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Vegan Double Chocolate Cake is loaded with chocolate flavor while still being dairy-free and egg-free. Plus it’s so delicious that everyone is sure to love.
At this point, you probably already know that I have a thing for chocolate cake.
I mean seriously how could you not love any cake, but especially the rich decadence that you get when you add chocolate to it.
But what if I also shared with you a recipe that requires no eggs, no dairy, and can be made for just about anyone that has food restrictions.
Would you give it a try?
Well, this recipe is all of that and it tastes absolutely delicious. I made this cake at my house and failed to mention that it was vegan and I heard no complaints from anyone that gave it a try. This cake is rich, moist, full of chocolate flavor, requires few ingredients, and is made in a basic square pan…so you have to give it a try!
Vegan Double Chocolate Cake Ingredients:
- 1 ½ cups organic all-purpose flour (may substitute whole wheat flour)
- 1 cup plus 2 Tablespoons coconut palm sugar
- 1/3 cup plus 1 Tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup cold water
- ¼ cup vegetable oil (may substitute applesauce)
- 1 Tablespoon distilled white vinegar
- 2 teaspoons vanilla extract
Preheat the oven to 375 degrees F. and grease and flour an 8-inch square baking pan or line the bottom with parchment paper.
Whisk together in a large bowl flour, sugar, cocoa powder, baking soda, and salt until well blended.
Add in water, oil, vinegar, vanilla, and whisk until smooth.
Scrape the batter into the prepared pan and spread evenly.
Bake about 30 minutes, until a cake tester inserted in the center comes out clean.
Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan.
Invert the cake and peel off the parchment paper, if using. Let cool right side up on the rack.
- 1 cup vegan dark chocolate chips
- 1/4 cup almond milk
- 2 Tablespoons Earth Balance
- 1/2 teaspoon vanilla extract
- 1 cup organic powdered sugar
In a small saucepan over low heat, whisk together the almond milk, butter, and vanilla until it is heated.
Remove the pan from the heat and stir in the chocolate chips until they have melted and the mixture is smooth.
Stir in the powdered sugar and stir until combined well and pour on top of the cake while still warm.
As the frosting cools it will set.