Decadent [No-Guilt] Vegan Chocolate Cake Recipe With Almond Milk

Vegan Chocolate Cake Recipe With Almond Milk

Decadent [No-Guilt] Vegan Chocolate Cake Recipe With Almond Milk

Are you thinking about going vegan? Or are you holding a dinner party for people who are? If so, you may be wondering how you can possibly make a simple vegan chocolate cake recipe with almond milk.

After all, eggs and milk are common ingredients when making a cake, but both of these food products are cut out of a vegan diet.

Well, fear not, it is possible to make a vegan cake without those particular ingredients. In fact, there are all kinds of foods you can eat within a vegan diet, so it’s not all salads and vegetable smoothies!

You will find a few of them on my website, including these delicious sweet potato fritters.

For dessert, you might also want to consider this easy almond flour cookie recipe. But if your heart is set on making a chocolate cake with almond milk, let’s take a closer look.

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What Is A Gluten Free Vegan Chocolate Cake Made Of?

A vegan almond flour chocolate cake is like a traditional cake, with no animal products used in the baking process. This means there is no milk, no eggs, and no butter.

Cow’s milk can be swapped out for dairy-free alternatives, such as coconut milk, almond milk, or oat milk. These each have their own delicious flavors, so it’s worth considering the type of cake you are making beforehand.

As you know, eggs are an integral part of a traditional cake mix, but these can be swapped out too.

You can replace a single egg with two tablespoons of ground flaxseed stirred with 3 tablespoons of water. Or you could use half a mashed-up banana or these other egg replacers.

There are alternatives to traditional butter products too. These include coconut butter and nut butter, and there will be other kinds of vegan butter at your local store.

If you’re somebody who enjoys black forest chocolate cake, your mind can be put at ease as your local store will also sell vegan chocolate sponge mixes. You can also use dark chocolate, as this is the vegan-friendly alternative to milk chocolate.

And talking of chocolate, here’s a vegan chocolate fudge cake recipe!

What Is The Secret To A Super Moist Vegan Chocolate Cake With Almond Milk?

The secret to a super moist vegan chocolate cake lies not just in substituting dairy with almond milk but in the addition of applesauce and boiling hot water to the cake batter before baking.

This technique ensures the cake is moist, delicious, and satisfies any chocolate craving.

Whether you’re a long-time vegan or new to the lifestyle and missing good tasting cake, this easy recipe is a popular dessert that never fails to impress.

almond milk cake recipe

Simple Vegan Chocolate Cake Recipe With Almond Milk

Ingredients

For The Cake

  • 1 cup of almond milk
  • 1 tablespoon of apple cider vinegar
  • 1/2 cup of melted coconut oil or canola oil
  • 1 and 3/4 cups of granulated sugar
  • 2 cups of flour
  • 3/4 cup of cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2/3 cup of applesauce
  • 1 teaspoon salt
  • 1 tablespoon of pure vanilla extract
  • 1 cup of boiling water

For The Buttercream Frosting

  • 1 cup of cocoa powder
  • 1 1/2 cups of softened vegan butter
  • 4 cups of powdered sugar
  • 1/2 cup of unsweetened almond milk
  • 2 teaspoons of pure vanilla extract

Instructions

Almond Milk Cake Recipe

  1. Preheat your oven to 350 degrees F and then grease your cake pans.
  2. Mix the almond milk and vinegar together, stir slightly, and then set it aside to curdle.
  3. In a large bowl, add the cocoa powder, flour, sugar, salt, baking powder, and baking soda, and whisk them together well. Then add the milk/vinegar mixture and your oil, vanilla, and applesauce, and mix until they are all well combined.
  4. Then pour the cup of boiling water over the mixture and mix until you have a cake batter. Don’t worry if it is runny, as that is how it is meant to be.
  5. Divide the batter between your two cake pans and bake with almond milk for 30 minutes. After this time (and if you’re sure that the cake is ready), let them cool in the pan for 10 minutes before putting them on plates to finish cooling off.

Buttercream Frosting

  1. Add cocoa powder to a large bowl and whisk well to remove any clumps.
  2. Then add the vegan butter and mix together using a hand mixer until they are well combined.
  3. Continue mixing after adding half of the almond milk and half of the powdered sugar. Mix well, and then add the vanilla extract and the rest of the sugar. Keep going until the mixture is fluffy and all the ingredients have been combined together.
  4. If the frosting seems dry, add the remainder of the milk and include a little extra if needed. If it’s too wet, add more sugar until it starts to thicken up.
  5. When you think the frosting is ready, frost your simple vegan chocolate cake recipe with almond milk using a butter knife or an icing spatula. Finally, add any other toppings, such as dark chocolate sprinkles or any fruits that you like.

simple vegan chocolate cake

Making + Storing Vegan Chocolate Almond Cake Ahead

For those who swear by the best chocolate cake recipe, the cake and chocolate frosting can be prepared ahead of time.

Ensure the cake rounds are cool, then wrap them in plastic wrap and store in a freezer-safe Ziploc bag to avoid frostbite.

They can be frozen for up to one month. To thaw, move them to the fridge overnight before you assemble.

Leftover Almond Milk Chocolate Cake? No Problem

Storing leftover chocolate cake is simple. At room temperature, keep it under a cake dome for up to 4 days.

For longer freshness, place it in the fridge, covered with plastic wrap, and it will stay good for up to 1 week.

Using Other Pans For Baking

Wondering if you can adapt this vegan chocolate cake recipe for cupcakes or a 9×13 pan? Absolutely.

The baking directions vary slightly—ovens differ, so always check for doneness.

Use nonstick cooking spray for ease and ensure a toothpick comes out clean for the perfect frosting base. Mini chocolate chips add a delightful crunch.

  • 9×13

For a 9×13 pan, spray your glass pan with nonstick cooking spray and bake for 25-30 minutes. A toothpick should come out clean.

Then, lavish with frosting and sprinkle with mini chocolate chips for that extra touch.

  • Cupcakes

Making chocolate cupcakes? Line 24 muffin tins with paper liners, fill them 2/3 full, and bake for 15 minutes.

Opt for a frosting made with less milk, pipe it on, and top with mini chocolate chips for a festive finish.

FAQs About Vegan Chocolate Cake Recipe With Almond Milk

1. How Long Does Vegan Chocolate Cake Last?

A vegan chocolate cake made with almond milk can stay in a good tasting condition for up to five days when using vegan butter, and even longer, up to seven days, if oil is used in baking. The shelf life can be extended by two additional days due to the moisture retained by the oil.

2. Why Is My Vegan Cake Dry?

If your vegan cake is dry, it might be due to an oven that’s too hot, or the cake being baked too long. Ensuring the batter has enough moisture and fat is key to preventing dryness.

3. Does Vegan Cake Taste Good?

Absolutely! Vegan cakes match the flavor and texture of regular cakes, making them an excellent alternative to unhealthy desserts. With the right ingredients, the difference is hardly noticeable.

4. Can Vegan Cake Go Bad?

Yes, vegan cakes can go bad. At room temperature, they stay fresh for 2-3 days before they begin to dry out or lose moisture. Storing them in the refrigerator can extend their freshness to about 4-5 days.

5. Why Does My Vegan Cake Taste Bitter?

A bitter taste in vegan cake can result from too much baking soda or cocoa powder. Balancing these ingredients, especially in chocolate or vanilla and fruit cakes, with the right amount of baking powder can mitigate the bitterness.

6. Why Is My Vegan Cake Raw In The Middle?

A vegan cake might be raw in the middle if too much raising agent is used, causing it to sink. It could also be due to not being baked long enough, an oven that’s too hot, opening the oven door too soon, or using the wrong cake tin.

7. Why Is My Vegan Cake Not Fluffy?

The lack of fluffiness in vegan cake often stems from the lack of eggs, which provide structure, moisture, and leavening in traditional cakes. Vegan cakes utilize alternatives like flax eggs, applesauce, or mashed bananas, which might not offer the same lightness and binding properties.

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9 thoughts on “Decadent [No-Guilt] Vegan Chocolate Cake Recipe With Almond Milk”

  1. I was skeptical about a vegan cake tasting good, but this recipe proved me wrong. Absolutely delicious and easy to make.

    Reply
  2. The cake was a hit at my party! Even non-vegans loved it. I added a teaspoon of espresso powder to enhance the chocolate flavor.

    Reply
  3. I experimented by adding some vegan chocolate chips to the batter, and it was a game-changer. Highly recommend trying this!

    Reply
  4. Great base recipe. I swapped almond milk for oat milk because that’s what I had on hand, and it still turned out great.

    Reply

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