Vegan Chocolate Cake with Plant Milk and Cocoa

Name: Vegan Chocolate Cake with Plant Milk and Cocoa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 slices
Cuisine: International
Ingredients: 250 g all-purpose flour; 200 g sugar; 50 g unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 240 ml unsweetened plant milk; 120 ml neutral oil; 1 tbsp white or apple cider vinegar; 1 tsp vanilla extract; 100 g vegan dark chocolate, optional for topping

Cocoa, plant milk and vinegar make this one-bowl cake without eggs or dairy.

By Hez ArslanUpdated October 2, 2026

Total 50 minMakes 10 slices

Jump to Recipe

This one-bowl vegan chocolate cake uses plant milk, oil and a little vinegar for a moist cocoa crumb without eggs or dairy. Whisk the dry ingredients first, then stir in the liquids only until smooth. Bake in a single round pan and let it cool fully before adding a simple dairy-free topping. Check that the chocolate or frosting you choose is also vegan. Heat oven to 180°C (350°F); grease and line a 23-cm (9-inch) round cake pan. Whisk flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk plant milk, oil, vinegar and vanilla; pour into dry ingredients and stir just until smooth. Pour batter into pan and bake 30 to 35 minutes until a tester comes out with a few moist crumbs.

Vegan Chocolate Cake with Plant Milk and Cocoa

How to tell when it is ready

Cool 15 minutes in pan, turn onto a rack and cool completely; top with melted vegan chocolate if desired.

Tips

Heat oven to 180°C (350°F).
Whisk flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl.
Whisk plant milk, oil, vinegar and vanilla.
Pour batter into pan and bake 30 to 35 minutes until a tester comes out with a few moist crumbs.

Troubleshooting

If cake is dry, check earlier next time.
If center sinks, avoid underbaking and measure leaveners accurately.

Substitutions

Use a gluten-free flour blend designed for cakes.
Use soy, oat or almond milk according to preference.

Variations

Fold in vegan chocolate chips.
Add orange zest to the batter.

Serving suggestions

Serve with berries.
Dust with icing sugar.
Add vegan chocolate frosting.
Pair with coffee or oat milk.

Make ahead

Prepare the measured ingredients in advance. Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days; freeze unfrosted slices for up to 2 months.

Storage

Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days; freeze unfrosted slices for up to 2 months.

Food safety

Check cocoa, plant milk and chocolate labels for dairy ingredients or cross-contact warnings relevant to your needs.

Frequently asked questions

How do I know vegan chocolate cake is ready?

Cool 15 minutes in pan, turn onto a rack and cool completely; top with melted vegan chocolate if desired.

How should I store vegan chocolate cake?

Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days; freeze unfrosted slices for up to 2 months.

Serve with berries. Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days; freeze unfrosted slices for up to 2 months.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Chocolate Cake with Plant Milk and Cocoa