Vegan Chocolate Cake

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10 servings


  • 1 1/2 cups almond milk
  • 2 tsp apple cider vinegar
  • 1 1/4 cups applesauce
  • 1/2 cup strong brewed coffee or hot chocolate (kids-friendly)
  • 2/3 cup Ostro Organics Sunflower Oil (or melted Ostro Organics Coconut Oil)
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 1/3 cups organic cane sugar
  • 1 cup cocoa powder (unsweetened)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt


  • 1 cup softened coconut oil
  • 2 1/2 cups icing sugar
  • 2/3 cup organic cocoa powder
  • 1/4 cup dairy-free chocolate (melted and slightly cooled)
  • 2 tsp vanilla extract
  • 1/4 cup almond milk


  • Preheat your oven to 176 C (350 degrees F) and lightly oil 2 8-inch round cake pans with coconut oil. Dust with cocoa powder and shake out the excess. Set aside.
  • Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat well. If coconut oil hardens, microwave the mixture in 10-15 second increments until melted.
  • Mix the dry ingredients to the wet ingredients. Beat until no large lumps remain. It should be creamy and easy to pour into the cake pans. Taste and adjust sweetness as needed.
  • Divide batter evenly between your cake pans.
  • Bake 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool completely before frosting.
  • While cooling, prepare frosting by beating together all ingredients until light and fluffy. Adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it’s too thin, add more cocoa powder or powdered sugar.
  • Once the cake is cooled, frost generously with frosting, adding a thick layer between the top and bottom layers.
  • If doing single layered cakes with fruit on top, omit the frosting and dust with cocoa powder.
  • Serve with a scoop of dairy-free ice cream and whipped coconut cream.

Why You Must Try This Recipe!

Who says vegans can’t have their cake and eat it too? Chocolate cake is one of the easiest and most delicious cakes to make vegan. Furthermore if you use high quality oils and chocolate (couverture is best), your guests won’t even tell the difference. We’ve served this double chocolate cake at family events and non-vegans absolutely love it! We’re still working on finding the right balance for making it gluten-free, as it’s all about finding the right combination of flour alternative ingredients. The cold-pressed sunflower oil makes it super moist, rich and it’s full of chocolate.

Try this at home!

Before pouring the mixture into the prepared baking pan, lower the speed of your mixer and carefully pour in one cup of boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; get this right into the oven –  try it! That’ll make your cake even more fluffy!

If you try this recipe, snap a photo and hashtag it #ostrolicious — We love to see your creations on Instagram and Facebook! Find us: @ostro_organics

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