Vegan Chocolate Cake


Vegan Chocolate Cake

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! 
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Allergens: Tree Nuts, Wheat
  • Servings: 12 slices


  • 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

  1. Preheat oven to 350 degrees F.

  2. In large bowl, whisk milk and vinegar, then let mixture sit for few minutes to curdle.

  3. Add sugar, oil, vanilla, and almond extract, then mix well.

  4. In separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  5. In two separate lifts, add dry mixture to wet mixture and mix until no large lumps remain.

  6. Lightly grease 8-inch springform pan and pour batter into pan.
  7. Bake until toothpick inserted through center comes out clean (about 32-35 minutes).
  8. Let cake cool for 10 minutes, then remove edge from pan.
  9. Allow cake to continue cooling on wire rack until completely cooled.

The Ganache

  1. In small saucepan, bring milk to boil.
  2. Add chocolate chips and maple syrup to milk, then whisk together.  

  3. Turn off heat and mix until chocolate is thoroughly melted.  
  4. Let ganache cool for approximately 30 minutes.

The Cake & The Ganache

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

Bon appétit!