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!
How To Make Vegan Chocolate Cake Video
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. The 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. 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 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 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!
More Chocolate Desserts
- Double Chocolate Chip Cookies
- Chocolate Bark with Pistachios and Tahini
- Chocolate Truffles Vegan
- Chocolate Peanut Butter Pretzel Tart
- Chocolate Truffles Guilt Free
- Chocolate Glazed Banana Bread Donuts
- Chocolate Cupcakes Vegan
- Chocolate Chia Pudding Date Sweetened
- Chocolate Covered Hazelnuts Salted and Roasted
- Chocolate Tart with Raspberries Vegan
- Tahini Stuffed Dates Dipped in Chocolate
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Vegan Chocolate Cake
- Total Time: 1 hour 15 minutes
- Yield: 8
- Diet: Vegan
Description
If you love chocolate, you'll go crazy over this super decadent, fudgy, vegan chocolate cake!
Ingredients
- 3 tbsp ground flax seeds
- 1 cup unsweetened plant based milk, divided
- 1-5.3oz container of vanilla non-dairy yogurt - SEE NOTE 1
- 2 yogurt container measures all-purpose, unbleached flour ( equivalent to 2 ½ cups) SEE NOTE 1
- 1 yogurt container measure unsweetened cocoa powder (equivalent to 1 cup)
- 1 ½ tbsp baking powder
- 1 yogurt container measure sugar (equivalent to 1 cup)
- Pinch of salt
- 1 yogurt container measure grapeseed, avocado or sunflower oil (equivalent to 1 cup)
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350F. Line a 8x4 inch loaf pan with parchment paper and spray it lightly with cooking spray. SEE NOTE 5
- Empty the contents of the non-dairy yogurt in a small bowl. You will use the yogurt container to measure your ingredients. SEE NOTE 1
- In a small bowl, combine flax meal and ½ cup milk. Mix well and set aside
- Combine flour, cocoa powder, baking powder, sugar, and salt in a large bowl.
- In a medium bowl, whisk together yogurt, vegetable oil, and ½ cup milk until smooth. Add flax mixture and whisk until well combined. SEE NOTE 2
- Pour into the flour mixture and using a wooden spoon all the ingredients carefully, until just combined (do not overmix). Fold in the chocolate chips SEE NOTE 4
- Pour the batter into the prepared loaf pan and bake for an hour and 5 minutes. SEE NOTE 6
Notes
- You can measure the ingredients in cups of simply measuring them using the yogurt container.
- 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!
- Prep Time: 10 mins
- Cook Time: 1 hour 5 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 slice
- Calories: 535
- Sugar: 33
- Sodium: 359
- Fat: 34
- Saturated Fat: 9
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 4
- Protein: 7
- Cholesterol: 0
Raquel says
This cake looks delicious and easy to make! I am very excited to try it 🙂
Vicky & Ruth says
Let us know what you think when you do!
cindy faust says
This is the best chocolate cake ever!! You can buy non-dairy yogurt at Trader Joes.
★★★★★
Vicky & Ruth says
Thank you Cindy!
Sara Traub says
If I don't use flour and would prefer to use coconut flour how would I adjust the recipe?
Vicky & Ruth says
It is really difficult to replace regular flour with coconut flour and we don't have experience with it. We are sorry we can't help you here.
Rebecca says
I make this cake all the time! This is my favorite vegan chocolate cake recipe- every time it comes out moist, delicious and chocolaty!
Leonora says
Can you confirm the yoghurt measurement? Im reading 1-5.3oz and don't really understand??? SORRY! dying to make this!
Vicky & Ruth says
Hi Lenora, one 5.3 oz yogurt weights 150 grams. Basically, take the one 150 gram yogurt container and use it to measure the ingredients. Alternatively, The measurements in cups are written in parenthesis after each ingredient. Please let us know if you have any more questions.
Rebecca says
Is that really supposed to be TBS of baking powder and not tsp??
Vicky & Ruth says
Hi Rebecca,
Yes, the recipe calls for tablespoons.
olga cairns says
excellent recipe and great to use linseed for 'eggs' to make vegan cake
Vicky and Ruth says
Thank you!