The best vegan chocolate cake

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

Print Recipe
5 from 3 votes

The best vegan chocolate cake

plant-based, refined sugar-free, dairy-free, vegan-friendly
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Author: Yukiko @foodie.yuki

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.

15 Comments

  1. Jennie Sherwood

    5 stars
    Perfect as written… yum o lah 😋

     
  2. Hi! Just curious if you can recommend something to substitute instead of coffee?

     
    • yukiko83

      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

       
  3. Hi. I have espresso powder how do you suppose that can be used in recipe vs a straight up espresso liquid shot?

     
    • yukiko83

      Hey Nikki,

      thanks for your feedback.
      Please dissolve the espresso powder into 80 ml warm water.

      kind regards,

      Yukiko

       
  4. 5 stars
    Dear Yuki
    The repice looks super lovely!! Can I also use this repice for cupcakes?
    – J

     
    • yukiko83

      Hey Jasmin,

      Yes I already tried this recipe with muffin pan and it worked out great!

      Yukiko

       
  5. 5 stars
    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!

     
  6. 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!

     
    • yukiko83

      Hey Lena!
      Thank you so much for your feedback!
      I’m glad to hear that the cake was a success!
      Have fun baking ,

      Yukiko

       
  7. 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!

     
    • yukiko83

      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

       

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