What makes vegan chocolate cake moist?

The secret to a moist vegan chocolate cake is the combination of oil, vinegar, and liquid. The oil keeps the crumb soft and rich, while vinegar reacts with baking soda to create lift. Using hot coffee or hot water also helps “bloom” the cocoa powder, deepening the flavor and contributing moisture. Avoid overbaking — remove the cake from the oven as soon as a toothpick comes out with a few moist crumbs.

Can I use almond milk in vegan chocolate cake?

Yes, almond milk works perfectly in this dairy-free chocolate cake recipe. In fact, any unsweetened non-dairy milk will do — including oat, soy, or cashew milk. Almond milk has a neutral flavor and light texture, which blends well with the other ingredients. Just make sure it’s at room temperature so it doesn’t affect the batter’s consistency.

What is a good egg substitute in vegan baking?

For eggless chocolate cake recipes, vinegar and baking soda are one of the most effective combinations. They help the cake rise without eggs. Other common substitutes include flaxseed meal (1 tablespoon ground flax + 3 tablespoons water = 1 egg) or unsweetened applesauce. In this recipe, the acidity from vinegar does the heavy lifting — and keeps things simple.

How do I store vegan chocolate cake?

Store leftover cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. This cake also freezes beautifully. Wrap individual slices in plastic wrap and store in an airtight container. Let thaw at room temperature or microwave for 20–30 seconds for a soft, moist vegan chocolate cake anytime you want it.

Vegan Chocolate Cake Recipe – 1 Easy Dessert Everyone Loves

Name: Vegan Chocolate Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup non-dairy milk (soy or almond); ½ cup neutral oil (canola or vegetable); 1 tbsp apple cider vinegar; 2 tsp vanilla extract; ½ cup hot coffee or hot water

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup non-dairy milk (soy or almond)
½ cup neutral oil (canola or vegetable)
1 tbsp apple cider vinegar
2 tsp vanilla extract
½ cup hot coffee or hot water

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.

3. In a separate bowl, mix non-dairy milk, oil, vinegar, vanilla, and hot coffee.

4. Combine wet and dry ingredients. Stir until just smooth.

5. Divide batter evenly into pans and bake for 30–35 minutes.

6. Let cakes cool completely in pans before removing.

7. Serve plain or with your favorite vegan frosting (optional).

Notes

Use room-temperature non-dairy milk for best texture.

Hot coffee enhances the chocolate flavor — but doesn’t make it taste like coffee.

Don’t overmix; a few small lumps in the batter are okay.

Cake tastes even better the next day!

Author: Casey Morgan
Prep Time: 10 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 160mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

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