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: Gluten, 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 a large bowl, whisk milk and vinegar, then let the mixture sit for a few minutes to curdle.

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

  4. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

  5. In two separate lifts, add the dry mixture to the wet mixture and mix until no large lumps remain.

  6. Lightly grease an 8-inch springform pan and pour batter into the pan.

  7. Bake until a toothpick inserted through the center comes out clean (about 32-35 minutes).

  8. Let the cake cool for 10 minutes, then remove the edge from the pan.

  9. Allow the cake to continue cooling on a wire rack until completely cooled.

The Ganache

  1. In a small saucepan, bring the milk to a boil.

  2. Add chocolate chips and maple syrup to milk, then whisk together.  

  3. Turn off the heat and mix until the chocolate is thoroughly melted.  

  4. Let the ganache cool for approximately 30 minutes.

The Cake & The Ganache

  1. Pour ganache over the cooled cake, slightly tilting the cake to enable the ganache to drip down all sides.

  2. Refrigerate to chill and set the ganache.

  3. Remove cake from fridge 10 minutes before serving, then dust with confectioners sugar.

Bon appétit!

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  • Brooklyn

    Hello, this looks amazing. 🙂
    Do you think I could use corn syrup instead of maple?
    Thank you ^-^

    • veggiecurean

      Hi, that is a great question. I have not made this cake with corn syrup. You can generally substitute maple syrup (1 for 1) with corn syrup. This cake has so much chocoalte, my guess is that it won’t change the flavor of the cake. Next time I make the cake, I am going to try it with corn syrup.

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