Easy Vegan Chocolate Cake – A crazy easy cake that takes just a few simple ingredients, tastes delicious and is totally vegan.
- Chocolate cake mix
- Unsweetened applesauce
- Unsweetened cocoa powder
- Non dairy milk
Important Note About Cake Mix
Not all cake mixes are created equal and will not always be vegan friendly. Some cake mixes will contain regular (not organic) granulated sugar. This does not always adhere to a vegan diet. It does depend on your personal preference. Depending on your vegan diet, you may want to use an organic cake mix. Read the ingredients on your package before using to make sure.
I like to use sunflower oil. However, you can use canola, vegetable or whatever neural tasting oil you prefer for your dietary preference. You can use a plant based, melted butter. Simply let it cool for about 5 minutes before adding it to the batter.
Dairy Free Milk
Oat, cashew, almond or coconut milk will all work for this.
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Don’t want to make a layer cake? You can use this batter for cupcakes, a bundt cake or in a 9 x 13 baking pan. See the recipe card notes for baking times.
Keep any leftovers in a covered container. No need to refrigerate, unless the weather is hot/humid in your area. It’s best eaten within a week.
It may surprise you, but, many store bought canned frostings are also vegan. As with the cake mix, check the ingredients beforehand to check. You can also check out the frosting section of the recipe index to get a few ideas. The frosting pictured is Dairy Free Chocolate .
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Easy Vegan Chocolate Cake
A crazy easy cake that takes just a few simple ingredients, tastes delicious and is totally vegan.
- 1 standard size box, chocolate cake mix
- 1/2 cup flour
- 1 TBSP unsweetened cocoa powder
- 1/2 cup sunflower oil
- 3/4 cup dairy free milk
- 3/4 cup unsweetened applesauce
- Preheat oven to 350 degrees. Grease 2- 9 inch round cake pans.
- In a mixing bowl, beat the dry cake mix, flour and cocoa powder. Add in oil, milk and applesauce. Beat until fully combined.
- Divide batter evenly into the two pans. Bake 18-20 minutes or until a toothpick inserted comes out clean.
- Let it cool completely before frosting.
- For bundt: Bake 40-45 minutes
- For cupcakes (24): Bake 20-25 minutes
- For a 9 x 13 cake: Bake 20-25 minutes
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Amount Per Serving: Calories: 186Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 39mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 2g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate