vegan cocoa cake recipe

Written BySheba G Updated On
vegan cocoa cake recipe
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The Best vegan cocoa cake recipe

I’m so excited to share this vegan cocoa cake recipe with you all. I’ve been perfecting it for a while now, and it’s become a staple in our household. The cake is moist, rich, and decadent, with a deep chocolate flavor that’s sure to satisfy any chocolate craving.

My kids love helping me make it, and they always ask for seconds (or even thirds!) I’ve served it at family gatherings, potlucks, and even as a special treat for my husband’s birthday. It’s a crowd-pleaser for sure!

One of the best things about this recipe is that it’s incredibly easy to make. Just mix together some plant-based milk, vegan cocoa powder, sugar, flour, and a few other ingredients, and you’re good to go. The hardest part is waiting for it to bake – but trust me, it’s worth the wait.

The aroma that fills the kitchen is amazing, and the finished product is simply divine. I love that this cake is not only delicious but also relatively healthy compared to traditional cakes. The vegan cocoa powder gives it a boost of antioxidants and fiber, making it a great option for those looking for a guilt-free dessert.

My family and I have enjoyed this cake countless times, and we never get tired of it. In fact, we often request it as a special treat or dessert option at dinner time. If you’re looking for a new recipe to add to your repertoire, look no further!

This vegan cocoa cake is sure to become a favorite in your household too.

Vegan Cocoa Cake

Vegan Cocoa Cake

4.5 from 1146 votes

A moist and delicious vegan cocoa cake perfect for any occasion. This recipe is easy to make and requires simple ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tbsp distilled white vinegar
1 cup water

For the Frosting

1/2 cup vegan butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
2-3 tbsp non-dairy milk

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×9 inch baking pan.
3In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
4Mix well to ensure all ingredients are thoroughly combined.
5Make three wells in the dry ingredients and pour the vegetable oil into one, the vanilla extract into another, and the vinegar into the last well.
6Pour the water over everything.
7Mix until the batter is smooth and no lumps remain.
8The batter will be quite runny, but this is normal.
9Pour the batter into the prepared baking pan.
10Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The cake should spring back slightly when gently pressed.
12Remove the cake from the oven and let it cool completely in the pan.
13This can take up to 2 hours.
14Do not attempt to frost the cake while it is still warm, as the frosting will melt.
15While the cake is cooling, prepare the frosting.
16In a large bowl, cream together the vegan butter, powdered sugar, and cocoa powder using an electric mixer until light and fluffy.
17Add the vanilla extract and 2 tablespoons of non-dairy milk.
Mix well.
18If the frosting is too thick, add the remaining 1 tablespoon of non-dairy milk, one teaspoon at a time, until the desired consistency is reached.
19Once the cake is completely cooled, spread the frosting evenly over the top.
20You can also frost the sides if desired.
21Slice the cake into squares and serve.
22Store any leftovers in an airtight container at room temperature for up to 3 days.

🔧Equipment

Mixing bowl
Whisk
9×9 inch baking pan
Oven
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 250mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 3g

📝Notes

Tips: For a richer flavor, use dark cocoa powder. You can also add vegan chocolate chips to the batter for added texture.

Watch Video Of How Vegan Cocoa Cake Works

This vegan cocoa cake recipe is always a good idea for any occasion or gathering. It’s perfect for family gatherings or potlucks because it’s easy to transport and serves a crowd nicely.

For storage, simply wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days or freeze for up to 2 months. When reheating, just pop slices into the microwave for 10-15 seconds or warm them on the stovetop over low heat until warm through.

You can also top slices with fresh fruit or whipped cream for an extra-special treat.

❓ Frequently Asked Questions About Vegan Cocoa Cake

Q: What type of milk should I use in this recipe?

I like to use a non-dairy milk such as almond milk or soy milk in this recipe because they are low in calories and fat-free.

Q: Can I substitute the vegan cocoa powder with regular cocoa powder?

No, using regular cocoa powder will give your cake a different flavor profile than the vegan version.

Q: Do I need any special equipment to make this cake?

Nope! Just use your standard mixing bowls and baking pans – nothing too fancy required.

Q: Can I make this cake gluten-free?

Yes, you can easily substitute the all-purpose flour with gluten-free flour blend in this recipe.

Q: How long does it take to prepare this cake?

This recipe comes together quickly – about 10-15 minutes of prep time before baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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