If you love chocolate, you’ll go crazy over this Vegan Chocolate Cake! It’s easy to prepare (no mixer needed!) and super fudgy and decadent!

If you’ve been following this blog for a while, you probably know about my love affair with baking by now. I love it. To me is like therapy, only better… and cheaper.

And although it is true that baking is a science, I love to experiment and come up with new recipes. You know, a little bit of this and a little bit of that… which is a big no-no when it comes to baking.

Ok, so a lot of my trials end up being a complete mess, I’ll admit it. But hey, isn’t that part of the fun?

A lot of times however, the experiments end up being a success.

Like this Vegan Chocolate Cake .

I’ve been baking since I was a kid, and one of the very first cakes I learned how to make was a super simple yogurt cake. Extremely kid friendly, because most of the ingredients are measured using the yogurt container. Brilliant, right?

That’s how the idea for this vegan chocolate cake came about. Same concept, using the yogurt container for measurements, but using non dairy yogurt and milk, and flax “eggs”.

Non dairy yogurt and non dairy milk are both easily found in grocery stores now a days. For this particular recipe, we used vanilla coconut yogurt and unsweetened cashew milk; but almond, soy or any other variety works just fine. And if you want an even more intense chocolate flavor, you can use chocolate flavored yogurt and milk!

If you’re somewhat new to vegan baking and not familiar with flax “eggs”, this is what they look like:

They are basically a mixture of ground flax seeds and a water (or any other liquid), that have a consistency that is very similar to beaten eggs. These are added to the wet ingredients, and help bind the batter, and also add some moisture.

Here are a few of tips to follow that will guarantee it’ll turn out great every time:

This vegan chocolate cake is super easy to prepare.

Make sure to whisk together the wet ingredients until well combined. The mixture might look curdled at first, but don’t worry, it will end up mixing well.
Use a large enough bowl for the dry ingredients. Otherwise, you’ll end up with flour all over the counter when you try to mix in the wet ingredients.
After adding the wet ingredients to the dry, use a wooden spoon to mix, and do it just until the ingredients are combined and you don’t see any flour. If you overmix the batter, the cake will be tough and bread-y.

Getting the parchment paper to fit into the loaf pan can be somewhat tricky. Try spraying the pan with non stick spray BEFORE placing the parchment paper on it, and it will help it stick to the bottom and sides.

Avoid overbaking the cake. It might look underdone when you take it out of the oven, but it will continue cooking until it cools. If you bake it for too long, it will be dry and crumbly.
Make sure you let it cool completely before slicing it, or it will fall apart!