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)
PRINT
PIN
COMMENT
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.
Kay says
Can I use coconut oil instead of shortening? I don't use anything that is hydrogenated.
Heather says
I LOVE this cake & frosting! Was going to make it for a bday party outside in the sun. Wondering if I could use coconut oil instead of the vegan butter to make it more stiff.
Kelly says
Ive made this cake easily a dozen times and it is always a fan favorite. Going to try and make it in a 9 x 12 casserole pan today for my son's birthday per his request for more room to decorate. Any clue on how long I should bake it for or if that will work?
Kathryn Khoury says
I want to use a 9 x 13, how long did you bake it?
Sara says
This looks great, I'm planning on making it for my husband's birthday in a few weeks! Do you use unsweetened cocoa powder for this recipe?
Amber says
I don't ever comment on recipe blogs. I usually just use the recipe often if I like it, but I never tell the person how much I loved it. Well, I felt this needed to be said: THIS CAKE IS AWESOME!!!! I am vegan so I was familiar with making baked goods with apple cider vinegar and I always love how they come out. When I made the frosting for this cake, I felt like it was overly sweet when I was tasting it by itself. I was hoping the cake would temper the sweetness and I was right. Once I iced the cake, it was the perfect combination! I made half the recipe because I only have an 8x8 pan, but I can't wait to buy some new pans and try to make the double layers. I will have to only make it to take to gatherings because I ate it all pretty much in two days. I can't believe how awesome it is. It will be my go-to chocolate cake now!
Sam Turnbull says
Haha! That's awesome, Amber! I'm so thrilled you love it so much. THanks for the comment 🙂
Joanna says
I'd like to second this review. I made this cake for my sisters 30th birthday! I am vegan but my family are not. Everybody said it's the best chocolate cake they have ever tasted. What a great recipe. I never search for a recipe again to review but I had to for this as it was such a hit! thank you. I also had all of the ingredients at home already so very impressed. 🙂
shari eisenberg says
I have made this recipe over and over again, everyone I know that has eaten it cannot believe how good it is. Hands down the best chocolate cake recipe I have ever made. I add coffee to both the batter and the frosting which enhances the chocolate flavor.
Sam Turnbull says
Aww yay!! Thank you!!
Zack M says
I'm a professional baker from France and I have tried this recipe today for a birthday and I would like to say that this recipe is the best I have ever made, thank you for sharing your recipe with us ! it was so delicious and rich! soooooo yummmy its the matilda vegan cake version and I'm in love <3
Sam Turnbull says
Haha! Matilda, amazing. Thrilled you love it so much, Zack!!
H says
“I don’t know what’s wrong with you people.” Well here is what’s wrong...we have to deal with people like you that support the killing of animals just so you can get a piece of meat. Us vegans care enough about the earth and animals to try and save them from people like you. How dare you come into a safe space for vegans and criticize us. Get your life together and stop judging others decisions just because you don’t agree with the way we live. Keep your mouth shut if you are going to criticize. I’m opening my mouth so I can stand up for myself, others, and animals.
Laura says
Hey Sam!!
I had to compliment you for this amazing recipe!! I changed the frosting for an oreo's kind of buttercream and it turned out one of the best cakes I've ever tasted. It was so chocolaty and fluffy!! Everyone loved it and both vegans and non vegan were shocked how good it was!! Many even asked for the recipe! Thank you a lot for all your work!!
Sam Turnbull says
That's so great, Laura!! THrilled everyone enjoyed it 🙂
Jared E says
Simply delicious again! Followed the recipe exactly and the cake came out super moist. I might add some vegan chocolate chips next time for more chocolate. Thank you so much for sharing these wonderful recipes Sam.
Sam Turnbull says
You're most welcome, Jared! So happy you enjoyed!
Cat says
“I don’t understand you people” why leave such a backhanded and conniving comment on a recipe. Why be so demeaning? How about not leaving comments on vegan forums next time. And “you people” most of us have deathly allergies. I don’t understand “you” how about that?
Pati says
A bit off-topic...can you use the vinegar for a boxed cake mix? TIA!
Michelle Jenkins says
I've used this recipe a few times over the years and it's just the best. My son has dairy and egg allergies, so I always look to vegan recipes. I also use buckwheat flour as my son has a wheat allergy too and it's a perfectly fine substitute. Thank you so much for sharing.
Sam Turnbull says
That's wonderful, Michelle! Thrilled you love it 🙂
Maia McCauley says
Hi, I've been using this recipe for a bit over a year for birthdays and other events, and it is the most amazing recipe, even my nonvegan family loves it 🙂 thank you so much
Sam Turnbull says
Aww that's wonderful! So thrilled you love it so much, Maia 🙂
Amy says
This is a wonderful recipe. The cake was incredibly moist and delicious. The frosting was also super tasty. I reduced the sugar for both since I usually do that when I bake - I think I used 1 1/2 cups of sugar in the cake and 1 in the frosting, and I bumped up the cocoa to 1/3 cup in the frosting. I used Dutch process cocoa. I also don't have 8" pans so I baked in 9" for 30 minutes exactly. Next time I will double the frosting recipe - with my 9" pans it was only enough frosting for the middle and the top, and doubling it would also give me plenty for the sides. This recipe is a real winner. Also, I am not vegan and I LOVE to bake, so I made this for my birthday because I wanted to share a cake with my friend who is vegan. This recipe is for a delicious chocolate cake which also happens to be vegan! It's for everybody!
Sam Turnbull says
Gald you enjoyed!
Netra says
hi Sam, I am thinking to bake this cake but non-vegan version of it. So, can I replace soy milk by regular cow milk and ACV with lemon? Will the cake turn out and taste just as good? Thanks!
Sam Turnbull says
I never recommend using non-vegan products and have no experience with them. I think vegan cake is the best cake! Watch this 5-minute video if you want to learn about what's really in cows milk.
Netra says
Thanks. Can acv be replaced by regular vinegar?
Sam Turnbull says
Yes but acv has a milder taste so the flavour disappears. You might taste white vinegar slightly
Netra says
I wonder how this recipe has baking powder as opposed to your vanilla cake recipe..wondering when is it required in baking and when it is not? thanks
Chocolate Cake says
This chocolate cake is looking so yummy and delicious. It seems like it’s so moist and spongy. Thank you for sharing this lovely recipe, now looking forward to trying it.
Sam Turnbull says
You're most welcome 🙂
Allison says
Could you use canned coconut milk? Or is that too fatty? My favorite vanilla vegan cake uses canned coconut milk. Making into a Curious George cake for my son’s 2nd birthday next weekend 🙂
Sam Turnbull says
I wouldn't reccomend the canned kind as it might make it too dense, but you could use the coconut milk in a carton that's intended for drinking. 🙂
michelle says
This has to be the best vegan chocolate cake i have ever had. It is easy to make and is super moist. I make in a tray pan instead of a round one and it doesnt last very long in my house. I was a bit wary of using the apple cider vinegar but you cant taste it. It is so rich and dark and the batter smells amazing i could eat it raw 🙂 Never mind 5 stars i give it 10/10 absolutely delicious x
Sam Turnbull says
Haha!! Amazing!! Thank you so much, Michelle 🙂
Fanny says
Hi Sam.
I am wondering about shortening. I am not American so I looked up what to substitute it for. And I found something like any kind of oil. So I find it strange to add oil to butter. Can you help? Thanks.
Sam Turnbull says
Shortening is a vegetable fat that is solid at room temperature which is why it's great for frosting as it holds its shape. If you don't have that, you could use more vegan butter but make sure everything is cold as the butter might be a bit meltier.
GO says
Can I use gluten-free flour to substitute for the all purpose flour?
Sam Turnbull says
I'm not an expert in gluten-free baking so I can't guarantee results but I have heard good things about Bob's Red Mill Gluten Free 1 to 1.
Lorena says
I have made this my b-day cake recipe to go! always a success (specially non-vegans...but I never tell my secret ;-)! )
which flour could I use if I don't have enough at home to complement the required measure?? almond / oat / buckwheat ? Aware those might make it a bit more dense though
Sam Turnbull says
So happy you enjoy it! Re; flours, I have no idea as alternative flours are not my specialty.