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Are you looking for something really easy and fast yet delicious and vegan? Then you should definitely try my Basic Vegan Chocolate cake!
This chocolate cake does not contain any butter, cow milk or eggs. It has its whole chocolate flavor from cacao powder and with the addition of peanut butter, the cake turns out really moist and delicious!
Of course, there are always people who are skeptical of vegan cakes when it comes to flavor. but I can assure you that all my non-vegan test eaters loved it and they could not tell a difference.
Sometimes I am scrolling through Pinterest and a picture grabs my attention. Later I am slightly disappointed to recognize that I am missing 4 ingredients and I have no clue what 3 ingredients are and where I could get them.
That is why this basic Vegan Chocolate cake does not contain any fancy ingredients. I used spelt flour but feel free to use regular flour. I also had coconut sugar at home but brown or cane sugar or basically any sugar you can find at home should be fine.
If you prefer raw cakes, make sure you have a look at this raw beauty and if you are really really brave you should go for the magical vegan chocolate cake with a secret ingredient!
Do you also love Pinterest? You can find me under my name Vanillacrunnch
You can post this Collage picture on Pinterest to find the recipe again later 🙂
Alright chocolate freaks, now it is your turn! I am looking forward seeing your creations on Instagram (Tag me @vanillacrunnch ) or you can leave me a comment here.
Happy Baking!
- 2½ cup spelt flour
- 1 cup cacao powder
- 1½ cup coconut sugar (or cane sugar)
- 1½ cup almond milk (or any other non-dairy milk)
- ⅓ cup warm water
- ¼ cup peanut butter
- 3 oz dark chocolate chunks
- 1½ Tsp baking powder
- ⅓ cup coconut oil
- 1 Tbsp apple cider vinegar
- a pinch of fine sea salt
- -
- 2 oz. dark chocolate chunks
- 2 Tbsp almond milk, room temperature
- Preheat your oven to 355F and oil brush your cake pan.
- Carefully melt your dark chocolate and let it cool down for several minutes
- I a bowl, combine the sugar with the coconut oil and the peanut butter
- Add the melted chocolate.
- I another bowl combine the flour with the chocolate powder, the baking powder and salt
- One after another add the flour mixture and the milk and water to the sugar-oil mixture until everything is well combined
- Last, add the apple cider and then pour into your cake pan
- Bake the cake at 355F for about 45-50 minutes or until a toothpick comes out clean
- -
- For the coating, carefully melt the chocolate and let cool down.
- Add the almond milk and immediately distribute on the cake
- (You can add more milk if you are aiming for a thinner coating)
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The cake came out very dense. I think its hard not to over mix peanut butter, coconut oil and sugar together. Not sure its for me. But im definitely keeping your quick chocolate coating trick. That was great. Thanks!
Hi! Yes sounds that you have overmixed the batter. Especially when you add the vinegar to just combine it slowly and for a few seconds not longer. Hope that helps.
Hey you
My chocolate cake turned out very dense, too. I think, I must have done something wrong. How long do you mix the sugar-oil, sugar-oil-melted chocolate and the all-combined batter?
thanks a lot for your help
Yes, you can use almond butter or basically any nut butter you can get your hands on.
Is there anything else I can use instead of peanut butter?
Almond bitter or any other nut butter
What I can replace peanut butter with?
Thanks so much Lynn. I found that when I take it out of the freezer the night before I need it, it works best to just thaw it over night.
Just made this cake and it is fabulous! I stuck to the recipe and have to say it’s the best chocolate vegan cake I’ve made yet. I’m hoping it will freeze and thaw well, I made 2, one to eat and one to freeze. Have you ever freezed it, and if so what’s the best way to thaw?
Hey!! i am yumbles. you write a very well blog. We are also products the vegan choclate, dairy-free chocolate, row choclate, gin gifts etc.
Thank you for this recipe! Made it on the first try and I love that there aren’t complicated ingredients. I used cake flour instead of spelt, three cups to account for high altitude baking. And I think I’ll add a little bit of vanilla to the mix next time. This was a big hit even with my non vegan peeps. The cake rose really tall while baking. This will definitely be on rotation. I wish I could leave some photos, but it was fantastic. 5⭐️
Yes it does 🙂 but if you like you can reduce the amount, up to you.
Hello Lara, does the cake really need 1,5 Cups sugar? Is it very sweet? Thanks for your reply.
Aurora
I can‘t tell you for sure but maybe it is worth a try!
I REALLY want to try it, but the only flour I can use right now is buckwheat….do you think it will work with that?
Hello! So thankful for ur blog,I’ve just started living vegan and I’m loving it. All these ideas will really help me ????
You can try
can i use olive oil?
Hi Sophie, so sorry to hear that ai just heard from positive experiences so far..it could be that you overmixed the batter? Or maybe your milk was too cold when you added it? I hope you try it again ????
Hi, I made this and it came out very dense. Did I do something wrong? Thanks!
8×4 ????
Hello! What size pan am I baking this in, 8×4 or 9×5? Thanks!
Sure thi should work! But please let me know when you tried so I can add this info for other people in the same situation like you 🙂
Can I substitute regular flour for spelt – I am not gluten intolerant and different flours cost A LOT in Mexico
Vinegar 🙂 just corrected it 🙂
1 Tbsp aplle cider or apple cider viangre?
This looks SOO delicious hun!
You could give it a try with butter ????
I am allergic to coconut oil, what’s the best oil to substitute with? I don’t mind using butter either…Thanks!
Chocolate cake can do you no wrong! This cake looks absolutely amazing. I would totally dig into a slice (or two) if I could!