Can I turn this into cupcakes?

Why not! Simply divide the batter into cupcake liners about halfway and reduce the baking time to about 20–25 minutes. Keep an eye on them as ovens vary.

Can I double this recipe to make a layer cake?

Yes, you can. But you may not need to double as this cake is already quite thick. If you want a two-layer cake, you can either double the recipe and bake in two cake tins, or simply follow the recipe, bake one layer, and slice it in half. Either way works!

Why is my cake dense and rubbery?

This usually happens when the batter is overmixed or the cake is underbaked or overbaked. Be sure to mix gently with a large wooden spoon or silicone spatula, and check doneness with a toothpick test.

Vegan Chocolate Chip Cake - Easy & Moist!

Description

This easy vegan chocolate chip cake is moist, fluffy, and loaded with melty chocolate chips! Topped with a dreamy vegan cookie dough frosting and drizzled with rich vegan chocolate sauce, this single-layer cake is made with just 11 ingredients for the cake, perfect for any events like birthdays, parties, or a fun gathering with your friends or family. No eggs or dairy are used in this recipe, just simple plant-based ingredients and a bit of love.

Ingredients

For the cake

2 cups (210g) plain flour
3/4 cup (140g) caster sugar
1/2 cup (90g) melted vegan butter
3/4 cup (170ml) soy milk
1/2 cup (90g) vegan chocolate chips
3 tbsp vegetable oil
1 tbsp cornflour
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp baking soda

For the frosting, use half a batch of vegan cookie dough frosting

For the chocolate sauce, use half a batch of vegan chocolate sauce

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 180°C (350°F). Line your cake tin with parchment paper and set aside.
Mix soy milk and apple cider vinegar in a small bowl or jug and set it aside to make vegan buttermilk.
In a large bowl, whisk together the plain flour, caster sugar, cornflour, baking soda, and baking powder.
In a separate bowl, combine the vegan buttermilk with melted vegan butter, vegetable oil, and vanilla extract. Whisk until smooth and silky.
Pour the wet ingredients into the dry ingredients and gently mix using a silicone spatula with a cutting motion. Be careful not to overmix, just until they are combined and you no longer see big dry flour.
Sprinkle in the vegan chocolate chips and fold gently a few times.
Pour the batter into your prepared cake tin, spread evenly, and bake for 45 mins until a toothpick inserted in the centre comes out clean with moist crumbs. If it comes out with wet batter, bake for another 5 to 10 mins and test again.
Let it cool down in the tin for 10 to 20 mins. Remove from the tin and transfer to a cooling rack, and let it cool completely before frosting.
Frost your cooled cake with a generous layer of vegan cookie dough frosting, drizzle with vegan chocolate sauce, and top with extra chocolate chips. Enjoy!

Equipment

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Notes

When adding your chocolate chips, fold them gently with a large wooden spoon or spatula and avoid mixing vigorously to prevent the chocolate chips from sinking.

Always use a digital scale rather than measuring cups when you are baking.

Prep Time: 10 mins
Cook Time: 45 mins
Category: Cake
Method: Baking