Vegan Chocolate Cake
A simple yet decadent vegan chocolate cake that's moist, ultra-chocolatey, and basically everything you could want in a chocolate cake (but completely dairy-free!)
Ingredients
- 3 Cups (400g) all-purpose flour
- 2 Cups (410g) granulated white sugar
- 1/2 Cup (45g) natural, unsweetened cocoa powder NOT Dutch Process
- 2 tsp baking soda
- 1 tsp salt
- 3/4 Cup (180ml) vegetable oil
- 2 tsp white vinegar
- 2 tsp pure vanilla extract
- 2 Cups (480ml) water, room temperature
Frosting
- 2 batches vegan chocolate buttercream
Instructions
- Preheat the oven to 350ºF and prepare three 6-inch or two 9-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
- Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, vinegar, vanilla, and water and mix on low until combined.
- Pour into prepared cake pans no more than 2/3 full and bake for 35-40 minutes, until a wooden toothpick inserted comes out clean. Cool completely before filling and frosting with a double batch of Vegan Chocolate Buttercream (or frosting of your choice).
Notes
Make ahead tips: This Vegan Chocolate Cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
Make it extra chocolatey by filling and frosting with a double batch of Vegan Chocolate Buttercream.