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
Sarah says
Amazing cake! So easy and great flavour and texture!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awesome, so happy you enjoyed it Sarah! Thank you for the review 🙂
Joeleene says
Best chocolate cake I have ever made. I used less sugar and I used brown sugar as I don't have white. I added bits of broken aero dark to the batter just as a surprise when eating. The frosting I made using melted aero, oat milk, icing sugar and vegan whipping cream. Everyone loves it 🙂 Thank you very much for this amazing recipe.
Jess @ It Doesn't Taste Like Chicken says
Sounds very decadent! Thanks for your review!
AJ says
This is our go-to recipe for cake for special occasions. No one would ever guess it vegan and it even taste better than the cakes we’ve purchased from our local allergy-friendly bakery. My 11 year old asks for it year after year for her birthday cakes, so I consider that a win! I love that it’s an easy recipe made with typical pantry staples too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so thrilled this is your go to recipe AJ! Thank you for the review 🙂
Renee says
I love this recipe. I have made this as a cake and cupcakes. I tried this tonight using the Bob’s Ready Mill Gluten Free 1:1 flour and I did not have success. I checked them at 20 mins., the tooth pick was coated in batter. Checked again at 25 mins., 30 mins and 35 mins.- same results. I finally took the cupcakes out of the oven and they are crunchy around the edges and raw and gummy in the centre. My first attempt at gluten free was a bust. Any suggestions from those with success would be great!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Renee, SO happy you love the cake recipe so much 🙂 Gluten-free baking can be tricky since gluten-free flours absorb moisture differently and don’t provide the same structure as wheat flour. You can try reducing the liquid in the recipe by a couple of tablespoons. Letting the batter rest for 10-15 minutes before baking can help with texture, and lowering the oven temperature by 25°F might help cook the center without over-baking the edges. I haven't tested this, but hopefully that helps a little!
Bridgett B says
I made your peppermint chocolate cupcakes and they came out great. I want to make this cake but add the peppermint to it, how much peppermint extract should I use 1 teaspoon or more?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Bridgett, so happy you love the cupcakes. Yes I would add 1 teaspoon peppermint extract for a strong peppermint taste, or 1/2 teaspoon for a more subtle taste. Enjoy!
Izzy says
How would I adjust the bake time for a 9x13 cake?
Sam Turnbull @ It Doesn't Taste Like Chicken says
For a 9x13-inch pan, bake the cake for 30-35 minutes instead of 40 minutes. Start checking for doneness at 30 minutes with a toothpick. Let the cake cool before frosting.
Lisa says
This is a delicious cake! You would never know that it is vegan. I also sometimes make it gluten free. Question; can you make it sugar free too? Maybe by using monk fruit white “sugar”?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it Lisa! I haven't tested it using a sugar alternative, but you can check this guide for some helpful tips. Enjoy!
Ginger says
Even though I bake quite a bit, this is the first layer cake I've ever made. It was fabulous and my friend, whose birthday it was, LOVED it, too. Yum! (So I just made it again a week later!)
Jess @ It Doesn't Taste Like Chicken says
Yay! That's amazing!
Khwezi says
This was the first vegan cake I made after going vegan. Till today, it's my go to recipe for a chocolate cake. Absolutely divine.
Jess @ It Doesn't Taste Like Chicken says
We love to hear it!
Marge says
Really Nice texture
Erin says
I have made this chocolate cake many many times over the years now and it's my go to whether we're doing a big 9x13 with my Nana's brown sugar icing, or cupcakes for the kids' birthdays. It always turns out perfectly and it comes together so quickly and easily.
Kathyz says
The cake is delicious!
There isn't enough icing to frost a 2 layer cake.. I had to make a second batch
V says
Is it possible to use natural cocoa instead of dutch-process? I'm hoping to avoid another trip to the store!
Jess @ IDTLC Support says
Yes, natural cocoa should work fine!
Em says
I've made this cake before and it's turned out delicious so I know this recipe is good! I had a problem this time around, though. The icing turned out horrible, and I'm not quite sure what I did wrong. I've double checked all my ingredients, and they're all right, nothing is expired, but it still tastes awful. My friend said it tasted like blue cheese. Any ideas where I went wrong?
Jess @ IDTLC Support says
That is odd! Was it the chocolate icing? It shouldn't come out tasting like blue cheese, that's for sure. Sorry we can't help troubleshoot more without having been in the kitchen with you!
Em says
It was the chocolate icing. My theory is that because I used plant based milk with vanilla it ended up with too much vanilla in the mix. The cake turned out fine, it was just the icing that was wonky. Anyway, I know when I make it right this recipe is delicious, so thank you!
Loretta says
Crisco shortening.
Shari Eisenberg says
This is literally the BEST chocolate cake EVER!! Its the cake everyone asks me to bake for them, doesn't matter if they're vegan or not. Its just that good!!! I do add coffee to both the batter and the frosting, along with a little sea salt. Also a tad less sugar, and now the cake, for me, is PERFECTION!!!!
Electra says
Looks great but 2.5 cups of sugar?
Elizabeth says
I made this cake and made it with just 1 cup 1/2 of sugar came out delicious.
Vince says
I have been baking for half a century.
When I first saw this recipe, I immediately thought the sugar amount must be a typo.
If I was not aware of Sam’s brilliance and this was the first thing I saw, I probably would have clicked over to some other site.
So, based on earned trust from her multitude of successful recipes, I made this cake as written.
It not hyperbole to say it’s the best chocolate cake one can make!
Sugar is not just for sweetening (which it needs to do here due to a full cup of cocoa powder), it also tempers the gluten to provide a tender crumb while simultaneously providing moistness.
I do this in a 13x9 and bake for 48 mins.
It’s absurdly easy to make with a shockingly scrumptious result.
Trust.
Jess @ IDTLC Support says
Thanks for sharing your love and praise, Vince! We're delighted you enjoy this chocolate cake!
Jan says
there is a lot of sugar in this recipe. can you suggest alternatives?
Robin says
This recipe is FABULOUS! I cannot believe this delicious cake is vegan! No one would ever guess. Baking is my hobby, and my family (used to my regular chocolate cake), loves this recipe. I have made this a few times for friends with health issues, and everyone just raves about it. Thank you so very, very much!
Andrea Neve says
Hi,
What is vegetable shortening please? I’m in the U.K. and I’ve never heard that term?
Dom says
They're talking about TREX for baking 🙂