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.
(click stars to vote)
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)
PRINT
PIN
Video
COMMENT
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
Lynda Calderwood says
My chocolate-loving granddaughter will be 3 and asked, "Grandma, can you make me a PINK cake?" I know she will love your chocolate cake, but how can I make a vegan frosting that I can tint pink? Can I make your frosting without the 1/4 cup of cocoa? Thanks!
Sam Turnbull says
Hi Lynda!
Pink cake she requested, and pink cake she will receive! Haha. Try making the vanilla frosting from my recipe for The Best Vegan Vanilla Cupcakes. You will need to double it to make enough for a two layer cake. Then just add drops of food colouring to reach your desired colour. I hope she enjoys the cake!
Diane says
I love your recipes and thank you for sharing. Please read up on canola oil. It is not a healthy oil. Neither is vegetable oil. Coconut sugar is healthier than refined white sugar, consumption of which can cause diabetes. I understand you don't want the readers of your blogs to have to hunt down hard to find ingredients. Coconut sugar can be ordered in bulk online. Yes it is expensive but it is super delicious and it is worth using to preserve one's health. Thank you.
Sam Turnbull says
Thank you Diane!
Yeah, I definitely consider this recipe a treat and not a healthy food in anyway. I actually wouldn't say that any oil is healthy, you can read more about that here. 🙂
Zoe says
I've made this cake 4 times now, mostly for omni's, and every single time people have said it's the best chocolate cake they've ever had! I love telling them it's vegan haha. Thank you for this recipe it'll forever be my go-to 😀
Sam Turnbull says
WOW! I love that so much!!! The best chocolate cake ever is vegan. High five my friend! Thank you for the lovely comment Zoe, totally made my day 🙂
Jessica says
Hi just a quick question, I'm wanting to make this as a loaf cake instead of a round cake. what adjustments to the measurements of ingredients would I need to change?
Many thanks Jess
Sam Turnbull says
Hi Jessica,
Hopefully this chart helps you. I'm guessing that half the recipe would make one small loaf. The baking time might be a bit longer as well as the cake would be thicker than in the round cake pans, so make sure you test with a toothpick to ensure it is cooked through. Hope that helps!
Christine says
This is the best cake recipe I have ever made... and the bonus is that it is both chocolate and vegan! It is my go-to, and I get so many compliments every time I serve it.
Easy to make, easy to cook, easy to double or halve, and easy to eat!!!
Sam Turnbull says
Haha!! Wow! So happy it's so easy! 🙂 This comment just made my day. Always so honoured when one of my recipes becomes someone else's go-to. Thank you Christine!
daya says
Good but I ready to try but I don't have white sugar very bad time I try the cake tommorow
Rachael says
I have made this twice in two weeks and just have to let you know how amazing it is -- raves from everyone who eats it, both veg AND omni. Thank you.
Sam Turnbull says
Yay! That's so awesome! Thrilled you like it so much Rachael. Thanks for the lovely review. 🙂
Daniella says
I have just made this cake using half the cocoa powder (it's all I had) and a cup of choc chips in its place. WOW!! It looks amazing. We are covering this in whipped soy cream and sprinkles to use as a smash cake for our daughters birthday and am now in the process of making another one for the rest of us!! Thank you so much for sharing this recipe. It's Divine and easy to make
Daniella says
I wanted this to be 5 stars but for some reason my iPad won't recognise the 5th star!! I give it 5 stars ⭐️⭐️⭐️⭐️⭐️
Sam Turnbull says
Yeah there are some glitches in the star rating still 🙁 Thank you for the 5th star! Haha
Vanessa says
What sugar did you use please?
Sam Turnbull says
Just use regular white sugar. Check with the brand to make sure it is vegan (bone char free).
Sam Turnbull says
I had to look up what smash cake was and I am sure glad I did! So much fun. Those pictures will be precious! 🙂
Iben says
Hi,
I made this cake for my vegan cousin and she loved it, this cake was great as it didn't come out dry. I didn't have any baking soda though, so I used 2 tsp of baking powder and removed the vinegar from the recipe. The result was a slightly more fudgy cake than you all describe, but tastet great!
Sam Turnbull says
So glad you loved it Iben 😀
Trish says
I just made this and it was delish! Super easy, I only used 2 cups of sugar cause that's what I had left, added some mini chocolate chips and I put it in a 13 x 9 inch ceramic pan and cooked it for just over 30 minutes - it kept it a bit softer in the middle which was a huge hit with my family - can't wait to share this recipe - love your site too!
Sam Turnbull says
Yay!! So happy you and your family loved it Trish and were able to make it your own. 🙂
Peechdoctor says
I made this cake yesterday with my son when he said "let's make a chocolate cake!", and my husband found this recipe. I had two thoughts. First, there is no way it can be this easy and be good, and second, there is no way mine would ever come out right like the one pictured. Happy to say I was wrong about both. This cake is as simple to make as it seems, and utterly amazingly fudgely chocolatey!! I used almond milk (because it's what we have) and it came out perfectly. I used applesauce instead of oil which I normally do when baking and it works perfectly here also. I attend a vegan potluck once a year (which is coming up soon) and I plan on bringing this cake!! I'm sure I will be asked for the recipe. I will certainly point them straight to your blog!! Thanks for sharing this!! It is AMAZING!!
Sam Turnbull says
Yay!!!! So very happy to hear that you loved it so much, and it's wonderful that the applesauce substitute worked perfectly!! Thank you so much for this lovely comment 😀
Alizée says
Hello 🙂 how much applesauce did you use tobreplace the oil pleasr ?:)
Tatiana says
Can I use coconut milk? or almond milk?
Sam Turnbull says
Yes, almond milk would work well, or you can use the kind of coconut milk in a carton (not the thicker stuff in a can).
Tatiana says
Great thank you!!! I will do this for my sister in law birthday, I normally do a regular cake as I am vegetarian not vegan but she is vegan so I am kind of nervous, is the only cake that will be on the party!! :S Hope I can pull it off and keep on doing this amazing vegan recepies. Will let you know how it goes, keep your fingers cross!! 😀 😀 : D
Sam Turnbull says
I hope you and your sister enjoy the cake! I am sure you will find that it is the same (or perhaps even better) than non-vegan cakes 😉 Happy birthday to your sister!
N says
Can I cover this cake with fondant?
Sam Turnbull says
Most fondant isn't vegan, so just make sure you buy or make a vegan one, then you should be good to go!
Cynthia says
This was real good! I used half almond milk and half water and a bit of cold brew concentrate to address the concern noted in the comments about almond milk making it too heavy and I used just two tsp of vinegar. (Was it really meant to be 2 TBSP?). I baked it in a Bundt cake form (for a little extra time) and skipped the frosting, just a dusting of powdered sugar so it's a bit more of an everyday treat where I can tuck a piece in lunch boxes. All that being said and that I can never follow a recipe to the letter, a great recipe and will be my go to for chocolate cakes and cupcakes in the future!
Sam Turnbull says
I'm so happy it will be your go to cake recipe! Yep, it is meant to be 2 tablespoons of apple cider vinegar, it acts with the baking soda to add lots of air into the cake, but glad your adaptions worked out anyways 🙂
Kushla Gale says
This is the recipe from The Minimalist Baker.
Sam Turnbull says
Nope. I adapted my vegan vanilla cupcakes to make this recipe. Any time I'm inspired by someone else's recipe I always credit them and link to the inspiration recipe. Any similarities for this recipe are purely coincidental. Not even sure which recipe of theirs your referring to actually because their chocolate cakes use different ingredients, and quantities.
Lucy Lou says
Hi, I was just wondering if all cocoa powder is vegan? I don't want to use the wrong type and ruin the cake? (It's for my birthday)
Sam Turnbull says
Yep, pure cocoa powder is vegan, it's simply the cocoa beans ground up so you're good to go!
Kathleen Martin says
could you use coconut oil or olive oil instead,....and almond or oat flour instead of wheat flour???
Sam Turnbull says
Olive oil might have a strong taste, so if you use that make sure it's very light tasting. I think that coconut oil would be too heavy for this cake. From my research I don't think almond flour or out flour would work in this recipe. Sorry I can't be more helpful!
Adel says
Hi, Sam. I'm a fan from Guyana (in a south America lol). I'm also a Fibromyalgia Vic. I don't use sugar much, especially in such large amounts. In addition, I'm gluten free. Any suggestions for making a gluten free, sugarless version of this cake? (Honey? If so, how much would I need?)
Thanks for all your help and great job. There are so many recipes of yours I wish I could adapt to sugar free and gluten free.
Sam Turnbull says
Hello Adel from Guyana! Very cool 😀 I'm afraid that sounds like a completely different recipe, and there are no one to one subs that I could recommend. Check out Chocolate Covered Katie, she has lots of healthier dessert options. Hope that helps!
Adel says
Okay, thanks!
Auntie Allyn says
I made this for my boyfriend's birthday . . . his vegan daughter was visiting us, so it was the perfect time to try the recipe. WOW!!! It was wonderful! What a great cake, and what a terrific recipe to have on hand for those times when you have a hankerin' for chocolate cake but don't have any eggs or milk or butter or fancy chocolate. So easy to make! I will definitely make this again and again!
Sam Turnbull says
Yay!!!! I'm so happy you liked it so much Auntie Allyn! Thrilled that it will be a repeat recipe for you 😀
Traci Troy says
Can I use coconut sugar and coconut milk and olive oil instead, my daughter has a lot of allergies and she does better those things vs the others
Sam Turnbull says
Hi Traci,
I've never tried baking with coconut sugar, but from my research it looks like it should work ok. For the coconut milk, just make sure it is the thinned kind in a carton (and not in a can). The canned stuff will be too heavy. For the oil, olive will work, but it may leave a strong olive oil taste. If you can use a lightly flavoured olive oil. Hope that helps and that the recipe turns out for you!