Vegan Chocolate Cake Easy Bake

This vegan chocolate cake is my solution for birthdays and gatherings when everyone needs a feel-great treat that just happens to be dairy and egg free The prep is simple the results are moist rich and you would never guess it is plant based

I remember baking this for a friend with allergies and it disappeared before I could even grab a slice It quickly became the most requested cake for weekend dinners

Ingredients

• Spelt or white flour: gives structure and lifts the cake Go for fresh unbleached flour if possible
• Cocoa powder: adds deep chocolate flavor Choose a Dutch-process or high quality natural cocoa for best results
• Baking soda: is crucial for leavening Always check the expiration date to ensure lift
• Salt: enhances the flavors Just a touch brings out the chocolate
• Mini chocolate chips: add extra chocolate bursts A plant based brand keeps it vegan
• Sugar or xylitol: for sweetness Both dissolve easily and suit most preferences
• Applesauce banana or plant yogurt: brings moisture and helps bind Use ripe bananas or unsweetened applesauce for best texture
• Oil almond butter or allergy friendly substitute: for richness Use a neutral oil like sunflower or gently warmed almond butter for easy mixing
• Pure vanilla extract: rounds out flavors Cold extracted pure vanilla brings complexity
• Water: hydrates the batter Filtered water is ideal for the cleanest taste

Step-by-Step Instructions

Preheat and Prepare Pans:

Set oven to 350 F and grease two 8 inch cake pans well With even greasing cakes release smoothly

Mix Dry Ingredients:

In a large bowl blend flour cocoa powder baking soda salt chocolate chips and sugar or xylitol Mix thoroughly so leavening and cocoa are equally spread

Combine Wet Ingredients:

If using almond butter warm it gently to soften In another bowl whisk your choice of oil or almond butter with applesauce banana or yogurt water and vanilla Make sure mixture is completely smooth

Bring It All Together:

Pour wet mixture into the dry bowl and stir gently Stop as soon as no dry streaks remain This keeps cake tender

Fill the Pans:

Divide the batter between pans and smooth tops with a spatula Try to keep layers even for stacking

Bake the Cakes:

Bake on center rack for 25 minutes Check with a toothpick at the center A few moist crumbs are good Slight underbaking lets cake firm up overnight and prevents dryness

Cool and Release:

Let cakes cool fully Run a knife along sides then turn out onto large plates If doubling stack with a layer of vegan frosting in between

Save

My favorite part is swirling warm almond butter into the batter It creates ribbons of flavor and the kitchen always smells amazing when this cake is baking I once baked it with my little cousin and we ended up covering our faces in cocoa dusted smiles

Storage Tips

This cake actually gets richer and softer if you chill it overnight Store slices in an airtight container in the fridge for up to five days If you want to freeze wrap pieces in parchment then slip into freezer bags Defrost at room temperature for best texture

Ingredient Substitutions

If you do not have spelt flour white all purpose or even a reliable gluten free blend both work nicely For oil melted coconut or mild olive oil infuses lovely flavor Any fruit based yogurt will do for extra moisture Mini chips are optional so you can swap nuts dried cherries or leave them out

Serving Suggestions

Frost with your favorite vegan chocolate or vanilla icing or even a simple dusting of powdered sugar If you are feeling festive layer on berries or little curls of dark chocolate For birthdays I love to add bright sprinkles for color and fun

Save

Cultural and Historical Context

Vegan chocolate cake has roots in World War II era “wacky cakes” when eggs and dairy were rationed This cake’s magic is in the chemistry of baking soda and vinegar or acid from the applesauce giving it a lift without conventional ingredients Now it is a celebration centerpiece across all sorts of diets

Recipe FAQs

→ What keeps this cake moist without eggs?

Applesauce, banana, or plant-based yogurt provide moisture and bind the batter, resulting in a soft texture without eggs.

→ Can I use different flours?

Yes, both spelt and white flour work well. For low-carb needs, almond flour or a keto-friendly mix can be used with adjustments.

→ How do I ensure a rich chocolate taste?

Choose a good quality cocoa powder and consider adding mini chocolate chips for extra depth and chocolatey flavor.

→ Is the cake easy to frost and layer?

Absolutely! Once cooled, the cakes can be removed from their pans, frosted separately, then stacked for a double-layer presentation.

→ Can this cake be made ahead?

Yes, it's even better after resting overnight in the fridge. This allows flavors to develop and the texture to improve.