The best vegan chocolate cake with chocolate ganache frosting. This depression era inspired crazy cake or wacky cake recipe is dairy free and egg free. Make it in the Instant Pot or the oven!

A beautiful vegan chocolate cake with vegan chocolate ganache frosting and raspberries.
I have exciting cake-worthy news to share! My new cookbook, Vegan in an Instant, hits shelves today! To celebrate, I’m sharing one of the fun dessert recipes from the book, vegan chocolate cake with a dreamy dark chocolate ganache. It’s the perfect smallish cake for a family. 
 
Inspired by the depression era “crazy cake” or “wacky cake” recipes, this chocolate cake has no eggs or dairy. It also has much less sugar and oil than traditional cakes, and works beautifully with whole wheat pastry flour. Make it in the Instant Pot or in the oven. 
 
Healthy vegan Instant Pot cookbook.
 

The ingredients for vegan chocolate cake on a marble countertop.

Vegan Chocolate Cake Ingredients

You may be wondering how to make a cake without eggs or dairy, but it’s actually very easy. The trick is to combine baking soda and vinegar to give the cake lift.

I’ve used more wholesome, less refined ingredients in this recipe than are typically used in cakes. 

How to make a vegan, or crazy wacky depression cake. Mixing wet and dry ingredients together.

How to Make Vegan Chocolate Cake or Crazy Cake/Wacky Cake

Whisk the dry and wet ingredients separately to evenly distribute all ingredients. Then combine the wet and dry ingredients and stir together just until combined. 

Smooth into a 7-inch springform pan and either bake in the oven or in the Instant Pot pressure cooker. 

A beautiful vegan chocolate ganache cake topped with raspberries, mint, and nuts.

Instant Pot Cake

This vegan chocolate cake recipe works traditionally baked in the oven or pressure cooked in the Instant Pot. If baking in the oven, you’ll need just a splash more milk. To “bake” a cake in the Instant Pot, you’ll wrap the pan in foil and set on a trivet over a little water. 

This cake comes out dense and rich in the Instant Pot, and light and fluffy in the oven

Vegan Chocolate Ganache Frosting

As this chocolate cake is not overly sweet, it really needs a nice coating of ganache! Ganache has to be the easiest “frosting” around. It’s simply chocolate chunks melted by pouring hot cream or milk over. To make vegan ganache, I use full fat coconut milk (the kind in the can). I usually use Trader Joe’s brand. 

The best vegan chocolate cake with chocolate ganache frosting. This depression era inspired crazy cake or wacky cake recipe is dairy free and egg free. Make it in the Instant Pot or the oven!

If you’re looking for a gluten free chocolate treat, I suggest these Chocolate Banana Muffins. For more of my vegan Instant Pot recipes click here, or grab the new cookbook. 

Yield: 10

Vegan Chocolate Cake with Ganache

The best vegan chocolate cake with chocolate ganache frosting. This depression era inspired crazy cake or wacky cake recipe is dairy free and egg free. Make it in the Instant Pot or the oven!

Vegan Chocolate Cake with Ganache

Ingredients

Cake

  • 1 cup whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • ½ cup raw turbinado sugar
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. instant coffee
  • ¼ tsp. salt
  • ¾-1 cup unsweetened almond milk (room temperature)
  • 1 tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • ¼ cup melted coconut oil

Ganache & Garnish

  • ¾ cup chopped dark chocolate (dairy-free)
  • ¼ to 1/3 cup canned coconut milk, stirred
  • ¼ cup chopped toasted hazelnuts, for garnish
  • 1 cup fresh raspberries, for garnish
  • fresh mint leaves, for garnish

Instructions

Instant Pot Chocolate Cake

  1. Fit the inner pot with the trivet/steam rack, and add 1 cup of water. Coat a 7-inch springform pan with cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, instant coffee, and salt.
  3. In another medium bowl, whisk together 3/4 cup almond milk, vinegar, vanilla, and coconut oil. Stir the wet ingredients into the dry. Transfer the batter to the prepared pan and smooth into an even layer with the back of a spoon.
  4. Cover the pan with foil and place on the trivet. Lock the lid and ensure the steam release valve is set to sealing. Select cake or pressure cook (high) and set the cook time for 30 minutes. Once the cook time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Carefully remove the lid and the cake pan. Remove the foil and let the cake cool completely on a cooking rack.
  5. Make the ganache. Place the chocolate in a small glass bowl. Heat the coconut milk in a saucepan until it just begins to simmer. Carefully pour the coconut milk over the chocolate and stir until all the chocolate has melted and the mixture is smooth.
  6. Pour the ganache over the top of the cooled cake, letting it drip down the sides. Garnish by arranging the berries, hazelnuts, and mint over the ganache.
  7. Serve the cake at room temperature with more ganache, raspberries and nuts on the side.

Oven Baked Chocolate Cake

  1. Preheat the oven to 350 degree F. Coat a 7-inch springform pan with cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, instant coffee, and salt.
  3. In another medium bowl, whisk together 1 cup almond milk, vinegar, vanilla, and coconut oil. Stir the wet ingredients into the dry. Transfer the batter to the prepared pan and smooth into an even layer with the back of a spoon.
  4. Bake for 30-35 minutes or until a tester comes out clean. Metal pans may cook faster then glass/silicon. Let the cake cool completely on a cooking rack.
  5. Make the ganache. Place the chocolate in a small glass bowl. Heat the coconut milk in a saucepan until it just begins to simmer. Carefully pour the coconut milk over the chocolate and stir until all the chocolate has melted and the mixture is smooth.
  6. Pour the ganache over the top of the cooled cake, letting it drip down the sides. Garnish by arranging the berries, hazelnuts, and mint over the ganache.
  7. Serve the cake at room temperature with more ganache, raspberries and nuts on the side.

Notes

This cake comes out:

  • Light and fluffy in the oven.
  • Dense and rich in the Instant Pot.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 204mgCarbohydrates: 25gFiber: 3gProtein: 3g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.