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 non-dairy 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? ↓
If you're looking for the chocolate cake of your dreams, this is it. No one will even know it's vegan!
- 2½ cups all-Purpose flour
- 2½ cups white sugar
- 1 cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2⅔ cups non-dairy milk (such as soy or almond)
- ⅔ cups light oil (such as canola or vegetable)
- 2 tablespoons apple cider vinegar
- 1 tablespoon vanilla extract
- ½ cup vegan butter (such as Earth Balance)
- ½ cup vegetable shortening (see notes)
- 1¼ cup powdered sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons non-dairy milk (if needed)
- 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 non-dairy milk. Blend until whipped and creamy. If the frosting is a bit too stiff, add 1 to 2 tablespoons of non-dairy 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.
*I prefer using a non-hydrogenated vegetable shortening such as Earth Balance Shortening Sticks because it is slightly less bad for you, but let's get real, this is frosting, not health food. *Feel free to half or double this recipe as needed.
Bon Appetegan!
Sam.
If you liked this recipe you might also enjoy:
I only have a 9″ springform. Any substitutions I need to make?
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!
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!
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 🙂
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.
Oh no! Sorry to hear that, Chris. I’ve never had that happen before. I hope you love the taste of it at least!
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!
Woohoo! Thrilled you liked the cake so much, porsch, and so happy you were able to bake it with success! 🙂
Hi there, planning to make cupcakes with your recipe! Was wondering, do you use raw cacao or Dutch processed? Thanks!
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.
I used Dutch processed as well and we all really enjoyed them, thank you for this recipe 🙂
My pleasure 🙂
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!
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!
Hi there… what can be used instead of apple cider vinegar?
Apple cider vinegar is the best for this recipe, but in a pinch you can use lemon juice.
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.
Yay! So happy you love the cake so much! I’ve tried that macadamia milk before and made a chowder recipe with it. Omnomnom 🙂
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
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 🙂
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
Haha, yep it’s rich and definitely a treat, so happy you love it, Linda! Lots of love from Canada 🙂
If I don’t have almond milk can I just use….water??
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!
I used oat milk and it turned out perfectly creamy and moist 🙂
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 ❤
Isn’t eating cake party enough? Hahaha. I love it!! So very happy it’s such a fave with you, your family and friends! 😀
Delicious cake, moist and decadent. When done right this cake turns out to be the best vegan chocolate cake you will taste.
Woohoo!! Thrilled you enjoyed it so much, Mil 🙂
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!
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!
Excellent, thank you! 🙂
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.
I’ve never tried using stevia, so I’m not sure of the results, but hopefully, this article will help you.
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.
I think it should hold up fine. Haha! You’re most welcome, thank you so much 🙂
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.
So happy you enjoyed it, Jon, and interesting about the hemp oil!
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!!
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 🙂
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!!!
Good luck!
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.
Ohh thank you so much! I will try to buy that one! All información is welcome 😀
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.
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 🙂
Could I use margarine instead of light oil in the wet ingredients? And if yes, in what proportion?
Thank you in advance!
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.
Thank you for your answer!
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.
Hahaha! That’s amazing! So happy everyone loved it! 🙂
If i use olive oil is it the same proportion? Thank you in advance
Yes, but you would taste the olive oil, which I don’t think would be very yummy.
Thank you for answering, I’ll figure something out!
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!
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.
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
Woohoo! So happy it was a hit and wife approved 😀
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!
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!!
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 🙂
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 ! 🙂
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!
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.
Thanks for the tip, Kafka! Vegetable shortening should be pretty easy to find (at least in North America). A common brand is Crisco. 🙂
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!
Great tip!
hi! 🙂
How many ml of glass do you use?
Hi! I’m sorry, I don’t understand the question. Can you explain more?
Can you tell me the amount of a cup in mililiter?
For example- 1 cup is a 200 or 250 mililiters?
This chart should help you out. Enjoy!
Thank you so much! So i believe it suppose to be 1 cup= 240 mililiters (140 gram flour in a cup), right?
Glad I can help! I do all of my measurements in cups and spoons so I don’t have the weight calculated of things.
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!
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!
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
Woohoo! So happy you loved it so much, Gabby, and that everyone enjoyed it. I look forward to seeing you around 🙂
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!
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! 🙂
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.
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!
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 🙂
Thank you!
Planning to make this for a couple of friends who don’t eat eggs. One quick question here – can this be baked in a 9×13 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.
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!
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 9×13 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
Woohoo! So happy it went over so well! Your description sounds so good it makes me want to make cake right now!
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!
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 🙂
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!
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!
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.
I used fry’s cocoa. Enjoy! 🙂
Hi, what about not using the shortening and all butter for the frosting. That would work?
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!
Maybe try carob powder?
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!
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.
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!
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!
I have no vegan butter can i use just shortening??
You can, but the frosting might not have very much flavour other than sweet. Hope that helps
Hi Sam,
Do you think I can replace the white sugar with maple syrup?
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!
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 🙂
Wohoo! So great when everyone loves the cake! So happy you enjoyed it and flattered you found your new go-to 🙂
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!
Lemon juice or plain vinegar would work technically, but you might taste them a little. Enjoy!
Hi! Could you please tell me the difference between vegetable butter and shortening?
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!
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!!!
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!
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.
So happy you loved it Kelly!
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!
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 🙂
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
Woot! So happy you love it! Haha, yeah this isn’t a good cake for a spring form pan! Hahaha 🙂
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!
That’s adorable!!!! Thank you so much for sharing that story!
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!!!
Glad you enjoyed it and were able to make it your own 🙂 Orange sounds fabulous!
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.
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!
Thanks!!!
Can’t wait to try this 🙂
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 🙂
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!
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 🙂
Very interesting, so happy you enjoyed it! 🙂
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!
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.
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!
Hi can I freeze this? I am wanting to make cupcakes and need to freeze them. Thank you
Yes, just freeze the cake and frosting separately, then thaw and frost. 🙂
Would you then frost the cake and freeze it? How do I do that so the frosting does not stick to the plastic wrap?
I would freeze the cake and frosting separately. Thaw them both before frosting 🙂
Can I make the cake and freeze it and then just ice the cake the day before I am serving it?
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!
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.
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) 😉
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!!!!!
Awesome! You’re so lovely. You could always bake them into cupcakes instead to make them easier to give away if you like 🙂
Ahhh thanks and thats a great idea, I will do that, I just looooove this cake!!!!!! 🙂 🙂 🙂 🙂
I made this as cupcakes/muffins at 180 degrees C and it made quite a lot- 24+ cupcakes. It was perfect and melted some vegan chocolate, added syrup and drizzled on top. My non-vegan friends loved it as it was for someone’s birthday.
Oh yum!! Sounds fab! So happy everyone enjoyed your cupcakes 🙂
I recenly made this cake and i loved it! In fact i loved it so much ive been thinking on ways to alter it and make different flavored cakes out of it, so for that i have a question; would it be possible to completely avoid the cocoa powder to make a vanilla cake instead or is the cocoa powder crucial to the texture of the cake?
Hi Ale,
So happy you love it so much! I actually have a vanilla cake recipe for you already here 🙂
If you want a cake shape (instead of cupcakes), just pour into a 8″ round cake pan and bake for about 35 to 40 minutes, until a toothpick inserted into the center comes out clean.
For a two layer cake, just double the recipe and pour into two 8″ round cake pans. Enjoy!
So I made this for the first time last night and can I just say WOW. Its so good. As a newby vegan I was looking for something super easy that would please everyone for my work leaving do and even my (very carnivorous boss) liked it. I didn’t follow it exactly but it helped a lot to have the guidelines. I halved the recipe, used SR flour with an extra 1/2 tsp of baking powder instead of plain flour with bicarb and baking powder, and it worked out a treat. Also I didn’t have shortening but I just whisked vegan marg, icing sugar and cocoa powder and it tasted fine. Thanks for the recipe! (P.S. It won’t let me star you 🙁 But 5/5 for sure)
Thanks so much Sam! (Great name by the way) 😉
So happy you enjoyed it and were able to make it your own. The star rating system isn’t working on mobile right now. It’s annoying, but hopefully it should be working again soon. Thanks so much for your lovely comment 🙂
Hello! I just found your recipe on and it seems delicious. I just want to ask you some questions.
First thing first, is olive oil good as well for this recipe? Because you said “light oils” and I’m not really sure about it. In case I can’t use olive oil, is a chia egg or a mashed banana good as well? Should I sift the dry ingredients?
Hopefully, I’m going make this for my family and I will try to decorate it in a halloween style. Hope they’ll appriciate this recipe. ^^
Thanks from Italy!
I just your recipe and*
I just found your recipe* sorry for all these useless comments ^^”
Hi Francesca,
Olive oil would work technically, but olive oil is strong in flavour so you will likely taste it, which I think would taste pretty bad. I recommend using vegetable oil, canola oil, peanut oil, or safflower oil. Chia or banana will not work. No need to sift your ingredients, just follow along with the recipe just as it’s written and you will be good to go! I hope you and your family enjoy it!
Ok, thanks 🙂
Hey
Can I use refined coconut butter instead of vegan butter ?
TIA
Hi Disha,
It should work ok in the frosting, but will melt easily, so make sure to store your cake in a cool place. The frosting might also lack a bit in that buttery flavour, but should still taste pretty sweet.
I’ve made this twice already ( for myself lol) and it’s divine. But I want to make this for a friend however, she can’t have gluten. Is this recipe gluten free? Or is there a way to make it gluten free for my friend?
So happy you love the cake! This cake definitely contains gluten because it is made with wheat flour. I’m afraid gluten free baking is a different beast. I’ve heard good things about this flour blend from Bob’s Red Mill. If you give it a try I would test 1/2 or even 1/4 of the recipe first to see how it turns out. Hope that helps!
I just made this cake after a disastrous attempt at making a vegan chocolate version from another site. That one asked for coconut oil, which made the cake extremely heavy. I also forgot the baking soda, so my fault on that. This cake, however, is divine with a great texture. I am truly amazed that it’s vegan. I used the frosting recipe from the vegan chocolate cake recipe over at The Almond Eater and it was incredible. Loved the addition of the almond butter: http://thealmondeater.com/?s=chocolate+cake
Yay! So happy you loved the cake Iris and didn’t give up on finding a fab vegan cake recipe. That frosting sounds divine!
Very keen to make this lovely looking cake. As I’m in the UK, though, any chance of the equivalent amounts… ie how much (in ounces or grammes) is a cup?
Thanks,
Hi Liz,
Hopefully this chart will help you convert. I know one of my followers ended up purchasing US cup measuring tools so he could easily make any recipe. Might be an idea if you plan on making more recipes 🙂 Hope that helps!
Thanks Sam,
Might just need to nip out to my local US cup suppliers then 🙂
Amazon sell them super cheap Jo (UK)
I have used metric cups instead of imperial and it works out fine, it is just ratios after all.
Glad it worked out!
Can I use coconut oil in place of canola vegtable oil in the wet ingredients?
Because coconut oil becomes solid at room temperature, it is much to heavy for this cake and won’t work with the texture. Canola, vegetable or safflower oil will work best.
We are recently vegan and this recipe is amazing! Thank you so much for posting it! My family loves it
Yay! Congrats on your new veganism. So happy you loved the cake 🙂
Made this cake today for a charity event tomorrow and the cake turned out great; I don’t like soy so ai used unsweetened coconut milk instead. I did find the frosting recipe to have too much shortening in proportion to the amount of powered sugar so I added a half cup more of sifted powdered sugar and two tablespoon more chocolate powder. Result was a good, easy to spread frosting. I decorated the cake by covering the sides with sliced almonds.
So happy you loved it Carol! Yes, I have noticed some shortening brands are softer and more wet than others so it can vary a bit. So happy it tuned out for you and the almond decorations sound lovely!
My chocolate-loving granddaughter will be 3 and asked, “Grandma, can you make me a PINK cake?” I know she will love your chocolate cake, but how can I make a vegan frosting that I can tint pink? Can I make your frosting without the 1/4 cup of cocoa? Thanks!
Hi Lynda!
Pink cake she requested, and pink cake she will receive! Haha. Try making the vanilla frosting from my recipe for The Best Vegan Vanilla Cupcakes. You will need to double it to make enough for a two layer cake. Then just add drops of food colouring to reach your desired colour. I hope she enjoys the cake!
I love your recipes and thank you for sharing. Please read up on canola oil. It is not a healthy oil. Neither is vegetable oil. Coconut sugar is healthier than refined white sugar, consumption of which can cause diabetes. I understand you don’t want the readers of your blogs to have to hunt down hard to find ingredients. Coconut sugar can be ordered in bulk online. Yes it is expensive but it is super delicious and it is worth using to preserve one’s health. Thank you.
Thank you Diane!
Yeah, I definitely consider this recipe a treat and not a healthy food in anyway. I actually wouldn’t say that any oil is healthy, you can read more about that here. 🙂
I’ve made this cake 4 times now, mostly for omni’s, and every single time people have said it’s the best chocolate cake they’ve ever had! I love telling them it’s vegan haha. Thank you for this recipe it’ll forever be my go-to 😀
WOW! I love that so much!!! The best chocolate cake ever is vegan. High five my friend! Thank you for the lovely comment Zoe, totally made my day 🙂
Hi just a quick question, I’m wanting to make this as a loaf cake instead of a round cake. what adjustments to the measurements of ingredients would I need to change?
Many thanks Jess
Hi Jessica,
Hopefully this chart helps you. I’m guessing that half the recipe would make one small loaf. The baking time might be a bit longer as well as the cake would be thicker than in the round cake pans, so make sure you test with a toothpick to ensure it is cooked through. Hope that helps!
This is the best cake recipe I have ever made… and the bonus is that it is both chocolate and vegan! It is my go-to, and I get so many compliments every time I serve it.
Easy to make, easy to cook, easy to double or halve, and easy to eat!!!
Haha!! Wow! So happy it’s so easy! 🙂 This comment just made my day. Always so honoured when one of my recipes becomes someone else’s go-to. Thank you Christine!
Good but I ready to try but I don’t have white sugar very bad time I try the cake tommorow
I have made this twice in two weeks and just have to let you know how amazing it is — raves from everyone who eats it, both veg AND omni. Thank you.
Yay! That’s so awesome! Thrilled you like it so much Rachael. Thanks for the lovely review. 🙂
I have just made this cake using half the cocoa powder (it’s all I had) and a cup of choc chips in its place. WOW!! It looks amazing. We are covering this in whipped soy cream and sprinkles to use as a smash cake for our daughters birthday and am now in the process of making another one for the rest of us!! Thank you so much for sharing this recipe. It’s Divine and easy to make
I wanted this to be 5 stars but for some reason my iPad won’t recognise the 5th star!! I give it 5 stars ⭐️⭐️⭐️⭐️⭐️
Yeah there are some glitches in the star rating still 🙁 Thank you for the 5th star! Haha
What sugar did you use please?
Just use regular white sugar. Check with the brand to make sure it is vegan (bone char free).
I had to look up what smash cake was and I am sure glad I did! So much fun. Those pictures will be precious! 🙂
Hi,
I made this cake for my vegan cousin and she loved it, this cake was great as it didn’t come out dry. I didn’t have any baking soda though, so I used 2 tsp of baking powder and removed the vinegar from the recipe. The result was a slightly more fudgy cake than you all describe, but tastet great!
So glad you loved it Iben 😀
I just made this and it was delish! Super easy, I only used 2 cups of sugar cause that’s what I had left, added some mini chocolate chips and I put it in a 13 x 9 inch ceramic pan and cooked it for just over 30 minutes – it kept it a bit softer in the middle which was a huge hit with my family – can’t wait to share this recipe – love your site too!
Yay!! So happy you and your family loved it Trish and were able to make it your own. 🙂
I made this cake yesterday with my son when he said “let’s make a chocolate cake!”, and my husband found this recipe. I had two thoughts. First, there is no way it can be this easy and be good, and second, there is no way mine would ever come out right like the one pictured. Happy to say I was wrong about both. This cake is as simple to make as it seems, and utterly amazingly fudgely chocolatey!! I used almond milk (because it’s what we have) and it came out perfectly. I used applesauce instead of oil which I normally do when baking and it works perfectly here also. I attend a vegan potluck once a year (which is coming up soon) and I plan on bringing this cake!! I’m sure I will be asked for the recipe. I will certainly point them straight to your blog!! Thanks for sharing this!! It is AMAZING!!
Yay!!!! So very happy to hear that you loved it so much, and it’s wonderful that the applesauce substitute worked perfectly!! Thank you so much for this lovely comment 😀
Hello 🙂 how much applesauce did you use tobreplace the oil pleasr ?:)
Can I use coconut milk? or almond milk?
Yes, almond milk would work well, or you can use the kind of coconut milk in a carton (not the thicker stuff in a can).
Great thank you!!! I will do this for my sister in law birthday, I normally do a regular cake as I am vegetarian not vegan but she is vegan so I am kind of nervous, is the only cake that will be on the party!! :S Hope I can pull it off and keep on doing this amazing vegan recepies. Will let you know how it goes, keep your fingers cross!! 😀 😀 : D
I hope you and your sister enjoy the cake! I am sure you will find that it is the same (or perhaps even better) than non-vegan cakes 😉 Happy birthday to your sister!
Can I cover this cake with fondant?
Most fondant isn’t vegan, so just make sure you buy or make a vegan one, then you should be good to go!
This was real good! I used half almond milk and half water and a bit of cold brew concentrate to address the concern noted in the comments about almond milk making it too heavy and I used just two tsp of vinegar. (Was it really meant to be 2 TBSP?). I baked it in a Bundt cake form (for a little extra time) and skipped the frosting, just a dusting of powdered sugar so it’s a bit more of an everyday treat where I can tuck a piece in lunch boxes. All that being said and that I can never follow a recipe to the letter, a great recipe and will be my go to for chocolate cakes and cupcakes in the future!
I’m so happy it will be your go to cake recipe! Yep, it is meant to be 2 tablespoons of apple cider vinegar, it acts with the baking soda to add lots of air into the cake, but glad your adaptions worked out anyways 🙂
This is the recipe from The Minimalist Baker.
Nope. I adapted my vegan vanilla cupcakes to make this recipe. Any time I’m inspired by someone else’s recipe I always credit them and link to the inspiration recipe. Any similarities for this recipe are purely coincidental. Not even sure which recipe of theirs your referring to actually because their chocolate cakes use different ingredients, and quantities.
Hi, I was just wondering if all cocoa powder is vegan? I don’t want to use the wrong type and ruin the cake? (It’s for my birthday)
Yep, pure cocoa powder is vegan, it’s simply the cocoa beans ground up so you’re good to go!
could you use coconut oil or olive oil instead,….and almond or oat flour instead of wheat flour???
Olive oil might have a strong taste, so if you use that make sure it’s very light tasting. I think that coconut oil would be too heavy for this cake. From my research I don’t think almond flour or out flour would work in this recipe. Sorry I can’t be more helpful!
Hi, Sam. I’m a fan from Guyana (in a south America lol). I’m also a Fibromyalgia Vic. I don’t use sugar much, especially in such large amounts. In addition, I’m gluten free. Any suggestions for making a gluten free, sugarless version of this cake? (Honey? If so, how much would I need?)
Thanks for all your help and great job. There are so many recipes of yours I wish I could adapt to sugar free and gluten free.
Hello Adel from Guyana! Very cool 😀 I’m afraid that sounds like a completely different recipe, and there are no one to one subs that I could recommend. Check out Chocolate Covered Katie, she has lots of healthier dessert options. Hope that helps!
Okay, thanks!
I made this for my boyfriend’s birthday . . . his vegan daughter was visiting us, so it was the perfect time to try the recipe. WOW!!! It was wonderful! What a great cake, and what a terrific recipe to have on hand for those times when you have a hankerin’ for chocolate cake but don’t have any eggs or milk or butter or fancy chocolate. So easy to make! I will definitely make this again and again!
Yay!!!! I’m so happy you liked it so much Auntie Allyn! Thrilled that it will be a repeat recipe for you 😀
Can I use coconut sugar and coconut milk and olive oil instead, my daughter has a lot of allergies and she does better those things vs the others
Hi Traci,
I’ve never tried baking with coconut sugar, but from my research it looks like it should work ok. For the coconut milk, just make sure it is the thinned kind in a carton (and not in a can). The canned stuff will be too heavy. For the oil, olive will work, but it may leave a strong olive oil taste. If you can use a lightly flavoured olive oil. Hope that helps and that the recipe turns out for you!
Hi Sam – under “dry ingredients” you’ve written 2.5 cups sugar. What kind of sugar is that?
Also, I’m going to use Alpro Soya milk. Do I use the original (sweetened) or unsweetened variety?
Thank you
Sue
Hi Sue,
It’s white granulated sugar. Thanks for pointing that out, I updated it in the recipe so it’s a little more clear now. For non-dairy milk I generally use unsweetened because then I can control the sweetness of the cake, but either one will work just fine really, sweetened will just make the cake even sweeter. Enjoy!
This is definately the BEST chocolate cake I’ve ever eaten, let alone made myself. I served it to 15 non vegans, and they all loved it too.
A simple and easy recipe to follow, and super yummy tasting- that’s a winner !
Yay!! So happy you and your 15 friends loved it so much Sue! 😀 Can’t get a much better review than that!!
I just developed a hankering for some chocolate cake and our wedding anniversary is coming up so I think this is being added to the menu. The frosting actually looks like frosting so I think that’ll need doubling ;-p
Your little story about the “freezer cakes” made me LOL for real. When I was a kid my bestie and I used to get the family size one too, split it in half (I always flipped mine upside down so I had the icing last), and then gobble them down – also both scrawny kids, haha
Haha! I didn’t know other kids were buying entire cakes to devour as well! That’s too funny. I hope you enjoy the cake and frosting 😀
I am not vegan, but I have friends who are. I made this cake for their wedding today, and it came out great. Probably the easiest cake I have ever made, and according to my quality control measures, it is delicious. I made cupcakes instead of a layer cake, and it made 30 regular size cupcakes. If you make cupcakes, bake at 350 for 17-20 minutes. Mine took 19 minutes. If you make jumbo cupcakes, add 5 minutes, for mini remove at least 5 minutes. I highly recommend this cake. I will make it again for my family, none of whom are vegan.
Aww yay! So happy you loved the cake so much and that it was part of a wedding! Thanks for the tips on cupcake baking. So happy you will be making the recipe again, thanks for the lovely comment Rachel 🙂
I would like to add that someone told me that this was “the best chocolate cupcake that had ever had.” When I told them it was vegan, they looked confused and said, “what is it made out of?” Then he shrugged and took two more and walked off. My vegan friend who got married messaged me later that night to ask for the recipe, so I sent her the link. And I think this will be my go-to frosting recipe, even when I am not cooking vegan. I’ve been looking for a great chocolate frosting recipe for years, and this is the best I have found. Thanks again for posting it.
Hahaha! I love that story! I always think it’s funny when people assume vegan baking must taste gross, I have never heard a single person say “I wish these cupcakes tasted more eggy” haha. So very happy the recipe is such a hit for you 😀
Hello!^0^ I bought all the ingredients I needed today for my bday tomorrow. Thank you, I’ll be making it today. I just wanted to ask if it’s safer to use white wine vinegar, rice vinegar, or lemon juice instead of the apple cider vinegar?
Happy Birthday! Apple cider vinegar is best, because this is what I tested the recipe with, but my second option would be lemon juice. Hopefully you can’t taste the lemon flavour. Enjoy your cake!! 😀
Thank you so much for replying to me! The cake came out perfect!!! It was so chocolatey and rich… My family loved it. I couldn’t even taste the lemon in the cake at all.
Oh yay! So glad to hear that it worked out of you and that you couldn’t taste the lemon! Definitely a good sub then. So happy your family loved it 😀
Hey, I don’t have apple cider vinegar. Could I use normal vinegar instead? Also, would it taste the same if I used coconut oil instead of canola oil?
Normal vinegar would be too strong in flavour and you might taste it. I would try lemon juice instead. I wouldn’t recommend using coconut oil, as I think it would cause the cake to be too heavy. You could use a vegetable oil, or safflower oil instead. 🙂
I don’t know how the batter even made it to the pan. I was eating it too fast! My husband and I recently had to give up dairy and eggs. I also can’t have bananas. After the mourning period, I was determined to make a chocolate cake. THIS. This cake is THE. ONE. Thank you for a wonderful recipe. I did add a teaspoon or so of espresso powder. I had always done this in my pre-egg day. It just bumps up the chocolate flavor. And for a few of the cupcakes, I sprinkled a few chocolate chips in the batter, because that’s how I roll!
Wonderful recipe. Thank you.
Yay!! So happy you loved to so very much Jenn! I sometimes add espresso powder to chocolate recipes too. Thrilled you can make your cake and eat it too 🙂
The first time I made this cake, I was told from someone who “eats a lot of vegan cakes” that this one was by far the best – a total winner. This recipe scored me big points with a very critical audience. Highly recommend it!
Yay!!! “By far the best” I’m totally flattered! So happy you enjoyed the cake so much Melanie 😀
HELP -I don’t have vanilla extract, what else can I use?
You can skip it, and it should be fine.
How many people can it serve? I need to make a cake for 8-10 ppl are these proportions good?
Hi Jim,
Oh it will definitely make enough for that. In the nutrition box, I suggest it can serve 18 people. It is very rich so this is one of those cakes where you really only want a thin slice. I hope everyone loves it!
Wow that’s alot of people haha! Sorry I hadn’t seen that in the box, thanks for the info 🙂
Haha, yeah sometimes when I am serving less people I half the recipe and make a 1 layer cake instead 🙂
I tried this recipe tonight: the taste is good, but i think it needs more baking powder and baking soda, the texture is more like a brownie, it was hard to cut in the middle and fill it. Also, the baking time is more than one hour and not 40 minutes. I wouldn’t add the apple vinegar next time because it tastes a lot on the cake. But thank you for sharing it.
Sorry the recipe wasn’t exactly what you were expecting! Hopefully you can make the changes you like to suit your tastes better next time. 🙂
Very very dense. Will never use this recipe again. I wish I had known before I spent the time making it 🙁
Hi Sally,
Sorry you didn’t enjoy the recipe! I did describe this cake as “rich, moist, fudgey” so yes, it is a heavier cake, not light and fluffy. Also, if your baking soda or powder was old, it could have affected the rise of the cake.
First off let me just say that everything I cook from your website is delicious. THANK YOU!
Quick question, can I substitute Apple Sauce for the oil?
Yay! Thank you Jamie. I have never tried substituting apple sauce for oil in this recipe so I don’t know for sure. I know that when you cook with applesauce it tends to change the taste and texture of a recipe, so bake at your own risk! Haha. Here’s an article that might be helpful.
Can organic cane sugar be used in place of regular sugar and is there an organic powdered sugar that I can use. Dr said not to eat sugar unless organic
Yep! Should be no problem. There is such a thing as organic powdered sugar. You can buy it online here if you can’t find it in your local health food store.
This is the BEST cake I have ever made hands down! I started eating plant based a few weeks ago, and my birthday came around when I was only about a week into it so I was bummed I couldn’t have a birthday cake when my family came over. This cake is better than any non-vegan cake I have made and nobody in my family knew it was vegan! Thank you for sharing 🙂
Yay!!!! Happy Birthday Jessica! I am so very happy that this recipe made your day even more special. Thanks so much for the lovely comment, it totally made my day 🙂
Seriously the BEST CAKE EVER! I love it!
Aww yay!! So very happy you loved it Kiki 🙂
I cannot wait to try this! There is always a good reason to eat chocolate cake. p.s. I love Chloe too! 😉
Haha I agree!! Always a good reason 🙂
I made this cake yesterday and I’ve never seen my family eat a cake faster than this! It was AMAZING!!! (notice the verb, its already past tense!) I’m definitely making it again soon 🙂
hahaha!! I love that! So happy the cake WAS such a hit 🙂
I’d like to make this for a friend who can’t have nut or soy milk. Do you think coconut milk would be a sufficient substitute?
Yes, but make sure you buy the coconut milk intended for drinking that can be found in a carton, and not the thicker milk in a can. Other great options would be rice milk or oat milk. 🙂
Perfect! Thanks for the tips! I had no idea there are so many “milk” options!
I love dense heavy cakes and this one did not disappoint! I made this one on a whim today and. It turned out great! I would love to share a photo of mine if you would like (nothing fancy!). I frosted down the sides because that is my preferred frosting method
Yay! So happy you enjoyed the cake so much Allyson 🙂 If you want to share a photo, you can share it on Instagram and tag me, or on my Facebook Page. I would love to see!
Cake is delicious but it taste a little oily. Any suggestions how to correct that?
Hmmmm you could try replacing some of the oil with applesauce. I haven’t tried this myself however, so I can’t guarantee results. Hope that helps!
Can you freeze this cake?
Yes, it should freeze no problem. I recommend freezing the layers before they are frosted, wrapping them tightly in plastic wrap so they keep fresh. Hope that helps!
Hello – I just made this cake today and it turned out great! It has a perfect texture. I wanted to share this cake with some friends in 2 days. I was wondering if you know what’s the best way to keep the cake fresh when not serving the day of. Would putting it in the fridge make it dry out/ lose the great texture? Or would you recommend leaving it unrefrigerated in an airtight container? Thank you so much for your help and the great recipe!!!
Hi Lizette,
So very happy you loved the cake so much!! I would recommend keeping the cake covered, and storing it at room temperature in a cool place. I think the fridge will dry it out. It should last two days no problem (as long as you can stop yourself from eating it all)! Haha! 🙂
Thank you so much for letting me know! I will do that 🙂 Am definitely going to make this cake again and am checking out your other recipes now. Have an awesome day!
Hi, I really want to make this but I was wondering is the sugar granulated or caster? Thank you!
Granulated sugar 🙂
Hi i was just wondering if i can substitute the shortening with something else because where i leave is very hard to find it
You could try substituting vegan butter or coconut oil with varying results. If you try coconut oil, make sure to keep it very cold so it stays in solid form. Or you could try making your own shortening. Hope that helps!
I did swirl the peanut butter in, only on the top not throughout, however I have made quite a few cakes with pb swirled throughout and on top with little to no change. I buy baking powder every 2 months and baking soda monthly so they aren’t old, I use the toothpick check method for my baked goods and when I tested the cake it cake out clean. I read a comment from someone on here saying almond milk can cause a dense brownie like cake, so I am assuming that because I used the cashew almond milk it did that?
Thanks again for the recipe,
Yes maybe the cashew milk is to blame? It is a dense, moist cake to begin with. So happy you love the taste of it either way!
I made this cake today, it tastes great. It didn’t turn out as a cake at all, but more like a thick brownie. I followed the instructions as stated, didn’t adjust anything drastically. I used cashew almond milk for the non dairy and white vinegar as it is what I had on hand. Is there something that could have led to this?
Hi Brittney,
Did you end up swirling in peanut butter as you mentioned below? That would add a lot of moister and make the cake heavier for sure.
If not, there are two things that come to mind, maybe you didn’t cook the cake long enough, or maybe your baking powder and baking soda are old. Hard to know for sure without being in your kitchen.
Hope that helps!
Thank you for the quick response and birthday wish. I’m going to be warming some peanut butter and swirling it in the chocolate batter. Thank you again!
Is the amount of cocoa powder correct that you have listed (1 cup)? I would like to make this recipe for my son’s birthday, tomorrow. Thank you for providing a great eggless chocolate recipe.
Yes it is! Happy Birthday to your son, enjoy!
Excited to try to try the cake, but I wondered what type of cocoa to use- Dutch process or natural?
Thanks!
Good question! I used Frys cocoa, so yes, dutch process. 🙂
Uh, it sort of was difficult on my fingers to scroll allll the way down to see your recipe. (thats what we all want to see, right?). In general, not a problem, perhaps you use this to catch peoples eyes on all the other-things. err as a trainee chef, who is aspiring to have a non animal product restourant, an idea like that is undeniable and will be very helpfull and eye opening. all in all goodjob
Haha sorry about that! I have a lot to say sometimes 🙂 Hope you love the recipe once you get to it!
This looks delicious! It’s so cold here this weekend, which always puts me in the mood to bake. I’ve been looking for a great vegan chocolate cake. So many recipes try to health it up. I’m vegan for the animals, and I try to prepare healthy dinners, so when it’s time for dessert, I want delicious chocolate cake, not health food! 😀
Oh I feel you Kristi!!! I am totally the same way, I try to eat pretty healthy the majority of the time so I can totally indulge when I feel like it. Sometimes you just need a ridiculously rich and decadent chocolate cake every now and then 🙂
I haven’t tried the frosting since I do have have any shortening but……. best… cake… ever! Well I made cupcakes but wow, these are great. I’ve tried other similar recipes but these are very chocolatey and good! Thank you!
Yay!!! So happy you loved it Krys. You’re so very welcome. Thank you for leaving your review 🙂
My boyfriends sister sent this to me – we were excited to try it because we do miss the sweets! This cake was INCREDIBLE!!! You wouldn’t have ANY clue that it was vegan! THANK YOU SO MUCH!!!
YAY!!!! So happy you loved it so much Georgina! You’re welcome so very much. 🙂
I’m just about to try this cake and sadly I can’t make the same frosting because here there’s not vegetable shortening. Is there any substitute that I can try next time? (coconut oil is sadly not an option either, I live in a third world country :()
Do you have vegan butter substitutes? You could try substituting the shortening with more vegan butter. The frosting might be a little soft, so don’t add any extra non-dairy milk, and keep it cold and in the fridge. I hope that helps!
Ohhhhh! I was trying to limit my sugar intake… I’ll have to postpone that 🙂
-Molly
apolloandluna.com
haha! Yes, definitely post ponethat! 🙂
Just came out of the oven. Couldn’t resist a taste…DELICIOUS!
Yay!!! Chocolate cake for the win!
In my (limited) experience with vegan baked goods, I’ve found that when I use almond milk, my cakes turn out super dense and do not rise (even with the inclusion of vinegar, baking soda, etc). Not a bad result when you’re looking for a brownie, but definitely not ideal for cake. Maybe it’s just me! But when baking, I always stick with soy milk as suggested.
Thanks Rachel! Soy is my go to as well!
Oh drool!!!! And I love the hidden selfie with the big smile! Even though I’m not vegan, I adore vegan baked goods. I think the absence of eggs makes them so tender and delectable. Cannot wait to try this one!
Haha thank you!!! Awww, that’s awesome! I love that you love vegan baked goods more. Me too 🙂
Its a beautiful cake, and a beautiful funny post, but seriously, 3-1/2c cups of sugar? Then another 1-1/4c for icing? That would make me sick for a week. Probably more sugar than I eat in an entire month. I’ll just look at the picture – LOL!
Thanks Davilyn, Oh my goodness! I am so glad you pointed that out, that’s a typo! It is actually 2 1/2 cups sugar in the cake. I fixed the recipe along with the nutritional info. 🙂
PERFECT timing! My son’s birthday party is on Saturday and he requested a cake. I was just about to start searching for a new recipe. Do you happen to have a vanilla (white) cake recipe? My daughter’s party is Friday and we want a white cake for hers.
Yay! Yes, for my white cake, you can use the recipe for The Best Vegan Vanilla Cupcakes. If you want to make them into a cake, just lightly grease an 8″ round baking pan, pour the batter in, and bake until a tooth pick inserted into the center comes out clean. The recipe will make one cake, so if you want a two layer cake, just double it. I hope you enjoy them both!
VERY GOOD
Thank you!