This vegan chocolate cake is moist, chocolatey, and so delicious! It's the perfect recipe to use for any special occasion!
Preheat oven to 375. In one bowl, use a fork to mix the melted vegan butter, sugar, vanilla, almond or oat milk, cocoa, baking soda, and baking powder.
Once the mixture is smooth, mix in the flour until just combined. Be careful not to over work your batter or the cake will become dense.
Bake your loaf for 30-40 minutes (oven times vary) or 25-30 minutes for a round cake pan. Be careful not to over bake this loaf or it will become dry. When you remove it from the oven, it might seem soft in the very center but once you allow it to cool it will be done in the middle and super moist. While baking, use a whisk or hand mixer to mix your frosting ingredients!
Once the loaf is done, allow it to cool for 5-10 minutes and then spread the frosting over it. Enjoy!
Ingredients
Directions
Preheat oven to 375. In one bowl, use a fork to mix the melted vegan butter, sugar, vanilla, almond or oat milk, cocoa, baking soda, and baking powder.
Once the mixture is smooth, mix in the flour until just combined. Be careful not to over work your batter or the cake will become dense.
Bake your loaf for 30-40 minutes (oven times vary) or 25-30 minutes for a round cake pan. Be careful not to over bake this loaf or it will become dry. When you remove it from the oven, it might seem soft in the very center but once you allow it to cool it will be done in the middle and super moist. While baking, use a whisk or hand mixer to mix your frosting ingredients!
Once the loaf is done, allow it to cool for 5-10 minutes and then spread the frosting over it. Enjoy!
38 Comments
Mayen Ekanem
Posted on: May 5, 2020This recipe looks amazing. I do have a question though. The recipe is called Super Easy & Moist Vegan Oreo Loaf Cake but the recipe provide below is for a vegan chocolate cake recipe. Are Oreos meant to be added for this recipe?
JillianGlenn
Posted on: May 5, 2020It was just a fun name for the recipe because the cake looks like an oreo 🙂
Brooke
Posted on: May 5, 2020Hey, thank you for your amazing recipes!
Can we have them in grams?
When converting each website says something different.. I do not know if you got an reliable one, or mayble your are familiar with this unit of measurement?
Thank you in advance, for your work and your answer
JillianGlenn
Posted on: May 5, 2020Hi Brooke, this is something that I’d love to do in the future but I do not currently have that capability on my site!
Cristina
Posted on: May 5, 2020Can the frosting be refrigerated and if so for how long? Also can I freeze the frosting?
JillianGlenn
Posted on: May 5, 2020Yes, 2-3 days for fridge. I usually freeze my frostings and they last 30 days or so.
Heather casillas
Posted on: May 5, 2020This recipe is amazing!! How do you store it to keep it moist and fresh for the next day?
JillianGlenn
Posted on: May 5, 2020Thank you! I’m so glad you like it! I wrap it tightly in plastic wrap and leave it on the counter. Don’t put it in the fridge!
Karen Banegas
Posted on: May 5, 2020What size of loaf pan you use??
JillianGlenn
Posted on: May 5, 20209×5 inch metal loaf pan 🙂
Kara
Posted on: May 5, 2020Hi! Would I be able to substitute maple syrup for sugar in this recipe?
Jillian Glenn
Posted on: May 5, 2020That sounds tasty! I say go for it!
Anna
Posted on: May 5, 2020Would Hersey’s Cocoa, 100% Cacao unsweetened be okay for this recipe?
Jillian Glenn
Posted on: May 5, 2020absolutely! I’ve used it myself!
Alessia
Posted on: May 5, 2020Hi!! Do you think I can turn this into muffins? If so, how long do you think I should bake them for?
Alternatively, do you have a similar recipe for muffins? I’ve been looking for the moistest muffins recipe!
??
Jillian Glenn
Posted on: May 5, 2020They there! I have lemon cupcakes that you could leave the frosting off of to make muffins. You can search for them on my site 🙂
Jen
Posted on: May 5, 2020I hadn’t fully read the recipe and substituted the flour with cake flour. I also used salted whipped butter too and baked this for 25 minutes. It came out super delicious and really soft.
Jillian Glenn
Posted on: May 5, 2020So happy to hear the recipe worked well for you! Thank you for trying it, Jen!
Naomi
Posted on: May 5, 2020Hi Jill! I love your recipes! Any idea how many calories this treat is?? (I’m dieting but ready to make a semi-healthy dessert for myself this Valentine’s Day 🙂 )
Jillian Glenn
Posted on: May 5, 2020Hi Naomi, I have updated the nutritional info for this recipe 🙂
Caitlin
Posted on: May 5, 2020Hey Jill
I just made this cake for the first time and from the taste of the batter I know it will be good ??
Just a quick question, I baked it for 40 minutes but it still seemed very moist (still batter like) in the middle, is this normal? or should I have continued baking for a couple more minutes?
Jillian Glenn
Posted on: May 5, 2020Hi there, I am glad you tried my recipe and liked the taste of the batter! You could certainly bake for longer time but be careful not to over bake it as it could become dry! This is a super moist loaf and the key to that is not overcooking it 🙂
Christina Gonzalez
Posted on: May 5, 2020For the chocolate loaf vegan GF recipe can you use coconut sugar ?
Jillian Glenn
Posted on: May 5, 2020Sure! Sounds delicious!
Shannon
Posted on: May 5, 2020Hi!! All of your recipes are making me want to die of happiness…the only thing that might get in the way is the almond milk. ? We only have regular milk, do you think it would be ok to use that instead??
Jillian Glenn
Posted on: May 5, 2020regular milk will work great in this recipe 🙂
Najia
Posted on: May 5, 2020Hello! Can I use oat milk instead of almond milk?
Jillian Glenn
Posted on: May 5, 2020Hi Naja, absolutely!
kdleclair5
Posted on: May 5, 2020Hey there, love this recipe and so does my hubby!! Can you use a different pan?? Like a 8×11
Katie
Jillian Glenn
Posted on: May 5, 2020Hi there! I am so happy that you and your husband like my recipe! Absolutely – you can use a more shallow 8×11 but I would recommend reducing temperature to 350 and baking less time 🙂
Tasman
Posted on: May 5, 2020Yum!!! This was SOO GOOD!! My family loved it.
Jillian Glenn
Posted on: May 5, 2020So happy everyone loved it! Thank you for trying my recipe!!
Dila
Posted on: May 5, 2020Could I use rice milk instead of nut milk?
Jillian
Posted on: May 5, 2020I think that will work out perfectly!
Lindsay
Posted on: May 5, 2020Would this loaf recipe work in a bunt pan? If so what cook time would you suggest?
Jillian
Posted on: May 5, 2020Hi there! Yes absolutely, I’d start with 30 minutes.
Myra
Posted on: May 5, 2020Hi looks amazing!
Can you substitute coconut oil for vegan butter?
Jillian
Posted on: May 5, 2020Absolutely!