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Vegan Chocolate Cake


Vegan Chocolate Cake

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This no-fuss cake is rich, moist, fudgy, and SUPER chocolatey. Whenever I make it, no one can tell it's vegan unless I tell them! 
Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 1 cup almond milk, (unsweetened)
  • 1 teaspoon apple cider vinegar
  • 3/4 cup organic coconut sugar
  • 1/3 cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/3 cup organic cocoa powder, (unsweetened)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup almond milk, (unsweetened)
  • 2 cups semi-sweet chocolate chips
  • 3 tablespoons maple syrup


The Cake

  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk milk and vinegar, then let the mixture sit for a few minutes to curdle.
  • Add sugar, oil, vanilla, and almond extract, then mix well.
  • In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  • In two separate lifts, add the dry mixture to the wet mixture and mix until no large lumps remain.
  • Lightly grease an 8-inch springform pan and pour batter into the pan.
  • Bake until a toothpick inserted through the center comes out clean (about 32-35 minutes).
  • Let the cake cool for 10 minutes, then remove the edge from the pan.
  • Allow the cake to continue cooling on a wire rack until completely cooled.

The Ganache

  • In a small saucepan, bring the milk to a boil.
  • Add chocolate chips and maple syrup to milk, then whisk together.  
  • Turn off the heat and mix until the chocolate is thoroughly melted.  
  • Let the ganache cool for approximately 30 minutes.

The Cake & The Ganache

  • Pour ganache over the cooled cake, slightly tilting the cake to enable the ganache to drip down all sides.
  • Refrigerate to chill and set the ganache.
  • Remove cake from fridge 10 minutes before serving, then dust with confectioners sugar.

Bon appétit!