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Vegan Triple Chocolate Cake - Moist, Egg-Free, and Dairy-Free Rich, fudgy, and unapologetically chocolatey.

Good things come in threes, and this cake is no exception. This Vegan Triple Chocolate Cake is a dream come true for chocolate lovers. Moist, decadent, and laced with three types of chocolate—Dutch process cocoa, semi-sweet chocolate chips, and dairy-free white chocolate chips—this cake delivers on bold flavor and rich texture without needing eggs or dairy. It’s easy to make, deeply satisfying, and perfect for any occasion. If you’re a fan of vegan desserts, check out my Vegan Orange Blossom Loaf Cake for another delightful option!"

Ingredients You'll Need For The Chocolate Cake

• 6 Tbsp (88mL) aquafaba (liquid from canned chickpeas)
• 1/2 cup (100g) cane sugar
• 1/2 cup (113g) vegan butter, softened
• 2 tsp vanilla extract
• 1/3 cup (75g) plant-based milk + 1 Tbsp vinegar (for vegan buttermilk)
• 1/4 cup (48g) vegetable oil
• 2 cups (240g) all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 cup (42g) unsweetened cocoa powder, preferably Dutch process
• 1/2 cup (85g) vegan semi-sweet or dark chocolate chips
• 1/2 cup (85g) dairy-free white chocolate chips

Highlighted Ingredients for Vegan Triple Chocolate Cake

Aquafaba

• Why it's important: Aquafaba (the liquid from canned chickpeas) acts as an egg replacement and helps create the light, airy texture of the cake. It mimics the consistency of egg whites, making it perfect for vegan baking.

Cane Sugar

• Why it's important: This adds sweetness without being too overpowering. Organic cane sugar also gives the cake a light texture and contributes to the overall moistness.

Vegan Butter

• Why it's important: Vegan butter is a key fat in this recipe, providing richness and moisture to the cake without using dairy. It helps in achieving that tender crumb.

Plant-Based Milk + Vinegar

• Why it's important: The combination of plant-based milk and vinegar acts similarly to buttermilk, helping to tenderize the cake and activate the baking soda. It also provides the necessary liquid content for the batter.

Vegetable Oil

• Why it's important: Oil adds moisture and helps keep the cake soft and tender, while also giving it a slight richness.

All-Purpose Flour

• Why it's important: All-purpose flour is the structure-building ingredient that holds everything together. It forms the base of the cake and gives it its desired texture.

Unsweetened Cocoa Powder

• Why it's important: Cocoa powder provides the deep chocolate flavor in this cake. Dutch-process cocoa powder is especially great for giving the cake a smooth, mild chocolate taste.

Vegan Semi-Sweet or Dark Chocolate Chips

• Why it's important: These chocolate chips are melted into the cake and also mixed in for those delightful melty pockets of chocolate throughout the cake. It’s a triple chocolate experience, after all!

Dairy-Free White Chocolate Chips

• Why it's important: The white chocolate chips add another layer of sweetness and creaminess, perfectly complementing the dark chocolate elements.

Instructions To Make The Chocolate Cake

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. In a small bowl, whisk the aquafaba with a handheld mixer for about 1 minute until foamy. Set aside.
3. In a large bowl, cream together the vegan butter and sugar until light and fluffy.
4. Add vanilla, the milk-vinegar mixture, oil, and whipped aquafaba. Mix until just combined. (The batter may look a little curdled—don’t worry, that’s normal.)
5. In another bowl, whisk together the flour, salt, baking soda, and cocoa powder.
6. Gradually add the dry ingredients into the wet mixture, stirring just until there are no visible flour streaks. Do not overmix.
7. Fold in both types of chocolate chips evenly.
8. Pour the batter into your prepared loaf pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean.
9. Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment and cool completely on a wire rack before slicing.

What Makes This a Triple Chocolate Cake?

• Dutch Process Cocoa: Adds deep, smooth chocolate flavor.
• Semi-Sweet Chocolate Chips: Melty bursts of richness.
• Dairy-Free White Chocolate Chips: Sweet contrast and a luxe finish.

Storage Tips

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Keeps well up to 5 days. Let slices come to room temp before serving.
• Freezer: Freeze sliced cake for up to 2 months. Wrap tightly in plastic and foil.

Why You’ll Love This Recipe

• 100% vegan and dairy-free
• Easy-to-find ingredients
• Deep chocolate flavor without being overly sweet
• Perfect texture—moist, tender, and rich
• Great for holidays, birthdays, or everyday dessert

Optional Add-Ons

• Drizzle with melted dark chocolate for extra flair
• Top with flaky sea salt before baking for contrast
• Serve with vegan whipped cream or vanilla ice cream

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FAQ – Vegan Triple Chocolate Cake

1. Can I use a different type of non-dairy milk?

Yes! You can substitute the plant-based milk with any non-dairy milk you prefer, such as almond, oat, soy, or coconut milk. Just make sure it’s unsweetened to maintain the proper flavor balance in the cake.

2. What can I use instead of aquafaba?

Aquafaba is used as an egg replacement in this recipe, but you can also substitute it with other egg replacers like flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, set for 5 minutes) or chia eggs.

3. Can I use regular cocoa powder instead of Dutch-process cocoa powder?

Yes! You can use regular unsweetened cocoa powder instead of Dutch-process cocoa, but the cake will have a slightly different flavor. Dutch-process cocoa tends to give a smoother, milder chocolate taste, while regular cocoa powder has a more intense flavor.

4. Is there a way to make this cake sweeter?

If you prefer a sweeter cake, feel free to increase the cane sugar by 2-4 tablespoons. You could also add extra chocolate chips for more sweetness and richness.

5. Can I add a frosting or glaze to this cake?

Absolutely! This cake pairs wonderfully with vegan chocolate frosting, coconut whipped cream, or even a simple drizzle of melted dark chocolate. The cake is also delicious on its own, but frosting or a glaze will definitely elevate it!

6. How do I store the cake?

Once your cake has cooled, store it in an airtight container at room temperature for up to 4-5 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. You can also freeze the cake (before glazing, if you’re adding any) for up to a month. Just let it cool completely, wrap it tightly, and place it in an airtight container or freezer-safe bag.

7. Can I double this recipe?

Yes, you can easily double this recipe to make a larger cake or multiple cakes. If you double the ingredients, you may need to bake the cake a bit longer, so be sure to check with a toothpick after 40 minutes.

8. What kind of pan should I use?

For this recipe, I recommend using a standard 8x4-inch loaf pan. If you’re doubling the recipe, you can use a larger pan or divide the batter between two smaller pans.