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
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.