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 Works
- 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
Ivy says
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. Its moist, chocolatey, not too sweet, and the perfect thing for any celebration. People are constantly ask me for the recipe, we love It!
Sam Turnbull says
Aww yay! I love that!
Tom says
When you say vegetable shortening, do you mean Crisco? Something else?
Sam Turnbull says
That is one brand, yes 🙂
Donna Murphy says
Hi Sam - I have to make a cake for about 30 people and this seems perfect as it will satisfy vegan and non vegan alike, only needing one cake! I need to make it a few days ahead.. can I freeze the cake and only add frosting day of? I'm thinking it will need to be a sheet cake, easiest given the number of people.
Thanks, Donna
Abi says
Hi Sam, I adore this cake and have made it many times. I have a heart-shaped pan (roughly 8 x 9inches) I want to use, but only one. Do you think I could bake this in one pan and then carefully cut it in half to make 2 layers? Or even leave it as it is and put the frosting on the outside? If it is possible, how might this affect the baking time? Many thanks in advance.
Kristine says
This cake is amazing. I made it for Easter and everyone loved it, no one questioned if it was vegan. It was moist and the frosting was incredible. This will be my go to chocolate cake recipe. I usually run to the grocery store and grab myself a vegan cupcake when I need a cake fix, but this entire cake costs about the same as just one cupcake and it was so easy to make. Another homerun Sam!
Sam Turnbull says
Yay! Thrilled you loved it Kristine 🙂
Elena says
The recipe is PERFECT! When I crave sweetness, this is the only desert I make. My whole family and I absolutely LOVE it! My mood is immediately boosted whenever I taste the cake. Thank you so much for the guide.
God bless you.
Kristine says
I would like to try this but with a mini cupcake tin, any idea on adjusted baking time? I see you have an adjusted time for the regular sized cupcakes, but I am not sure if I should add more or less time.
Maddy says
I bake mine in a mini cupcake tin at 300 for about 10 minutes and they come out great!
JENNIE STEWART says
best chocolate cake I've ever had, we're not vegan but I still make this cake because its the best! I must admit that I use store bought frosting but the cake itself is just awesome!
Emma says
I rarely leave recipe reviews and I can't believe it's taken me this long to comment on this one! I've been using it exclusively as my chocolate cake recipe for 3 years now! A recommendation I have is that I always replace half the non-dairy milk with freshly brewed coffee. It enhances the rich chocolate flavor and moistness as well. Sam, every single person I have made this cake for has not shut up about how much they love it! You've outdone yourself with this one!
Kate says
good idea, I’m gonna give that go now
Tahira Akhtar says
Can i use cake flour for this recipe?
Also if i bake them in 2 9inch tins, how long do i need to cook it for? Thanks in advance
Mike says
Hi Sam. I bought your new book. In the book, the frosting recipes says 2 3/4 cups powdered sugar. This recipe says way less although everything else is the same. Which do we follow? Thanks.
Kristin says
I’ve made this cake many times - it is SO delicious. I always end up using close to three cups of powdered sugar in the frosting…but I use solely vegan butter, no shortening. Thanks for this amazing recipe, Sam!
Lisa says
This is my second time making this recipe but I added chocolate chips in it and OMG!!!! This recipe never fails me! Thanks for sharing!
Susan says
This is hands down the best chocolate cake I've ever tasted! Absolute perfection! I made this for my stepson's 15th birthday. Instead of 2 round cakes, I made a 9x13 cake, and it took about 48 minutes to bake at 350F. My husband and I are vegan, but my stepsons, my parents, and my husband's parents are not, and they all loved it. My mother-in-law even asked me for the recipe, so I sent her the link. This recipe is a keeper! Thank you!!
Abi S says
This recipe is the best vegan cake I have ever eaten. Tastes great with raspberries.
Than you
Bianca Neves says
Incurring the risk of being extremely repetitive: this cake is bomb! So fudgy and scrumptious
Georgia says
Hello, Can I just ask with the oven temp is it Convection or Convention?
I absolutely love this cake and made it twice on Convention but having trouble with it cooking through nicely. I'm starting to think maybe its meant to be 180c Convection (fan forced) ? I'm in Australia so just wondering what the general rule is in the USA if it doesn't state the type of oven heat on the recipe.
Thanks so much for an outstanding recipe:)
Ruth says
Hi Georgia, if you're still waiting for an answer to your question, I can tell you in Canada where Sam Turnbull and I both live (and USA too) conventional recipes would be written intending to use a conventional oven, unless otherwise noted. I've been making a recipe very similar to this one for the past 50 years, and it's 350F (180C) for a normal oven. My recipe has a few different measurements but makes 2 x 8inch rounds or a 9inch x 13inch rectangle pan, baked for 30 minutes (maybe a bit longer depending on the oven). (I've never heard ovens referred to as Convention), but do realize there are different oven options now. I've never used a Convection oven, although my brother who lives in New Zealand raves about his. I hope this helps.
Tenneka says
I haven't made this yet but it looks absolutely delicious. I was wondering if I can use whole wheat flour and if it would come out the same.
Suma says
I made chocolate cake for the first time ever last night and followed the recipe exactly (without the frosting). It tasted AMAZING!!! My husband, who has egg and nut allergies and isn't a fan of chocolate in general absolutely loved the cake!! Thank you for the amazing recipe!!! Cannot wait to make it for birthdays etc!
Vienna says
Does it crumble at all after baking? curious to know how it stays together without a binding agent like egg!
Sam Turnbull says
It's just like regular cake, you would never notice the difference. It holds together beautifully. 🙂
Natalie says
I've made it before, and it tastes absolutely amazing! I am such a big fan of you Sam!
P.s I follow you on pinterest
Sibyl says
My best friend made this for my birthday this year and it was *heavenly*.
E says
Only used the chocolate batter recipe and not the frosting. Really simple and accessible ingredients, so easy and quick to make. And most importantly, delicious.