Description
This vegan chocolate cake recipe delivers a moist, rich, and deeply chocolatey treat without any animal products. Perfect for vegans and those with dairy allergies, it uses simple ingredients like unsweetened soy milk, applesauce, and cocoa powder to create a tender crumb and intense flavor. Baked in a 9×13 inch pan, it’s ideal for birthdays, celebrations, or any chocolate craving.
Ingredients
Scale
Wet Ingredients
- 1 cup unsweetened soy milk (or almond milk)
- 1 tablespoon apple cider vinegar
- 1/2 cup canola oil (or melted coconut oil)
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling water
Dry Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to ensure the cake won’t stick and will release easily after baking.
- Create the vegan buttermilk: In a large mixing bowl, combine 1 cup of unsweetened soy milk with 1 tablespoon of apple cider vinegar. Let it sit for about 5 minutes; this mixture will curdle slightly and mimic the acidity of buttermilk.
- Combine wet ingredients: To the soy milk mixture, add 2/3 cup unsweetened applesauce, 1/2 cup canola oil, and 1 tablespoon pure vanilla extract. Whisk everything together until smooth and well blended.
- Mix dry ingredients: In a separate bowl, sift together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. Mix thoroughly.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture while whisking continuously. Continue until the batter is smooth and free of lumps.
- Add boiling water: Carefully stir in 1 cup of boiling water to the batter. The batter will be thin; this is normal and helps produce a moist cake.
- Bake the cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and frost: Allow the cake to cool completely in the pan. Once cool, frost with your favorite vegan buttercream or icing before serving.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Use almond milk or other plant-based milks as alternatives to soy milk if preferred.
- The boiling water helps to bloom the cocoa, enhancing the chocolate flavor and moisture.
- Make sure to let the cake cool completely before frosting to prevent the frosting from melting.
- This cake keeps well for 3-4 days at room temperature if covered or refrigerated for up to a week.
