The Ultimate Guide to Baking an Amazingly Moist & Easy Vegan Chocolate Cake
Discover the secret to the perfect vegan chocolate cake with this incredibly simple recipe! This delectable vegan chocolate sheet cake is a breeze to prepare, relying solely on common, easy-to-find ingredients. Its remarkable moisture and rich, deep chocolate flavor will astound you – you’d genuinely never suspect it’s entirely free from eggs and dairy. Prepare to delight everyone with a truly exceptional plant-based dessert!
There’s a reason why this particular vegan chocolate cake recipe has become a staple in my kitchen, inspiring numerous delicious variations over the years. I’ve previously adapted it into a decadent vegan chocolate fudge layer cake, a delightful vegan chocolate sheet cake with ganache frosting, fun Halloween vegan chocolate tombstone cupcakes, and even a charming batch of vegan chocolate cupcakes for two. Its inherent flexibility and consistently amazing results make it a truly indispensable foundation for any chocolate lover.
Honestly, I simply cannot resist making it! The sheer versatility of this recipe is incredible; it’s quick to assemble, effortlessly easy to bake, and produces an outcome that is nothing short of sensational. I genuinely believe it surpasses many non-vegan chocolate cakes I’ve tasted in terms of flavor and texture. This plant-based wonder proves that you don’t need eggs or dairy to create a truly indulgent dessert.
This specific iteration presents itself as a simple yet elegant traybake, also known as a sheet cake. I’ve chosen to crown it with a light, wonderfully fluffy, and perfectly balanced vegan chocolate buttercream. Unlike the richer ganache used in some of my earlier versions, this buttercream offers a less intense sweetness, making it particularly appealing for younger palates. This makes it the ideal candidate for children’s birthday parties, school bake sales, or any celebratory gathering where a crowd-pleasing, slightly lighter option is desired. Of course, it’s equally perfect for adults who appreciate a more mellow sweetness without compromising on the luxurious chocolate experience. The simple nature of a sheet cake also means easy slicing and serving, perfect for larger groups or meal prep throughout the week.
Feel free to unleash your creativity when decorating! As showcased here, I opted for vibrant, vegan-friendly sprinkles to evoke that classic, joyful birthday cake aesthetic. However, don’t limit yourself. For a more sophisticated or ‘grown-up’ presentation, consider topping slices with fresh berries – raspberries or strawberries pair beautifully with chocolate – or elegant curls of chocolate shavings. A dusting of cocoa powder or a swirl of melted vegan chocolate can also add a touch of simple elegance. The canvas is yours to customize!
The Magic Behind Moist Vegan Baking: Essential Ingredients
One of the true beauties of this vegan chocolate cake is its reliance on readily available ingredients. You won’t need to hunt for obscure specialty items; everything you need can be found at your local grocery store. Let’s delve into some of the key components that make this egg-free and dairy-free cake so incredibly moist and flavorful:
- Non-Dairy Milk & Cider Vinegar: The Vegan Buttermilk Trick. The combination of unsweetened non-dairy milk (soy milk is highly recommended for its protein content, which mimics dairy milk best, but almond, oat, or other unsweetened varieties will also work beautifully) and cider vinegar is crucial. When mixed, the vinegar curdles the milk slightly, creating a vegan “buttermilk.” This acidic mixture reacts with the baking soda, leading to a wonderfully tender crumb and helping the cake rise beautifully.
- Caster Sugar & Light Brown Soft Sugar: A Sweet Harmony. Using a blend of caster sugar (superfine sugar) and light brown soft sugar contributes to both the flavor and texture. Caster sugar dissolves easily, ensuring a smooth batter, while brown sugar adds a subtle caramel note and extra moisture, enhancing the cake’s richness.
- Sunflower Oil: Liquid Gold for Moisture. A neutral-flavored oil like sunflower oil is essential for adding incredible moisture without imparting any unwanted taste. Unlike solid fats, oil remains liquid at room temperature, contributing to a consistently moist and tender cake crumb that stays soft for days.
- Cocoa Powder: The Star of the Show. For that deep, rich chocolate flavor, a good quality unsweetened cocoa powder is key. Dutch-processed cocoa powder often yields a darker color and smoother flavor, but natural unsweetened cocoa works perfectly well here.
- Baking Powder & Bicarbonate of Soda: The Dynamic Duo. These two leavening agents work in harmony to give the cake its lift and airy texture. The bicarbonate of soda (baking soda) reacts with the acid from the vinegar, while the baking powder provides additional leavening for a light and fluffy result.
By understanding the role of each simple ingredient, you can appreciate the thoughtful balance that goes into creating such a perfect vegan chocolate cake.
How To Make Easy Vegan Chocolate Cake: A Step-by-Step Guide
(For a detailed list of ingredients and full instructions, please refer to the comprehensive recipe card located below.)
*To achieve the absolute best results, it is imperative to follow the recipe directions meticulously. As always, for precision in baking, I strongly advocate for using gram measurements with a digital scale rather than cup conversions. Cup measurements can be inconsistent and significantly less accurate, which may compromise the final texture and taste of your cake. I cannot guarantee optimal outcomes if cup measurements are used.*
Prepping Your Pan and Ingredients: The Foundation for Success
This particular recipe is designed for a 20cm/8-inch square cake tin. Begin by preparing your tin thoroughly: grease it well to prevent sticking, and then line the base with a strip of baking parchment, leaving an overhang on two sides to easily lift the cake once baked. If you’re looking to adapt this recipe for different sized tins or alternative cake forms, please refer to the linked recipes above for guidance on adjustments. Accurate tin preparation is a small step that makes a huge difference in the final outcome and ease of serving.
Mixing the Wet Ingredients: Building Flavor and Moisture
In a medium-sized jug, combine your non-dairy milk (remember, unsweetened soy milk often yields the best results, but any unsweetened variety you prefer will work), cider vinegar, caster sugar, light brown soft sugar, sunflower oil (or any other neutral, flavourless oil), and vanilla extract. Whisk these ingredients together until the sugars have largely dissolved and the mixture is well combined. This initial step ensures that all the liquid components are evenly distributed, contributing to a homogenous batter and ultimately a consistently moist cake.
Combining the Dry Ingredients: Sift for Success
In a separate, larger mixing bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and a pinch of salt. Sifting is not merely for removing lumps; it also aerates the dry ingredients, ensuring they are light and evenly distributed. This process is crucial for preventing dense spots in your cake and promoting an even rise. Make sure all ingredients are thoroughly combined before proceeding.
Bringing it All Together: The Art of Gentle Mixing
Gradually pour the whisked wet ingredients from the jug into the bowl containing the dry ingredients. Using a hand balloon whisk, gently incorporate the wet into the dry until the batter is smooth and no pockets of dry flour remain. This is a critical stage: it is absolutely essential not to over-mix the batter. Over-mixing develops the gluten in the flour, which can lead to a tough, rubbery cake. For this reason, I highly recommend using a hand whisk instead of an electric mixer for combining, as it gives you more control and reduces the risk of overworking the batter.
Baking the Cake to Perfection: Patience is Key
Once your batter is perfectly mixed, pour it evenly into your prepared tin and spread it level using a spatula. The cake typically takes around 35 minutes to bake in a preheated oven, but it’s wise to start checking for doneness after 25 minutes. To test if it’s ready, insert a clean wooden skewer or toothpick into the center of the cake; if it comes out clean with no wet batter attached, your cake is baked through. Remember that ovens can vary, so visual cues and the skewer test are your best indicators.
Once baked, the cake will be quite delicate when warm. Resist the urge to immediately remove it from the tin. Instead, allow it to cool in the tin for approximately half an hour. This crucial cooling period allows the cake to firm up and settle, making it much easier to handle. After this initial cooling, carefully invert the cake onto a wire rack to cool completely. Ensure it is entirely cool before attempting to frost it; frosting a warm cake will lead to a melted, messy disaster.
Crafting the Perfect Vegan Chocolate Buttercream: Smooth and Fluffy
To create the luscious vegan chocolate buttercream that perfectly complements this cake, you’ll start by melting some chopped dark chocolate (ideally around 70% cocoa solids for the best flavor). My preferred method is to melt it in short bursts in the microwave, stirring diligently every 10-15 seconds to prevent burning. Alternatively, you can use a double boiler method: place the chopped chocolate in a heat-proof bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water. Stir until smooth and then set aside to cool slightly.
In a large mixing bowl, combine the vegetable shortening (I find brands like Trex work wonderfully) with solid block vegan butter (such as Naturli vegan block). It’s crucial here to use a combination of shortening and solid block vegan butter, rather than all butter or a spreadable vegan butter alternative. The shortening adds stability and ensures a lighter, fluffier texture, while the block butter contributes flavor. Using only spreadable vegan butter can often lead to a buttercream that splits or becomes too soft at room temperature. Whisk these two fats together with an electric mixer until they are perfectly smooth and creamy.
Next, gradually whisk in the sifted cocoa powder, followed by the sifted icing sugar (powdered sugar), and finally, the vanilla extract. Sifting these dry ingredients is important to avoid lumps in your buttercream. Continue to whisk the buttercream for a good few minutes – at least 3-5 minutes – until it transforms into a wonderfully light and fluffy consistency. Then, slowly incorporate the melted and slightly cooled dark chocolate, beating it in until fully combined and the buttercream is uniformly chocolatey and smooth. If, at any point, your buttercream feels too firm or stiff, you can whisk in a tiny drop of unsweetened non-dairy milk, a few drops at a time, until you reach your desired spreading consistency.
Once your beautiful buttercream is ready and your cake is completely cool, spread the frosting generously and evenly over the top of the cake. Now comes the fun part: decorating! Embellish it as you wish, whether with colorful sprinkles for a festive look, fresh fruit for a touch of elegance, or leave it simply frosted for a classic finish.
Storage and Freezing Tips for Your Vegan Chocolate Cake
How Long Will It Keep?:
Your freshly baked and frosted vegan chocolate cake will maintain its deliciousness for up to five days. To ensure its longevity and keep it wonderfully moist, store it in an airtight container at room temperature. Unless your kitchen or ambient temperature is excessively warm, there is generally no need to refrigerate the cake. Refrigeration can sometimes dry out cakes, so room temperature storage is usually preferred for optimal texture.
Can I Freeze It?:
Absolutely! The unfrosted cake is an excellent candidate for freezing, making it perfect for preparing ahead of time. Once the cake has cooled completely, wrap it thoroughly in a double layer of plastic wrap, followed by a layer of aluminum foil, to protect it from freezer burn. It can be frozen for up to a couple of months. When you’re ready to enjoy it, simply allow it to defrost at room temperature for several hours before frosting and serving. However, I strongly advise against freezing the buttercream frosting. Its delicate emulsion may split or become grainy upon thawing, compromising its smooth, fluffy texture.
If you tried this recipe and loved it, why not share your creation? Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to let us see your delicious vegan chocolate cake!
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Easy Vegan Chocolate Cake
Ingredients
Vegan Chocolate Cake:
- 240 ml (1 cup) unsweetened non-dairy milk (soy is best but any will work)
- 1 tsp cider or white wine vinegar
- 125 g caster sugar (superfine sugar)
- 50 g light brown soft sugar
- 100 ml sunflower oil (or another flavourless oil)
- 1 ½ tsp vanilla extract
- 150 g plain (all-purpose) flour
- 50 g cocoa powder
- ½ tsp baking powder
- ¾ tsp bicarbonate of soda
- ¼ tsp salt
Vegan Chocolate Buttercream:
- 55 g dark chocolate (about 70% cocoa solids) chopped
- 55 g vegetable shortening (I use Trex)
- 55 g solid block vegan butter (I use Naturli vegan block)
- 20 g cocoa powder
- 110 g icing (powdered) sugar
- 1 tsp vanilla extract
- a drop of non-dairy milk if needed
Instructions
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Preheat the oven to 180C/350F/gas mark 4 and grease and line a 20 cm/8 inch square cake tin.
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Whisk together the non-dairy milk milk, vinegar, caster sugar, brown sugar, sunflower oil and vanilla extract in a jug.
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In a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
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Gradually whisk the wet ingredients into the dry until smooth; be careful not to over-mix or the cake can become tough.
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Pour the batter into the prepared tin and spread level. Bake for about 35 minutes until a skewer inserted into the centre comes out clean. Start checking for doneness after 25 minutes.
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Leave the cake to cool in the tin for half an hour then carefully transfer it to a wire rack to cool completely.
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To make the vegan chocolate buttercream, melt the chopped dark chocolate, either in a heat-proof bowl over a pan of gently simmering water (don’t let the base of the bowl touch the water), or as I do in short busts in the microwave, stirring every 10 seconds. Set aside.
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Whisk together the vegetable shortening and vegan butter with an electric mixer until smooth, then whisk in the sifted cocoa powder followed by the sifted icing sugar and vanilla extract.
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Beat the buttercream for a good few minutes until very light and fluffy then beat in the melted chocolate a little at a time.
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Spread the buttercream over the cooled cake and decorate as you like (or leave it plain).
Notes
