and heat over low-medium. Or you can simply microwave them for 30 - 30 seconds.


Calories: 455kcal | Carbohydrates: 48g | Protein: 7g | Fat: 28g | Saturated Fat: 24g | Cholesterol: 1mg | Sodium: 117mg | Potassium: 410mg | Fiber: 3g | Sugar: 23g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 3mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

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3 Responses

  1. I really want to be able to make this recipe, but I’d like your feedback on what will be your suggestion of flour to replace the AP flour. I ask because I am gluten intolerant. TY.

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