This vegan chocolate cake recipe is made with cocoa powder, vinegar, soy or almond milk, and all the other usual baking ingredients. No one will know the difference between it and regular chocolate cake. Swear.
Here’s the thing about this vegan chocolate cake. People who don’t even know it’s vegan love it. And we’re not inclined to tell them. It somehow makes it all the more gratifying when they go back for seconds. And they will go back for seconds.–Renee Schettler
HOW LONG CAN I KEEP VEGAN CHOCOLATE CAKE?
This cake isn’t particularly prone to drying out any quicker than a regular chocolate cake. We doubt you’ll have leftovers for long, but if you do, they should last up to 5 days at room temperature when tightly covered.
Vegan Chocolate Cake
- 9-inch (23-cm) round cake pan that's 2 inches (5 cm) deep
- 2 cups all-purpose flour
- 3/4 cup natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- A pinch salt
- 1 3/4 cup unsweetened soy milk or unsweetened almond milk
- 2 teaspoons red wine vinegar
- 1 2/3 cups superfine sugar or just blitz granulated sugar in a blender until finely ground but not powdery
- 1 cup sunflower oil you can substitute any mild-flavored vegetable or olive oil, plus more for the pan
- 2 tablespoons vanilla extract
- Preheat the oven to 325˚F (163˚C). Oil a 9-inch (23-cm) round cake pan that’s 2 inches (5 cm) deep and line it with parchment paper.
- Dump the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Mix well.
- In a separate bowl, whisk together the soy milk, vinegar, sugar, oil, and vanilla. Pour the milk mixture into the flour mixture and stir with a spoon until well combined.
- Spoon or scrape the mixture into the prepared cake pan and bake for 40 to 55 minutes. It’s done when a wooden skewer inserted in the middle comes out with almost no crumbs attached and the center of the cake, when pressed, springs back slightly instead of sinks. Bake for an additional 5 to 10 minutes if necessary.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Slide a table knife or a paring knife between the cake and the edge of the pan to loosen, then carefully invert the cake onto the wire rack. Invert it again so it’s right-side up and let cool on a wire rack for 1 hour.
Recipe Testers' Reviews
This may very well be the Platonic ideal of chocolate cake, vegan or otherwise. Almost indecently moist and tender, it also boasts a robust chocolate flavor that isn’t undermined by too much sweetness. I’m usually able to bake a cake, eat a slice, and then ignore the rest until my boyfriend dispatches it, but this cake leveled any defenses I’d like to think I possess. Needless to say, it did not cool for 1 hour, nor did it serve 8 to 10. Pure black magic.
I do have one caveat here: I didn’t have enough sunflower oil, and so I blended it with a mild olive oil. The cake turned out perfectly.
This was an amazing cake—rich, moist, and deep chocolate in flavor. No one would believe it was vegan. It's one of the best recipes I've come across. The recipe is easy, accurate, and simple.
As the cake was cooling, the outer layer seemed to be starting to dry out; however, once I stored it covered, it was back to being moist again. This cake would work well with a nice frosting or ganache topping or simply served with crème fraîche and raspberries.
Originally published February 7, 2012