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
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.....