Fudgy, rich, moist, and decadent- this vegan chocolate cake is truly the best cake ever! No one will know it's vegan. This fan-favorite chocolate cake is made with ingredients that are easy to find at your local grocery store, just mix, pour, and bake! The perfect simple chocolate cake recipe to celebrate birthdays and holidays.
This post for vegan chocolate cake is sponsored by World Kitchen, who I love for their affordable, non-stick baking pans.
To make this vegan chocolate cake recipe, I used these baking pans. Baker's Secret are my go-to pans for baking because they are affordable and non-stick, so this cake just slid right out of the pan. Thank you Baker's Secret for sponsoring this post.
Common Questions:
What is a vegan cake made of? Flour, sugar, cocoa powder, baking powder, vegetable oil, and vanilla extract, just like in a regular cake. The main difference with vegan cake is that I use non-dairy milk (such as oat milk or soy milk) instead of dairy milk, and in this recipe, I use the combination of apple cider vinegar and baking soda in place of eggs.How to Make Vegan Chocolate Cake:
For the cake: Preheat your oven to 350℉ (180℃). Lightly grease two 9" or 8" round cake pans, then line the bottoms with a circle of parchment paper. In a large bowl whisk together all of the dry ingredients, then set aside.
In a second bowl whisk together all of the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Don't over-mix the batter, it's ok if it has lumps.
Divide the batter evenly among the prepared baking pans. Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans.
To make the vegan buttercream: Add the vegan butter, vegetable shortening, powdered sugar, cocoa powder, and vanilla extract to the bowl of a stand mixer, or to a large bowl with a hand mixer. Mix on low speed to incorporate the powdered sugar, then increase to high speed to whip the frosting for about 1 minute until fluffy. If the frosting is a bit too stiff, add 1 tablespoon of plant-based milk at a time until the desired consistency is reached.
To assemble the vegan chocolate cake: Ensure the cakes a cooled completely before frosting so that the frosting doesn't melt. Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes from the pans. Peel off the parchment paper and discard. Place the first cake on your cake plate, and spread ⅓ of the buttercream on top. Place the second cake on top of the frosted cake, and spread the remaining vegan chocolate frosting on top of that cake. Decorate as desired. Store the cake in the fridge or a cool place until you are ready to serve. The cake sure keep fresh for 5 - 7 days in the fridge.This vegan chocolate cake recipe is...
- rich, fudgy, moist, and super chocolatey
- easy to make using simple ingredients
- so delicious no one will know it's vegan
More vegan chocolate recipes you might like:
Easy Vegan Brownies(click stars to vote)
Vegan Chocolate Cake
Servings: (makes a 2-layer 8" or 9" roundcake)
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Ingredients
For the 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
For the wet ingredients:
- 2 ⅔ cups plant-based milk, (such as oat or soy)
- ⅔ cups light oil, (such as canola or vegetable)
- 2 tablespoons apple cider vinegar, (or sub lemon juice)
- 1 tablespoon vanilla extract
For the vegan buttercream:
- ½ cup vegan butter, (such as Earth Balance Original Buttery Spread)
- ½ cup vegetable shortening, (such as Crisco)
- 1 ¼ cup powdered sugar, sifted
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons plant-based milk, as needed (such as oat or soy)
Instructions
For the cake:
- Preheat your oven to 350℉ (180℃). Lightly grease two 9" or 8" round cake pans, then line the bottoms with a circle of parchment paper.
- In a large bowl whisk together all of the dry ingredients, then set aside.
- In a second bowl whisk together all of the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Don't over-mix the batter, it's ok if it has lumps.
- Divide the batter evenly among the prepared baking pans. Bake in the preheated oven for abou 40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans.
To make the vegan buttercream:
- Add the vegan butter, vegetable shortening, powdered sugar, cocoa powder, and vanilla extract to the bowl of a stand mixer, or to a large bowl with a hand mixer. Mix on low speed to incorporate the powdered sugar, then increase to high speed to whip the frosting for about 1 minutes until fluffy. If the frosting is a bit too stiff, add 1 tablespoon of plant-based milk at a time until the desired consistency is reached.
To assemble the cake:
- Ensure the cakes a cooled completely before frosting so that the frosting doesn't melt. Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes from the pans. Peel off the parchment paper and discard. Place the first cake on your cake plate, and spread ⅓ of the buttercream on top. Place the second cake on top of the frosted cake, and spread the remaining buttercream on top of that cake. Decorate as desired. Store the cake in the fridge or a cool place until you are ready to serve. The cake sure keep fresh for 5 - 7 days in the fridge.
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.....