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Super Moist Vegan Chocolate Cake | Easy And Healthy Recipes

5 from 2 votes
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A simple vegan chocolate cake recipe that's easy and healthy — with no complicated steps! Super moist, decadent and made in one bowl. It really is a chocolate lover's dream.
Prep Time10 mins
Cook Time55 mins
Course: Dessert
Servings: 12 slices
vegan chocolate cake bundt style on a stand topped with berries

Ingredients

  • 1⅔ cups baking flour white
  • ½ cup cocoa unsweetened
  • 1 cup coconut sugar
  • tsp baking powder
  • tsp baking soda
  • ½ tsp salt sea salt
  • ½ cup olive oil extra virgin. Use leftover residue for oiling cake pan
  • ½ cup espresso
  • 1 cup apple sauce no added sugar
  • ½ cup oat milk unsweetened

Melted chocolate

  • ½ cup vegan chocolate chips semi sweet
  • ¼ tbsp coconut oil

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Connect the paddle attachment to your stand mixer. Add flour, cocoa, coconut sugar, baking powder, soda and salt and mix on low speed.
  • Add the wet ingredients. Start at low speed and increase gradually to mix the ingredients. Continue to mix for a couple of minutes. Then, scrape the sides and mix again on medium speed for 1-2 minutes.
  • Oil your bundt or cake pan. I use the leftover oil in the measuring cup for this.
  • Carefully pour the cake batter into the pan, and send to bake (lower/middle oven shelf) for 55 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely before removing it from the bundt pan.

Melted chocolate

  • Fill a medium saucepan with water and bring to simmer on low heat.
  • Add chocolate chips and coconut oil to a small jug and place inside the pot. Allow the heat to melt the chocolate completely before removing it from teh heat source.
  • Pour over the cake, slice and enjoy.

Notes

If you're looking to create a super moist vegan chocolate cake, here are some lessons I picked up along my baking journey:
  • Use baking powder and baking soda. Both of these will support leavening to prevent a dense, dry cake. 
  • Use oil. The ratio of dry to wet ingredients is key and will impact your cake's moisture. I find this recipe achieves a good balance.
  • Don't overbake it! This will lead to a dry cake. After about 45 minutes, I always keep a closer eye and regularly check to prevent overbaking. 
  • Follow the recipe measurements and don't wing it. This is important for most recipes, but particularly so for baking. Use measuring cups and spoons. Always spoon out the flour and other ingredients versus scooping the flour into the measuring cup. Then use a knife to level the flour in the cup. This has a significant impact on measurements. And so, it's always a good idea to practice this technique with all the dry ingredients.
  • To melt chocolate, I use the double boiler technique. Put simply; it's a jug or bowl stacked inside a pot - over a heat source. To prevent the chocolate from burning, water is added to the pot (see image below). Once the water starts to simmer, the jug with the solid chocolate is placed on top. The slow heat helps to melt the chocolate. I add 1/4 tbsp of coconut oil to improve its consistency - making it easier to pour.
Nutrition Facts
Super Moist Vegan Chocolate Cake | Easy And Healthy Recipes
Amount Per Serving
Calories 276 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Sodium 291mg12%
Potassium 486mg14%
Carbohydrates 41g14%
Fiber 4g16%
Sugar 16g18%
Protein 4g8%
Vitamin A 26IU1%
Vitamin C 1mg1%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.