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  • Writer's pictureOrli

Amazing Vegan Chocolate Cake!

This chocolate cake is fantastic! Super moist, chocolaty, and not over-sweet!





Yield: 3 8" cakes


What You Need:

  • 1 1/2 cups non dairy milk (I use soy)

  • 1 tbsp apple cider vinegar or white vinegar

  • 3 cups all purpose flour

  • 1 cup unsweetened cocoa powder, sifted

  • 2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 3/4 tsp salt

  • 2 1/4 cups granulated sugar

  • 1 cup unsweetened apple sauce

  • 1 cup mild oil (vegetable, canola…etc)

  • 1 tbsp vanilla extract

  • 1 cup hot coffee


  1. Preheat the oven to 350F and spray 3 8″ cake pans with nonstick spray and line the bottoms with parchment paper.

  2. Mix together the milk and vinegar and set aside to curdle (making a vegan buttermilk).

  3. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside.

  4. In a large bowl, either whisking by hand or with an electric mixer, combine the sugar, apple sauce, oil, and vanilla.

  5. To the sugar mixture, alternate adding the milk and dry ingredients, starting and ending with the dry ingredients. Stop and scrape down the bowl about halfway through.

  6. Once that’s smooth, slowly mix in the hot espresso. Now the batter will be very thin.

  7. Pour the batter into the cake pans and bake for 30-35 minutes, or until a toothpick in the center comes out clean.

NOTES: This cake goes well with my Vegan Chocolate Mousse Frosting and Vegan Chocolate Ganache



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