Best Vegan Chocolate Cake

Chocolate Cake on a plate with strawberries

5 from 2 votes

Best Vegan Chocolate Cake

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!

Prep: 10

Cook: 25

Total: 35

Course: Dessert

Cuisine: American, Indian

Servings: SERVINGS

Calories: 412kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS

1½ cups All purpose flour
½ teaspoon Baking soda
1 teaspoon Baking powder
½ cup Unsweetened cocoa powder
⅛ teaspoon Salt

WET INGREDIENTS

1 cup Sugar
½ cup Oil
1 cup Almond milk
1 Tablespoon Vinegar
1 teaspoon Vanilla essence

FUDGE SAUCE

½ cup Almond milk
¾ cup Semi- sweetened Chocolate chips

US Customary - Metric

Instructions

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!!

Notes

Frequently asked questions

Can I convert this cake into a cupcake recipe?

Yes, of course, you can! You don’t need to make any other preparations. Just pour this batter into cupcake liners and slide it into the oven.

Bake for 12-14 mins. Finally, take the toothpick test that ensures it is done.

Can this cupcake be gluten-free?

Yes, it can be baked entirely gluten-free. Substitute the all-purpose flour with any gluten-free flour, preferably Bob Mill’s gluten-free flour. It yields excellent results.

How can I store the leftover Chocolate cake?

It is easy to store the leftover Chocolate Cake over the counter for two days. Alternatively, you can also store it in the fridge, and it will stay fresh for a week.

Nutrition