Soy-Free Vegan Chocolate Cake

Indulge in the decadently moist and fluffy goodness of this Soy-Free Vegan Chocolate Cake, a perfect treat for anyone seeking a delicious dessert free from soy and animal products. This easy-to-make recipe combines pantry staples like all-purpose flour, unsweetened cocoa powder, and granulated sugar with soy-free plant milk to create a rich, chocolatey flavor that melts in your mouth. The secret to its tender texture lies in the addition of apple cider vinegar, which mimics buttermilk, and a touch of boiling water for optimal moisture. Ready in under an hour, this allergy-friendly cake is ideal for birthdays, celebrations, or a simple weeknight indulgence. Top it with your favorite soy-free vegan frosting or a dusting of powdered sugar for a crowd-pleasing finish! Perfect for those seeking a vegan chocolate cake recipe that’s soy-free, easy to prepare, and absolutely irresistible.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cup unsweetened cocoa powder
• 1.5 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1.25 cups unsweetened almond milk (or other soy-free plant milk)
• 1 tablespoon apple cider vinegar
• 0.5 cup vegetable oil (ensure soy-free, such as sunflower or coconut oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.

Step 2

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix well to combine.

Step 3

In a separate bowl or measuring cup, whisk together the almond milk and apple cider vinegar. Let the mixture sit for 5 minutes to curdle slightly, creating a vegan buttermilk.

Step 4

After 5 minutes, add the vegetable oil and vanilla extract to the almond milk mixture. Stir well to combine.

Step 5

Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently with a whisk or spatula until just combined. Do not overmix.

Step 6

Slowly pour the boiling water into the batter, stirring constantly. The batter will become thin, but this ensures a moist cake.

Step 7

Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the countertop to remove air bubbles.

Step 8

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, carefully invert them onto a wire rack to cool completely before frosting or serving.

Step 10

Optional: Enjoy as is, or frost with your favorite soy-free vegan frosting or dust with powdered sugar before serving.

Nutrition Facts

Serving size	(1414.0g)

Amount per serving	% Daily Value*
Calories	3533.4

Total Fat 148.8g	0%
Saturated Fat 107.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3554.8mg	0%
Total Carbohydrate 600.5g	0%
Dietary Fiber 72.1g	0%
Total Sugars 305.2g
Protein 61.8g	0%

Vitamin D 125.0IU	0%
Calcium 811.7mg	0%
Iron 40.6mg	0%
Potassium 3200.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 6.2%

Carbs: 60.2%