Vegan Chocolate Cake Recipe

Prep and oven

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

In a large mixing bowl, whisk together the all-purpose flour, sifted cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl or measuring cup, combine the hot espresso or strong coffee, plant milk, neutral oil, apple cider vinegar, and vanilla extract. Whisk to combine. The hot coffee helps bloom the cocoa and will thin the batter.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. Avoid overmixing.

Pour the batter into the prepared 8-inch pan, smoothing the top. Tap the pan gently on the counter to release any large air bubbles.

Bake in the preheated oven for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (the cake should be springy to the touch but not wet). Ovens vary; start checking at 25 minutes.

Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, remove the parchment, then invert again so the top is up. Keep warm if serving immediately, or cool completely before spreading the cashew cream if serving later.

Drain the soaked cashews and add them to a high-speed blender or food processor. Add the hot espresso or strong coffee, maple syrup, vanilla extract, and salt.

Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 1–3 minutes depending on your blender. If the cream is too thick, add up to 1 tablespoon of hot water or coffee at a time until you reach a spreadable consistency.

Taste and adjust sweetness or espresso intensity as desired. For a silkier finish, chill the cream for 15–30 minutes to firm slightly before using; for a pourable sauce, use immediately while warm.

If serving a warm cake with warm cream: spread or spoon the espresso cashew cream over warm slices just before serving so it melts slightly into the cake. If serving chilled or room-temperature cake: spread an even layer of cashew cream on the cooled cake, or slice the cake and pipe the cream between layers if you split the cake horizontally.

Optionally sprinkle cacao nibs or shaved vegan dark chocolate over the top and arrange fresh berries around or on top.

Dust lightly with powdered sugar or cocoa powder just before serving.

Serve warm for a gooey experience (spread warm cashew cream onto warm slices) or at room temperature. Leftover cake with cashew cream keeps covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture. If chilled, allow 15–20 minutes at room temp so the cashew cream softens.