Vegan Chocolate Cake Recipe
Prep time
Bake time
Total time
This recipe makes 2 very thick layers of cake. If using a 2" high cake pan the batter will rise all the way to the top, giving you a perfect opportunity for 4 torted layers.
Or just halve the recipe below and divide the batter between the same 2-8" pans for 2 thinner layers
Serves: 2- 8" Layers
  • All Purpose Flour 2 cups (250g)
  • Cake Flour 1 cup (120g)
  • Unsweetened Natural Cocoa Powder 8 Tablespoons (48g) *not dutched process
  • Granulated Sugar 2 cups (400g)
  • Baking Soda 2 teaspoons (10g)
  • Ground Cinnamon *Optional 1 teaspoon
  • Salt ½ teaspoon (3g)
  • Apple Cider Vinegar 2 teaspoons (10g)
  • Vanilla Extract 4 teaspoons (20ml)
  • Coconut Oil 12 Tablespoons (177ml) melted
  • Strong Brewed Coffee 2 cups (480ml) *approx 180°F
  1. Sift both flours, baking soda, salt, cinnamon and sugar together in a large mixing bowl.
  2. Combine the natural cocoa powder with the hot coffee and then add the vinegar, oil and the vanilla extract.
  3. Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 strokes)
  4. Pour batter into greased and parchment lined 8" x 2" cake pan(s)
  5. Bake immediately in a preheated 350°f oven for approximately 30 minutes or until a toothpick inserted into the center comes out with moist crumbs
  6. Cool completely before using inyour favorite layer cake creation!
Cooled cakes can be used immediately or wrapped well and frozen for up to 1 month
Click here for more about freezing cake layers
Recipe by Gretchen's Vegan Bakery at