Looking for an easy vegan chocolate cake recipe that is oil-free and made with whole grain flour? Perfect! In this recipe I share my favorite vegan chocolate cake recipe. It’s very easy to prepare and is a great baking lesson to do with children. Everyone should have an easy, go-to chocolate cake recipe for those special occasions or when you just need something made with chocolate.

Why oil-free vegan chocolate cake?

If you’re a regular reader of my blog, you’re well versed in why oil should be avoided in our diets. Here’s a handy link to my roundup of oil-free blog posts and videos where I argue why we should eliminate oil from our regular diets.

Fear not, oil isn’t necessary for baking a delicious vegan chocolate cake. Where I once relied on oil to make my favorite vegan chocolate cake, I now substitute applesauce with absolutely no issues.  In this recipe I’ll show you how easy it can be to whip up a delicious chocolate cake anytime a cake is needed.

This easy vegan chocolate cake recipe is:

• oil-free
• egg-free
• dairy-free
• peanut-free
• nut-free
• casein-free

Learn how to save yourself some time and effort and make this into a vegan chocolate cake mix.

What type of cake pan do I need to bake a chocolate cake?

You can bake this chocolate cake in a variety of baking dishes, including links to these options found at Walmart.com:

1. 8″ round springform baking pan lined with parchment paper
2. 8″ round cake pan lined with parchment paper
3. Cupcake pan lined with parchment baking cups or squares
4. Mini cupcake pan lined with parchment baking cups
5. Bundt pan – check out these super cute glass vintage bundt pans
6. 8″ square baking dish lined with parchment paper

Double the batter and make a double layer cake, or bake the cake in a larger glass baking dish or sheet pan lined with parchment paper.

Learn more about why and how I use parchment paper when baking.

Best type of parchment paper for baking cakes

I prefer to use natural parchment paper instead of paper that is treated with bleach. The brand, If You Care…, offers a variety of natural parchment paper including muffin cups, small square sheets, and rolls of parchment paper.

Browse If You Care brand products at Walmart.com >

I use their parchment paper any time I bake something in a pan that is made from aluminum as it creates a barrier which helps prevent aluminum from seeping into the food during cooking. I also use parchment paper for baking cakes, brownies, muffins, using a tortilla press, etc. I reuse parchment paper multiple times and then discard it into my compost bin when it’s soiled.

How to check for cake doneness

Here’s five ways to check for cake doneness:

1. If a toothpick inserted into the center comes out clean without batter on it
2. If a fork inserted into the center comes out clean without batter on it
3. If a small knife inserted into the center comes out clean without batter on it
4. If the cake separates from the pan or parchment paper very easily
5. If the top is starting to have cracks into the center area
6. If you carefully touch the top of the cake and it springs back quickly

Easy vegan chocolate cake recipe (oil-free, whole grain)

Makes 1 8″ round oil-free vegan chocolate cake

Ingredients

• 1 cup non-dairy creamy beverage such as cashew milk, almond milk, or soy milk
• 1 teaspoon apple cider vinegar
• 1/2 cup sugar
• 1/3 cup applesauce
• 1 1/2 teaspoons vanilla extract (optional)
• 1 cup whole wheat flour
• 1/3 cup natural cocoa powder, sifted
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350º Fahrenheit and line your preferred baking sheet with parchment paper, or lightly grease.
2. In a small mixing bowl, combine non-dairy creamy beverage with apple cider vinegar and whisk well. Set sit for five minutes. Add vanilla extract.
3. In a large mixing bowl sift together dry ingredients including: flour, sugar, cocoa powder, baking powder, baking soda, salt. Mix well to combine ingredients.
4. Pour liquid ingredients into large mixing bowl with dry ingredients. Use a fork or a whisk to combine the liquid and dry together to make a smooth batter.
5. Pour batter into prepared baking pan. Place into preheated oven and bake for 32-36 minutes, or until a toothpick is inserted and comes out clean (without wet batter on it).
6. Remove from the oven and let cool completely before removing from the pan.
7. Once cooled completely, remove the cake from the pan and transfer to a serving dish.
8. Top with Vegan Chocolate Glaze  (see below) and vegan sprinkles (optional).
9. Store in an airtight container in the refrigerator for up to three days (if it doesn’t get eaten by then!)

How to make the vegan chocolate glaze:

Combine 1/2 cup boiling plant-based milk with 1/2 cup dark chocolate chips and 1 tablespoon maple syrup. Whisk well. Then pour over cooled cake.

If you make this recipe, I’d love to hear from you! Please share your experience in the comments below.

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Further reading:

• Substitutes for coconut oil: Here’s 10 oil-free vegan coconut oil replacements
• Vegan weight loss 101: Complete guide to losing weight on a plant-based diet
• Here’s 3 reasons to use parchment paper when baking (and one is about your health)
• Here’s 4 vegan oil-free butter substitutes for baking
• Super Easy Oats (oil-free, vegan, whole grain recipe)
• Here’s 10 grocery store foods that don’t contain added oils
• Beginner’s Guide to Vegan Meal Prep

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