Vegan Chocolate Spice Cake

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My vegan chocolate spice cake blends deep cocoa with molasses, warm spices, and just a hint of coffee. It’s incredibly moist with a tender crumb, full of cozy holiday flavor, and surprisingly easy to make. This just might become your new go-to festive dessert!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 359kcal

Author: Alissa Saenz

Ingredients

2 cups all-purpose flour
½ cup unsweetened cocoa powder
¾ cup organic granulated sugar
½ cup organic brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
1 cup unflavored and unsweetened non-dairy milk
⅔ cup vegetable oil
½ cup strong brewed coffee or espresso, room temperature
2 tablespoons unsulfured molasses
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1 cup vegan chocolate chips
Vegan frosting of choice, such as my vegan cream cheese frosting

US Customary - Metric

Instructions

Preheat the oven to 350°F and grease the inside of a 9 x 13 inch baking pan.
Whisk the flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
In a separate container, such as a large liquid measuring cup, stir together the milk, oil, coffee, molasses, vanilla, and apple cider vinegar.
Pour the milk mixture into the bowl with the flour mixture, then stir the ingredients until smooth and thoroughly combined, but avoid overmixing.
Fold in the chocolate chips.
Pour the batter into the baking pan, smoothing out the top.
Bake the cake until a toothpick inserted into the center comes out clean of batter, 35 to 40 minutes.
Place the cake pan on a wire rack and let the cake cool completely in the pan.
Spread the frosting evenly over the cake, and optionally top with a sprinkle of cinnamon.
Slice and serve.

Notes

Nutrition information does not include frosting.

Nutrition