If you think that vegan cakes are just an imitation of regular cakes, you haven’t tried THIS chocolate cake!
In my opinion, this cake is just as delicious as a regular chocolate cake would. Actually, it’s even better, because it’s dairy-free and refined-sugar free. And the texture is just as moist, rich and fluffy as any regular butter and sugar loaded cake.
It annoys me that some people still think that baked goods need to have lots of butter, eggs and sugar to taste good.
Of course, vegan / plant-based recipes are more tricky to and need more testing than regular recipes. But once you have the good recipe (this one;)) you won’t believe how easy it is to leave out eggs and butter.
The coffee in the batter intensifies the flavor of the chocolate. It gives your baked goods a rich, depth of flavor. By no means can you taste the coffee, but you definitely will have a chocolate party in your mouth.
None of your non-vegan friends will guess this is a vegan cake. And they will love it!
I used a 25x10cm (10×4″) loaf pan because I wanted this to be an easy breafast cake, so not very tall. But you can also use a 22cm/9″ pan and get a taller cake (make sure to adapt the baking time: the shorter the pan, the taller the cake and the longer the baking time!Check with a toothpick inserted near the center!)
This is one of my most popular recipe on Instagram and I really hope you guys are going to give it a try! If you are looking for a more fancy version, here is the chocolate frosting version.
I’d love to see you making my recipes! Make sure you tag me on Instagram so that I can see your pics! Have fun!
Yuki
The best vegan chocolate cake
Equipment
- one 25cmx10 / 10×4" loaf pan
Ingredients
Ingredients for the cake
- 190 g / 1 1/2 cups white spelt or all purpose flour
- 20 g / 1/4 cup raw cacao powder
- 80 g/ 1/2 cup Muscovado or coconut sugar
- 80 g/1/2 cup light brown sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 65 g/ 1/3 cup coconut oil, melted at room temperature
- 80 ml / 1/3 cups espresso coffee, warm
- 1 tsp vanilla bean paste
- 1 tsp white vinegar
- 240 ml /1 cup water at room temperature
Instructions
- Preheat the oven to 175C| 350 F degrees.
- Line a 22x 12 cm | 10 x 4 inch loaf pan with parchment paper.
- In a medium bowl, mix together the cacao powder, flour, sugar, baking soda, and salt together. Set aside.
- In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar, and water until well combined.
- Stir in the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the baking pan and bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool down for 5 minutes into the pan, then transfer to a wire cooling rack.
- Cool down completely before slicing.
Perfect as written… yum o lah 😋
Hey Jennie!
Thank you! So happy that you liked it 🙂
Xx
Yukiko
Hi! Just curious if you can recommend something to substitute instead of coffee?
Hey Dana 🙂
You can leave it out if you don’t like it. The coffee is there just to enhance the chocolate flavor and the dark color, you won’t taste it in the final result.
Xx
Yukiko
👍👍👍👍👍👍
Hi. I have espresso powder how do you suppose that can be used in recipe vs a straight up espresso liquid shot?
Hey Nikki,
thanks for your feedback.
Please dissolve the espresso powder into 80 ml warm water.
kind regards,
Yukiko
Dear Yuki
The repice looks super lovely!! Can I also use this repice for cupcakes?
– J
Hey Jasmin,
Yes I already tried this recipe with muffin pan and it worked out great!
Yukiko
I can not stop making this vegan chocolate cake. It is beautiful and fluffy. It is rich and moist. I recommend for everyone to try it!
Hey Shauna!
Thank you so so much for your amazing feedback!
Xx
Yuki
Hi Yukiko, this recipe is absolutely delicious. I was out of coconut oil, brown sugar, and coconut sugar so I had to substitute vegetable shortening and cane sugar. The cake turned out great anyway. It’s so light and fluffy, and perfectly chocolatey. I look forward to making this again as written. Thank you for the recipe!
Hey Lena!
Thank you so much for your feedback!
I’m glad to hear that the cake was a success!
Have fun baking ,
Yukiko
Hi Yukiko!
Love your recipes thank you for sharing! Your presentation is beautiful. I was wondering if you used spelt flour or ap for the cake pictured? Also, do you prefer using spelt flour over all purpose? In the States they tend to use ap flour mostly and was wondering if spelt is superior for some recipes. Thanks again!
Hey Angela,
Thank you very much for your lovely comment.
Spelt flour is a healthier flour, which is unrefined. I usually give this option for people following a plant-based diet in order to avoid refined ingredients.
All purpose flour is fine too. I use both, depending on what I have on hands.
Kind regards,
Yukiko
hi!
love all your recipes!! what type of sugar do you recommend to consuming the most? wich is healthier? thanks
Hi Sara,
I think sugar is not healthy in any case, so make sure to consume as little as you can.
There is no such thing like healthier sugar, in my opnion.
xx
Yuki
Amazing!!!! thanks for the sharing the recipe is a 10/10 so good
Thank you so much!:)
Hi can you help? If you haven’t got a coffee machine. What would the measurements be for 80ml? I did a 1:2 ratio with instant espresso and it was so strong.
Hey Danial,
I haven’t tried with instant coffee. I would make a medium-strong instant coffee (per instructions) and then measure and use 80 ml.
Hope it helps!
Yuki
Hi Yukiko,
Lovely site and recipes!! I will be making this delish one for the first time. However, can I use almond flour and eggs? I am not vegan, but need to sub the flour for sure!
Hi Madeleine,
thank you. I haven’t tried with eggs nor almond flour. This is a vegan recipe, so any substitution will affect the final result.
Best,
Yukiko