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This Vegan Chocolate Cake doesn’t need eggs or dairy, just pure magic. Can you guess the secret ingredient?
This vegan chocolate cake isn’t just for plant-based eaters; it’s a dessert that will make anyone rethink what’s possible without eggs or dairy. Whether you’re a seasoned vegan or just love incredible chocolate cake, this recipe is here to wow. It’s moist, rich, and ridiculously simple to whip up.
Chocolate cake has been winning hearts for centuries. It started way back in the 1700s when people first discovered how to mix cocoa powder into cake batter. Fast forward to today, and it’s the ultimate treat for birthdays, holidays, or just because you’re craving something sweet.
Why do people love it so much? For one, it’s chocolate, enough said. But it’s also the way it brings people together. From grandma’s kitchen to fancy bakeries, a good chocolate cake feels like a hug you can eat.
And guess what? It’s not just about the taste. Chocolate has antioxidants (fancy word for good stuff) that can boost your mood. Combine that with the joy of baking, and you’ve got yourself a win-win situation. Ready to dive in? This vegan chocolate cake recipe will make you a fan for life!
This Vegan Chocolate Cake recipe is so simple, anyone can bake it!
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Vegan Chocolate Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 40 cupcakes depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
This recipe keeps things simple but delivers bakery-quality results. The coffee boosts the chocolate flavor, making it bold and irresistible. Plus, knowing it’s completely plant-based makes every bite feel a little more indulgent. Why not give it a go?
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm coffee (or warm water if coffee isn’t your thing)
- 1/2 cup + 1 tablespoon vegetable oil
- 2 teaspoons pure vanilla extract
- A small handful of chocolate chunks or cocoa nibs (optional, but so worth it)
Instructions
- Set your oven to 350°F and make sure the rack is in the middle.
- Grab a muffin pan and grease it lightly, or line it with paper cups for easy cleanup.
- In a large bowl, whisk together the flour, cocoa, sugar, baking soda, baking powder, and salt. It should look like chocolatey sand.
- In a separate bowl, combine the warm coffee, oil, and vanilla extract. Give it a quick stir.
- Pour the wet ingredients into the dry mix all at once.
- Whisk just until the batter is smooth; don’t overdo it.
- If you’re feeling fancy, toss in some chocolate chunks or cocoa nibs for extra bursts of chocolate.
- Scoop the batter into the muffin pans, filling each about two-thirds full.
- Pop them into the oven and bake for 30–35 minutes.
- You’ll know they’re ready when a toothpick comes out clean (or mostly clean if you hit a chocolate chunk).
- Let the cakes cool in the pan for a few minutes before transferring them to a wire rack. Once completely cool, dust with powdered sugar or go all out with your favorite frosting or decorations.
Storage Tip:
- These cakes stay fresh and delicious for up to three days at room temperature when wrapped tightly.
- Although let’s be real, they’ll be gone long before then.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Why you will love this Vegan Chocolate Cake
This Vegan Chocolate Cake is the perfect combination of simplicity and indulgence. With no eggs or dairy, it’s surprisingly rich, moist, and full of deep chocolate flavor. The addition of coffee enhances the cocoa, creating a bold taste that feels anything but basic. Easy to make and versatile for any occasion, it’s a recipe that works for everyone, whether you’re vegan or not. The best part? It’s ready in under an hour, making it perfect for last-minute cravings or celebrations. Bake it once, and it’ll become your go-to cake.
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Thanks for dropping in and checking out the recipes and what’s on offer.
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