Updated on
Vegan Chocolate Cake recipe with step by step photos. This eggless, butter free, and milk free, dark chocolate cake is super soft, moist, crumbly and with a hint of coffee just the way we all love at home. This cake also stays good at room temperature for at least a week.
This vegan chocolate cake is so easy to make. Just mix the ingredients that are already available in your pantry, make the batter, pour into pan and bake. Voila !!! your cake is ready. You do not even need a stand or hand mixer to rustle up this cake.
I had made this cake in the month of March for my Hubby’s birthday which I shared on Instagram. I had made double the quantity of the measurements given here and made 2 cakes.
But I used equal amounts of all purpose flour and whole wheat flour which was a little bit dense for my liking, though the taste and flavour were just perfect.
I prefer making vegan cakes like this dates cake, orange cake and vegan banana bread entirely with all purpose flour rather than replacing half of it with whole wheat flour as I prefer mine to be soft and moist.
If you do not have a problem with the texture, then by all means use both the flours in equal ratio. I have also used Apple Cider Vinegar in this vegan chocolate cake, as I personally feel that it is less pungent than the regular white vinegar.
If you do not have ACV then by all means use the same quantity of regular synthetic white vinegar. If you do not have vinegar at all, then replace it with 4 tsp lemon juice. Please note that you either use 1 tsp vinegar or 4 tsp lemon juice and not both together.
I have also used a long pan that we ourselves manufacture, but you can use either an 8 inch round or square pan based on your choice.
Vegan Chocolate Cake recipe with step by step photos:
1. In a mixing bowl, mix all the dry ingredients like flour, baking soda, salt, cocoa powder, instant coffee powder and sugar together.
2. Add in the liquid ingredients like warm water, vegetable oil, cider vinegar and vanilla. Mix till smooth using a balloon whisk.
3. Grease either an 8′ round or square tray with oil. Tip in the batter into the greased tray.
4. Bake for 40 mins or till a skewer inserted in the middle comes out clean. Let the pan cool on a wired rack for 10 mins. Vegan chocolate cake is ready.
You can also make these into cupcakes and ice them according to your preference or if you want a very short version of this cake, then you should try this 2 mins eggless chocolate mug cake which is made in microwave.
DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.
Vegan Chocolate Cake recipe details below:
Vegan Chocolate Cake Recipe
Ingredients:
- All purpose Flour - 1+1/4 cup
- Baking soda - 1 tsp
- Salt - 1/2 tsp
- Sugar - 1 cup
- Cocoa powder - 1/3 cup
- Warm water - 1 cup
- Instant coffee powder - 1 tsp optional
- Apple Cider Vinegar - 1 tsp
- Vegetable oil - 1/3 cup
- Vanilla essence - 1 tsp
Instructions:
- Preheat oven at 180 c degrees.
- In a mixing bowl, mix all the dry ingrdients like flour, baking soda, salt, cocoa powder, instant coffee powder and sugar together.
- Add in the liquid ingredients like warm water, vegetable oil, cider vinegar and vanilla.
- Mix till smooth using a balloon whisk.
- Grease either an 8' round or square tray with oil.
- Tip in the batter into the greased tray.
- Bake for 40 mins or till a skewer inserted in the middle comes out clean.
- Let the pan cool on a wired rack for 10 mins.
- Vegan chocolate cake is ready.
- Invert the pan on to a clean surface and cut into slices.
- Serve as such or with a scoop of ice cream or with some chocolate sauce drizzled over for a yummy dessert.
- This cake stays well for at least a week at room temperature.
Abi
July 18, 2016 at 5:15 pmHello! Thank you for giving me a lot of wonderful vegan options and easy breakfast solutions. Can you please tell me which oil can be used as vegetable oil?
Radhika
July 19, 2016 at 5:48 amHi Abi!! You can use olive oil if you like its flavor in a cake. Otherwise use any oil that is neutral like sun flower oil, rice bran, corn or canola oil. You can also use palm oil which is very good for baking as its viscosity in higher than other vegetable oils.
Nupur Mehra
July 19, 2016 at 1:06 amThe cake looks really nice and moist Radhika. I am on a lookout for chocolate cakes’ recipes today for a party next weekend. So tempetd to try this..
I have never used ACV in any of my cooking before. But if this works, what could be a better use than this. Lets see how that turns out 🙂
Radhika
July 19, 2016 at 5:49 amThank you Nupur. DO give it a try and let me know how it turns out for you.
Cathleen @ A Taste of Madness
July 19, 2016 at 6:44 amI have wanted to make vegan cake! This looks so moist and delicious. I need to try this sometime!
Radhika
July 19, 2016 at 11:42 amHi Cathleen, Do give it a try. I’m sure you will love it.
Sarayu
July 19, 2016 at 5:36 pmCan I use normal vinegar instead of apple cider vinegar?
Radhika
July 20, 2016 at 12:59 pmyes you can, I have already mentioned in the post about the substitutions that you can use.
roli
August 2, 2016 at 9:12 amHai radhika cake looks very soft n yumm ……. Can I use same recipe for cupcakes?
Radhika
August 5, 2016 at 4:24 pmHi !! Thank you. Yes, you can bake them into cupcakes as well. Just adjust the timing accordingly.
nasree johnson
August 14, 2016 at 5:49 amlove it if i used less sugar will it work?or if i used 2 eggs can i lessen the sugar.there is lots of sugar in proposion to flour
Radhika
August 16, 2016 at 5:13 pmEven with all the sugar, the cake won’t taste very sweet like you fear because of the cocoa powder. If you lessen the sugar, the cake will taste bitter.
Dharshini
March 10, 2017 at 9:45 pmcake is so moist.. wat brand cocoa powder are u using??
Radhika
March 13, 2017 at 3:12 pmI use “Cadbury” brand unsweetened Cocoa powder. It is really good.
Gayatri
March 14, 2017 at 9:50 amHi Radhika, I tried this cake yesterday and it came out super delicious. Everyone at home loved it. Only issue was that i could’nt cut it into slices..It just came apart. Any tips on the slicing part?
Radhika
March 23, 2017 at 2:41 pmHi Gayatri, Thanks for trying and the positive feedback. As each oven differs, if the cake crumbled, then its dry, so next time either try to add in more liquid or reduce the baking time. It should work.
Priya
June 2, 2017 at 7:04 pmHi Radhika, the Cake looks lovely. Unfortunately, I am Gluten intolerant, Dairy intolerant but I have a craving for Chocolate Cake. I was wondering if you had any suggestions for me to substitute the All-purpose flour and wheat with something that is gluten free?
Radhika
June 3, 2017 at 1:35 pmHi Priya, You can check out this Eggless Ragi Chocolate Cake It is gluten free but has milk which you can replace it with either a banana or oil. It will turn out good. Hope you get to bake it and satisfy your craving. 🙂
Divya
August 20, 2018 at 1:02 pmYou shouldn’t leave a bad review (3 stars) just because YOU’RE gluten intolerant, that has nothing to do with this recipe. The recipe rating system is used only when you make a recipe. By posting a 3 star, you’re making Radhika’s recipe look bad.
Shreya
February 11, 2018 at 2:36 pmHey radhika!
About doubling the quantity of the cake, all ingredients can be doubled?
Thanks
Radhika
March 14, 2018 at 8:15 amHi Shreya! Yes, just double all the ingredients of the cake ingredients but you will need to check on the baking time. You cannot just double the time too.
shivangi
December 18, 2018 at 4:32 pmvegan cakes are my favourite.. reading this blog helped me to know about it.. thanks dear