Vegan Chocolate Cake
A fluffy, moist, and richly chocolaty vegan chocolate cake that’s perfect for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups flour Consider using whole wheat flour for a healthier twist.
- 1 cup cocoa powder
- 1 teaspoon baking soda Make sure it's fresh!
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup coconut milk Can substitute with almond or oat milk.
- 1 tablespoon vinegar
- 1 cup sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a cake pan.
- In a medium bowl, sift together the flour, cocoa powder, and baking soda.
- In a large mixing bowl, whisk together the vegetable oil, coconut milk, vinegar, and sugar until fully combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
Baking
- Pour the batter into your prepared cake pan and bake for 30-35 minutes.
- Use a toothpick to check for doneness; if it comes out clean, you’re good to go!
- Allow the cake to cool completely before frosting with rich coconut milk ganache.
Notes
Store in an airtight container at room temperature for up to three days. Freeze for up to three months.