Chocolate Cake Recipe
This Chocolate Cake is a rich, moist, and indulgent vegan chocolate cake made for celebrations and special moments. With deep cocoa flavour and a soft crumb, it delivers bakery-style results while fitting perfectly into wholesome vegan desserts. Simple ingredients and an easy method make this a reliable vegan cake recipe for home bakers who love classic chocolate treats.
January 5, 2026
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Chocolate Cake is a timeless favourite, and this version is a comforting vegan chocolate cake recipe that keeps all the richness intact. Made with plant-based ingredients like oats milk, applesauce, and cocoa powder, the cake turns out soft, moist, and deeply chocolatey. A hint of brewed coffee enhances the cocoa flavour, making every bite satisfying. Easy to prepare and consistently delicious, this recipe is ideal for birthdays, gatherings, or anyone looking for dependable vegan desserts at home.
Chocolate Cake Recipe
Serving
8–10 slices
Prep Time
20 minutes
Cook Time
40–45 minutes
Total Time
~1 hour 10 minutes
Free From :
- Wheat-Free
- Peanuts-Free
- Tree-Nuts-Free
- Dairy-Free
- Eggs-Free
- Soy-Free
- Sesame-Free
- Fish-Free
- Shellfish-Free
- Vegan
- Gluten-Free
Ingredients
- All purpose flour – 2 and ¼ cup
- Corn starch – 2 TBSP
- Cocoa powder – ¾ cup
- Baking powder – 1 and ½ Tsp
- Baking Soda – 1 Tsp
- Salt – 1 Tsp
- Oats Milk – 1 and ½ cup
- White vinegar – 1 TBSP
- Coconut oil – 1 cup
- Apple sauce – ½ cup
- Brown sugar – ½ cup
- Sugar – 1 cup
- Vanilla essence – 2 Tsp
- Brewed espresso or boiled coffee water – 2 TSP
Method
- Making vegan buttermilk
Add room-temperature oats milk and white vinegar. Give a quick mix and keep aside for at least 10 minutes until the milk curdles. - Getting the pan ready
Grease a bundt pan and dust it with chocolate powder. - Mixing the dry ingredients
In a sifter, add all purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Sift and mix well. - Mix wet ingredients
Combine coconut oil, apple sauce, brown sugar, cane sugar, vanilla essence, and coffee water. Mix well until sugar melts. Add the oat milk mixture and give a quick mix. - Combine wet and dry
Make a well in the dry ingredients and add the wet ingredients. Mix gently until a thick batter forms. Do not overmix. - Bake the cake
Preheat oven to 350°F. Pour batter into the greased bundt pan and bake for 40–45 minutes or until fully cooked. - Cool the cake
Remove from oven and let it rest for 15–20 minutes before inverting. - Finish & garnish
Once completely cooled, pour molten chocolate over the cake and garnish with fruits.
Recipe Notes:
- Do not overmix the batter to keep the cake soft.
- Coffee enhances the chocolate flavour without overpowering it.
- Let the cake cool fully before adding chocolate topping.
- Dusting the pan with cocoa prevents white flour marks.
Conclusion:
This Chocolate Cake is a dependable, crowd-pleasing vegan chocolate cake perfect for celebrations or everyday treats. Soft, rich, and comforting, it fits beautifully into a collection of trusted vegan desserts. If you’re looking for a classic, no-fail vegan cake recipe, this one delivers flavour, texture, and satisfaction every time.
FAQ
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Yes. The coffee enhances the chocolate flavour, but you can replace it with plain hot water if preferred.
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Absolutely. You can use a round or square cake tin; just keep an eye on baking time as it may vary slightly.
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Applesauce helps keep the cake moist and soft while supporting the texture in vegan baking.
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Insert a toothpick into the centre — if it comes out clean or with a few crumbs, the cake is ready.
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Store the cake in an airtight container at room temperature for up to 1 day, or refrigerate for 2–3 days.
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ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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