You'd Never Guess This Chocolate Cake Is Totally Vegan (Yep, It's Dairy-Free!)

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Imagine a cake that's perfectly moist, delightfully fluffy and packed with chocolate flavor . Now what if we told you that cake was made without any dairy or eggs? We wouldn't blame you for doubting us, but that's the reality of this to-die-for vegan chocolate cake recipe from Joshua John Russell, star of our super-popular Man About Cake series (and our new Man About Bake show).

The secret? Oil and almond milk stand in for butter and dairy, and instead of eggs, JJR uses a mix of baking soda and vinegar (the stuff of school science project days) to help the cake rise. If you're not into baking a full-blown layer cake, check out the video below — JJR shows you how to turn 'em into mini bundt cakes while serving up five super-fun decoration ideas.

Vegan Chocolate Cake

Yield: Two 10" round cakes

Ingredients:

  • 4 cups white sugar
  • 5 cups all-purpose flour
  • 1⅓ cups cocoa
  • 1 tablespoon plus 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 cups unsweetened soy or almond milk
  • 2 cups water
  • 2 tablespoons instant espresso powder
  • 2 tablespoons white vinegar
  • 1⅓ cup vegetable oil
  • 1 tablespoon Madagascar bourbon vanilla extract

Preparation:

  1. Preheat oven to 350 F.
  2. Grease pans and set aside.
  3. Using a stand mixer and whip attachment, combine sugar, flour, cocoa, salt and baking soda in the mixer. Turn on low speed to sift the ingredients.
  4. Add espresso powder to the water and set aside.
  5. Add vinegar to the milk and set aside.
  6. Add vanilla to the oil.
  7. While the mixer is running on low, add the oil mixture, milk mixture, and half of the water mixture.
  8. Mix until incorporated and no lumps are found.
  9. Add the last bit of water and blend until fully incorporated.
  10. Fill pans and bake for 30-45 minutes, checking the cakes at 30 minutes for doneness. When the cakes are done, they should be set to the touch.
Next for You
When it comes to baking, it’s all about the butter, right? That’s why you might be surprised to learn that Bluprint’s own Man About Cake, Joshua John Russell, has been living dairy-free for more than 10 years, ever since he learned that both the lactose (sugar) and casein (protein) in milk don’t agree with him. According to JJR, you can make just about anything without dairy, and he promises you can’t tell the difference. All it takes is willingness to embrace a little trial and error. Here's how!
Kristin Bellini
If you think vanilla cake is boring, have we got news for you: this version from Joshua John Russell, star of our super-popular Man About Cake series (and our new Man About Bake show), is versatile, 100 percent delicious and free of dairy and eggs. That's right — it's vegan!
Bluprint
Sink your teeth into current cake decorating trends! In the Man About Cake series, originally on YouTube, Joshua John Russell partners with Bluprint to deliver incredible tips for creating modern edible masterpieces. Each week, he decorates an original cake, shares his favorite recipes and gives pointers for designing like a pro.
Joshua John Russell
Joshua John Russell
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You'd Never Guess This Chocolate Cake Is Totally Vegan (Yep, It's Dairy-Free!)