Author: Fudgy, rich, moist, and decadent, this Vegan Chocolate Cake is a fan favorite for a reason! With hundreds of rave reviews, it bakes up perfectly every time, no one will ever guess it's vegan. Made with simple pantry ingredients and easy steps, you just mix, pour, and bake.
Many readers even say it reminds them of the Bruce Bogtrotter cake from Matilda - rich, indulgent, and unapologetically chocolatey.
FEATURED COMMENT:
This is hands down the best cake I've ever made, vegan or otherwise. I've made it so many times and no one can ever tell it's vegan. It's moist, chocolatey, not too sweet, and the perfect thing for any celebration. People are constantly ask me for the recipe, we love it! - Ivy ⭐⭐⭐⭐⭐
After years of perfecting and tweaking, I can confidently say this is the best vegan chocolate cake recipe... actually, the best chocolate cake recipe, vegan or not! And if you don't believe me, scroll down and read the reviews! It's moist, fluffy, and fudgy, full of rich chocolate flavor, with the most delightful vegan chocolate buttercream. And the best part is, it's so easy to make too. All of the ingredients can be found at your local grocery store so it's a cinch to whip up for parties, birthday cakes, holidays, or any time you have chocolate cravings.
Why This Vegan Chocolate Cake Always Impresses
- Bakery-style vibes: The cake bakes up soft, fluffy, and moist, but it's also sturdy enough for layering and frosting without getting crumbly.
- Big chocolate flavor: Dutch-process cocoa gives the cake and frosting a dark, intense flavor.
- Easy, no-fuss method: Simple ingredients, simple steps, and no complicated techniques required. Just mix the batter and bake!
- Perfect for celebrations: If you've never made a layer cake before, don't stress! I promise this vegan chocolate cake recipe delivers beautiful, delicious results that are sure to impress.
Ingredients for Vegan Chocolate Cake
- All-purpose flour - For a gluten-free version, use a 1:1 gluten-free flour blend that includes xanthan gum.
- White sugar - Sweetens the cake and helps keep the crumb soft and moist.
- Cocoa powder - I recommend Dutch-process cocoa for a darker color and smoother, richer chocolate flavor, but natural cocoa powder will also work.
- Baking powder & baking soda - Work together to give the cake lift.
- Salt - To enhance the flavor.
- Plant-based milk - Soy or oat milk work best because they add richness and structure, but any unsweetened plant-based milk will work in a pinch.
- Light oil - Like canola or vegetable oil.
- Apple cider vinegar or lemon juice - Reacts with the baking soda to help the cake rise and stay fluffy. You won't taste it.
- Vanilla extract - Enhances and rounds out the chocolate flavor.
- Chocolate buttercream - Made with firm vegan butter, powdered sugar, cocoa powder, vanilla, and plant-based milk. You can also use my Vegan Vanilla Buttercream if you prefer.
How to Make Vegan Chocolate Cake
- Mix the dry ingredients: Whisk together the flour, sugar, cocoa, leaveners, and salt in a large bowl.
- Add the wet ingredients: Whisk the milk, oil, vinegar, and vanilla in another bowl, then stir the wet ingredients into the dry until just mixed.
- Bake: Divide the batter into pans and bake until a toothpick comes out clean. Cool completely.
- Frosting: Beat the vegan butter, sugar, cocoa, and vanilla until fluffy, thinning with milk as needed.
- Start assembling: Carefully remove the cakes from the pans. Place one layer on a serving plate and frost the top.
- Finish: Add the second layer and frost the rest. Chill briefly to set the frosting if it feels soft.
Tips and Variations
- Don't overmix: Mix just until combined. A few small lumps are totally normal and will bake out. Mixing too much will affect the rise and texture of your finished cake.
- For thicker frosting: If your vegan butter is very soft, swap half of it with vegetable shortening for better structure for spreading and piping.
- Cupcakes: If you're looking for cupcakes, try my Vegan Chocolate Cupcakes, same rich chocolate flavor, but designed specifically for cupcake form.
Serving Suggestions
- Garnish with fresh berries or shaved vegan chocolate to fancy it up.
- Add sprinkles to your vegan chocolate cake for some festive fun.
- Serve with a scoop of Vegan Vanilla Ice Cream.
- Plate it with raspberry sauce for a restaurant-style dessert.
- And if you're celebrating a birthday, don't forget the candles!
Storage
- Refrigerator: Store the frosted vegan chocolate cake covered in the refrigerator for 5 to 7 days.
- Freezer: You can also freeze the whole cake, slices, or unfrosted layers for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving. See the recipe card for full instructions.
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Vegan Chocolate Cake (Rich & Moist)
Fudgy, rich, moist, and decadent, this Vegan Chocolate Cake is a fan favorite for a reason! With hundreds of rave reviews, it bakes up perfectly every time, no one will ever guess it's vegan. Made with simple grocery-store ingredients and easy steps, you just mix, pour, and bake. Many readers say it's like the Bruce Bogtrotter’s cake from Matilda!
Servings: (makes one 2-layer 8" or 9" round cake)
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Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ cups white sugar
- 1 cup cocoa powder, (Dutch-process)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 ⅔ cups plant-based milk, (soy or oat work best)
- ⅔ cups light oil, (such as canola or vegetable)
- 2 tablespoons apple cider vinegar or lemon juice, (helps with rise, you can't taste it)
- 1 tablespoon vanilla extract
Vegan Chocolate Buttercream
- 1 cup firm vegan butter, (or ½ cup vegan butter + ½ cup vegetable shortening, see notes)
- 1 ¼ cup powdered sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons plant-based milk, (as needed)
Instructions
- Prep the pans: Preheat your oven to 350°F (180°C). Lightly grease two 8" or 9" round cake pans, then line the bottoms with parchment circles.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients: In a separate bowl, whisk together the plant-based milk, oil, vinegar, and vanilla.
- Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Some small lumps are totally fine. Overmixing can cause a dense cake so keep a light hand.
- Bake: Divide the batter evenly between the prepared pans. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool fully in the pans before frosting.
- Make the frosting: In a large bowl or stand mixer, beat the vegan butter until light and fluffy. Add the powdered sugar, cocoa powder, and vanilla and continue mixing until smooth. If the frosting is too thick, beat in plant-based milk 1 tablespoon at a time until it's perfectly fluffy and spreadable.
- Frost: Make sure the cakes are completely cool so the frosting doesn't melt. Run a knife around the edges of the pans, flip the cakes out, and peel off the parchment. Place one cake on a serving plate and spread ⅓ of the buttercream over the top. Add the second cake layer and frost the top (and sides if desired). Chill the cake briefly if your frosting feels soft.
- Serve: Store in the fridge or a cool place until serving. The cake will stay fresh for 5-7 days in the fridge.
Notes
Firm Vegan Butter: Some vegan butters/margarines are soft and spreadable, which is great for toast but not ideal for frosting as they can make it loose or melty. Use a firm vegan butter made for baking (it should say so on the package). If yours is on the softer side, you can swap ½ cup of the butter for ½ cup vegetable shortening to give the frosting more structure for piping and spreading.
Cupcakes: If you’re looking for cupcakes, try my Vegan Chocolate Cupcakes, same rich chocolate flavor, but designed specifically for cupcake form.
Gluten-free: Use a 1:1 gluten-free flour blend that includes xanthan gum (such as Bob’s Red Mill Gluten Free 1-to-1). If your blend doesn’t contain xanthan gum, add ¼ teaspoon for better structure. The cake may be slightly more delicate, but many readers have reported great results, it will still be moist, rich, and delicious.
Freezing: This cake freezes beautifully, either fully assembled or in separate components. To freeze the whole cake (or slices), chill it for 20–30 minutes to firm the frosting, then wrap tightly in plastic wrap and place in a freezer-safe bag or container. To freeze unfrosted layers, wrap each cooled layer well and freeze. The frosting can be frozen separately in an airtight container. Everything keeps for up to 2 months. Thaw cake or slices in the fridge overnight (or at room temp for slices), and bring frosting back to room temperature before re-whipping and using.
Nutrition
Serving: 1serving (recipe makes 16 servings) | Calories: 449kcal | Carbohydrates: 61g | Protein: 5g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 272mg | Potassium: 185mg | Fiber: 3g | Sugar: 42g | Vitamin A: 158IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg
Lizette says
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!!!
Sam says
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! 🙂
Lizette says
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!
Tamsin says
Hi, I really want to make this but I was wondering is the sugar granulated or caster? Thank you!
Sam says
Granulated sugar 🙂
Ana Ribeiro says
Hi i was just wondering if i can substitute the shortening with something else because where i leave is very hard to find it
Sam says
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!
Brittney says
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,
Sam says
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!
Brittney says
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?
Sam says
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!
Brittney says
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!
Brittney says
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.
Sam says
Yes it is! Happy Birthday to your son, enjoy!
Jessica says
Excited to try to try the cake, but I wondered what type of cocoa to use- Dutch process or natural?
Thanks!
Sam says
Good question! I used Frys cocoa, so yes, dutch process. 🙂
RepzionLuvesVeganCake says
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
Sam says
Haha sorry about that! I have a lot to say sometimes 🙂 Hope you love the recipe once you get to it!
Kristi says
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! 😀
Sam says
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 🙂
Krys says
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!
Sam says
Yay!!! So happy you loved it Krys. You're so very welcome. Thank you for leaving your review 🙂
Georgina says
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!!!
Sam says
YAY!!!! So happy you loved it so much Georgina! You're welcome so very much. 🙂
Íris says
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 :()
Sam says
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!
Molly says
Ohhhhh! I was trying to limit my sugar intake... I'll have to postpone that 🙂
-Molly
apolloandluna.com
Sam says
haha! Yes, definitely post ponethat! 🙂
Alyssa McCord says
Just came out of the oven. Couldn't resist a taste...DELICIOUS!
Sam says
Yay!!! Chocolate cake for the win!
Rachael says
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.
Sam says
Thanks Rachel! Soy is my go to as well!
Amy says
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!
Sam says
Haha thank you!!! Awww, that's awesome! I love that you love vegan baked goods more. Me too 🙂
Davilyn Eversz says
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!
Sam says
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. 🙂
Alyssa McCord says
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.
Sam says
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!
henckels knives says
VERY GOOD
Sam says
Thank you!