Name: Decadent Vegan Chocolate Cake: Pure Bliss!
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 cups all-purpose flour; 2/3 cup cocoa powder; 2 teaspoons baking soda; 3/4 teaspoon salt; 2 tablespoons apple cider vinegar; 2 cups almond milk (or your milk of choice, at room temperature); 2/3 cup melted coconut oil; 2 teaspoons vanilla extract; 1 3/4 cups organic sugar or coconut sugar (I used coconut sugar); 3/4 cup pumpkin puree

This vegan chocolate cake recipe is a game-changer for anyone craving a truly decadent dessert without any animal products. It’s incredibly moist, rich, and surprisingly easy to make, proving that vegan baking can be just as satisfying. The star of this recipe is the combination of a perfectly tender vegan chocolate cake base and a luscious, creamy chocolate almond butter frosting. This cake is ideal for birthdays, holidays, or any occasion that calls for a special treat.

⏱ Time: 45 min

👥 Servings: 8-10

📊 Level: Easy

🥗 10 ingredients

Decadent Vegan Chocolate Cake: Pure Bliss!

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 10

Calories: 450

Ingredients Method Notes

Ingredients

3 cups all-purpose flour
2/3 cup cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
2 tablespoons apple cider vinegar
2 cups almond milk (or your milk of choice, at room temperature)
2/3 cup melted coconut oil
2 teaspoons vanilla extract
1 3/4 cups organic sugar or coconut sugar (I used coconut sugar)
3/4 cup pumpkin puree

Method

Preheat oven to 350°F (175°C). Grease two 8 or 9-inch round cake pans with coconut oil and line with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, combine almond milk and apple cider vinegar. Let sit for a minute until frothy. Whisk in the melted coconut oil, vanilla extract, and coconut sugar. Add about one-third of the wet ingredients to the dry ingredients and mix until just combined. Repeat with the remaining wet ingredients, being careful not to overmix.
Pour the batter evenly into the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the Chocolate Almond Butter Frosting: In a blender or food processor, combine all frosting ingredients (listed below) and blend until smooth. Chill until ready to frost.
For the Ganache: Stir coconut milk and maple syrup in a small saucepan until gently boiling. Pour over chocolate chips, let sit for 5 minutes, then stir until smooth. Let cool to room temperature, stirring occasionally, until thickened and spreadable.

Notes

– Use good quality cocoa powder for the best chocolate flavor.
– Don’t overmix the batter; this is key to a tender cake.
– Ensure your frosting is chilled enough to be spreadable but not solid.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.