Tulo

Vegan Chocolate Cake Recipe

A two-layer vegan chocolate cake covered in glossy chocolate ganache that drips down the sides, sliced to reveal a moist, dark crumb.
Photo by Aleyna Yetkin on Pexels

A vinegar-and-plant-milk buttermilk reacts with the baking soda for lift without eggs, oil keeps the crumb moist since there's no butter to firm up in the fridge, and a splash of brewed coffee deepens the cocoa flavor without tasting like coffee.

Prep
25 min
Cook
30 min
Total
55 min
Servings
12

Ingredients

Servings12
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsweetened almond milk
  • 1 cup brewed coffee, cooled
  • 1/2 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 8 oz vegan dark chocolate, chopped
  • 1 cup full-fat coconut milk

Nutrition per serving

Calories
407
Protein
5g
Carbs
53g
Fat
21g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper rounds.
  2. 2In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. 3In a separate bowl or large measuring cup, combine the almond milk and apple cider vinegar and let sit for 5 minutes until slightly curdled; this makes a quick vegan buttermilk.
  4. 4Whisk the cooled coffee, vegetable oil, and vanilla extract into the milk mixture.
  5. 5Pour the wet ingredients into the dry ingredients and whisk just until no streaks of flour remain; the batter will be quite thin, which is normal.
  6. 6Divide the batter evenly between the prepared pans and bake for 28-32 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. 7Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
  8. 8Heat the coconut milk in a small saucepan until just simmering, then pour it over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
  9. 9Let the ganache cool and thicken at room temperature for 30-40 minutes, whisking every 10 minutes, until it's spreadable but still pourable.
  10. 10Place one cake layer on a serving plate, spread with about a third of the ganache, top with the second layer, then pour the remaining ganache over the top and let it drip down the sides.
How to Frost a Cake

Tips & variations

  • The coffee doesn't make the cake taste like coffee, it just sharpens the cocoa flavor; swap in an equal amount of hot water if you'd rather skip it entirely.
  • For cupcakes, divide the batter among 18-20 lined muffin cups and bake for 18-20 minutes.
  • A gluten-free 1:1 baking blend works in place of the all-purpose flour, though the crumb will be slightly denser.
  • If the ganache thickens too much before you're ready to use it, microwave it in 10-second bursts, stirring between each, to loosen it back up.

Storage & reheating

Store the frosted cake loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days; let refrigerated slices sit out for 20-30 minutes before serving so the ganache softens. Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months; thaw at room temperature before frosting.

Tips from the Tulo kitchen

  • Weighing the flour and cocoa powder instead of scooping with a measuring cup prevents a dry, dense cake, since scooped flour can pack in up to 20% more than a level spoon-and-sweep measure.
  • Room-temperature almond milk and coffee blend into the batter more evenly than cold liquids straight from the fridge.

FAQ

Is this chocolate cake really egg-free and dairy-free?

Yes. The lift comes from baking soda and baking powder reacting with the vinegar and plant milk, and the frosting is a coconut milk ganache instead of a butter- or cream-based one.

Can I skip the coffee?

Yes, substitute an equal amount of hot water. The cake will still taste chocolaty, just slightly less deep and rich.

Why is the cake batter so thin?

Vegan cake batters made without eggs are naturally looser than traditional batters; it bakes up into a moist, tender crumb despite the thin consistency.

Can I use a different chocolate for the ganache?

Any vegan semisweet or dark chocolate bar or chips work; just confirm the label doesn't list milk fat or whey, which some 'dark' chocolate still contains.

More recipes