Name: Ultimate Chocolate Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup sugar (or coconut sugar); ½ cup neutral oil (such as vegetable or avocado oil); 1 tbsp pure vanilla extract; 1 tbsp white or apple cider vinegar; 1 cup water or brewed coffee; ½ cup dairy-free chocolate chips (optional)

This ultimate chocolate cake is everything I dream of when I’m craving a rich, fudgy, and deeply satisfying dessert. It’s naturally vegan, made with simple pantry staples, and delivers an indulgent texture that rivals any classic chocolate cake. Whether I’m baking for a celebration or just want a decadent treat, this cake never lets me down.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1 cup sugar (or coconut sugar)

½ cup neutral oil (such as vegetable or avocado oil)

1 tbsp pure vanilla extract

1 tbsp white or apple cider vinegar

1 cup water or brewed coffee (for deeper flavor)

½ cup dairy-free chocolate chips (optional, for extra richness)

Directions

I start by preheating my oven to 350°F (175°C) and preparing an 8-inch round or square baking pan by greasing it and lining it with parchment paper.

In a large bowl, I whisk together the flour, cocoa powder, baking soda, salt, and sugar until everything is evenly combined.

Next, I add the oil, vanilla, vinegar, and water (or coffee) directly into the bowl with the dry ingredients and stir just until the batter comes together. I make sure not to overmix.

If I’m in the mood for extra richness, I fold in some dairy-free chocolate chips.

Then I pour the batter into the prepared pan and smooth the top with a spatula.

I bake the cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

After baking, I let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Once cooled, I frost it with my favorite chocolate frosting or leave it plain for a simple, delicious finish.

Servings and timing

Servings: 8

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Calories: 270 kcal per serving

Variations

I like to change things up sometimes, depending on my mood or occasion:

Gluten-Free: I swap the all-purpose flour for a gluten-free blend to make it celiac-friendly.

Espresso Boost: For deeper flavor, I use strong brewed espresso instead of water.

Nutty Texture: I sometimes add chopped walnuts or pecans for a bit of crunch.

Frosting Options: I switch between vegan ganache, peanut butter frosting, or even a coconut cream topping depending on what I have on hand.

Layer Cake: I double the recipe and bake it in two pans for a layered birthday cake.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If it’s frosted, I prefer to refrigerate it to keep the frosting firm. To reheat a slice, I microwave it for about 10–15 seconds for that warm, just-baked feel. The cake also freezes well—I wrap individual slices in plastic wrap and foil, then thaw overnight in the fridge or for an hour at room temperature.

FAQs

How do I know when the cake is done baking?

I insert a toothpick into the center of the cake; if it comes out mostly clean with a few moist crumbs, it’s ready. I try not to wait until it’s completely dry, or the cake might overbake.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. It actually tastes even better the next day as the flavors deepen. I just keep it covered until I’m ready to serve.

Is brewed coffee necessary?

Not at all—it’s optional. I like using it because it enhances the chocolate flavor without making the cake taste like coffee, but water works just fine too.

Can I make cupcakes with this batter?

Definitely! I divide the batter evenly into a lined cupcake tray and bake for about 18–22 minutes. It usually yields around 10–12 cupcakes.

What kind of frosting works best with this cake?

I love using a classic vegan chocolate buttercream, but a ganache or even whipped coconut cream works beautifully. Sometimes I even enjoy it plain because it’s that good on its own.

Conclusion

This ultimate chocolate cake is one of my go-to vegan desserts—rich, simple, and guaranteed to satisfy any chocolate craving. Whether I’m baking it for a birthday, a dinner party, or just to treat myself, it never fails to impress. It’s a keeper in my recipe collection, and I’m always excited to make it again.

Recipe:

Ultimate Chocolate Cake

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Author: Sophia
Total Time: 45 minutes
Yield: 8 servings
Diet: Vegan

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Description

This ultimate chocolate cake is a rich, moist, and fudgy vegan dessert made with simple pantry staples. Perfect for celebrations or everyday indulgence, it’s egg-free, dairy-free, and deeply chocolatey, especially with the optional addition of brewed coffee.

Ingredients

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1 cup sugar (or coconut sugar)

½ cup neutral oil (such as vegetable or avocado oil)

1 tbsp pure vanilla extract

1 tbsp white or apple cider vinegar

1 cup water or brewed coffee

½ cup dairy-free chocolate chips (optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar until well combined.
Add the oil, vanilla extract, vinegar, and water or brewed coffee to the dry ingredients. Stir until just combined. Do not overmix.
Fold in the dairy-free chocolate chips if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Frost with your favorite chocolate frosting or enjoy plain.