Easy Vegan Chocolate Cake


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Easy Vegan Chocolate Cake

Easy Vegan Chocolate Cake

This was my fifth iteration of single-layered chocolate cake and I’m super stoked to share it with everyone. I believe it’s ready for the world! 🙂

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

Easy Vegan Chocolate Cake

To prepare the base, I combined a mixture of dry ingredients (all-purpose flour + unsweetened cocoa powder + baking powder + baking soda + salt + powdered sugar) with wet ingredients (coconut oil + vanilla extract + soy milk).

Easy Vegan Chocolate Cake

Easy Vegan Chocolate Cake

I baked the batter at 160 C (320 F) for 40 minutes.

To prepare chocolate ganache, I combined dark chocolate chips with hot coconut milk. This will almost always melt the chocolate chips, but if you live in a cold region, you can try mixing them both in a saucepan and heating over low-medium heat. 

Once they’re melted and combined, I let the ganache cool in the fridge for 1-2 hours. Next, I gave it a quick whisk until it was nicely aerated.

Covered the cake with the just-prepared ganache, sliced a piece, and I was in heaven. ^.^

Easy Vegan Chocolate Cake

Let’s do it!

Easy Vegan Chocolate Cake
5 from 2 votes
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Easy Vegan Chocolate Cake

Quick and easy vegan chocolate cake recipe by Veganbell.

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 455 kcal
Author Veganbell

Ingredients

To prepare the cake base,

To prepare chocolate ganache,

Instructions

Preparing cake base,

  1. In a large mixing bowl, add sifted all-purpose flour + cocoa powder + baking powder + baking soda + salt + powdered sugar. Mix well.

  2. To this mixture, add coconut oil + vanilla extract + soy milk. Mix & whisk until the batter is smooth.

  3. Transfer the batter to a parchment-lined cake mould and bake for 40 minutes at 160 C (320 F).

Preparing chocolate ganache,

  1. 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.

  2. Once it's chilled, whisk the ganache until it's nicely aerated (don't over-whisk).

  3. Pour the ganache over the cake. Gently spread and cover the cake with the ganache. Vegan chocolate cake is ready.

Recipe Video

Recipe Notes

  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.
Nutrition Facts
Easy Vegan Chocolate Cake
Amount Per Serving
Calories 455 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 24g150%
Cholesterol 1mg0%
Sodium 117mg5%
Potassium 410mg12%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 23g26%
Protein 7g14%
Vitamin A 145IU3%
Vitamin C 3mg4%
Calcium 156mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this Easy Vegan Chocolate Cake, check out this Vegan Chocolate Clusters I posted earlier.

If you enjoy my blog, I’d love if you followed me on Instagram (feed below).


If you’re a newbie vegan, or have just started a plant-based diet, you might find my another project VeganPage useful.

Thanks for visiting Veganbell. 🙂
Neelu


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6 Comments

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  1. It feels so good to have a dish which originally requires butter but can also be made without it.
    A lot of food bloggers just replace dairy butter with plant-based butter, which is very frustrating because not everyone is privileged to get vegan butter in their area.
    I haven’t got my hands on any vegan butter after I went vegan as they are not available in the place I live.
    This cake recipe looks simple, easy to prepare , so easily available ingredients and looks so rich and creamy. Will definitely try it this week.
    Thank you very much for not using fancy ingredients.

  2. Hi! This looks so good. Im planning on making it this weekend. One question tho, Can I use soy milk instead of coconut milk for the chocolate ganache?

    1. Hi Wong! I tried making ganache using soy milk, but it got all liquid-y and wasn’t creamy at all. It still tasted good, but you won’t be able to spread the ganache all over the cake. So I highly recommend you go with full-fat coconut milk. Thanks!