Vegan Chocolate Cake {Eggless Cake} - CakeWhiz

Vegan Chocolate Cake {Eggless Cake}

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The best quick and easy vegan chocolate cake recipe, homemade with simple ingredients. Soft, moist, fluffy, decadent. This rich eggless cake is loaded with cocoa powder that can also be turned into a gluten free cake.

If you are fond of these delicious Vegan Chocolate Cupcakes and these Fudgy Vegan Eggless Brownies, you will love today’s dessert. It’s so good that even non-vegans are fond of it and ask for the recipe!

How To Make Easy Vegan Chocolate Cake Recipe From Scratch? How To Make Eggless Cake?

  1. Make vegan buttermilk– In a small bowl, stir together vinegar and milk and keep aside.
  2. Mix ingredients– In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, espresso powder. Add oil, vanilla extract, applesauce and the vinegar-milk mixture and mix.
  3. Pour batter– In two greased and floured round cake pans, lined with parchment paper.
  4. Bake– At 350 degrees F for 35-40 minutes.
  5. Cool cakes– Allow the cakes to cool completely at room temperature.
  6. Prepare frosting– While cakes are cooling.
  7. Remove cakes– from pans and discard parchment papers.
  8. Set out cakes– Place cakes on individual serving dishes.
  9. Ice cakes– Use a spatula to spread icing on top of each cake in a rustic pattern. Enjoy!

Vegan Gluten-Free Chocolate Cake

I used Bob’s 1:1 flour blend and it worked great! I don’t know how other brands or homemade blends would work.

Variations For Best Vegan Chocolate Cake

Decorate it– Use vegan sprinkles to elevate the cake and take it to the next level.

Pipe frosting– Use piping tips to create frosting designs on top of the cake.

Ebooks by Cakewhiz

Make cupcakes– Simply use this recipe to fill cupcake liners for individual portions.

Make a layer/tiered cake– Double the recipe and create a layered or tiered cake.

Try other frostings- Such as vanilla icing, peanut butter frosting, or even whipped coconut cream. Just use vegan versions.

Use a ganache topping- If you make thin chocolate ganache with coconut cream, you can use that as a vegan chocolate glaze for these cupcakes.

Tips And Techniques

Why is my cake dry? This may be due to too much flour added to the cake. Make sure to measure accurately in order to ensure a cake that is not dry. It can also be that the cake was over baked, or baked at too high of a temperature.

Why is my cake gummy and wet in the center? This can be caused by adding too much flour or over-mixing the ingredients. Either will result in a gummy, wet center even though the cake is cooked fully.

Why did my cake collapse? Too much baking powder and soda can cause a build-up of gas. This causes the center of the cake to rise too quickly before the rest of the cake finishes baking, then the center deflates and collapses.

How to keep chocolate from sticking to pan? Make sure to line the cake pans with parchment paper along the bottom and then grease and flour the sides. This will prevent the cake from sticking.

Why add espresso in chocolate cake? Espresso brings out the flavor of chocolate and makes it more intense!

What vinegar to use? Distilled white vinegar or apple cider vinegar can both be used in this recipe. I prefer using apple cider vinegar.

What milk to use? Use coconut milk, soy milk, cashew milk, oat milk or almond milk. Whatever is the preferred milk in your home.

Cool cake completely before icing– Otherwise the icing will melt and slide right off the cake.

Storage

Refrigerate– In a sealed container for up to 3 days.

Freeze– In a freezer safe container for up to 2 months. Simply thaw to eat.

More Chocolate Cake Recipes

Easy Vegan Chocolate Cake Slice on White Plate With Rustic Gray Background

Vegan Chocolate Cake (Eggless Cake)

The best quick and easy vegan chocolate cake recipe, homemade with simple ingredients. Soft, moist, fluffy, decadent. This rich eggless cake can also be turned into a gluten free cake.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Cakes, Dessert
Cuisine: American
Keyword: eggless chocolate cake
Servings: 16 Slices
Calories: 266kcal
Author: Abeer Rizvi

Ingredients

  • 1.5 tbsp Apple cider vinegar
  • 1.5 cups Milk Almond milk, coconut milk or soy milk
  • 2.5 cups All-purpose flour
  • 1 3/4 cups Granulated sugar
  • 3/4 cup Cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Espresso powder Optional, Enhances the chocolate flavor of the cake
  • 2/3 cup Oil
  • 1.5 tsp Vanilla extract
  • 1/2 cup Applesauce Unsweetened
  • 4 cups Coconut cream chocolate frosting

Instructions

  • In a small bowl, stir together vinegar and milk and keep aside.
  • In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, espresso powder.
  • Add oil, vanilla extract, applesauce and the vinegar-milk mixture.
  • Mix until just combined.
  • Pour batter in two greased and floured round cake pans (Dimensions: 8×2), lined with parchment paper.
  • Bake at 350 degrees F for 35-40 minutes or until an inserted toothpick in the center comes out clean.
  • Allow the cakes to cool completely at room temperature.
  • While cakes are cooling, prepare frosting.
  • Remove cakes from pans and discard parchment papers.
  • Place cakes on individual serving dishes.
  • Use a spatula to spread icing on top of each cake in a rustic pattern. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 266kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 80mg | Potassium: 148mg | Fiber: 2g | Sugar: 24g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
Best Vegan Cake With Chocolate Frosting and Fruits in the Background- Angled Shot
Homemade Eggless Chocolate Cake with Vegan Chocolate Frosting on Rustic Gray Background

27 comments on “Vegan Chocolate Cake {Eggless Cake}”

  1. There are two things that would help make this nice and moist and still healthy: replace 1 cup of applesauce with 1 cup 0% Greek yogurt (or 0% sour cream), and replace 1/2 cup flour with almond meal/flour. Almonds do have cholesterol, but it is the good kind. If you don’t want the almond meal, even just the yogurt/sour cream makes a huge difference (it is regularly featured in many healthy baked goods that I enjoy making).

  2. IF this contains yogurt and egg whites it’s not vegan..

    • You are absolutely correct. I updated my recipe last week and unfortunately, this recipe is not vegan any more but it’s still slightly healthier than my original chocolate cake recipe 😉

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