Vegan Chocolate Walnut Cake is an easy dessert that's sweet, moist, soft, and perfectly fudgy, with crunchy walnuts in every bite.
This simple recipe is made with no mixer, no eggs, dairy-free, without butter, and topped with a rich dark chocolate frosting that makes it perfect for a cozy snack or dessert.
If you love cakes with walnuts, don't miss my apple banana walnut cake as well.
Vegan chocolate walnut cake is one of those dessert recipes I keep coming back to because it never fails me, and my family always asks when I'll make it again.
I first baked it when my father came home with a bag of freshly harvested walnuts, and soon I was adding them everywhere, from walnut brownies and walnut date energy balls to fresh apple walnut salad.
It's rich and chocolatey, soft and moist inside, with little crunchy walnut bites that make each mouthful extra satisfying.
It's a quick, one-layer cake with a simple 2-ingredient frosting that I love enjoying slowly with my coffee or a cozy turmeric latte, and I hope your family enjoys it just as much as mine does.
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🍫Ingredients
- Walnuts: Use raw walnuts and chop them finely so they spread evenly through the cake.
- All-purpose flour: Provides structure while keeping the cake soft.
- Cocoa powder: Use good-quality, unsweetened cocoa for a rich chocolate flavor.
- Sugar: I used cane sugar, but regular granulated sugar works just as well.
- Oil: A neutral oil like sunflower or grapeseed keeps the cake moist without affecting flavor.
- Hot water: Boiling water helps the cocoa fully dissolve and deepen the chocolate taste.
- Vanilla: Enhances and rounds out the chocolate flavor.
- Baking soda & baking powder: Help the cake rise and stay light and fluffy.
- Vinegar: Reacts with the baking soda for extra lift-no vinegar taste.
- Salt: Balances sweetness and boosts flavor
For the frosting:
- Dairy-free chocolate chips: Melt into a rich, smooth chocolate frosting with deep flavor.
- Plant-based milk: I used almond milk to thin the melted chocolate and make it perfectly spreadable.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Vegan Chocolate Walnut Cake
Mix the dry ingredients: Preheat the oven to 350°F (180°C). Lightly grease and flour an 8-inch round baking pan and set aside. In a large bowl, whisk together all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add the wet ingredients: Pour in the boiling water, oil, vanilla, and vinegar, and mix until the batter is smooth and well combined.
Fold in the walnuts: Gently fold in the finely chopped walnuts until evenly distributed.
Bake: Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
Frost the cake: In a small saucepan, bring the plant-based milk to a gentle boil, then remove from heat and add the dairy-free chocolate chips. Whisk until smooth and creamy. While the frosting is still warm, pour it over the cooled cake and spread it evenly to fully cover the top.
Finish and serve: Sprinkle with extra chopped walnuts, slice, and enjoy!
💡Marinela's Tips
- Prep your pan: Grease and flour your baking pan well so the cake doesn't stick and comes out cleanly.
- Chop walnuts evenly: Chop the walnuts finely so they mix evenly throughout the cake.
- Use boiling water: Adding boiling water to the cocoa fully dissolves it, making the chocolate flavor richer and the cake more moist.
- Measure flour properly: Fluff the flour, scoop it into your measuring cup, and level it for accurate measurement to keep the cake light and fluffy.
- Use fresh leavening agents: Make sure your baking powder and baking soda are fresh to help the cake rise perfectly.
- Don't overmix: Fold the walnuts and wet ingredients just until combined to keep the cake soft and fluffy.
- Frost while warm: Pour the frosting over the cake while it's still warm for an easy, glossy finish.
❓Frequently Asked Questions (FAQ's)
Store at room temperature in an airtight container for up to 2 days, or in the fridge for up to 5 days.
Yes! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
You can use whole wheat flour for a heartier cake or a 1:1 gluten-free flour blend for a gluten-free version.
Yes, you can use an 8-inch square or 9-inch round pan, just adjust the baking time accordingly.
🍰Easy Vegan Cakes
📖 Recipe
Vegan Chocolate Walnut Cake
Equipment
- 1 8-inch round baking pan lightly greased and floured
- 1 Mixing bowl
Ingredients
Dry Ingredients
- 1 cup raw walnuts plus more for topping
- 1 + ½ cups all-purpose flour scooped & leveled
- ¾ cup unsweetened cocoa powder
- 1 cup cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
Wet Ingredients
- 1 cup hot water
- ⅓ cup neutral vegetable oil
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla
Chocolate Frosting
- 1 + ½ cups vegan chocolate chips
- ½ cup unsweetened almond milk or any plant milk
Instructions
- Preheat oven to 350°F (180°C). Grease and flour an 8-inch round pan.
- In a large bowl, mix flour, cocoa, sugar, baking soda, baking powder, and salt.1 + ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 cup cane sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 pinch salt
- Add boiling water, oil, vanilla, and vinegar. Mix gently until just combined-don't overmix.1 cup hot water, ⅓ cup neutral vegetable oil, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla
- Fold in finely chopped walnuts.1 cup raw walnuts
- Pour batter into the pan and bake 40 minutes or until a toothpick comes out clean. Cool 20 minutes in the pan, then transfer to a wire rack.
- For frosting, heat plant-based milk until boiling, add chocolate chips, and whisk until smooth. Pour over warm cake and spread evenly.1 + ½ cups vegan chocolate chips, ½ cup unsweetened almond milk
- For frosting, heat plant-based milk until boiling, add chocolate chips, and whisk until smooth. Pour over warm cake and spread evenly.
Notes
- Prep your pan: Grease and flour well for easy release.
- Chop walnuts evenly: Helps them mix throughout the cake.
- Use boiling water: Dissolves cocoa fully for a richer flavor.
- Measure flour properly: Fluff, scoop, and level for a light cake.
- Use fresh leavening agents: Ensures perfect rise.
- Don't overmix: Fold ingredients just until combined.
- Frost while warm: Makes spreading easy and glossy.
- Storage: Keep in an airtight container at room temp for up to 2 days or in the fridge up to 5 days.
Nutrition
If you try this vegan chocolate walnut cake, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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