How long does a vegan chocolate cake last?

A freshly baked vegan chocolate cake lasts: At room temperature : 2 to 3 days, if stored in an airtight container in a cool, dry place. In the refrigerator : Up to 7 days, especially if it has frosting made with coconut milk or cashew cream. In the freezer : Up to 2 months when tightly wrapped and frozen without frosting. Always bring refrigerated or frozen cakes to room temperature before serving to restore their soft texture.

How long to cook a vegan cake?

Most vegan chocolate cakes bake at 350°F (175°C) for 30 to 35 minutes , depending on your pan size and oven accuracy. For thinner layers or cupcakes, start checking at the 20-minute mark. Always use the toothpick test—insert in the center, and if it comes out clean or with a few crumbs, it’s ready.

How long can vegan cake sit out?

If your kitchen is relatively cool (below 72°F), your vegan cake can safely sit out for up to 2 days uncovered. However, to prevent drying out, it's best to keep it in a covered container or wrapped with foil. Avoid letting it sit out in hot or humid conditions, as that can affect texture and encourage spoilage.

Why is my vegan cake soggy?

A soggy vegan cake usually happens due to: Too much liquid in the batter Underbaking or incorrect oven temp Cutting the cake before it fully cools Using a deep pan that delays even baking Ensure your ingredients are measured accurately, and your oven is fully preheated before baking. If needed, add a few more minutes and recheck with a toothpick for doneness.

Vegan Chocolate Cake:The Best Moist & Rich Eggless Recipe 2025

Name: Vegan Chocolate Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup water; 1/3 cup vegetable oil; 1 tbsp white or apple cider vinegar; 2 tsp vanilla extract

Description

A rich, moist, and decadent vegan chocolate cake that satisfies any sweet tooth—made without dairy or eggs.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup vegetable oil
1 tbsp white or apple cider vinegar
2 tsp vanilla extract

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Instructions

Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Add water, oil, vinegar, and vanilla extract to the dry ingredients.
Mix until well combined and smooth.
Pour the batter into the prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost as desired or enjoy plain.

Notes

You can top this cake with vegan ganache or your favorite plant-based frosting. It also pairs well with fresh berries.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 18g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg