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
Heide Nelson says
Hi! This is my favorite go to cake! I am making it again the weekend! Can I substitute cake flour for the all purpose? It is what I have on hand. Thanks for the amazing recipe!
Sam Turnbull says
Cake flour is weaker than all-purpose so the cake might crumble. I recommend sticking to all-purpose for this recipe. Enjoy!
Alice says
Oh my god Sam this cake is unbelievable! I cooked the cakes for half an hour only so they'd be super moist. I also did some piping on top and added some green and red mistletoe icing for a christmas dinner and it was a big success! No one could believe it was vegan! I also brought your vegan pumpkin pie and they loved it too, thank you!!
Sam Turnbull says
Awww that's so amazing, Alice!!! Thrilled you enjoyed it so much 🙂
Miriam says
SO GOOD!!!! I made this for my non-vegan friend’s birthday party and everyone LOVED it!!!! Such a good chocolate flavor and not too rich!! Frosting was delicious as well!! Thanks so much for this awesome recipe!
Sam Turnbull says
You're most welcome, Miriam!
Kirra says
Hi,
Would I be able to stack this with another cake of the same type? I want a double stack cake for my son's 1st birthday and trying to find the perfect recipe.
Thanks
Sam Turnbull says
Yes, this recipe makes a 2 layer stacked cake. Enjoy!
Ella says
Great simple recipe for a crowd-pleasing, classic style chocolate cake. Delicious!
Last time I made two cakes and popped one in the freezer - defrosted it last night and it's just as good! So I've decided to make it for our wedding since it keeps so well 🙂
I'm not a big fan of frosting so usually just make a simple ganache to go with it, but think I'll try out the frosting for the wedding since I know a lot of people like it. Wish me luck 😉
Sam Turnbull says
Wow! That's amazing, Ella! Congratulations on your wedding, and I hope the cake turns out perfectly for you 🙂
Claire says
Hello! I made this yummy cake yesterday as a trial for my little nephew's birthday party! My question is can you freeze it with the frosting already added? Many thanks Sam as ever!
Sam Turnbull says
It's usually best to freeze the cakes and then the frosting separately, so I would recommend that if possible. Enjoy!
Ash says
Could I use raw sugar instead of white sugar and get the same results? Thank you
Sam Turnbull says
Baking with alternative sugars isn't my expertise, but this article should help you. 🙂
Danielle says
Can i sub out the shortening for another ingredient?
Sam Turnbull says
The vegetable shortening helps stabilize the frosting so it doesn’t melt at room temperature. If you prefer you can use all vegan butter but make sure to keep everything cold so the frosting doesn’t melt.
Eve says
Hi Sam! I’ve tried making this cake twice and both times my batter was quite thin and I had to bake the cakes for about 15 minutes longer than you recommended so that a toothpick would come out clean. The cake is absolutely delicious and I love it I’m just wondering if I’m maybe doing something wrong? Is the batter supposed to be quite thin? Thanks for all of your help and I’m such a huge fan of your recipes!
Sam Turnbull says
Hi Eve! Yes it's a thin batter. If you take a look at the video in this post it will give you an idea of how the batter will look. If you are finding that it takes a little longer in your oven, it's likely that your oven just runs a little cool (it's pretty common). You can always grab yourself an oven thermometer to make sure. Enjoy!
Irene McDonald says
I made this cake about a month ago. I only had 5 people over and as it was quite large there was quite a bit leftover. I am trying to lose some weight, I decided to give it to a neighbor. He works nights and said "thanks Irene but I never eat cake, I will take it to work through". Well, he thought he would try a tiny bit then realized he had eaten the whole piece (about 1/4 Cake). Everyone thought it was delicious. Every dessert I have made from either your book or web site has been incredible!!!!!
Sam Turnbull says
Aww that's wonderful Irene!! So thrilled everyone enjoyed it so much 🙂
Ivonne says
Total success! I never comment on recipes but this deserved it
Sam Turnbull says
Yay! So happy you loved it so much, Ivonne 🙂
Kay says
What kind of veg shortening do you use?
Sam Turnbull says
My go to is Crisco 🙂
Jess says
Hi there,
I am going to make this amazing looking cake and am just wondering is it ok to use all dairy free butter in the topping instead of a mix of butter and veg shortening?
Thanks
Kerry Keel says
Hi.
Would this cake be ok to cover in sugar paste/rolled fondant? Want to make a duck themed cake. Thanks. X
Laura Moffett says
Hi, Just wondering if you found a vegan chocolate cake that can be covered in fondant? I'm desperately searching for one. Thank you
Sam Turnbull says
The vegetable shortening helps stabilize the frosting so it doesn't melt at room temperature. If you prefer you can use all vegan butter but make sure to keep everything cold so the frosting doesn't melt.
Sky says
I’ve made this cake several times including baking it into cupcakes and haven’t felt the need to write a review until I just read a recent rude comment. Like I said, I’ve baked this cake many times and I’ve fed it to my boyfriends co-workers who are a bunch of vegan food hating men - they all absolutely love it and request I bake it for them often. This recipe is so moist and makes the ULTIMATE cake. The title couldn’t be anymore accurate. Thank you.
Sam Turnbull says
Awww thank you so much, Sky! I very much appreciate your support and am so happy you love the recipe so much 🙂
Kerry Keel says
Hi.
Would this cake be ok to cover in sugar paste/rolled fondant? Want to make a duck themed cake. Thanks. X
Sam Turnbull says
Absolutely! Enjoy 🙂
Anna says
Hi Sam, this was possibly the worst cake I have ever tasted. To be fair, the cake itself was not terrible (it is vegan after all). However, the icing was completely inedible and I was very disappointed. I would rate this negative two stars if I could but sadly that is not possible. Overall, the cake was pretty fucking depressing bro and we had to throw it out after one slice, therefore wasting ingredients and money. Have a great day!
Sam Turnbull says
Hi Anna, I'm not a bro. It's difficult to know what went wrong without being in the kitchen with you, but as this cake recipe has hundreds of rave reviews, my guess is something went a little off. Better luck next time! 🙂
Madison says
I'm sorry that this person wasn't being very nice. You're a great, cheerful person and don't deserve this negativity. Don't listen to them, and have a great day!
Sam Turnbull says
Aww thanks so much, Madison 🙂
Watson says
Anna, I don't know why you're blaming her when you're the one who made it ♀️ With all the good reviews, it seems like something you did wrong.
Denise Green says
This cake is amazing. Even my mum, who doesn't like chocolate/chocolate cake really loved it. So glad I bought the book. 🙂
Sam Turnbull says
Haha! Amazing! So happy it's a hit 🙂
Natalia Kheloudni says
Hi! Very excited to make this cake! How deep should the tin be?
Sam Turnbull says
About 2 inches. Enjoy!
Angela says
My vegan friend made this for a get together & gave me some to take home. I in turn took it to work and shared it. One of my co-workers made the recipe into cupcakes with the frosting all lovely and swirly on the top - now everyone loves it & not a clue initially that it was vegan!
Thank you for all your hard work in experimenting to get the right amount of everything so that it is so delicious - its really is the best chocolate cake I've ever eaten!
Sam Turnbull says
Aww wow, that's so amazing, Angela!! I love that the recipe has been shared around 🙂
Sue says
OMG this is so good. Just made it and it is as ultimately as wonderful as it looks. I've never made good chocolate or banana cakes until I started making vegan ones - so good, go figure!
Sam Turnbull says
Haha! Love it!
pipa says
Thanks homie! Made it for the 3rd time this year love it so much and it's so easy. I'm recovering from malabsobrtion issues atm and it definitely helping me get some weight back on! Lmao best vegan desert I've had especially for the cost and how easy it is 🙂 thanks sweetpea
Sam Turnbull says
You're most welcome 🙂
Moriaelini says
This is oddly similar to a Wacky Cake...a recipe that has probably been around since WWII. My mom used to make this all the time when I was a kid.
Sam Turnbull says
Cool I will have to look that up!
Essi says
Hi Sam! I'm planning on trying out this recipe the coming weekend for my birthday, it sure sounds amazing! What I'm wondering is if you could bake the layers together and then cut them apart after - that's how I usually roll when making layer cakes since I have a big cake pan. Do you think that would work? How would you recommend changing the baking time and temperature? Also I'm not sure if they sell apple cider vinegar in my country so I think I'll try lemon juice instead. Can you tell me if it makes the cake taste lemony? Thanks!
Sam Turnbull says
Hi Essi, lemon juice would be a great sub and I don't think you will taste it too much. As for the cake pan, I would worry that the cake might not bake properly if you bake all that batter in one pan. If possible I would recommend baking in smaller pans as directed. Hope that helps!
KG says
This was by far the BEST cake I've ever had! My husband couldn't believe it was vegan (first attempt making a cake since we made the switch last year). Will be saving this forever and looking forward to trying more of your cake recipes 🙂
Sam Turnbull says
YAY!!! That's the best ever. Thanks KG 🙂
Cheryl says
Is the calorie count for the entire 2 layer cake with frosting?
Sam Turnbull says
No the calories are an estimate for one slice of cake. Enjoy!
Cheryl says
But that doesn't tell me if that's 1/8, 1/12?? How many servings in the cake?
Sam Turnbull says
18 servings (slices) per two layer cake with the frosting and all. Hope that helps!