If you love chocolate, you'll go crazy over this Vegan Chocolate Cake! It's easy to prepare (no mixer needed), super fudgy, absolutely decadent, and full of chocolate flavor!
How To Make Vegan Chocolate Cake Video
If you've been following this blog for a while, you probably know that I (Ruth) absolutely love baking. It is so calming to me! And even though baking is a science and it’s usually best to stick to the recipes, I love experimenting and coming up with new recipes. Sometimes my experiments end up as total disasters, sometimes they work out beautifully. Like in the case of this Vegan Chocolate Cake. It just might be a highlight of my baking career!
What is a Yogurt Cake?
Yogurt Cake is great for teaching little kids to bake since most of the measuring can be done with the yogurt container. Genius, right? This has that same concept, except I’m using vegan yogurt, non-dairy milk, and flax eggs.
Non-Dairy Yogurt for Baking
Any variety of vegan yogurt will work for this cake! We used coconut yogurt and loved the results. Vanilla would work really well, or you could grab chocolate for an extra-intense cocoa flavor! We also used cashew milk, but almond milk, soy milk, rice, oat, or any other plant-based milk works great here.
What is a Flax Egg?
This is a vegan baking staple! Instead of using an egg to bind ingredients in the recipe together, we mix flax and water to create a flax egg. It keeps your baked goods moist and helps bind them together!
1 FLAX EGG = 1 TABLESPOONS FLAX MEAL OR GROUND FLAX SEEDS + 3 TABLESPOONS OF WATER OR PLANT-BASED MILK
Ingredients in Vegan Chocolate Cake
In addition to non-dairy yogurt and flax egg, we used pretty traditional cake ingredients! Prepare to bake with all-purpose flour, sugar, cocoa powder, oil, baking powder, and vegan chocolate chips. You can find all of these ingredients at your local grocery store!
Our Tips for the Best Vegan Chocolate Cake Recipe
- Whisk the wet ingredients until they’re well combined. The mixture might look curdled at first, but don't worry; it will end up mixing well!
- Use a large mixing bowl for the dry ingredients, otherwise, you'll end up with flour all over the counter. No thank you!
- After adding the wet ingredients to the dry, use a wooden spoon to mix, and do it just until the ingredients are combined and the flour is absorbed. Do not overmix. If you overmix the batter, the cake will be tough and bread-like.
- Spray your parchment paper with nonstick spray before placing it into the loaf pan. This will help it stick to the bottom and sides!
- Avoid overbaking. Your cake 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.
- We know it’s tempting, but let the cake cool completely before frosting or cutting into it!
Vegan Cake Frosting
We have a few really delicious cake frosting recipes that would be delicious on this chocolate cake...although, if we’re being honest, it also tastes really good on its own.
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
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
Did you like this recipe?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Vegan Chocolate Cake
- Total Time: 1 hour 15 minutes
- Yield: 1 cake - 12 slices 1x
- 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 by simply measuring them using the yogurt container. Equivalent measurements are marked in the recipe ingredients.
- 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!
-
We have a few really delicious cake frosting recipes that would be delicious on this chocolate cake...although, if we’re being honest, it also tastes really good on its own.
- This post was originally posted on August 29 2017
- Prep Time: 10 mins
- Cook Time: 1 hour 5 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 439
- Sugar: 23.1
- Sodium: 224
- Fat: 25.1
- Saturated Fat: 5.5
- Unsaturated Fat: 18.4
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 4
- Protein: 5.5
- Cholesterol: 0
Raquel
This cake looks delicious and easy to make! I am very excited to try it 🙂
Vicky & Ruth
Let us know what you think when you do!
cindy faust
This is the best chocolate cake ever!! You can buy non-dairy yogurt at Trader Joes.
Vicky & Ruth
Thank you Cindy!
Sara Traub
If I don't use flour and would prefer to use coconut flour how would I adjust the recipe?
Vicky & Ruth
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
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
Can you confirm the yoghurt measurement? Im reading 1-5.3oz and don't really understand??? SORRY! dying to make this!
Vicky & Ruth
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
Is that really supposed to be TBS of baking powder and not tsp??
Vicky & Ruth
Hi Rebecca,
Yes, the recipe calls for tablespoons.
olga cairns
excellent recipe and great to use linseed for 'eggs' to make vegan cake
Vicky and Ruth
Thank you!