✨ AI Recipe
Easy Vegan Chocolate Cake
Peanut-Free
Sesame-Free
Corn-Free
Soy-Free
High Fat
Nut-Free
High Saturated Fat
High Sodium
High Calorie
High Fiber
Calcium Rich
Dessert
A moist, rich, and deeply chocolatey vegan cake that comes together in one bowl with no eggs or dairy — perfect for birthdays, celebrations, or any time a chocolate craving strikes.
Ingredients
Servings:
Scale:
Instructions
-
Preheat your oven to 175°C (350°F). Lightly grease a 6-inch round cake tin with a small amount of coconut oil and line the base with a circle of parchment paper.
-
In a small bowl or jug, combine the oat milk and apple cider vinegar. Stir briefly and set aside for 5 minutes — this creates a plant-based 'buttermilk' that activates with the baking soda for a light, fluffy crumb.
-
In a large mixing bowl, sift together the all-purpose flour, cocoa powder (¼ cup), granulated sugar, baking soda, and salt. Whisk dry ingredients together until evenly combined with no lumps.
-
Melt the coconut oil gently if solid — microwave in 20-second bursts or place the jar in a bowl of warm water. Once melted, add it to the oat milk mixture along with the vanilla extract. Stir well to combine.
-
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix — a few small lumps are perfectly fine. Overmixing develops gluten and can result in a tough, dense cake.
-
Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the centre comes out clean with just a few moist crumbs.
-
Remove the cake from the oven and allow it to cool in the tin for 10 minutes before turning out onto a wire rack. Let it cool completely before frosting — frosting a warm cake will cause the icing to slide off.
-
While the cake cools, make the chocolate frosting. Gently melt the dark chocolate chips in a heatproof bowl over a pan of simmering water (double boiler), stirring constantly. Remove from heat once smooth.
-
Sift the powdered sugar and remaining 2 tablespoons of cocoa powder into the melted chocolate. Add the maple syrup and 2 tablespoons of oat milk. Stir until you have a thick, glossy frosting. If too thick, add oat milk a teaspoon at a time; if too thin, add a little more powdered sugar.
-
Once the cake is fully cooled, spread the chocolate frosting generously over the top and sides using a spatula or butter knife. Slice into portions and serve. For a birthday presentation, add fresh berries, a dusting of cocoa powder, or colourful sprinkles on top.
Chef's Notes
This recipe is scaled for 2 generous servings using a 6-inch cake tin. To make a full-size 8-inch layer cake for a larger party, simply triple all ingredient quantities and divide between two 8-inch tins. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The frosted cake can also be frozen for up to 1 month — wrap individual slices in cling film before freezing.
Tips & Tricks
- Make sure your coconut oil is fully melted and slightly cooled before adding it to the oat milk mixture — hot oil can react unevenly with the other ingredients.
- Do not skip the apple cider vinegar step — it reacts with the baking soda to give the cake its lift and keeps it moist without eggs.
- Sifting the cocoa powder is important as it tends to clump; sifting ensures an even, lump-free batter.
- Allow the cake to cool completely before frosting — patience here makes a big difference in the final presentation.
- For an ultra-moist crumb, you can substitute half the oat milk with strong brewed black coffee — it deepens the chocolate flavour beautifully without tasting like coffee.
Variations
- Chocolate orange: Add 1 teaspoon of finely grated orange zest to the batter and a few drops of orange extract to the frosting for a classic flavour pairing.
- Nut-free option: This recipe is already nut-free — just double-check your dark chocolate chips are produced in a nut-free facility if allergies are a concern.
- Gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free cake.
- Mocha variation: Replace half the oat milk with cooled strong espresso to create a rich mocha-flavoured chocolate cake.
- Cupcakes: Pour the batter into a lined muffin tin to make 4–6 cupcakes — reduce baking time to 18–22 minutes.
Nutrition Highlights (per serving)
1062kcalCalories
179.3gCarbs
11.3gProtein
33.3gFat
8.4gFiber
Protein 4% Carbs 68% Fat 28%
Full Nutrition Facts Hide Nutrition Facts
Per recipe (2 servings) · Select a group above
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Energy | 2,124.83 kcal | 1,062.42 kcal/serving | 53% |
| Energy | 6,271.12 kJ | 3,135.56 kJ/serving | — |
| Water | 221.14 g | 110.57 g/serving | — |
| Protein | 22.61 g | 11.31 g/serving | 23% |
| Total Fat | 66.67 g | 33.34 g/serving | 43% |
| Carbohydrates | 358.59 g | 179.30 g/serving | 65% |
| Fiber | 16.86 g | 8.43 g/serving | 30% |
| Sugars | 4.88 g | 2.44 g/serving | 5% |
| Ash | 7.44 g | 3.72 g/serving | — |
| Alcohol | 1.38 g | 0.69 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Calcium | 425.67 mg | 212.84 mg/serving | 16% |
| Iron | 7.04 mg | 3.52 mg/serving | 20% |
| Magnesium | 236.59 mg | 118.30 mg/serving | 28% |
| Phosphorus | 586.90 mg | 293.45 mg/serving | 23% |
| Potassium | 1,132.21 mg | 566.11 mg/serving | 12% |
| Sodium | 1,859.36 mg | 929.68 mg/serving | 40% |
| Zinc | 4.28 mg | 2.14 mg/serving | 19% |
| Copper | 1.68 mg | 0.84 mg/serving | 93% |
| Manganese | 3.53 mg | 1.77 mg/serving | 77% |
| Selenium | 19.15 µg | 9.58 µg/serving | 17% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Thiamin B1 | 0.29 mg | 0.15 mg/serving | 13% |
| Riboflavin B2 | 1.34 mg | 0.67 mg/serving | 52% |
| Niacin B3 | 2.70 mg | 1.35 mg/serving | 8% |
| Pantothenic Acid B5 | 0.11 mg | 0.06 mg/serving | 1% |
| Vitamin B6 | 0.13 mg | 0.07 mg/serving | 4% |
| Folate Total | 27.97 µg | 13.99 µg/serving | — |
| Folate Food | 11.82 µg | 5.91 µg/serving | — |
| Folate DFE | 11.82 µg | 5.91 µg/serving | 1% |
| Choline | 5.24 mg | 2.62 mg/serving | 0% |
| Vitamin B12 | 1.06 µg | 0.53 µg/serving | 22% |
| Retinol | 177.93 µg | 88.97 µg/serving | — |
| Vitamin E | 0.10 mg | 0.05 mg/serving | 0% |
| Vitamin D | 3.57 µg | 1.79 µg/serving | 9% |
| Vitamin D | 142.80 IU | 71.40 IU/serving | — |
| Vitamin K | 2.09 µg | 1.05 µg/serving | 1% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Lutein + Zeaxanthin | 14.04 µg | 7.02 µg/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Total Saturated | 47.93 g | 23.97 g/serving | 120% |
| SFA 6:0 Caproic | 0.26 g | 0.13 g/serving | — |
| SFA 8:0 Caprylic | 3.71 g | 1.86 g/serving | — |
| SFA 10:0 Capric | 2.94 g | 1.47 g/serving | — |
| SFA 12:0 Lauric | 22.80 g | 11.40 g/serving | — |
| SFA 14:0 Myristic | 9.08 g | 4.54 g/serving | — |
| SFA 16:0 Palmitic | 6.07 g | 3.04 g/serving | — |
| SFA 18:0 Stearic | 2.94 g | 1.47 g/serving | — |
| Total MUFA | 5.14 g | 2.57 g/serving | — |
| MUFA 16:1 | 0.01 g | 0.01 g/serving | — |
| MUFA 18:1 Oleic | 5.11 g | 2.56 g/serving | — |
| MUFA 20:1 | 0.02 g | 0.01 g/serving | — |
| Total PUFA | 1.10 g | 0.55 g/serving | — |
| PUFA 18:2 Linoleic | 1.09 g | 0.55 g/serving | — |
| PUFA 18:3 ALA | 0.01 g | 0.01 g/serving | — |
| Total Trans Fat | 0.02 g | 0.01 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Tryptophan | 0.13 g | 0.07 g/serving | — |
| Threonine | 0.33 g | 0.17 g/serving | — |
| Isoleucine | 0.33 g | 0.17 g/serving | — |
| Leucine | 0.61 g | 0.31 g/serving | — |
| Lysine | 0.49 g | 0.25 g/serving | — |
| Methionine | 0.10 g | 0.05 g/serving | — |
| Cystine | 0.09 g | 0.05 g/serving | — |
| Phenylalanine | 0.50 g | 0.25 g/serving | — |
| Tyrosine | 0.36 g | 0.18 g/serving | — |
| Valine | 0.50 g | 0.25 g/serving | — |
| Arginine | 0.58 g | 0.29 g/serving | — |
| Histidine | 0.16 g | 0.08 g/serving | — |
| Alanine | 0.41 g | 0.21 g/serving | — |
| Aspartic Acid | 0.89 g | 0.45 g/serving | — |
| Glutamic Acid | 1.40 g | 0.70 g/serving | — |
| Glycine | 0.44 g | 0.22 g/serving | — |
| Proline | 0.46 g | 0.23 g/serving | — |
| Serine | 0.43 g | 0.22 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Caffeine | 84.96 mg | 42.48 mg/serving | — |
| Theobromine | 759.86 mg | 379.93 mg/serving | — |
| Nutrient | Total | Per Serving | — |
|---|---|---|---|
| Total Proanthocyanidins | 1,570.76 mg | 785.38 mg/serving | — |
| Dimers | 102.37 mg | 51.19 mg/serving | — |
| Trimers | 72.30 mg | 36.15 mg/serving | — |
| 4-6mers | 154.80 mg | 77.40 mg/serving | — |
| 7-10mers | 341.76 mg | 170.88 mg/serving | — |
| Polymers | 899.53 mg | 449.77 mg/serving | — |
* % Daily Value (DV) based on a 2,000-calorie diet per serving. FDA Daily Values (2020)
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Easy Vegan Chocolate Cake
Ingredients
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease a 6-inch round cake tin with a small amount of coconut oil and line the base with a circle of parchment paper.
- In a small bowl or jug, combine the oat milk and apple cider vinegar. Stir briefly and set aside for 5 minutes — this creates a plant-based 'buttermilk' that activates with the baking soda for a light, fluffy crumb.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder (¼ cup), granulated sugar, baking soda, and salt. Whisk dry ingredients together until evenly combined with no lumps.
- Melt the coconut oil gently if solid — microwave in 20-second bursts or place the jar in a bowl of warm water. Once melted, add it to the oat milk mixture along with the vanilla extract. Stir well to combine.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix — a few small lumps are perfectly fine. Overmixing develops gluten and can result in a tough, dense cake.
- Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the centre comes out clean with just a few moist crumbs.
- Remove the cake from the oven and allow it to cool in the tin for 10 minutes before turning out onto a wire rack. Let it cool completely before frosting — frosting a warm cake will cause the icing to slide off.
- While the cake cools, make the chocolate frosting. Gently melt the dark chocolate chips in a heatproof bowl over a pan of simmering water (double boiler), stirring constantly. Remove from heat once smooth.
- Sift the powdered sugar and remaining 2 tablespoons of cocoa powder into the melted chocolate. Add the maple syrup and 2 tablespoons of oat milk. Stir until you have a thick, glossy frosting. If too thick, add oat milk a teaspoon at a time; if too thin, add a little more powdered sugar.
- Once the cake is fully cooled, spread the chocolate frosting generously over the top and sides using a spatula or butter knife. Slice into portions and serve. For a birthday presentation, add fresh berries, a dusting of cocoa powder, or colourful sprinkles on top.
Chef's Notes
This recipe is scaled for 2 generous servings using a 6-inch cake tin. To make a full-size 8-inch layer cake for a larger party, simply triple all ingredient quantities and divide between two 8-inch tins. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The frosted cake can also be frozen for up to 1 month — wrap individual slices in cling film before freezing.
Tips & Tricks
- 💡 Make sure your coconut oil is fully melted and slightly cooled before adding it to the oat milk mixture — hot oil can react unevenly with the other ingredients.
- 💡 Do not skip the apple cider vinegar step — it reacts with the baking soda to give the cake its lift and keeps it moist without eggs.
- 💡 Sifting the cocoa powder is important as it tends to clump; sifting ensures an even, lump-free batter.
- 💡 Allow the cake to cool completely before frosting — patience here makes a big difference in the final presentation.
- 💡 For an ultra-moist crumb, you can substitute half the oat milk with strong brewed black coffee — it deepens the chocolate flavour beautifully without tasting like coffee.
Variations
- Chocolate orange: Add 1 teaspoon of finely grated orange zest to the batter and a few drops of orange extract to the frosting for a classic flavour pairing.
- Nut-free option: This recipe is already nut-free — just double-check your dark chocolate chips are produced in a nut-free facility if allergies are a concern.
- Gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free cake.
- Mocha variation: Replace half the oat milk with cooled strong espresso to create a rich mocha-flavoured chocolate cake.
- Cupcakes: Pour the batter into a lined muffin tin to make 4–6 cupcakes — reduce baking time to 18–22 minutes.