I'm super happy to say that this post for The Ultimate Vegan Chocolate Cake is sponsored by World Kitchen, who I love for their affordable, non-stick baking pans. I seriously use Baker's Secret pans all their time. They are perfect for roasting veggies, making muffins, and of course, making The Ultimate Vegan Chocolate Cake! I have been compensated monetarily and with product. Yay!
Can we please just take a minute to drool over that picture? Seriously. I want to lick the screen, why oh why doesn't my screen taste delicious and like chocolate?
It is time, my friends, for the most ridiculously awesome, ultimate vegan chocolate cake. Applause, please. 👏🏼👏🏼👏🏼
Thank you. I'm subtle I know.
I have a secret obsession with chocolate cake that stems back to my early days. Let me explain...
When I was a little kidlet, me and one of my best friends Katherine (hi Kat!), would always save up our loonies (that's Canadian slang for dollars), then when our parents weren't looking, we would go and buy a big chocolate cake that they sold in the freezer section of the grocery store. This was a cake intended for a family. We would sneak it back to our rooms and then proceed to eat THE ENTIRE THING. (Mom, shhhhhh, don't read that, shhhhh).
We were both scrawny little things so I really don't know how we managed to do that, but kids really seem to have a knack at consuming large amounts of sugar, don't they?
Yep, serious chocolate addicts were born. So when I say I love chocolate cake, this comes from a place of childhood sugar gluttony.
When I first tasted this cake, it brought back all of those chocolate cake obsessed kid memories. This cake is rich, moist, fudgy, and super... what's the word...chocolatey. That's the best word to describe it really. I promise you no one will notice it's vegan. I wouldn't be surprised if non-vegans asked for the recipe, then you can be all cool with your sweet self, and pass it along, and wink when you tell them it's vegan.
I used these awesome red pans to make these cakes. Baker's Secret are for real my go to pans when it comes to baking. They are very affordable, but the best part is they are very non-stick, so this cake just slid right out of the pan. The last thing you want is half your cake left behind in the pan! (Trust me, been there, done that). So I so appreciate Baker's Secret for sponsoring this post and giving me these beautiful pans so I could make the chocolate cake of my dreams. Yes, I dream about cake.
To make the Ultimate Vegan Chocolate Cake: Add all of the dry ingredients to a large bowl and whisk together.
In a separate medium-sized bowl, whisk together all of the wet ingredients.
Yep, there is apple cider vinegar in there. Yes, that seems weird. The reason it's in there is to make the cakes rise and get fluffy (remember baking soda and vinegar volcanoes)? It's a wonderful trick I picked up from Chloe Coscarelli, one of my most favourite cookbook authors. It works like a charm, and trust me, you can't taste the vinegar at all, only delicious chocolateness.
Pour the wet ingredients into the dry and whisk together until just combined. Don't over mix.
One of the many benefits of vegan baking is there are no raw eggs! So go ahead, lick the spoon (and by lick the spoon, I mean drink the batter).
Divide the batter between two 8" round cake pans. Bake until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool completely before frosting.
To make the vegan chocolate frosting, use a mixer to beat together all of the ingredients. If your frosting is a little too stiff, add 1 to 2 tablespoons plant-based milk to soften it up until desired frosting texture is reached.
When you are ready to frost your cakes, run a knife around the edges of the cake pans, and flip the pans over to remove the cakes.
Place the first cake on your cake plate, and spread about half of frosting on top. Place the second cake on top of the frosted cake, and spread the remaining frosting on top of that cake. Add swirl patterns with your spatula to make it pretty. Store the cake in the fridge or a cool place until you are ready to serve.
Prepare to have all of your chocolate needs met for life.
P.S. Can you find the hidden selfie in the pic below? ↓
The Ultimate Vegan Chocolate Cake
Ingredients
Dry ingredients:
- 2½ cups all-Purpose flour
- 2½ cups white sugar
- 1 cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet ingredients:
- 2⅔ cups plant-based milk (such as soy or almond)
- ⅔ cups light oil (such as canola or vegetable)
- 2 tablespoons apple cider vinegar
- 1 tablespoon vanilla extract
Frosting Ingredients:
- ½ cup vegan butter (such as Earth Balance)
- ½ cup vegetable shortening
- 1¼ cup powdered sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons plant-based milk (if needed)
Instructions
- To Make the Cake: Preheat your oven to 350F (180C). Prepare two 8" round baking pans by lightly greasing them, and then cutting a circle of parchment paper to fit into the bottom.
- In a large bowl whisk together all of the dry ingredients, then set aside.
- In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix. Divide the batter into the prepared pans, then pop them in the oven. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
- To Make the Frosting: Use a mixer to blend all of the frosting ingredients except for the plant-based milk. Blend until whipped and creamy. If the frosting is a bit too stiff, add 1 to 2 tablespoons of plant-based milk as needed until desired consistency is reached.
- To Assemble the Cake: Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes. Remove the parchment paper and discard. Place the first cake on your cake plate, and spread about half of the frosting on top. Place the second cake on top of the frosted cake, and spread the remaining frosting on top of that cake. Add swirl patterns with your spatula to make it pretty. Store the cake in the fridge or a cool place until you are ready to serve.
Notes
Bon appetegan!
Sam.
If you liked this recipe you might also enjoy:
Lisa says
This is my second time making this recipe but I added chocolate chips in it and OMG!!!! This recipe never fails me! Thanks for sharing!
Susan says
This is hands down the best chocolate cake I've ever tasted! Absolute perfection! I made this for my stepson's 15th birthday. Instead of 2 round cakes, I made a 9x13 cake, and it took about 48 minutes to bake at 350F. My husband and I are vegan, but my stepsons, my parents, and my husband's parents are not, and they all loved it. My mother-in-law even asked me for the recipe, so I sent her the link. This recipe is a keeper! Thank you!!
Abi S says
This recipe is the best vegan cake I have ever eaten. Tastes great with raspberries.
Than you
Bianca Neves says
Incurring the risk of being extremely repetitive: this cake is bomb! So fudgy and scrumptious
Georgia says
Hello, Can I just ask with the oven temp is it Convection or Convention?
I absolutely love this cake and made it twice on Convention but having trouble with it cooking through nicely. I'm starting to think maybe its meant to be 180c Convection (fan forced) ? I'm in Australia so just wondering what the general rule is in the USA if it doesn't state the type of oven heat on the recipe.
Thanks so much for an outstanding recipe:)
Ruth says
Hi Georgia, if you're still waiting for an answer to your question, I can tell you in Canada where Sam Turnbull and I both live (and USA too) conventional recipes would be written intending to use a conventional oven, unless otherwise noted. I've been making a recipe very similar to this one for the past 50 years, and it's 350F (180C) for a normal oven. My recipe has a few different measurements but makes 2 x 8inch rounds or a 9inch x 13inch rectangle pan, baked for 30 minutes (maybe a bit longer depending on the oven). (I've never heard ovens referred to as Convention), but do realize there are different oven options now. I've never used a Convection oven, although my brother who lives in New Zealand raves about his. I hope this helps.
Rhonda Messercola says
Hello, Need some help!
I love this cake and trying to use it for a big 3 tier cake (special occasion). I was pretty sure I could do this as the structure of the cake seems good for it.
All the proper support between each tier with dowels etc will be used.
But now I have a last minute concern that because there's alot of oil in it, it may not hold up well.
It would probably be almost 2 days under fondant at room temperature.
Just wondering if anyone else has attempted anything like this and how it went !
Thank you 🙂
Tenneka says
I haven't made this yet but it looks absolutely delicious. I was wondering if I can use whole wheat flour and if it would come out the same.
Suma says
I made chocolate cake for the first time ever last night and followed the recipe exactly (without the frosting). It tasted AMAZING!!! My husband, who has egg and nut allergies and isn't a fan of chocolate in general absolutely loved the cake!! Thank you for the amazing recipe!!! Cannot wait to make it for birthdays etc!
Vienna says
Does it crumble at all after baking? curious to know how it stays together without a binding agent like egg!
Sam Turnbull says
It's just like regular cake, you would never notice the difference. It holds together beautifully. 🙂
Natalie says
I've made it before, and it tastes absolutely amazing! I am such a big fan of you Sam!
P.s I follow you on pinterest
Sibyl says
My best friend made this for my birthday this year and it was *heavenly*.
E says
Only used the chocolate batter recipe and not the frosting. Really simple and accessible ingredients, so easy and quick to make. And most importantly, delicious.
Kay says
Can I use coconut oil instead of shortening? I don't use anything that is hydrogenated.
Heather says
I LOVE this cake & frosting! Was going to make it for a bday party outside in the sun. Wondering if I could use coconut oil instead of the vegan butter to make it more stiff.
Kelly says
Ive made this cake easily a dozen times and it is always a fan favorite. Going to try and make it in a 9 x 12 casserole pan today for my son's birthday per his request for more room to decorate. Any clue on how long I should bake it for or if that will work?
Kathryn Khoury says
I want to use a 9 x 13, how long did you bake it?
Sara says
This looks great, I'm planning on making it for my husband's birthday in a few weeks! Do you use unsweetened cocoa powder for this recipe?
Amber says
I don't ever comment on recipe blogs. I usually just use the recipe often if I like it, but I never tell the person how much I loved it. Well, I felt this needed to be said: THIS CAKE IS AWESOME!!!! I am vegan so I was familiar with making baked goods with apple cider vinegar and I always love how they come out. When I made the frosting for this cake, I felt like it was overly sweet when I was tasting it by itself. I was hoping the cake would temper the sweetness and I was right. Once I iced the cake, it was the perfect combination! I made half the recipe because I only have an 8x8 pan, but I can't wait to buy some new pans and try to make the double layers. I will have to only make it to take to gatherings because I ate it all pretty much in two days. I can't believe how awesome it is. It will be my go-to chocolate cake now!
Sam Turnbull says
Haha! That's awesome, Amber! I'm so thrilled you love it so much. THanks for the comment 🙂
Joanna says
I'd like to second this review. I made this cake for my sisters 30th birthday! I am vegan but my family are not. Everybody said it's the best chocolate cake they have ever tasted. What a great recipe. I never search for a recipe again to review but I had to for this as it was such a hit! thank you. I also had all of the ingredients at home already so very impressed. 🙂
shari eisenberg says
I have made this recipe over and over again, everyone I know that has eaten it cannot believe how good it is. Hands down the best chocolate cake recipe I have ever made. I add coffee to both the batter and the frosting which enhances the chocolate flavor.
Sam Turnbull says
Aww yay!! Thank you!!
Zack M says
I'm a professional baker from France and I have tried this recipe today for a birthday and I would like to say that this recipe is the best I have ever made, thank you for sharing your recipe with us ! it was so delicious and rich! soooooo yummmy its the matilda vegan cake version and I'm in love <3
Sam Turnbull says
Haha! Matilda, amazing. Thrilled you love it so much, Zack!!
H says
“I don’t know what’s wrong with you people.” Well here is what’s wrong...we have to deal with people like you that support the killing of animals just so you can get a piece of meat. Us vegans care enough about the earth and animals to try and save them from people like you. How dare you come into a safe space for vegans and criticize us. Get your life together and stop judging others decisions just because you don’t agree with the way we live. Keep your mouth shut if you are going to criticize. I’m opening my mouth so I can stand up for myself, others, and animals.
Laura says
Hey Sam!!
I had to compliment you for this amazing recipe!! I changed the frosting for an oreo's kind of buttercream and it turned out one of the best cakes I've ever tasted. It was so chocolaty and fluffy!! Everyone loved it and both vegans and non vegan were shocked how good it was!! Many even asked for the recipe! Thank you a lot for all your work!!
Sam Turnbull says
That's so great, Laura!! THrilled everyone enjoyed it 🙂
Jared E says
Simply delicious again! Followed the recipe exactly and the cake came out super moist. I might add some vegan chocolate chips next time for more chocolate. Thank you so much for sharing these wonderful recipes Sam.
Sam Turnbull says
You're most welcome, Jared! So happy you enjoyed!
Cat says
“I don’t understand you people” why leave such a backhanded and conniving comment on a recipe. Why be so demeaning? How about not leaving comments on vegan forums next time. And “you people” most of us have deathly allergies. I don’t understand “you” how about that?
Pati says
A bit off-topic...can you use the vinegar for a boxed cake mix? TIA!
Michelle Jenkins says
I've used this recipe a few times over the years and it's just the best. My son has dairy and egg allergies, so I always look to vegan recipes. I also use buckwheat flour as my son has a wheat allergy too and it's a perfectly fine substitute. Thank you so much for sharing.
Sam Turnbull says
That's wonderful, Michelle! Thrilled you love it 🙂
Maia McCauley says
Hi, I've been using this recipe for a bit over a year for birthdays and other events, and it is the most amazing recipe, even my nonvegan family loves it 🙂 thank you so much
Sam Turnbull says
Aww that's wonderful! So thrilled you love it so much, Maia 🙂
Amy says
This is a wonderful recipe. The cake was incredibly moist and delicious. The frosting was also super tasty. I reduced the sugar for both since I usually do that when I bake - I think I used 1 1/2 cups of sugar in the cake and 1 in the frosting, and I bumped up the cocoa to 1/3 cup in the frosting. I used Dutch process cocoa. I also don't have 8" pans so I baked in 9" for 30 minutes exactly. Next time I will double the frosting recipe - with my 9" pans it was only enough frosting for the middle and the top, and doubling it would also give me plenty for the sides. This recipe is a real winner. Also, I am not vegan and I LOVE to bake, so I made this for my birthday because I wanted to share a cake with my friend who is vegan. This recipe is for a delicious chocolate cake which also happens to be vegan! It's for everybody!
Sam Turnbull says
Gald you enjoyed!
Netra says
hi Sam, I am thinking to bake this cake but non-vegan version of it. So, can I replace soy milk by regular cow milk and ACV with lemon? Will the cake turn out and taste just as good? Thanks!
Sam Turnbull says
I never recommend using non-vegan products and have no experience with them. I think vegan cake is the best cake! Watch this 5-minute video if you want to learn about what's really in cows milk.
Netra says
Thanks. Can acv be replaced by regular vinegar?
Sam Turnbull says
Yes but acv has a milder taste so the flavour disappears. You might taste white vinegar slightly
Netra says
I wonder how this recipe has baking powder as opposed to your vanilla cake recipe..wondering when is it required in baking and when it is not? thanks
Chocolate Cake says
This chocolate cake is looking so yummy and delicious. It seems like it’s so moist and spongy. Thank you for sharing this lovely recipe, now looking forward to trying it.
Sam Turnbull says
You're most welcome 🙂
Allison says
Could you use canned coconut milk? Or is that too fatty? My favorite vanilla vegan cake uses canned coconut milk. Making into a Curious George cake for my son’s 2nd birthday next weekend 🙂
Sam Turnbull says
I wouldn't reccomend the canned kind as it might make it too dense, but you could use the coconut milk in a carton that's intended for drinking. 🙂
michelle says
This has to be the best vegan chocolate cake i have ever had. It is easy to make and is super moist. I make in a tray pan instead of a round one and it doesnt last very long in my house. I was a bit wary of using the apple cider vinegar but you cant taste it. It is so rich and dark and the batter smells amazing i could eat it raw 🙂 Never mind 5 stars i give it 10/10 absolutely delicious x
Sam Turnbull says
Haha!! Amazing!! Thank you so much, Michelle 🙂
Fanny says
Hi Sam.
I am wondering about shortening. I am not American so I looked up what to substitute it for. And I found something like any kind of oil. So I find it strange to add oil to butter. Can you help? Thanks.
Sam Turnbull says
Shortening is a vegetable fat that is solid at room temperature which is why it's great for frosting as it holds its shape. If you don't have that, you could use more vegan butter but make sure everything is cold as the butter might be a bit meltier.
GO says
Can I use gluten-free flour to substitute for the all purpose flour?
Sam Turnbull says
I'm not an expert in gluten-free baking so I can't guarantee results but I have heard good things about Bob's Red Mill Gluten Free 1 to 1.
Lorena says
I have made this my b-day cake recipe to go! always a success (specially non-vegans...but I never tell my secret ;-)! )
which flour could I use if I don't have enough at home to complement the required measure?? almond / oat / buckwheat ? Aware those might make it a bit more dense though
Sam Turnbull says
So happy you enjoy it! Re; flours, I have no idea as alternative flours are not my specialty.
Heide Nelson says
Hi! This is my favorite go to cake! I am making it again the weekend! Can I substitute cake flour for the all purpose? It is what I have on hand. Thanks for the amazing recipe!
Sam Turnbull says
Cake flour is weaker than all-purpose so the cake might crumble. I recommend sticking to all-purpose for this recipe. Enjoy!
Alice says
Oh my god Sam this cake is unbelievable! I cooked the cakes for half an hour only so they'd be super moist. I also did some piping on top and added some green and red mistletoe icing for a christmas dinner and it was a big success! No one could believe it was vegan! I also brought your vegan pumpkin pie and they loved it too, thank you!!
Sam Turnbull says
Awww that's so amazing, Alice!!! Thrilled you enjoyed it so much 🙂
Miriam says
SO GOOD!!!! I made this for my non-vegan friend’s birthday party and everyone LOVED it!!!! Such a good chocolate flavor and not too rich!! Frosting was delicious as well!! Thanks so much for this awesome recipe!
Sam Turnbull says
You're most welcome, Miriam!
Kirra says
Hi,
Would I be able to stack this with another cake of the same type? I want a double stack cake for my son's 1st birthday and trying to find the perfect recipe.
Thanks
Sam Turnbull says
Yes, this recipe makes a 2 layer stacked cake. Enjoy!
Ella says
Great simple recipe for a crowd-pleasing, classic style chocolate cake. Delicious!
Last time I made two cakes and popped one in the freezer - defrosted it last night and it's just as good! So I've decided to make it for our wedding since it keeps so well 🙂
I'm not a big fan of frosting so usually just make a simple ganache to go with it, but think I'll try out the frosting for the wedding since I know a lot of people like it. Wish me luck 😉
Sam Turnbull says
Wow! That's amazing, Ella! Congratulations on your wedding, and I hope the cake turns out perfectly for you 🙂
Claire says
Hello! I made this yummy cake yesterday as a trial for my little nephew's birthday party! My question is can you freeze it with the frosting already added? Many thanks Sam as ever!
Sam Turnbull says
It's usually best to freeze the cakes and then the frosting separately, so I would recommend that if possible. Enjoy!
Ash says
Could I use raw sugar instead of white sugar and get the same results? Thank you
Sam Turnbull says
Baking with alternative sugars isn't my expertise, but this article should help you. 🙂
Danielle says
Can i sub out the shortening for another ingredient?
Sam Turnbull says
The vegetable shortening helps stabilize the frosting so it doesn’t melt at room temperature. If you prefer you can use all vegan butter but make sure to keep everything cold so the frosting doesn’t melt.
Eve says
Hi Sam! I’ve tried making this cake twice and both times my batter was quite thin and I had to bake the cakes for about 15 minutes longer than you recommended so that a toothpick would come out clean. The cake is absolutely delicious and I love it I’m just wondering if I’m maybe doing something wrong? Is the batter supposed to be quite thin? Thanks for all of your help and I’m such a huge fan of your recipes!
Sam Turnbull says
Hi Eve! Yes it's a thin batter. If you take a look at the video in this post it will give you an idea of how the batter will look. If you are finding that it takes a little longer in your oven, it's likely that your oven just runs a little cool (it's pretty common). You can always grab yourself an oven thermometer to make sure. Enjoy!
Irene McDonald says
I made this cake about a month ago. I only had 5 people over and as it was quite large there was quite a bit leftover. I am trying to lose some weight, I decided to give it to a neighbor. He works nights and said "thanks Irene but I never eat cake, I will take it to work through". Well, he thought he would try a tiny bit then realized he had eaten the whole piece (about 1/4 Cake). Everyone thought it was delicious. Every dessert I have made from either your book or web site has been incredible!!!!!
Sam Turnbull says
Aww that's wonderful Irene!! So thrilled everyone enjoyed it so much 🙂
Ivonne says
Total success! I never comment on recipes but this deserved it
Sam Turnbull says
Yay! So happy you loved it so much, Ivonne 🙂
Kay says
What kind of veg shortening do you use?
Sam Turnbull says
My go to is Crisco 🙂
Jess says
Hi there,
I am going to make this amazing looking cake and am just wondering is it ok to use all dairy free butter in the topping instead of a mix of butter and veg shortening?
Thanks
Kerry Keel says
Hi.
Would this cake be ok to cover in sugar paste/rolled fondant? Want to make a duck themed cake. Thanks. X
Laura Moffett says
Hi, Just wondering if you found a vegan chocolate cake that can be covered in fondant? I'm desperately searching for one. Thank you
Sam Turnbull says
The vegetable shortening helps stabilize the frosting so it doesn't melt at room temperature. If you prefer you can use all vegan butter but make sure to keep everything cold so the frosting doesn't melt.
Sky says
I’ve made this cake several times including baking it into cupcakes and haven’t felt the need to write a review until I just read a recent rude comment. Like I said, I’ve baked this cake many times and I’ve fed it to my boyfriends co-workers who are a bunch of vegan food hating men - they all absolutely love it and request I bake it for them often. This recipe is so moist and makes the ULTIMATE cake. The title couldn’t be anymore accurate. Thank you.
Sam Turnbull says
Awww thank you so much, Sky! I very much appreciate your support and am so happy you love the recipe so much 🙂
Kerry Keel says
Hi.
Would this cake be ok to cover in sugar paste/rolled fondant? Want to make a duck themed cake. Thanks. X
Sam Turnbull says
Absolutely! Enjoy 🙂
Anna says
Hi Sam, this was possibly the worst cake I have ever tasted. To be fair, the cake itself was not terrible (it is vegan after all). However, the icing was completely inedible and I was very disappointed. I would rate this negative two stars if I could but sadly that is not possible. Overall, the cake was pretty fucking depressing bro and we had to throw it out after one slice, therefore wasting ingredients and money. Have a great day!
Sam Turnbull says
Hi Anna, I'm not a bro. It's difficult to know what went wrong without being in the kitchen with you, but as this cake recipe has hundreds of rave reviews, my guess is something went a little off. Better luck next time! 🙂
Madison says
I'm sorry that this person wasn't being very nice. You're a great, cheerful person and don't deserve this negativity. Don't listen to them, and have a great day!
Sam Turnbull says
Aww thanks so much, Madison 🙂
Watson says
Anna, I don't know why you're blaming her when you're the one who made it ♀️ With all the good reviews, it seems like something you did wrong.
Denise Green says
This cake is amazing. Even my mum, who doesn't like chocolate/chocolate cake really loved it. So glad I bought the book. 🙂
Sam Turnbull says
Haha! Amazing! So happy it's a hit 🙂
Natalia Kheloudni says
Hi! Very excited to make this cake! How deep should the tin be?
Sam Turnbull says
About 2 inches. Enjoy!
Angela says
My vegan friend made this for a get together & gave me some to take home. I in turn took it to work and shared it. One of my co-workers made the recipe into cupcakes with the frosting all lovely and swirly on the top - now everyone loves it & not a clue initially that it was vegan!
Thank you for all your hard work in experimenting to get the right amount of everything so that it is so delicious - its really is the best chocolate cake I've ever eaten!
Sam Turnbull says
Aww wow, that's so amazing, Angela!! I love that the recipe has been shared around 🙂
Sue says
OMG this is so good. Just made it and it is as ultimately as wonderful as it looks. I've never made good chocolate or banana cakes until I started making vegan ones - so good, go figure!
Sam Turnbull says
Haha! Love it!
pipa says
Thanks homie! Made it for the 3rd time this year love it so much and it's so easy. I'm recovering from malabsobrtion issues atm and it definitely helping me get some weight back on! Lmao best vegan desert I've had especially for the cost and how easy it is 🙂 thanks sweetpea
Sam Turnbull says
You're most welcome 🙂
Moriaelini says
This is oddly similar to a Wacky Cake...a recipe that has probably been around since WWII. My mom used to make this all the time when I was a kid.
Sam Turnbull says
Cool I will have to look that up!
Essi says
Hi Sam! I'm planning on trying out this recipe the coming weekend for my birthday, it sure sounds amazing! What I'm wondering is if you could bake the layers together and then cut them apart after - that's how I usually roll when making layer cakes since I have a big cake pan. Do you think that would work? How would you recommend changing the baking time and temperature? Also I'm not sure if they sell apple cider vinegar in my country so I think I'll try lemon juice instead. Can you tell me if it makes the cake taste lemony? Thanks!
Sam Turnbull says
Hi Essi, lemon juice would be a great sub and I don't think you will taste it too much. As for the cake pan, I would worry that the cake might not bake properly if you bake all that batter in one pan. If possible I would recommend baking in smaller pans as directed. Hope that helps!
KG says
This was by far the BEST cake I've ever had! My husband couldn't believe it was vegan (first attempt making a cake since we made the switch last year). Will be saving this forever and looking forward to trying more of your cake recipes 🙂
Sam Turnbull says
YAY!!! That's the best ever. Thanks KG 🙂
Cheryl says
Is the calorie count for the entire 2 layer cake with frosting?
Sam Turnbull says
No the calories are an estimate for one slice of cake. Enjoy!
Cheryl says
But that doesn't tell me if that's 1/8, 1/12?? How many servings in the cake?
Sam Turnbull says
18 servings (slices) per two layer cake with the frosting and all. Hope that helps!
Petar says
I made this cake today for my birthday as there was not a vegan cake shop open near me. This, was, exceptional. Everyone enjoyed it and it was the perfect balance between moist, rich and satisfying without that sick feeling I sometimes get after eating cake. Thank you very much for contributing to an awesome birthday.
Sam Turnbull says
That's so wonderful! So very happy you loved it so much, Petar 🙂
Lillian Wessel says
I made this cake last weekend, and it was on the counter for no more than a few hours before it was completely gone. I have already shared the recipe with five other friends, and I am in the process of making another one right now! I am obsessed with how fluffy and chocolatey it is. Thank you so much! A must have recipe.
Sam Turnbull says
That's so wonderful, Lillian!!! Delighted you enjoyed it so much 🙂
Nan West says
Sam, thank you so much for this delicious recipe! This is super easy for a beginner like me. I baked this cake for my son 3rd birthday, which is today! We are not vegan but my son allergic to egg, milk, nut, and other stuff and this recipe is perfect for him! I am not a big fan of frosting, but this one is killing it, not too sweet, very smooth, and of course delicious. I can't stop licking the spatula as I baked this cake!!! Thanks again ❤
Sam Turnbull says
Aww that's so wonderful! So happy you loved the recipe so much, Nan West 🙂
Arlene Hernandez says
I just made this cake and everyone loved it, even the non vegan eaters! I also made second cake with a variation of this recipe, I replaced the almond milk with red wine and omitted the frosting, I just dusted it with powdered sugar once it cooled. It was to die for!!! Everyone loved this variation as well, so much they’ve asked me to make it again for New Years. Thanks for the recipe.
Sam Turnbull says
Ooooh that variation sounds delish! So thrilled you and your friends love it so much, Arlene 🙂
Elon Hawkins says
Hi! I’m hoping to make this cake this week! Thank you so much for this recipe for ultimate vegan chocolate cake.
Sam Turnbull says
You're most welcome, enjoy!
Natasha says
This is our go to family cake recipe and even the dairy and egg eaters love it! I have started putting the rind and juice of a whole orange into the batter and it’s sooooooo good! Thank you so much for this recipe and for your whole blog so many easy and delicious recipes! Happy holidays!
Sam Turnbull says
That's awesome!! So very happy you love the recipe so much 🙂 Happy holidays, Natasha!
Court says
Hi Sam, a few questions. 1. May I use canned Coconut milk or a mix of canned and water instead?
2 How much lemon juice should I use if substituting ACV?
3. Have you ever used coconut cream and whipped it for frosting?
4. How much coffee would you suggest adding to the recipe? Should I take away other liquids or add more dry if adding coffee to enhance the chocolate flavor?
And thanks for the dairy video. Off topic question... Do you have any suggestions for a vegan cheese that taste close to a dairy cheese? I'm trying to get some of my family to stop eating dairy cheese, but they always complain about the vegan flavor.
Mary O says
PHENOMENAL CAKE!! It’s my new go-to chocolate cake recipe! So easy and so good. I can’t wait to eat it today!
Sam Turnbull says
YAY!!! Thrilled you loved it so much, Mary 🙂
Jas says
Delicious! Shared it around and was asked for the recipe by vegans and non-vegans 🙂
Sam Turnbull says
Perfect!! 🙂
Stine says
Thanks for a great recipe! I baked this cake today and it was very well received.
I'm not sure how vegetable shortening differs from vegan butter - both are technically margarine, right? So I just used a whole cup of vegan butter for the frosting and it turned out great. I think I would prefer to use chocolate in the frosting instead of cocoa, but that's just a preference thing. It's a beautiful recipe and I'll be using it again for all of my chocolate cake needs.
Sam Turnbull says
So happy you enjoyed it so much! Vegan butter is margarine, but vegetable shortening is not, it's vegetable fat. A bit different and it helps hold the frosting together and keep stiff even in warmer temperatures, but as you discovered you can sub ok. So happy you enjoyed!
Stine says
Oh, I see. I think I know approximately what to look for then. For when I bake this cake in the summer!
Kanako Kurata says
This looks so yummy!!
I love your vegan recipes!
Can I use white rice flour instead of all-Purpose flour?
From your big fans in Japan with love.
Sam Turnbull says
Aww thanks so much!! Rice flour generally isn't a good substitute for all-purpose unless it is a blend, so I wouldn't recommend it. You can read more about that here. I would stick to all-purpose 🙂
alyssa monks says
i'm not sure why but two times I've tried to make a vegan cake with this recipe and it just breaks apart into three big sections once i get it all layered and iced. why is this happening???
Sam Turnbull says
I've never had that happen before. It's hard to know why without being in the kitchen with you, but that can sometimes happen when a cake isn't cooled properly.
alyssa monks says
how do you cool the cake properly?
Sam Turnbull says
There are lots of troubleshooting tips here. Hope that helps 🙂
Shayla Sharp says
Made 4 dozen cupcakes for a dinner tonight using the icing and cake recipe here. The only change I made was using Bob's Red Mill Gluten-free 1 to 1 flour. They were fabulous and people were even trying to snag the last few to take home! One woman said her husband thought it was the best dessert he'd ever had, and he'd had to be on his diet for 45 years. Thanks for making a whole bunch of people's night.
Sam Turnbull says
Yay!! So happy you and so many others loved them so much, Shayla 🙂
Serene S Ong says
I made these into cupcakes using your notes on time adjustment, and they came out moist, delicious and just perfect! The top even had a slight crunch when you bite into it, just about 5-10 mins after you take it out of the oven (which goes away after a little longer), They were a hit with vegans and non-vegans alike and folks asked for the recipe, so I sent them this way. The only tweaks I made was to reduce the sugar in the cake by 1/4 cup and I added a couple of tablespoons of vegan cream cheese to the frosting, I will definitely make it again!
Sam Turnbull says
Wonderful! So happy you enjoyed it so much, Serene 🙂
Alex says
HI! Question - first time attempting a cake -
How long do you leave it on the counter to cool? Or do you recommend putting it in the fridge to cool?
Thanks!
Sam Turnbull says
Leave it on the counter to cool for a couple of hours or even overnight. Enjoy!
Γιούσσεφ Μπαρχαζάκι says
Hello I had a quick,question, would I be able to substitute the "Light Oil, Vegetable Shortening, and Vegan Butter" in this recipe with Coconut Oil?
Thanks!
Sam Turnbull says
No. The light oil needs to be liquid, coconut oil would be too heavy. In the frosting, it might be ok but you won't have the buttery taste, and it would melt very easily.
Kristin H says
Thank you SO much for creating and sharing this recipe. My daughter is allergic to 5 of the top 8 allergens, and we love that this recipe works for us without requiring adaptation. It is SOOOO delicious, and has replaced my former family favorite sour-cream chocolate cake recipe.
Sam Turnbull says
That's amazing!! SO happy you and your daughter can enjoy it so much 🙂
Claire says
Hi there! I have a question about the cake ingredients. I'd like to make this for my mom's birthday. She isn't vegan, but she does have an egg allergy, so an egg free cake is perfect. I'm thinking about substituting a combination of coffee and buttermilk for the non-dairy milk. I love the way coffee enhances chocolate, and I have had success with buttermilk in other chocolate cake recipes. But since this recipe already includes apple cider vinegar, I'm curious if the buttermilk will be too much acid in the batter. Do you think that combination would work? Should I do regular milk instead? Use buttermilk but leave out the vinegar? Add extra leaveners to balance the acid? Thanks for your help!
Sam Turnbull says
Hi Claire, as I'm sure you know, baking is a science so if you add coffee (an acid) and buttermilk (an acid) it could change the outcome of the recipe. I would recommend sticking to the cake recipe as written with non-dairy milk. If you want a kick of coffee, try mixing in some instant espresso powder into the frosting. Enjoy!
Faye Mier says
This is the best chocolate cake I’ve ever had! My non-vegan husband raved about it. It’s definitely one that I will make again and again. Thank you so much for this recipe! I would give it 10 stars if I could. And thank you for the recipe booklet for signing up for your emails.
Sam Turnbull says
Oh wonderful!!!! So thrilled you loved it so much, Faye 🙂
Varsha says
Loved it ♥
Simone says
Greetings from Sydney, Australia Sam!
This chocolate cake MADE my nieces 16th birthday! A 6 months vegan, I’m challenged as to what to cook for her. I made your buffalo cauliflower wings, a vegan lasagne that you have linked to from another chef, and your amazing ultimate chocolate cake, which was absolutely the ultimate! Choc cake. Everything and absolute success! I am the best auntie ever! Can’t thank you enough!
Sam Turnbull says
Aww I love that!!! Hi from Toronto, Canada Simone 🙂
Mary McGrory says
I made this recipe as cup cakes for my vegan son and his girlfriend when they came home for the weekend from university. The cakes were delicious and were hoovered up by vegans and non vegans alike! Thanks for the recipe and the hard work that must go into developing them. When can we expect the next cookbook Sam? Since my son became vegan I have bought maybe 15 vegan cookbooks but yours in the one I always return to (along with your blog) because your recipes actually work and your claims for them aren't over exaggerated either.
Sam Turnbull says
Aww that's so wonderful, thrilled you enjoy my recipes so much, Mary!! We will have to see about another book.....
Kat says
Can I substitute vegetable shortening with coconut oil for the frosting?
Sam Turnbull says
Coconut oil melts at room temperature so if you do be careful as the frosting may melt.
Arielle says
How is it vegan? If you're using vegetable shortening, isnt that lard?
Mary McGrory says
They are completely different products and vegetable shortening is completely vegan - this recipe is absolutely delicious and really simple to make too.
Jack says
Hence the word “vegetable “ in vegetable shortening
Sam Turnbull says
Vegetable shortening and lard are two different ingredients. Vegetable shortening is made from plants, lard is made from animals.
Tina says
Can I use a 9x13 pan instead? Thanks!
Sam Turnbull says
Sure! The baking time will be longer so keep an eye on it and do the toothpick test.
Christine says
Hi! Does the recipe change for an altitude of 4300 ft?
Moi says
This recipe looks amazing! I'm going to make it for my birthday 🙂 Just wondering though if I can substitute the white sugar for brown sugar?
Thanks! x
Sam Turnbull says
Brown sugar holds more moisture so it might mess up the cake texture a bit. I would stick with white. Enjoy!
Maya says
HI Sam,
It says to see notes regarding the vegan shortening but there's nothing on that in the notes. Can I make the cake without shortening?
Thanks!
Sam Turnbull says
Hi Maya! Oh yes, sorry about that. I removed the notes as it was talking about a brand of shortening I liked which no longer exists. The shortening is for the frosting and is not in the cake. Enjoy!
Alyssia says
Is the time still as followed for cupcakes?
Sam Turnbull says
Bake for 20 - 25 minutes 🙂
Hesh says
This is the first cake I attempted since going vegan and it was perfect. I changed the icing to a vegan version of my favourite mocha oreo buttercream and it paired beautifully. Everyone loved it. Thank you so much <3
Sam Turnbull says
Amazing!! Thrilled you enjoyed it, Hesh 🙂
Ivy says
I was wondering whether I could substitute all purpose flour with self raising flour. Looking forward to try this recipe
Sam Turnbull says
Hi Ivy, here's an article you may find helpful for this. Enjoy!
Jenny says
I just discovered your channel!!Great looking reciepes! So I ordered your cookbook and it should be here any day!
Have you ever thought about doing reciepes for vegan dog treats and food (And cats)? ........
Thanks for the great reciepes!
Sam Turnbull says
Thanks for your support, Jenny! I have two dog treat recipes already actually. Here and here. 🙂
Janice says
I just made this for my son's birthday and using the vanilla frosting. It was really good and total hit with everyone!! It was moist and fluffy! This will def be my go to recipe in the future
Sam Turnbull says
Awesome! So happy everyone enjoyed it, Janice 🙂
Lariza says
Hi Sam, I made this cake yesterday and it is moist and delicious. I used 1 1/2 cups of sugar only and I baked it in a round cake pan. Perfect!
Sam Turnbull says
So happy you enjoyed it 🙂
Burns Wattie says
Looking for a vegan chocolate cake recipe, I fixed on this one. I could tell you have worked at getting it all right, and as a fellow blogger I definitely appreciated your story of how you became a chocoholic. The one thing I did was I made all the measurements in grams (any recipe worth its salt gets this treatment from me) and I used coconut oil, my usual go to oil for vegan baked goods.
Sam Turnbull says
Great! Be careful when substituting coconut oil as it is solid at room temperature which means it will make the cake a little heavier and denser. Enjoy!
Desirea says
If I’m using a wilton dinosaur pan would i use the exact recipe or half it? I want to make for my sons birthday this weekend. So excited!!
Sam Turnbull says
I have no idea how big that pan is but the cake batter should fill the pan to about 2/3rds full. Enjoy!
Janice says
I want to make this for my son's birthday - but want a taller cake. Should I double up the recipe if I want 3 layers?
Sam Turnbull says
This recipe makes two layers, so if you want to make 3 layers, just change the number by the servings from 2 to 3 and it will adjust all of the measurements for you. Enjoy!
Janice says
Oh yes, I see it now! thank you for your quick response! also one other question - does it make a difference if you use the tub earth balance spread vs the stick? I'm having trouble finding the stick here. I've also seen the becel vegan margarine, can that be used to substitute the stick?
Sam Turnbull says
My go-to for baking is always Earth Balance in the tub but any vegan butter should work fine. Enjoy!
Cecilia says
This is my favorite vegan chocolate cake recipe I added fresh raspberries on top and it was a hit! Thank you!
Sam Turnbull says
Wonderful! So very happy you loved it so much, Cecilia 🙂
Sara says
I'm going to bake this cake but I have a question:
- Is it fine to use unsweetened cashew milk instead of soy or almond milk?
Super excited to give this a try!!! 🙂
Sam Turnbull says
Absolutely! Enjoy the cake, Sara 🙂
Elaine B Clark says
I made this for my daughter's birthday, and it was a huge hit! Thanks for posting! It is moist and delicious!
Sam Turnbull says
Wonderful! So happy you enjoyed it! 🙂
Stephanie says
I have read all of these rave reviews and loved your vanilla cake but this one didn’t work out for me for some reason. It wasn’t dry but it wasn’t moist either. The cake was slightly dense and didn’t really have much flavor. I am assuming it was a problem with either my flour (100% white whole wheat-says it can be used as all purpose flour in all baking) and the Trader Joe’s unsweetened cocoa I used. The cocoa wasn’t Dutch processed but I use it in other things and it is ok. Do you have any ideas?
Sam Turnbull says
My guess is that it was the flour. Even though the whole wheat flour may work in this recipe, whole wheat is always more absorbent so it would make the cake dryer. So that's my guess. Hope that helps!
Agnes says
Can this be made into cupcakes and then frozen?
Thank you
Sam Turnbull says
Yep! I would freeze the cupcakes and frosting separately, then thaw and frost. Enjoy!
Maria says
I am new to your blog and this is the second recipe I have made, both recipes were loved by vegans and non-vegans (I made the chocolate chip oatmeal cookies and then this cake). Everyone raved about both, especially that this cake was so moist!! Thanks for sharing easy, delicious recipes!! It is easy to think that when you turn vegan, you give up some comfort foods, but this blog is proof that you don't have to! Or that the recipes to cook now that I am vegan are hard and complex, and use hard to find ingredients, which again isn't necessarily the case! Yay!! I am looking to order your Fuss Free book soon! 🙂
Sam Turnbull says
Welcome, Maria! Oh yes, I believe anything can be veganized and taste just as good if not better than the original! No flavours or textures need to be sacrificed. Thrilled you are enjoying the recipes so much, and I know you will love Fuss-Free Vegan too 🙂
Kim says
How many minutes do I have to bake for cupcakes? And do you think the recipe for chocolate frosting will be enough to frost 24 cupcakes?
Sam Turnbull says
20 - 25 minutes and it will be enough for a light frosting if you want more frosting than cake you might want to double it. Haha. Enjoy!
Jennifer says
hi! i only have olive and coconut oil at home, would any of these work instead of the vegetable oil?
Sam Turnbull says
No, you really want a neutral oil for this one!
Deirdre says
I needed to bake two vegan cakes for my son-in-law's birthday party. I am so glad that I used this recipe for the chocolate cake. It was delicious! Everyone enjoyed it, including the non-vegans. The cake came out moist and flavorful, and the icing was perfect. I'm 100% sure that I will use this recipe many times in the future! Thanks!
Sam Turnbull says
Wonderful!! Thrilled you loved it so much, Deirdre 🙂
Daria says
I didn't have a measuring scale, so I looked for another chocolate cake recipe and found this one. I think I will now always make this one! I did another frosting and splitted the cake in half after baking and put some jam in between. Also I didn#t had baking powder neither applecider vinegar, so I used balsamico and baking soda instead and reduced the amount of salt and vinegar. I also reduced the amount of sugar and used half plantbased milk and half coffee for the wet ingredients. It was delicious and everybody liked it a lot! Very moist!
Sam Turnbull says
Glad you enjoyed!
KBD says
Made this for my step sisters moms birthday! She loved it! I could not find earth balance shortening for the frosting so I doubled the vegan butter. Worked great. Wish I could post a photo
Sam Turnbull says
So happy you enjoyed it so much! You can always tag me on Instagram @itdoesnttastelikechicken 🙂
Anu says
If I am making 10 jumbo cupcakes how many servings do I have to plug into your recipe ? It is set at default to 2 servings. Please help I need this info by tomorrow. Thanks !
Sam Turnbull says
1 serving (enough to make a 1 layer cake) makes 12 cupcakes, so maybe that? I'm not sure how big your jumbo cupcakes are!
Sara Vinas says
Wow, so many comments! Guess it's not surprising since this is an amazing recipe. I have a birthday bundt cake that I have made for about 20 years. With 4 eggs, sour cream, box mix, a bar of melted semisweet chocolate.. My daughter, who has recently realized she and dairy are not the pals she thought they were, asked if I could do a dairy free cake. And I immediately thought of you. Because you have such a knack for nailing the taste and consistency of "regular" food. Well. No one even noticed. They all raved at how moist and wonderful it was. You did it again!! So, bundt cake with ganache. Another twist on delicious! And I am so happy to have a new hugely healthier version of birthday cake. THANK YOU!!
Sam Turnbull says
That's awesome!!! Thrilled you and everyone else loved it so much, Sara. Flattered that you thought of me!
Allie says
hi! I made this for my pre-school class for the end of the year, just testing out the recipe - one of my little girls is allergic to dairy.
I didn’t have cake pans which surprised me as I am an avid baker, so I used cupcake tins instead.
My cupcakes turned out fantastic! I kept and eye out on them and they baked through in about 28-30 minutes.
My neighbor downstairs is vegan so I brought some to her!
Thank you for this recipe! I’m sure my kids will love it next month!
Sam Turnbull says
That's lovely!! You're most welcome, Allie. So happy you enjoyed them 🙂
Christine Gilman says
I added an extra 1/2 c of cocoa to the cake, put it in 9 inch rounds and cooked 15 minutes less. It was delicious. I’m not a great baker, but this cake was delicious!
Sam Turnbull says
Awesome! Glad you enjoyed it 🙂
Pam says
So moist and delicious! Best chocolate cake I’ve ever made (even before I went vegan). No one will know it’s vegan!
Sam Turnbull says
Woohoo!!! Love that! Can't get a much better review than that 🙂
Chloui says
I loved this recipe! Obsessed, even my dad (who's so anti anything healthy/vegan) loved it and couldn't tell the difference, but I had a problem when trying to take the cake out of the pan, it stuck to the bottom, even with the parchment paper, have you got any tips for that? Would a silicone pan help? I wanna do it for my birthday (Turning 25 in april and I need this cake!!!) and I want it to turn out perfect! Thanx for this recipe again!!
Sam Turnbull says
Haha, awesome!! Thrilled you and your dad loved it. I always find a good spraying of non-stick spray works. Just let the cake cool completely before removing from the pan. But yes, a silicon pan such as this one will definitely work. 🙂
Lily says
Fantastic!!! Made it for my son's birthday and was magnificent:) easy to make ..and a big one .. next time will make more frosting and less cake :))
We used raspberries too .. divine THNK YOU!!!
Sam Turnbull says
Awesome! So happy you enjoyed, Lily 🙂
Lindsey says
I needed to make a vegan birthday cake for my neighbor and came across your recipe and it turned out absolutely amazing!! My whole (non-vegan) family of five loved it as well!
Sam Turnbull says
Wonderful! Thrilled everyone enjoyed it 🙂
Ajna says
Hello, I made this cake a week ago and it was delicious but it dried out on the edges after two days in the refrigerator. You said that you could have it in room temperature for it not to dry out but because I can't find any vegetable shortening where I live I had to use vegan butter instead. The problem is that you said the cake was gonna melt if you have vegan butter instead in room temperature but it becomes dry in the refrigerator.
Do you have any advice on how to keep it from drying out without the frosting melting? I would love to make it again but I had to throw away many chunks of the cake.
Thank you for the answer in advance!
Sam Turnbull says
Hi Anja, yes, I always store my cakes at room temperature as the fridge can dry them out. I would just recommend keeping the cake in a cooler area of your hose- not near the stove, a heat source, or in direct sunlight. Hopefully, that will help.
Terri Housler says
I made this cake today but haven’t tried it yet but I used the 2 8 in pans that are 1 1/4 deep, the old time pans but had a ton of batter left. enough for about 17 cupcakes. I could have filled pans a little more but still a lot left. Are you really using 8 in pans and are they deeper than mine?
Sam Turnbull says
Hi Terri, yes I use 8 inch baking pans. I think mine are about 2 inches deep. Do you think you could have accidentally doubled the recipe?
Maxi says
Hey,
I really like your recipes but could you maybe include metric info for the ingredients?
Cheers
Sam Turnbull says
Hi Maxi, glad you are enjoying my recipes! I don't use metric measurements, but here is a conversion chart you should find helpful. Enjoy!
Andrea says
I never make cakes. I am really, really bad at baking. But for some reason I was able to successfully make this cake! It was delicious! It is very rich, though, so when I make it again I'll probably just do one layer.
Sam Turnbull says
Wonderful! So happy you were able to make this one. Haha, yes it's a rich cake for sure 🙂
Val says
Me too and this cake turned out incredible! I made a peanut butter icing and it made my husbands birthday so special! Thank you so much this truly is the ultimate vegan chocolate cake! Moist, firm and shapely, Rich, deep chocolate deliciousness
Sam Turnbull says
Yay!! Thrilled to hear that, Val 🙂
Priyal says
Hi! This recipe is delicious!! I was wondering if you could give me the nutrition information without including the icing? Thank you
Sam Turnbull says
Glad you enjoyed! I'm currently working on updating my nutrition calculator so it should be up and running soon 🙂
Joe says
Is that chocolate cake moist or very dry
Sam Turnbull says
Very moist.
Renee says
I plan on making this cake tomorrow and have read through the comments. I am interested in swapping out the white sugar for another sweetener. I saw someone used coconut sugar but was wondering if you had any other suggestions? Thank you for making my vegan lifestyle a little easier with your great recipes!!
Sam Turnbull says
Hi Renee! I haven't tried this recipe with any other type of sugar, so I don't really have any recommendations. I hope you enjoy the recipe tho!
Elizabeth torres says
For the frosting will it turn out good if I use coconut oil in replace of the vegan butter/margarine. I have all the ingredients for frosting but not the butter .what do you suggest to replace vegan butter with?
Sam Turnbull says
Vegan butter will work best. You can use coconut oil, but the frosting will lack in the buttery flavour, and also coconut oil melts fairly easily. So make sure to keep the frosting and tools cold and store the cake in a cool place. Enjoy!
Cheyenne says
Hey,
I love this recipe so much! But I was wondering how I would go about with using cake flour instead of all-purpose? My box of cake flour says to use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour. Would I change anything else to ensure it still turned out as good as normal?
Thanks!
Sam Turnbull says
Hi Cheyenne, I have never tried this recipe with cake flour so I can't know for sure, but if you have all-purpose I would recommend sticking to the recipe as written. Cake flour is more tender and results in a weaker cake, meaning it may fall apart. You can read more about the different flours here and how to substitute them. Enjoy!
Cheyenne says
Hey! Thanks so much! I did go ahead and use all-purpose, I was just wondering about potentially using it in the future. Thanks for the link to more info about flours, I'll go check it out now!
Sam Turnbull says
Glad I could help 🙂
Rebecca H. says
I made this cake today and it turned out perfectly! Is very easy to work with when frosting and it isn’t too fragile it didn’t break or crack when flipping it out of the pan. I did make some adjustments with the frosting. I doubled the frosting recipe and I also made a vegan chocolate ganache, refrigerated it and then mixed the two together and added some peanut butter and more powdered sugar. The granulated white sugar and powdered sugar I have is from Sprouts grocery store and is the store brand which is vegan. Thanks for a great recipe!
Sam Turnbull says
Wonderful! So happy you enjoyed it, Rebecca!
Tallulah Fisk says
Could I bake this in an oven safe bowl to make a round cake for a project I'm doing?
Sam Turnbull says
That should work fine. Just make sure to check doneness by inserting a toothpick into the center as the baking time might vary slightly. Enjoy!
Karla says
OMG! this was delish! it really turned out good! im on a diet and really craving something nice a guilt free dessert. i made few changes though, for 1 later of cake instead of plain flour/ i used spelt flour for 1 cup and 1/4 of plain ( splet flour tends to absord so much moisture and tends to dry). i have substituted sugar to coconut sugar. oil to coconut oil. it works out really well. thanks for sharing this recipe!!! ❤️
Sam Turnbull says
Wonderful! So happy you enjoyed it and were able to adapt it perfectly 🙂
Diana Morris says
First, thank you for the great recipe! I’m wondering 1) where can I buy Earth Balance shortening sticks? I live in Pasadena California and we have access to Whole Foods, Sprouts Marketplace, Trader Joe’s, Vons, Ralphs, etc. 2) Should the non diary milk be unsweetened? I was planning on using unsweetened soy.
Thanks in advance!
Sam Turnbull says
Apparently, Earth Balance shortening sticks are no longer available, so I would just get whatever vegetable shortening you can get your hands on. Unsweetened or original will work fine. Enjoy!
Fleur says
Hey!
I absolutely love this cake recipe! I'm planning on making it again this thursday, but i'd like to half the recipe. What should I do with the time it's in the oven? Should I take some minutes off? Thank you!
Sam Turnbull says
Hi Fleur, just make a 1 layer cake instead of a 2 layer cake, and bake for the same time. Enjoy!
Maya Spivey says
The BEST!!!! The whole family loved it!! Vegan and all!
Sam Turnbull says
Yay!! Thrilled everyone enjoyed it 😉
KAren says
followed the recipe exactly as written. Perfect. Waiting for it to cool in order to frost. I know it’s going to be delicious in that the batter was fabulous. The time indicated worked. So glad I found the site. Going to check some of the other items out!
Sam Turnbull says
Yay! Great to hear that, Karen! Enjoy 🙂
VV says
The best Eggless cake recipe ! I have tried many other Eggless cake recipes, but they never turned out to be good like this one. No one will believe that the cake is Eggless. My family and friends loved it. Thank you very much for the recipe! It was very yummy!
Sam Turnbull says
So happy you enjoyed it!
Daniela says
Hello, I really would love to try this recipe but where I live there is no vegan butter, what can I use instead (shortening o margarine maybe?)
Sam Turnbull says
Yes, use a vegan-friendly margarine (that's what I am referring to when I say vegan butter). Enjoy!
Chloe Sutton says
I am sorry, but this was the WORST cake I have ever made. I’m an experienced vegan baker and I followed this recipe exactly, I had to bake each pan for an hour and twenty minutes each and they were still gooey and rawish in the center. I was not even close to satisfied. I used a minimalist baker icing recipe which was ok, but I will never make this recipe again. I love your other recipes though!!
Sam Turnbull says
Really? That's so bizarre! This cake works perfectly for me every single time and in fact I am making it again today.
Trina says
Thats crazy! The batter is delicious! Mine took about 50 min to cook through and I was so excited to see it rise so high! Waiting to frost it and nomnomnom! Thank you!!
Sam Turnbull says
So happy you love it, Trina!
Shannon says
Wow, thats unfortunate. I have made this cake countless times since finding the recipe a few months ago. My non vegan friends say it’s the best chocolate cake they’ve ever had! (I tend to agree) I 100% give this recipe 5 stars, 10 stars even!
Sam Turnbull says
Yay! So thrilled you love it so much, Shannon. It's my favourite chocolate cake too (but I'm biased) haha.
Wendy Forster says
I have made this cake today and had the same problem, in that the top of the cake is a hard crust already after baking for more than an hour and 20 mins but the inside is gooey, not sure as I am an experienced baker and this just does not seem to work. The sugar quantity is very high as it is the same ratio to the flour is this correct.
Sam Turnbull says
So sorry to hear that! It always works for me, and for many other people who have tested it, so I am not sure what the problem could have been for you. 🙁
Mary Jane Monteith says
Hi there...are you Canadian and using a high gluten canadian flour? All of our all purpose flour ( I am also Canadian) has a higher gluten content (making a denser more difficult to rise cake) than American all purpose flour. It is frustrating ....might be the problem. I made the cake as cupcakes and noted that the batter was not as runny...more scoopable like muffins. Baked them for 30 minutes and they came out fine but I wonder if baking in cake pans might have been less successful....?
PS I Love this website and bought the book as well! Great story Sam on becoming vegan and thanks for everything!
Sam Turnbull says
Thanks so much, Mary! I'm Canadian so the recipe should definitely work fine for a fellow Canadian. I hope you enjoy the book! 🙂
nancy says
Hi,
we made this cake for our first ever all vegan Christmas dinner, we made it exactly as the recipe showed, changed nothing. It was so delicious, firm but not dry, the icing was so smooth and luscious. It's not too sugary. It's THE perfect cake.. We had to show our omni friends and family the recipe because they could not believe it had no eggs in it!
Thank you
Sam Turnbull says
Yay! Thrilled you loved it so much, nancy 🙂
Sheena says
Hi! I live in Austria ( and come from New Zealand) and I’m not sure what vegetable shortening is here, do you have any idea what it could be or what I could use instead? I have seen something in the refrigerated section that looks like coconut fat in a block- could this be it? Otherwise I just seem to find tubs of Margerine...? Thank you! Xo
Sam Turnbull says
Hi Sheena, vegetable shortening is basically just vegetable fat that is solid at room temperature so it helps the frosting hold shape and not melt. I've heard that Pflanzenfett is a brand that should be available to you, but if not just use more vegan butter in its place, adding less or no non-dairy milk. Store the frosted cake in a cooler location so the frosting doesn't melt. Enjoy!
Sheena says
Thank you, just made the cake...the cake is absolutely perfect-moist, holds its shape well, perfect balance of chocolatey-ness-just a massive YUM, I think I would even say it is better than any non-vegan chocolate cake I have ever made! the icing didn't work out for me though, I found a pflanzenfett-plant fat-and followed the recipe but it was quite runny and kind of curdled-looking, I added a little more icing sugar to try and thicken it but it was still quite thin, do you have any ideas? maybe I'll just have to keep experimenting..? thank you so much by the way-AWESOME cake!!! xo
Sam Turnbull says
So happy you enjoyed it! Hmmm it sounds like the vegetable shortening there is a little different as that shouldn't happen at all! Next time I would start with the powdered sugar and add vegan butter until the desired consistency is reached, making sure to keep the ingredients cold. Hope that helps!
Christy Morgan says
This is an awesome chocolate cake recipe. My husband is the cook in the family and I am the baker. We went plant-based in February 2017 and it has been very hard for me to find vegan recipes that are as good as my non-vegan go-to's. This recipe fits the bill - it is delicious and is just as good as non-vegan cake. I personally use my mom's icing recipe (which just happens to be vegan without meaning to be) so I can't vouch for the icing.
Sam Turnbull says
Thrilled you love it so much, Christy 🙂
Mary V says
Hello!
I do not have apple cider vinager unfortunately. Do you think it would be okay without it? I have everything else the recipe calls for! What exactly does the apple cider vinager add to the cake? Just curious
Sam Turnbull says
Hi Mary, no the apple cider vinegar is crucial. I use it here as an egg replacer, it helps raise the cake.
Leigh Rogers says
If I don’t get some of this cake soon........!
What about some stout or espresso... or coffee stout?
Sam Turnbull says
Haha! Great ideas!
Jennifer says
I haven't made this cake... and I likely won't because it has sugar in it..., but I sure do need a great vegan chocolate cake recipe. Most true lvegans do not eat sugar. Why, why, why does ths recipe have white sugar in it?! And I'm not saying I prefer agave, or honey or even molasses ... the only vegan sweetner would be brown rice syrup / barley malt syrup. White sugar is processed using what's calle d"charr" -- its from animal bones. Plus only brown rice syrup or barley malt syrup do not spike insulin and all the other bad things sugar does. -- It's not only this cake recipe... so far every vegan dessert recipe I've found so far has white sugar or agave and white sugar... Soooooo dissappointing and so not on point.
Sam Turnbull says
Hi Jennifer, actually, a lot of brands of white sugar are totally vegan. Using bone char to refine sugar isn’t very common anywhere other than the US as far as I know, but I do check the sugar I buy to make sure. The standard brand I use here in Canada is Redpath and they say on their site that the sugar is indeed vegan-friendly. So you just want to check the brand you’re purchasing. A helpful tip is that all organic sugar is always vegan-friendly! Honey, on the other hand, is never vegan as it comes from bees. As for the health side, no, sugar isn't healthy and I never claimed it was. Vegan is not synonymous with health. You can live off of french fries and still be vegan. It's up to the individual how healthy or not healthy they want to be. Hope that helps!
Assuunta says
Hi Sam, THANK YOU For this reply, as I am desperately trying to find the ultimate ways I can respect my son-in-law with outstanding vegan recipes.... and I know very little about veganism and what is what... I am so ignorant about it.... Once I thought I was appealing to his needs by making the best jello recipe I could muster.... boy did I learn THAT day! I will now shop for who carries vegan sugar in my neighborhood, Blessings!
Sam Turnbull says
Not a problem at all! You will find lots of easy and totally delicious recipes here on my blog and in my book. I would also recommend watching a documentary such as Vegucated which can be found on Netflix or here on YouTube which will explain exactly what veganism is 🙂
Traci says
Hi. Can I use rice flour or almond flour in place of all purpose thanks
Sam Turnbull says
Hi Traci, I'm not gluten-free so I'm not knowledgeable in gluten-free baking. I have heard good things about Bob's Red Mill 1 to 1, but have never tried it myself. Hope that helps!
kim says
Hi Sam
I was wondering what brand of apple cider vinegar did you use? Was it Bragg's?
Sam Turnbull says
Hi Kim, I'm not picky about it. I have used Bragg's in the past but I think I just have the generic store brand in my cupboard right now. 🙂
Gracie says
This cake is so bomb it's ridiculous. I brought it to Friendsgiving and my friend now refers to it as "The Matilda Cake." You know the cake that the principal forces the kid to eat in the movie "Matilda"? Yeah - chocolatey and moist like that. Everyone was shocked it was vegan!
My first time baking vegan and I was a little nervous, but this was dreamy.
Thank you 🙂
Sam Turnbull says
Haha! I have a soft spot in my heart for Matilda- both the book and the movie! Thrilled it was so well received and love that you had such success with your first time baking 🙂
Venus Kohler says
I made these tonight as cupcakes and I substituted for gluten free bob's red mill. and almond milk. It turned out great! I am freezing them and serving them Saturday.! Thank you!
Sam Turnbull says
Perfect! Great to hear they work with the gluten-free mix as well 🙂
Sara says
Hi! I’m planning to make this as cupcakes as well! How long did you bake them?
Venus says
I did timed it for 20 minutes and started checking at 17 minutes. Depends how much you fill it too. Mine was 3/4.
Sara says
Awesome, thank you! This is my go-to chocolate cake recipe but around Halloween I made a vegan ganache icing to go with it. I ate half the cake in 2 days. I Love This Cake (and blog)!!
Venus says
No problem! I love the recipes here too!!!!! Oh the vegan ganache sounds yummy! Good luck!
Sam Turnbull says
Thank you so much, Sara!! a two layer cake will equal about 24 cupcakes and they take 20 -25 minutes to bake. Enjoy!
Sarah says
Oh thank goodness. I began reading through the comments, desperately hoping someone would say that they'd made cupcakes with this recipe.
Thank you X infinity!
Laura Slitt says
Oh oh! I bit off more than I could bake. Asked to donate vegan desserts for 100 pple, I couldn't refuse. Can you share some bulk recipes for brownies and cake so I can use amounts for 4- 1/2 sheet pan cakes and 2- 1/2 sheet pan brownies? Or do I simply multiply amounts by how many pans I make?
Sam Turnbull says
Hi Laura, wow! That's a lot. I have never made this recipe in a sheet pan before. Hopefully, this article helps you.
Susana says
HI Sam,
would it be possible to substitute the all purpose flour with cake and pastry flour (white)? will it change the texture of the cake?
thank you for your help!
Susana
Sam Turnbull says
Hi Susana,
I believe I just responded to your email. 🙂 Cake flour is different than all-purpose as it will make the cakes very tender. I have never tried it myself with this recipe, it does run the risk of the cake collapsing, especially because it is a richer cake.
If you want to try substituting here is a good guide. Hope that helps!
Scarlett says
Can less sugar be used than the recipe calls for? I prefer a less sweet, more cacao taste.
Sam Turnbull says
Hi Scarlett, I've never tried it myself but this article should be helpful for you 🙂
Emma O'connor says
Best cake recipe I have found! I always use it for my brother's birthday cake, any work event which needs cake or anything else 🙂 and my dad (not vegan) is always asking if I'm going to be making another one for Christmas. Thank you so much for the recipe!!
Sam Turnbull says
You're most welcome! Thrilled you love it so much, Emma 🙂
Judith says
Best chocolate cake EVER. Even before going Vegan. Ive find that if i use Earth balance (melted) instead of oil and Silk Unsweetened cashew milk it comes out PERFECT (Ive tried it with dif oils and alt milks)
Love all recipes,thank you!
Sam Turnbull says
Yay!! So thrilled you love it so much 🙂
Stacey E. says
I have to disagree about not being able to taste the vinegar. I can definitely taste it. It doesn't make it inedible, but it's not a flavor I'd prefer in a chocolate cake. I was so surprised at how much this resembled a cake mix batter both when I put it in the oven, and when the two pans came out. It has a great texture. I'm new to this whole vegan thing, so imagine my surprise to be able to make a cake that not only doesn't have eggs, but it also doesn't have any egg substitute, either. Maybe when it's been refrigerated overnight the vinegar flavor will mellow out a little. I have to wonder if it's because I made an effort not to overmix it, that maybe the vinegar didn't get incorporated as much as if I'd used a mixer. I wonder which of the dry ingredients could be blended with the wet ingredients using a mixer and not affect how it bakes and rises.
Sam Turnbull says
Hi Stacey, yeah I never use egg replacers, pretty cool right? If you mix the dry ingredients well, and then the wet ingredients well, that's all you need to do. Is it possible you have a more intense flavoured vinegar? I use apple cider because it's milder in flavour. You shouldn't be able to taste it at all.
deepika singh says
By the way, everyone likes cake, but i like something more. I have eaten a lot of cakes but it look very good and tasty. Today is my fast ,i’ll definitely try this tomorrow
Thank you
Sam Turnbull says
I hope you enjoy it!
Tashawna Peete says
I have to say, this cake was delicious...thank you so much
Sam Turnbull says
Woohoo! Thrilled you enjoyed it 🙂
Dawn says
Hi Sam! Just a quick question. Do you use Earth Balance Sticks or Earth Balance from the tub when you make your frosting?
Love your recipes!
Sam Turnbull says
I use the tub because that's whats available in my store, but I am sure the sticks would work well too!
Priya says
Hi, thanks for sharing this recipe! This was the best cake that I have ever made and tasted!! I was little skeptic about apple cider vinegar, but was all perfect!!!
Sam Turnbull says
YAY! Can't get a better review than that. So very happy you enjoyed it, Priya 🙂
Naomi says
I made this cake for my boyfriend's birthday and he loved it! I have my eye on the pumpkin spice cake to try next 🙂
Sam Turnbull says
Yay! So happy it was enjoyed 😀
Olle Fagerlin says
Thanks a lot for this recipe!
I have baked this cake twice, first time straight up as is and the second time I switched half of the white sugar in the cake for brown sugar and added some raspberry preserves to the wet ingredients. I also topped it off with some fresh raspberries and mint.
I'm thinking about maybe adding some liquorice powder next time......could be a nice experiment.
I linked back to this recipe as a reference because it is undoubtedly the best "base" for a vegan chocolate cake I've found.
Sam Turnbull says
Aww yay! So happy you enjoy the recipe so much, Olle 😀
Renee Wojciechowski says
have you tried Lakanto as a sugar substitute? It is made from Monk Fruit and has zero glycemic affect!! It's a one to one substitute to sugar and sssssooooooooo much healthier!! I also need GF so I'll have to substitute the flour - but it should come out just a delicious (fingers crossed).
sophia says
I baked this cake for the office, and everyone loved it so much! They couldn't believe it was "vegan" ("but what about eggs?"). I'm no longer going to buy cakes for my kids birthday as I did in the past, and just going to make this cake instead 🙂
Sam Turnbull says
Haha! Woohoo! So happy you loved it, Sophia 🙂
Jessica Sherman says
Hi Sam,
I just made this cake for my sister's bday and while it seemed to have turned out well (we're eating it tonight), I had a hard time baking the cake all the way through the center. Every time I tested it, it was still gooey at it's core, so it ended up baking quite a bit longer. In turn, the edges ended up over cooking, so I had to trim the cake down. Did you have this problem or have any suggestions in case I want to use this recipe again?
Sam Turnbull says
Hi Jessica,
I've never had that happen before. It sounds like the temperature of your oven might be a little off, it's a pretty common problem. I recommend picking up an oven thermometer, so you can ensure your oven is the correct temp. Hope that helps! Happy you enjoyed the cake anyways 🙂
Severina says
Hello! I wanted to let you know that this was the most tastiest, moist, and delectable vegan chocolate cake recipe...and I am not vegan. My friend (who is vegan) asked me to make a bday cake for her husband (non-vegan). The feedback I got was "you can't tell that this is vegan". My husband even accused me of adding milk and eggs! LOL Thank you, again...this gave my friend even more [sweet] options she didn't think she had before. I wish I can give it 10 stars!!!
Sam Turnbull says
Hahaha! Wow! Thanks so much, thrilled the cake was such a hit! 🙂
Willow says
SAM!! PLEASE REPLY QUICKLY! <3 😉
I am planning on making this for my sons first birthday this weekend (Ill make a full cake to serve, and a cupcake for a smash cake) please tell me you used 100% cacao powder. Its all I can find!
This cake looks SO yummy and has so many great reviews, and I wanna please all my non-vegan friends and family!
thanks!
Sam Turnbull says
Yes that will work just fine 🙂 Enjoy!
Linnea says
Sam, you truly outdid yourself coming up with this outstanding recipe! Thank you so much for sharing it! We love, love, loved it! Will make it many times over! Thank you!
Sam Turnbull says
Woohoo! So happy to hear that, Linnea! Thrilled you love it so much 😀
Nikki says
Tried it and loved it! Very moist. Had to let the cake sit overnight to get the desired texture once it cooled, but well worth the wait! Non-vegan friends love it!
Sam Turnbull says
So happy you loved the recipe, Nikki 🙂
Arti says
Still seems like too much sugar
amgine says
This is the best chocolate cake recipe I've ever used. It's moist, gooey yet fluffy and not too heavy! A lovely balance of rich without being indigestibly rich. I love it and I've made it loads of times. Thanks, Sam!
Sam Turnbull says
Woohoo! Thrilled you love it so much, amgine. THanks for the lovely comment 🙂
Gwen says
I made this cake for my vegan friend's birthday, and baked it in a 13x9 pan. It came out perfectly! I have never made anything vegan before, but I will be using this recipe again! Everyone really enjoyed it, and most said they would never have guessed it was vegan. Thanks for the wonderful recipe!
Sam Turnbull says
Woohoo! So happy you loved it and that you will be making it again! 🙂
sandy says
Is there a way to use the following substitutions in this chocolate cake recipe?
-Erythritol instead of the sugar
-whole wheat white flour
-avocado oil
Thank you
Sam Turnbull says
Hi Sandy, I really don't know as I haven't tested any of those ingredients with this recipe. Sorry I can't be more help!
Carol says
I really need this recipe in metric or imperial measures. I've googled it and no two websites say the same. It sounds delicious and I must made it for my daughter's birthday.
Sam Turnbull says
Hi Carol, this conversion chart should help you. 🙂
Megan says
This recipe also makes a lovely gluten-free chocolate cake if you substitute Bob's Red Mill Gluten Free 1-to-1 flour. My sister in law with celiac disease loved the gluten-free version and adores this cake. We put marionberry jam filling in the middle (instead of frosting). 🙂
Sam Turnbull says
Yay! I'm so happy to hear that gluten free flour works here, Megan! Glad it was enjoyed 🙂
Carol says
I really need this recipe in metric or imperial measurements! Have researched and no two website says the same! Please help me, I need to make this for my daughter's birthday.
Sam Turnbull says
Hi Carol, this conversion chart should help you. 🙂
Tamra Falk says
Hi, I just made this cake for a bunch of non-vegans and it was a huge hit. How delicious and perfect. Really. When i was tasting the frosting I thought it was a little bland but after it set and chilled and i ate it with the cake it was truly perfect. Thank you. I really impressed everyone with such as excellent cake that was also vegan.
Sam Turnbull says
Woohoo! So happy you and everyone enjoyed it so much Tamra 🙂
Tamra Falk says
I made the cake again for my National Night Out party and everyone loved it! No need to even tell folks it is vegan.
Sam Turnbull says
Woohoo! Love it! So happy it's a hit 🙂
Tamra Falk says
Hi, I made another cake with gluten-free flour and it was exquisite again! Thank you!
Sam Turnbull says
You're most welcome, Tamra!
Annie says
I only have a 9" springform. Any substitutions I need to make?
Sam Turnbull says
9" pan should be fine, the baking time may be slightly different so keep an eye on it, and check with a toothpick to see if it is done. Because you are using a springform, make sure to line the pan with foil, as the batter is very runny and may leak through the pan. Enjoy!
Savannah says
This looks so yummy! Do you think using Silk dark chocolate almond milk would be okay? I don't have any regular almond milk on hand. Thanks in advance!
Sam Turnbull says
I would think that's a bit risky as it would add more chocolate and a lot more sugar to the recipe which could not only make the cake too sweet but adding extra sugar to a recipe can mess with the chemistry. I would stick to plain almond or soy milk 🙂
Chris says
At this moment I am half way through baking this cake. First time making vegan cake and was worried when I put the batter into the 8 " baking pans. I was not sure how high the dough would rise. Well I just checked and the batter is dripping out of both pans all over the oven! I will finish cooking and taste test before I make further comments.
Sam Turnbull says
Oh no! Sorry to hear that, Chris. I've never had that happen before. I hope you love the taste of it at least!
porsch says
This is the first time I baked a cake that tastes very good! I am a vegan and would like to give in to my sweet tooth's desire for cakes by making my own so that I am sure it's vegan. My son used to tell me that I should admit it that baking is not just for me because every time I would ask him to take a slice of my baked goodies he would laugh and say it doesn't taste like cake or muffin. For this recipe of yours, I used muscovado sugar instead of white.
Thank you so much for selflessly sharing your recipe. I ate to my heart's delight and I even shared it with some friends who liked it much as I did!
Sam Turnbull says
Woohoo! Thrilled you liked the cake so much, porsch, and so happy you were able to bake it with success! 🙂
Centina says
Hi there, planning to make cupcakes with your recipe! Was wondering, do you use raw cacao or Dutch processed? Thanks!
Sam Turnbull says
I've found either work well, the cake may raise a little more or less, but there isn't too much difference. I believe the last time I made it I used dutch processed cocoa.
Centina says
I used Dutch processed as well and we all really enjoyed them, thank you for this recipe 🙂
Sam Turnbull says
My pleasure 🙂
Sharon says
Hello! You say not to over mix. Does this mean you just mixed it with a spoon or did you use electric beaters to mix it? I have it in the oven right now and am worried it didn't get mixed up enough. The lumps were gone, but I just used a large spoon and did t get out my electric beater? Hoping I didn't mess up! 🙂 thanks!
Sam Turnbull says
Just use a spoon or spatula, and small lumps are totally fine. If you over mix it, you risk killing all of the bubbles so it won't rise properly. I'm sure it will turn out great!
Char says
Hi there... what can be used instead of apple cider vinegar?
Sam Turnbull says
Apple cider vinegar is the best for this recipe, but in a pinch you can use lemon juice.
Kathryn says
I have made this cake twice now and it is absolutely perfect and my family and I agree that this vegan cake is better than other non-vegan cake recipes. It is more moist, smooth and does not go stale.
I do want to share my small changes, in case others would be interested. I use grapeseed oil which gives it the smooth, rich flavor. And for the non-dairy milk I use this fabulous brand of macadamia milk from Milkadamia. It is the closest to cow's milk in texture, color and taste.
Sam Turnbull says
Yay! So happy you love the cake so much! I've tried that macadamia milk before and made a chowder recipe with it. Omnomnom 🙂
Katharina says
Thank you soooooo much for the great recipe. It is by far the best vegan cake I ever tasted. Every time I tried to bake vegan before the result was very dens and hard and dry. I made the cake for my husbands birthday and he loved it.
I only had one problem: I used spring forms and that went really well but the top of the cakes cracked open and I had to cut the top off to decorate it. Do you have any idea as to why this could have happened and what I could do, to prevent it?
I had my oven set to 180 degrees with air circulation.
Sending lots of love from Germany
Sam Turnbull says
Ooof, yeah I hate those dense vegan cakes, I know just what you mean which is why I developed this recipe! So happy you loved it 🙂 I've never had the cakes crack open before, but I am guessing the air circulation may be the problem. Sometimes the convection and be a bit too intense for cakes. I would try it without the air circulation and see what happens this time. Lots of love from Canada 🙂
Linda says
This cake is just amazing! Okay, it gives you chills while you are doing it, since it's a ton of oil and sugar. Haha. But the taste and look is to die for. Thank you so much for sharing! Lots of love from Germany <3
Sam Turnbull says
Haha, yep it's rich and definitely a treat, so happy you love it, Linda! Lots of love from Canada 🙂
Kendall says
If I don't have almond milk can I just use....water??
Sam Turnbull says
Theoretically, it should work (I've never tested it). You may lose a little taste and creaminess however. I would stick to using a soy or almond milk if possible. Enjoy!
Linda says
I used oat milk and it turned out perfectly creamy and moist 🙂
Sporty says
Best chocolate cake ever. I've probably made this cake over 40 times for family and friends. We even have a joke about chocolate cake Friday at work and my staff and I make up reasons to have a party to make this cake.
Thank you for sharing ❤
Sam Turnbull says
Isn't eating cake party enough? Hahaha. I love it!! So very happy it's such a fave with you, your family and friends! 😀
Mil Capcha says
Delicious cake, moist and decadent. When done right this cake turns out to be the best vegan chocolate cake you will taste.
Sam Turnbull says
Woohoo!! Thrilled you enjoyed it so much, Mil 🙂
Camilla says
Hiya, was just wondering if it would be okay to make this a day in advance, or if it's best eaten on the day of baking? It looks delicious!
Sam Turnbull says
Hi Camilla! This cake holds up very well, and would be just fine to make it a day in advance. I actually usually bake the cakes the day before, and frost it the next day as I tend to do my baking at night. Enjoy!
Camilla says
Excellent, thank you! 🙂
Alison says
Is the sugar there for bulk as well as sweetness? I'd like to use half the amount of sugar and sub the rest with "smart sugar" (in Australia - it's half sugar, half stevia). Either way looking forward to making it for a friend.
Sam Turnbull says
I've never tried using stevia, so I'm not sure of the results, but hopefully, this article will help you.
Alison says
Thanks for that, I also forgot to ask, Do you think this cake would hold up under fondant? I'm going to make it regardless and will frost it if it won't, I'd like to try with fondant. Thanks for your whole website actually, It's great.
Sam Turnbull says
I think it should hold up fine. Haha! You're most welcome, thank you so much 🙂
Jon Blyth says
I gave this recipe a run out for a vegan cake and changed cocoa for carob too and I am impressed.. thank you for the guidance it looks very sumptuous and is super sweet.. interestingly I used Hemp oil in the mixture which created a sort of marbled glaze on top too.. looks good tasted rich.. a good birthday cake.
Sam Turnbull says
So happy you enjoyed it, Jon, and interesting about the hemp oil!
Verónica says
The BEST chocolate cake EVER!!! I have made it like three times already and everybody loves it!!! Now I want to make it for someone who cant eat gluten. I was wondering which gluten free flour would be best. I have tapioca at home...
Thanks for sharing this amazing recipe!!
Sam Turnbull says
Woohoo!! So happy you like it so much, Verónica!! Gluten-free is tricky and not my expertise, but I would recommend trying Bob's Red Mill 1 to 1, I've heard people usually get success with that one. Tapioca flour is what I use in my cheese recipes to make them stretchy, so my guess is that would be a bad substitute! Hope that helps 🙂
Verónica says
Thanks for your replay and the recommendation! I will try with something similar to that flour because where I live I can't find that one and if it works I will let you know.
Thx!!!
Sam Turnbull says
Good luck!
Karen says
Our favorite gluten free flour is Better Batter. You can order online on Amazon or directly at their website BetterBatter.org. Bob's Red Mill is often too heavy for baking.
Verónica says
Ohh thank you so much! I will try to buy that one! All información is welcome 😀
S. Bell says
Hi There my friend wants a vegan cake for her wedding. Can you tell me if the cake rises well because it will be used for the tires of the wedding cake.
Sam Turnbull says
Hello! It does rise well. I have no idea if it would work well as a tiered cake as I have never made one, so I suggest doing a test run. Enjoy! And happy wedding 🙂
Cindy says
Could I use margarine instead of light oil in the wet ingredients? And if yes, in what proportion?
Thank you in advance!
Sam Turnbull says
Hi Cindy, I haven't tried it myself so I can't be sure, but I wouldn't recommend it. Oil keeps the cake fluffy and moist. I'm not sure how margarine would react.
Cindy says
Thank you for your answer!
Claire says
Made this cake for my brothers birthday last week and everybody loved it and the non vegan family members said it's there new favourite cake, so much so that I've been asked to make another today just because.
Sam Turnbull says
Hahaha! That's amazing! So happy everyone loved it! 🙂
Cindy says
If i use olive oil is it the same proportion? Thank you in advance
Sam Turnbull says
Yes, but you would taste the olive oil, which I don't think would be very yummy.
Cindy says
Thank you for answering, I'll figure something out!
Katrina says
I've made this cake and it is delicious, a huge hit! I'm wondering how to make this cake as a vanilla cake. Removing the cup of cocoa powder will definitely change the texture. Any ideas? Thanks!
Sam Turnbull says
Hi Katrina, just use my vanilla cupcake recipe. If you don't want cupcakes, pour into a 9" cake pan and bake 35 to 40 mins until a toothpick inserted into the center comes out clean. The recipe will make a 1 layer cake, so feel free to double for a 2 layer cake.
Eric Z says
Sam,
I have made this cake twice over the last year. Both times it turned out perfect! My wife is very picky about her chocolate cake and she said I nailed it and hit a homerun. Moist and light.
Stellar recipe!
Thank you,
EZ
Sam Turnbull says
Woohoo! So happy it was a hit and wife approved 😀
vidhya says
Thanks for the great recipe ! I am new to vegan baking but i'm going to try baking this cake tomo morning for my husband's birthday the next day ! Quick question- have u tried this with almond milk before ? I know your recipe says any non-dairy milk ( and u used soy milk ) but one of our friends is soy allergic so I am hoping this can look and taste as good with the almond milk...let me know ? Also, I am just hoping to make a one- layer cake - and i am going to half the recipe , which i hope is fine and I am also hoping to use my springfoam pan which is the only round pan i have on hand- do u think it will be ok? Cos one of your reviewers/ commenters mentioned it didn't work with a springfoam pan!
Sam Turnbull says
Yes, almond milk will work perfectly! You can definitely half the recipe to make one layer. The problem with a spring form pan is that the batter is very thin so it will leak out, so I would line the pan with tin foil so there are no holes or cracks and it should be just fine. Maybe put a baking tray underneath just in case. Enjoy!!
Vidhya says
That sounds great ! And thanks for letting me know the batter is thin - I am going to the supermarket anyways so may be I might just grab a regular round pan! Will let u know how it goes 🙂
Vidhya says
Hello
Been wanting to write back but didn't get to it - thanks for the amazing cake recipe !! The cake turned out to be a big hit with my hubby and our friends and those who didn't know couldn't tell it was vegan. I made both a single layer cake and cupcakes and both were super moist and delicious.
However, the frosting on the other hand - didn't quite come out the way I expected it to, I used only vegan butter ( the earth balance soy free variety) as I couldn't find shortening but the mixture turned out pretty runny and then I had to add more cocoa and powdered sugar to thicken it but it ended up tasting really strange. Not sure where exactly I had gone wrong 🙁 may be it's my technique or the taste of the soy free butter but do let me know if u have any tips to fix this the next time I try... We ended up eating the cake with vegan dark chocolate ice cream and it was delish 🙂
This will surely be my permanent chocolate cake recipe and thank u again for sharing it with us all ! 🙂
Sam Turnbull says
Hi Vidhya, yeah... that's why I prefer the half shortening half vegan butter combo as it really holds up the best. I don't think I've ever tried the soy free Earth Balance, so maybe it has a different texture. I think basically all grocery stores carry vegetable shortening (Crisco brand usually), so next time I recommend trying that. Glad you enjoyed the cake at least!
Kafka says
For future reference and those who absolutely can't find vegetable shortening, I found that coconut oil is an OK alternative (just make sure to keep the cake properly cooled during summer). It's not ideal, but better than nothing, anyway.
Sam Turnbull says
Thanks for the tip, Kafka! Vegetable shortening should be pretty easy to find (at least in North America). A common brand is Crisco. 🙂
Alison says
The earth balance butter that is best for buttercream frosting is the sticks of butter! I used the earth balance butter in the tubs before and it didn't work out for me either. Hope this helps!
Sam Turnbull says
Great tip!
ortal says
hi! 🙂
How many ml of glass do you use?
Sam Turnbull says
Hi! I'm sorry, I don't understand the question. Can you explain more?
ortal says
Can you tell me the amount of a cup in mililiter?
For example- 1 cup is a 200 or 250 mililiters?
Sam Turnbull says
This chart should help you out. Enjoy!
ortal says
Thank you so much! So i believe it suppose to be 1 cup= 240 mililiters (140 gram flour in a cup), right?
Sam Turnbull says
Glad I can help! I do all of my measurements in cups and spoons so I don't have the weight calculated of things.
Jamie says
Hi!
Do you think it would be alright to spread a vegan pistachio pudding between the two cake layers as a filling? I’m thinking if I spread a thin layer of the chocolate frosting on top of the bottom cake and a thin layer on the bottom of the top cake, it may prevent the pudding from soaking into either layer? Any thoughts or suggestions?
Cheers!
Sam Turnbull says
I've never done it myself, but I did a bit of research, and it seems that lots of people have used pudding as a filling in cake with success. So I think it will work just fine. Enjoy!
Gabby says
Hi Sam!
This is the first recipe of yours I ever tried, and my first vegan dessert! It turned out amazing!!! I never bake but this recipe was so simple to follow and so tasty! also, no one could tell it was vegan 🙂 Thank you for the amazing recipe can't wait to try more
Sam Turnbull says
Woohoo! So happy you loved it so much, Gabby, and that everyone enjoyed it. I look forward to seeing you around 🙂
Mary Isdahl says
I just made this cake and it was way too much cake batter? It made the biggest mess in my oven, I thought for sure I would have seen other with the same problem but looks like no one has had any problems with it. What did I do wrong? I used two 8 inch round pans, divided the batter and it went to about 1/4 of an inch from the top when I filled the batter, I just thought it would not be rising much so I didn't really think about it until I started smelling burnt smell while cooking, when I peeked it was the worst mess I've ever seen. It had 15 more minutes so I just let it cook, couldn't have gotten messier. When I pulled it out it seemed to be done so we'll see how it tastes later. The frosting looks good. Wish me luck!
Sam Turnbull says
Huh, that's weird. I've never had that problem, and (as you pointed out), it doesn't seem that anyone else has. Is it possible you mismeasured the baking soda or baking powder? That could make it rise quicker, resulting in an overflow... Not sure what to suggest! I hope you enjoy what's left of the cake! 🙂
Mary Beth Savino says
Did you use dutch process or natural cocoa? They react differently with baking powder. I made this cake and it was DELISH, but since I had so much batter too, I used a Bundt pan. Difficult to get out and needed to cook for 65 minutes.
It rose to the top of the bundt, I used dutch process cocoa.
Jana Bedard says
Hi! Will you please let me know if it would be possible to make this into cupcakes, including any suggested modifications on oven temperature and cooking time? Thank you!
Sam Turnbull says
Hello! Yes, the recipe will make about 24 cupcakes and they will bake at the same temperature, but for about 20 - 25 minutes. You will know they are done when a toothpick inserted into the center comes out clean 🙂
Jana says
Thank you!
Dhanya says
Planning to make this for a couple of friends who don't eat eggs. One quick question here - can this be baked in a 9x13 pan. I don't have the pans specified in the recipe and I don't want to look for another recipe. This one looks perfect 🙂 pls tell if this'll work. Thank you.
Sam Turnbull says
Yes, it will work just fine. It may take a little longer to bake so just keep an eye on it and do the toothpick test. Enjoy!
Dhanya says
Thank you so much, for that quick reply and once again, for this beautiful, beautiful recipe! It worked like a charm..Baked it in a 9x13 pan for an hour (if had a fudgy center..5 more minutes could've done it but I didn't mind)..filled and frosted it with whipped and piped ganache! (I just made it eggless, not vegan) The result was too good to believe! Rich, decadent, chocolaty goodness! It got rave reviews- "the best eggless cake, I've ever had" said one of them! And they've eaten their fair share of eggless cakes Can't thank you enough
Sam Turnbull says
Woohoo! So happy it went over so well! Your description sounds so good it makes me want to make cake right now!
V. L. says
I love how simple the recipe is! I made this for my mom for her birthday earlier this week. She's vegan and gluten free, so I made a few adjustments, but the final product was rich, moist and fudgey. I used a mix of bobs red mill 1 to 1 and almond meal (about 1/2 cup for moisture) to replace the flour and doubled the baking powder. It turned out great! A lot of vegan cakes call for ground flax seeds (which I'm not a fan of) or apple sauce, but I'm very happy this one did not. Thank you!
Sam Turnbull says
Yay!! So happy you loved it and were able to make it gluten-free successfully! Thanks for sharing what you did, I'm sure many other people will find that helpful 🙂
Ali says
Hi - This is my favorite chocolate cake recipe! I am trying to make a red wine chocolate cake and wanted to know if you think I could swap out some of the liquid for a red wine? Appreciate your thoughts!
Sam Turnbull says
Hmmmmmm... Not sure about this one. I am sure you could sub some of the non-dairy milk for wine, but the wine will also be acidic which will react with the baking soda, so you may have to reduce or omit the apple cider vinegar. I don't know if it will make the cake rise the same tho. It would require a bit of testing. Hope that helps a little!
Chasity says
What type of cocao powder did you use?
My son has a dairy allergy and I never used cocoa powder, so I don't know which one is a trusting brand.
Sam Turnbull says
I used fry's cocoa. Enjoy! 🙂
Nadita says
Hi, what about not using the shortening and all butter for the frosting. That would work?
Sam Turnbull says
Yes, but the vegan butter will be softer, so maybe avoid adding non-dairy milk if needed, and keep the cake stored in a cool place so that it doesn't melt. Enjoy!
ExpatinGermany says
Maybe try carob powder?
Talia Mulder says
Hi! I want to make the cake and I want one layer to be vanilla/yellow cake and the other to be chocolate, could I make the recipe but only but cocoa powder in half? Thanks!
Sam Turnbull says
Hi Talia,
Use my Vanilla Cupcake recipe for the vanilla layer. The recipe will make enough for a 9" layer cake, and just bake a little longer, for 35–40 minutes.
Stina Axelsson says
Hi!
Would love to try your cake! However, they do not sell vegetable shortening where I live ( or in this country) , can you substitute it for anything? Maybe coconut butter? Or just vegan butter? Thanks for great recipes!
Sam Turnbull says
You can use more vegan butter. The frosting will likely be a little softer than with the vegetable shortening, so I would keep it in a cool place so that it doesn't melt. Enjoy!
Laura Simas says
I have no vegan butter can i use just shortening??
Sam Turnbull says
You can, but the frosting might not have very much flavour other than sweet. Hope that helps
Caroline says
Hi Sam,
Do you think I can replace the white sugar with maple syrup?
Sam Turnbull says
Hi Caroline,
No that isn't an easy switch since maple syrup is liquid and will affect the texture of the cake and the way it raises. Hope that helps!
Charly says
Only vegan in the family and made this for them all, they absolutely loved it - best chocolate cake they've had! Will definitely use this as my go to recipe from now on 🙂
Sam Turnbull says
Wohoo! So great when everyone loves the cake! So happy you enjoyed it and flattered you found your new go-to 🙂
Nina says
Hi Sam! I really would love to make this cake (who would't?!) but I do not have apple cider vinegar on hand. Do you know of any substitutes that would work? Thank you so much!
Sam Turnbull says
Lemon juice or plain vinegar would work technically, but you might taste them a little. Enjoy!
Roxana says
Hi! Could you please tell me the difference between vegetable butter and shortening?
Sam Turnbull says
Vegan butter is a margarine made without any dairy. My favourite is Earth Balance Buttery Spread which tastes just like traditional butter. Vegetable shortening is often used in baking, is solid at room temperature and has little to no flavour. A common brand is Crisco. Hope that helps!
Catherine says
Can you just use 1 cup of vegan butter instead of the shortening? I want to get this but don't have any shortening...!! Thanks for sharing this recipe though!!!
Sam Turnbull says
You can, but the frosting will be a little softer and meltier. So I would add little to no non-dairy milk to the frosting, and make sure to store the cake in a cool place so that it doesn't melt. Enjoy!
Kelly says
OMG! I just made this cake and it is so easy to make and so delicious. Fantastic recipe and cake! I'm new to gluten, egg and dairy free due to intolerances, so it was great when it turned out and tasted even better. Thank you.
Sam Turnbull says
So happy you loved it Kelly!
Lis Wong says
Halo Sam
I tried this recipe and it is the best vegan chocolate cake I have tried! Easy to make too. This was an impromptu baking and I only had less than 1.5 hours to make this recipe. For frosting I made vegan choco ganache instead because I didn't have the ingredients required. This was for a birthday and everyone raved about it. I am amazed too! Thank you for sharing!
I check out your vegan cheese recipe and I am going to try it. It looks easy with minimal ingredients. Will keep you posted thank you! Have a great day!
Sam Turnbull says
Woot! So happy you loved it and that everyone raved about it! What better result can you get than that!? Haha. I hope you love the cheese when you get to that recipe as well. Looking forward to seeing you around 🙂
Vanessa says
The last time I commented, I hadn't made the cake yet. Your recipe is now my go-to!
I had a bit of an accident trying to use a springform for the first time....flame spurts in the oven kind of accident, lol.
So now I make cupcakes, but don't change a thing (well, I accidentally added an extra tbsp of vanilla this time - should be alright though).
Note: this should be 5 stars, but my phone won't allow me to select it
Sam Turnbull says
Woot! So happy you love it! Haha, yeah this isn't a good cake for a spring form pan! Hahaha 🙂
melisa oliva says
Tank you so much for this recipe!
This is the favorite cake for my 2 years old doughtier. She had it for her birth day and when we asked here about a Christmas present she wants "a birthday day cake".
We love this recipe so we will do it again. And we ask her about some thing else and she said "an other birth day cake!! so she is having two!
Thank you and happy holidays!
Sam Turnbull says
That's adorable!!!! Thank you so much for sharing that story!
Heidi Pie says
I love this recipe, however I found there was quite a lot of liquid so I used 2 and 1/3 cup of milk and 1/3 cup of oil and it worked really well. I also wanted to make a chocolate orange cake so I switched the vanilla for 2 tsp of orange essence and the juice and zest of one orange and they have come out so well!!!! Now to make another two and stack and ice them. Thanks for this recipe, it's going to be a fave!!!
Sam Turnbull says
Glad you enjoyed it and were able to make it your own 🙂 Orange sounds fabulous!
Rose-Anne says
I was wondering if you had an opinion about using coconut milk (separated) and whipping it, adding cocoa powder and powdered sugar for a different type of topping? I am not really big on shortening (or even butter cream frostings when I used to eat regular cake). Thanks for the recipe.
Sam Turnbull says
Yes, I think you could make my Vegan Coconut Whipped Cream and mix in cocoa to taste. The frosting will be a little softer, and you will likely have to keep the cake refrigerated. Enjoy!
Rose-Anne says
Thanks!!!
Can't wait to try this 🙂
Toni says
Hi! I know not to tamper with any ingredient that affects the structure of the cake such as sugar, but this recipe seems quite high in sugar when I compare it to the amount of flour (and compared to other recipes I use which are often about 1c flour to 1/2c sugar).
I'd like to know how you believe the result will be affected if I were to reduce the sugar by something like 1/3 to 1/2. I'm happy to go right ahead and trial it myself but I'd prefer to know what you think first 🙂
Sam Turnbull says
Hi Toni,
This cake isn't overly sweet, so I think reducing the sugar would make it taste bitter. Feel free to try it, but I personally wouldn't recommend it. Enjoy!
Toni says
It made it a bit soft and dense due to the lack of holes in the cake, so it had a slight fudgy or pudding like texture however it was amazing heated up and served with custard (egg/dairy free also) as if it were a chocolate pudding.
I use a Dutch processed cocoa which is very smooth and far less bitter than typical cocoa, so it was not bitter 🙂
I'll have to try the recipe in its original form to see what the difference is anyway because I'm looking for a go-to recipe for my cake file 🙂
Sam Turnbull says
Very interesting, so happy you enjoyed it! 🙂
Heidi Pie says
I thought it seemed a lot of sugar so I used 2 cups instead of 2.5 and it's worked fine! I think you could easily half the sugar without noticing much, especially if you ice the cake!
Susan says
Can I use canola oil or more vegan butter to replace the earth balance shortening sticks in the frosting? I cannot find the shortening sticks.
Sam Turnbull says
You can use any kind of vegetable shortening (it can be found in any grocery store). Or more vegan butter would work, but it will be softer. So avoid adding any non-dairy milk unless needed, and make sure to keep the vegan butter cold. Once frosted, store the place in a cool place so the frosting doesn't melt. Enjoy!
Jenna says
Hi can I freeze this? I am wanting to make cupcakes and need to freeze them. Thank you
Sam Turnbull says
Yes, just freeze the cake and frosting separately, then thaw and frost. 🙂
Susan says
Would you then frost the cake and freeze it? How do I do that so the frosting does not stick to the plastic wrap?
Sam Turnbull says
I would freeze the cake and frosting separately. Thaw them both before frosting 🙂
Susan Klueger says
Can I make the cake and freeze it and then just ice the cake the day before I am serving it?
Sam Turnbull says
Absolutely! Let it cool completely, then wrap it with plastic wrap, then pop it in a sealable bag for extra protection and to avoid frostbite. The frosting freezes beautifully as well. Enjoy!
Hannah says
I made this cake and I am in loooooooooove!!! I am going to be making it all the time now.... I just wanted to know, how long you think it will last in the fridge? Because I love it but I will get so fat if I have to eat it all too quickly!!! Lol.
Sam Turnbull says
Hahaha! So happy you found your soul mate. I think it would last about a week in the fridge before it will start drying out. You can always half the recipe to make a one layer cake if you like. Enjoy!!! (I know you will) 😉
Hannah says
Definitely found my soul mate! Thanks for the info, I just made it again with half of the ingredients and it's much better for me but I will probably just keep making it with the whole amounts and give half away, so i can be happy and so can someone else!!! 🙂 🙂 🙂 Thank youuuu!!!!!
Sam Turnbull says
Awesome! You're so lovely. You could always bake them into cupcakes instead to make them easier to give away if you like 🙂
Hannah says
Ahhh thanks and thats a great idea, I will do that, I just looooove this cake!!!!!! 🙂 🙂 🙂 🙂
Jan says