If you are craving to devour a decadent cake that can make your day cheerful with just a slice, then this Best Vegan Chocolate cake, in all its chocolaty perfection, should be your absolute indulgence!
As a bonus, a generous layering with the smooth and nectarous chocolate fudge sauce takes this cake to an entirely different level making it the most delectable and perfectly drool-worthy cake ever that is just perfect for any celebration.
If there’s anything that the chocolate lovers worldwide love more than chocolates, it has to be this insanely delicious Chocolate Cake for sure.
This cake has a deliciously soft and moist texture and tastes divine with just the right amount of sweetness that can make your day instantly gleam with happiness – it’s the most soul-satisfying cake EVER!
Furthermore, the chocolate fudge sauce adds an elegant touch that makes this heavenly dessert so appealing that anyone can devour this yummy cake in all its delightful brilliance!
Reasons You’ll ♡ this Best Vegan Chocolate Cake
This vegan chocolate cake certainly needs no introduction. They are one of the most loved cakes worldwide for their exquisite chocolaty flavor, making them a hard-to-beat delicacy.
You will love to dig into this vegan chocolate cake as it is —
- Easy to make with just the basic pantry staples
- Moist and luscious
- Soft with a velvety crumb
- Exquisitely flavored
- Entirely eggless, and
- Nut-free too!
So, if you have kids at home, this Vegan Cake, with a burst of chocolate in every single bite, will win over their tiny hearts in a big way. What more could one wish to see than the soulful smile on their kids’ faces?
Ingredient list for Best vegan chocolate cake
This Vegan Chocolate Cake recipe is straightforward to make – no fancy equipment or skills are needed.
All-purpose flour — The base ingredient gives structure to our best vegan chocolate cake. Always use good quality flour and ensure a proper measurement while making the cake.
Baking soda/ baking powder — The leavening agents added to the batter that helps our cake to rise well during the baking process. They give our cake the required fluffiness and feather-like texture.
Salt — Added to the cakes to balance the sweetness and give depth to its flavor.
Cocoa Powder — I have used unsweetened cocoa powder as I don’t want my cake to be high on sweetness. Cocoa powder also lends a beautiful brown color to the cake.
Sugar — Primary sweetener used in our cake to add sweetness and flavor. You can use regular sugar for the cake.
Oil — Oil is a must-have for the cake, as it keeps the cake moist and prevents it from drying out. It’s also an excellent substitute for butter.
Almond Milk — This recipe uses almond milk, although you can use water also. However, almond milk produces better results.
Vinegar — In combination with milk, vinegar is added to the cake to bring in the desired fluffiness and retain the moistness. It also helps tenderize the flour gluten, giving our cake a soft and fluffy texture.
Vanilla Essence — This lends our eggless cake a unique flavor besides the added richness. Just a few drops will make all the difference.
Semi-sweetened chocolate chips + almond milk — This combo produces the most luscious fudge sauce that is drizzled all over our Best vegan chocolate cake. Don’t skip the sauce, as it’s this fudge sauce that makes the cake look so divinely delicious. You will be surprised to see how terrific it tastes even the next day.
How to make the Best Vegan Chocolate Cake
Prep Up — Preheat the oven to 350°F. Brush the bundt cake pan generously with cooking oil or butter.
Also, combine 1 cup of almond milk with 1 tablespoon of vinegar. Stir it well and let it rest for 15 minutes. Your very own homemade vegan buttermilk is ready. Set it aside.
Sift dry ingredients — Sift flour, baking powder, baking soda, salt, and cocoa powder in a large mixing bowl. Set aside.
Combine wet ingredients — Combine sugar and oil in a stand mixer bowl. Beat this mixture at high speed until they are thoroughly combined.
Prepare the batter — Add your dry ingredients to the oil+ sugar mix and mix. Add the vegan buttermilk slowly and mix until everything is well combined, scraping down the side of the bowl. Do do not over-mix your batter.
Bake the cake — Pour the batter into the prepared greased bundt pan and bake for 25-30 minutes or until the toothpick inserted comes out clean. Let it cool in the pan for 10- 12 minutes before transferring onto a cooling rack.
While the cake is cooling, let’s prepare the fudge sauce for a slight extra taste and sweetness.
Finish the cake — This cake is layered quite generously with a smooth and delicious fudge sauce, bringing together the perfect taste of chocolate fused in one delectable cake. And guess what?
This fudge sauce is made with JUST two ingredients. Yes, TWO ingredients!!
Almond milk and chocolate chips! If not vegan, substitute almond milk for heavy cream.
Worried that this cake will turn out too sweet with the fudge sauce? Not at all. Please take my word for it.
This cake tastes divine and has just the right amount of sweetness. That’s why I call it the best vegan chocolate cake EVER!
Expert tips and variations
Follow the recipe carefully — Measure your ingredients correctly. If the ingredients are not measured well, Vegan chocolate cake will not turn out as expected.
Don’t skip the sifting of ingredients — This will not only keep the lumps out, but it also helps to incorporate air into the flour. Sifting results in fluffy cupcakes.
Ingredients should be at room temperature — Cake batter will blend easily when all the ingredients are at a similar temperature, and the cake will have a uniform texture.
Bundt pan — Use a good bundt pan for easy slide out. An anodized aluminum Bundt pan is always a great choice for easy de-molding.
Overbeating of the batter — Do not overbeat the batter, or you may be left with sunken cake. Over mixing of batter aerates it more than required and may result in extra gluten formation. The resulting cake may get chewy and may also sink. So it is best to mix until it is just well-blended.
Substitute — You can substitute the almond milk with regular milk. Although I have used almond milk for this recipe, you can use regular milk if you prefer. The result will be the same in both ways- a moist and delicious cake.
Sugar-free —You can go for a completely sugar-free version of the cake if you prefer so. Swap the sugar with coconut sugar or Monk fruit sweetener to get the same result: a super moist cake in each case.
Coat the pan well — Greasing the bundt pan well is the secret to an easy slide out of the cake. As the bundt pan has many grooves and edges, besides the inner tube which may hold the cake, make sure to grease these areas abundantly for an effortless slide-out of the cake. You can use a pastry brush or even a baking spray to grease the pan efficiently.
Vinegar —Do not add vinegar more than the mentioned quantity. Excess vinegar will lend a sour and bitter taste to your cake that turns the flavor unpleasant.
Coconut Oil — You can use coconut oil instead of regular oil if you prefer. There will be no change in the flavor. The results will be great in either of the cases.
Buttermilk — When combined with vinegar, Almond milk becomes vegan buttermilk and produces moist and tender cakes. However, it can be substituted with water as well. But for better results, use almond milk.
Let me know what you think
This Vegan Chocolate Cake is simple to bake, has a straightforward and fool-proof recipe that’s a perfect pick whenever sweet- cravings raid you.
Try baking this cake today and enjoy each of its bites filled with blissful sweetness and unlimited ecstasy!
Should you make these vegan chocolate cake or any variation of it, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
CRAVING FOR MORE, TRY MY OTHER EGGLESS DELICACIES –
Best Vegan Chocolate Cake
- Preheat the oven to 350°F. Brush the bundt cake pan generously with cooking oil. Sift flour, baking powder, baking soda, salt, and cocoa powder in a large mixing bowl. Set aside.
- Make sure no lumps are left behind.
- Combine sugar and oil in a stand mixer bowl.
- Beat this mixture at high speed until they are thoroughly combined.
- Add your dry ingredients to the oil+ sugar mix and mix. Add the vegan buttermilk slowly and mix until everything is well combined, scraping down the side of the bowl. Do not over-mix your batter.
- Pour the batter into the prepared greased bundt pan.
- Bake for 25-30 minutes or until the toothpick inserted comes out clean. Let it cool in the pan for 10- 12 minutes before transferring onto a cooling rack.
- Allow the cake to cool for a while. Run a knife around the edges and invert the cake onto a clean plate.
- While the cake is cooling, let’s prepare the fudge sauce for a slight extra taste and sweetness. Combine almond milk and choco chips in a bowl.
- Microwave for 45 seconds. Remove and whisk it well.
- Microwave for another 30-40 seconds until creamy and smooth. Allow the fudge to sit for 10 minutes. It will thicken.
- Transfer the cake to a tray lined with parchment paper.
- Drizzle the fudge all over the cake.
- Until the cake is fully drenched in fudge.
- Flavor your cake with whatever topping you like.
- Cut yourself a big slice and enjoy!!