Vegan Chocolate Cake Recipe

Our Vegan Chocolate Cake is a heavenly blend of rich cocoa and subtle coffee notes, paired with a silky Dairy-Free Truffle Ganache. Perfectly moist and deliciously decadent, it's a guilt-free treat that promises to satisfy every chocolate lover's dream. You won't feel like you're missing out!

Prep Time 15

Cook Time 35

Total Time 50

Servings Slices

Calories 359kcal

Author Fay

INGREDIENTS

Vegan Chocolate Cake

2 cups (2 cups) all purpose flour
¼ cup (¼ cup) dutch processed cocoa powder
1 cup (1 cup) granulated sugar
1½ teaspoon (1 ½ teaspoon) baking soda
¼ teaspoon (¼ teaspoon) salt
1 teaspoon (1 teaspoon) instant coffee granules
1 cup (1 cup) water warm
½ cup (½ cup) vegetable oil
2 teaspoon (2 teaspoon) vanilla extract
1 teaspoon (1 teaspoon) vinegar white

Dairy-Free Truffle Ganache Sauce

200 g (1 ⅐ cups) dark chocolate dairy free
200 g (⅞ cups) coconut milk

INSTRUCTIONS

Vegan Chocolate Cake

Prepare for Baking:

Preheat the oven to 350°F (180°C).
Grease your silicone fluted pan thoroughly, ensuring you reach into all grooves or patterns. Alternatively, you can use an 8” springform pan.

Mix Dry Ingredients:

Place a metal mesh strainer over a large mixing bowl.
Add flour, sugar, cocoa powder, baking soda, salt, and instant coffee to the strainer.
Use a whisk to sift the ingredients into the bowl, then whisk briefly in the bowl to ensure even distribution.

Add Wet Ingredients:

Add 1 cup of warm water to the dry ingredients (to activate the baking soda and bloom the cocoa powder).
Incorporate the vegetable oil, vanilla extract, and vinegar. The vinegar will react with the baking soda, aiding the cake's rise.
Mix well with a hand whisk. If the mixture becomes too thick, switch to a silicone spatula and continue folding and mixing until the flour is no longer visible. Scrape the sides and base of the bowl thoroughly. The mixture will be thick, which is okay.

Bake the Cake

Pour the batter into the greased silicone fluted pan and smooth over the surface.
Bake in the preheated oven for 30-35 minutes.
After baking, cool in the pan for 120 minutes before turning out onto a wire rack to cool completely.

Prepare the Ganache Truffle Sauce:

Finely chop the dark chocolate and place it in a heat-proof bowl.
Heat the coconut milk over medium heat until it just begins to simmer, then remove from heat.
Pour the hot coconut milk over the chocolate and let it sit for a minute before stirring with a silicone spatula to form a smooth, silky sauce. The sauce will be very liquid initially.
Set aside for 10 minutes before using.

Serve:

Transfer the cooled cake to a serving plate.
Serve the chocolate sauce alongside the cake or pour it over the cake before serving. If using a grooved Bundt pan, pour the chocolate sauce into the middle of the cake so it cascades down the grooves for a visually appealing presentation.
If you prefer a thicker sauce, allow it to cool for longer before using.

NOTES

Ingredient Temperature: Ensure your wet ingredients (like water) are at the right temperature; warm water helps activate the baking soda and bloom the cocoa for a richer taste.

Sifting Dry Ingredients: Sifting the dry ingredients not only prevents lumps but also aerates the flour, resulting in a lighter cake.

Mixing: Be careful not to overmix the batter as it can make the cake dense. Stop mixing as soon as the flour is incorporated.

Baking Time: Oven temperatures can vary, so start checking the cake a few minutes before the suggested baking time ends. A toothpick inserted into the center should come out clean.

Cooling Time: Allow the cake to cool completely before applying the ganache for the best texture and to prevent the sauce from melting off.

Ganache Thickness: The ganache will thicken as it cools. If you prefer a thicker ganache to stay on the grooves of the Bundt cake, allow it to cool longer before pouring.

NUTRITION