Easy Vegan Chocolate Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
• Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
• Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
• Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5-inch loaf pan.
• Sift together flour, sugar, cocoa powder, baking soda, and salt. Mix in water, grapeseed oil, vanilla extract, and apple cider vinegar. Mix together until smooth. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Steps:

• Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
• In a large bowl, sift the dry ingredients together. Set aside.
• In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
• Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
• Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
• Cool in the pans for 10 minutes, then invert onto a wire rack to cool.

Steps:

• Mix or sift all dry ingredients together well.
• Make three wells in dry ingredients.
• Pour oil into one well, vinegar into another, and vanilla into the last hole.
• Pour the water over the whole thing.
• Mix with a wooden spoon till blended.
• Pour into greased and floured 8x8 baking dish (double recipe for 9x13).
• Bake at 350F for approximately 30 minutes, until toothpick comes out clean.

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
• Put the dairy-free milk in a jug and add the vinegar - it will split but don't worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
• To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
• Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.

Steps:

• Preheat oven to 350°F
• Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps).
• Pour into a cake pan and bake for approximately 40 minutes.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
• Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
• Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
• Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
• Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
• While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
• Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
• Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
• Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
• Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.