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.
Servings: 16 Slices
Calories: 266kcal
Ingredients
- 1.5 tablespoon Apple cider vinegar
- 1.5 cups Milk Almond milk, coconut milk or soy milk
- 2.5 cups All-purpose flour
- 1 ¾ cups Granulated sugar
- ¾ cup Cocoa powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Espresso powder Optional, Enhances the chocolate flavor of the cake
- ⅔ cup Oil
- 1.5 teaspoon Vanilla extract
- ½ 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: 8x2), 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