This Decadent Vegan Chocolate Cake is your go-to for impressing both vegans and non-vegans alike. It’s rich, moist, and packed with chocolatey goodness, perfect for any occasion where indulgence is key.
All-purpose flour forms the base, giving the cake its structure. Granulated sugar sweetens the cake while helping it stay moist. Unsweetened cocoa powder brings that deep chocolate flavor we crave. A mix of baking powder and baking soda ensures the cake rises beautifully. A pinch of salt enhances all the flavors. Almond milk adds moisture without the dairy. Vegetable oil keeps the cake tender, and vanilla extract adds a hint of aroma. Apple cider vinegar reacts with the baking soda to create a light, airy texture. Finally, vegan chocolate chips add pockets of melted chocolate throughout.
This cake is divine on its own, but for a special touch, top it with a vegan ganache or a dusting of powdered sugar. Pair it with fresh berries or a scoop of coconut milk ice cream for a delightful contrast.
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9-inch round cake pan. This will ensure your cake releases effortlessly after baking. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This dry mixture sets the stage for perfect texture and flavor.
Next, add the almond milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can result in a denser cake. Stir in the apple cider vinegar — you’ll notice a slight fizz, which is a good sign that the cake will be light and airy. Finally, fold in the chocolate chips, distributing them evenly throughout the batter.
Pour the batter into your prepared cake pan and smooth the top with a spatula for even baking. Pop it in the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.