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
melisa oliva says
Tank you so much for this recipe!
This is the favorite cake for my 2 years old doughtier. She had it for her birth day and when we asked here about a Christmas present she wants "a birthday day cake".
We love this recipe so we will do it again. And we ask her about some thing else and she said "an other birth day cake!! so she is having two!
Thank you and happy holidays!
Sam Turnbull says
That's adorable!!!! Thank you so much for sharing that story!
Heidi Pie says
I love this recipe, however I found there was quite a lot of liquid so I used 2 and 1/3 cup of milk and 1/3 cup of oil and it worked really well. I also wanted to make a chocolate orange cake so I switched the vanilla for 2 tsp of orange essence and the juice and zest of one orange and they have come out so well!!!! Now to make another two and stack and ice them. Thanks for this recipe, it's going to be a fave!!!
Sam Turnbull says
Glad you enjoyed it and were able to make it your own 🙂 Orange sounds fabulous!
Rose-Anne says
I was wondering if you had an opinion about using coconut milk (separated) and whipping it, adding cocoa powder and powdered sugar for a different type of topping? I am not really big on shortening (or even butter cream frostings when I used to eat regular cake). Thanks for the recipe.
Sam Turnbull says
Yes, I think you could make my Vegan Coconut Whipped Cream and mix in cocoa to taste. The frosting will be a little softer, and you will likely have to keep the cake refrigerated. Enjoy!
Rose-Anne says
Thanks!!!
Can't wait to try this 🙂
Toni says
Hi! I know not to tamper with any ingredient that affects the structure of the cake such as sugar, but this recipe seems quite high in sugar when I compare it to the amount of flour (and compared to other recipes I use which are often about 1c flour to 1/2c sugar).
I'd like to know how you believe the result will be affected if I were to reduce the sugar by something like 1/3 to 1/2. I'm happy to go right ahead and trial it myself but I'd prefer to know what you think first 🙂
Sam Turnbull says
Hi Toni,
This cake isn't overly sweet, so I think reducing the sugar would make it taste bitter. Feel free to try it, but I personally wouldn't recommend it. Enjoy!
Toni says
It made it a bit soft and dense due to the lack of holes in the cake, so it had a slight fudgy or pudding like texture however it was amazing heated up and served with custard (egg/dairy free also) as if it were a chocolate pudding.
I use a Dutch processed cocoa which is very smooth and far less bitter than typical cocoa, so it was not bitter 🙂
I'll have to try the recipe in its original form to see what the difference is anyway because I'm looking for a go-to recipe for my cake file 🙂
Sam Turnbull says
Very interesting, so happy you enjoyed it! 🙂
Heidi Pie says
I thought it seemed a lot of sugar so I used 2 cups instead of 2.5 and it's worked fine! I think you could easily half the sugar without noticing much, especially if you ice the cake!
Susan says
Can I use canola oil or more vegan butter to replace the earth balance shortening sticks in the frosting? I cannot find the shortening sticks.
Sam Turnbull says
You can use any kind of vegetable shortening (it can be found in any grocery store). Or more vegan butter would work, but it will be softer. So avoid adding any non-dairy milk unless needed, and make sure to keep the vegan butter cold. Once frosted, store the place in a cool place so the frosting doesn't melt. Enjoy!
Jenna says
Hi can I freeze this? I am wanting to make cupcakes and need to freeze them. Thank you
Sam Turnbull says
Yes, just freeze the cake and frosting separately, then thaw and frost. 🙂
Susan says
Would you then frost the cake and freeze it? How do I do that so the frosting does not stick to the plastic wrap?
Sam Turnbull says
I would freeze the cake and frosting separately. Thaw them both before frosting 🙂
Susan Klueger says
Can I make the cake and freeze it and then just ice the cake the day before I am serving it?
Sam Turnbull says
Absolutely! Let it cool completely, then wrap it with plastic wrap, then pop it in a sealable bag for extra protection and to avoid frostbite. The frosting freezes beautifully as well. Enjoy!
Hannah says
I made this cake and I am in loooooooooove!!! I am going to be making it all the time now.... I just wanted to know, how long you think it will last in the fridge? Because I love it but I will get so fat if I have to eat it all too quickly!!! Lol.
Sam Turnbull says
Hahaha! So happy you found your soul mate. I think it would last about a week in the fridge before it will start drying out. You can always half the recipe to make a one layer cake if you like. Enjoy!!! (I know you will) 😉
Hannah says
Definitely found my soul mate! Thanks for the info, I just made it again with half of the ingredients and it's much better for me but I will probably just keep making it with the whole amounts and give half away, so i can be happy and so can someone else!!! 🙂 🙂 🙂 Thank youuuu!!!!!
Sam Turnbull says
Awesome! You're so lovely. You could always bake them into cupcakes instead to make them easier to give away if you like 🙂
Hannah says
Ahhh thanks and thats a great idea, I will do that, I just looooove this cake!!!!!! 🙂 🙂 🙂 🙂
Jan says
I made this as cupcakes/muffins at 180 degrees C and it made quite a lot- 24+ cupcakes. It was perfect and melted some vegan chocolate, added syrup and drizzled on top. My non-vegan friends loved it as it was for someone's birthday.
Sam Turnbull says
Oh yum!! Sounds fab! So happy everyone enjoyed your cupcakes 🙂
Ale says
I recenly made this cake and i loved it! In fact i loved it so much ive been thinking on ways to alter it and make different flavored cakes out of it, so for that i have a question; would it be possible to completely avoid the cocoa powder to make a vanilla cake instead or is the cocoa powder crucial to the texture of the cake?
Sam Turnbull says
Hi Ale,
So happy you love it so much! I actually have a vanilla cake recipe for you already here 🙂
If you want a cake shape (instead of cupcakes), just pour into a 8" round cake pan and bake for about 35 to 40 minutes, until a toothpick inserted into the center comes out clean.
For a two layer cake, just double the recipe and pour into two 8" round cake pans. Enjoy!
Sam says
So I made this for the first time last night and can I just say WOW. Its so good. As a newby vegan I was looking for something super easy that would please everyone for my work leaving do and even my (very carnivorous boss) liked it. I didn't follow it exactly but it helped a lot to have the guidelines. I halved the recipe, used SR flour with an extra 1/2 tsp of baking powder instead of plain flour with bicarb and baking powder, and it worked out a treat. Also I didn't have shortening but I just whisked vegan marg, icing sugar and cocoa powder and it tasted fine. Thanks for the recipe! (P.S. It won't let me star you 🙁 But 5/5 for sure)
Sam Turnbull says
Thanks so much Sam! (Great name by the way) 😉
So happy you enjoyed it and were able to make it your own. The star rating system isn't working on mobile right now. It's annoying, but hopefully it should be working again soon. Thanks so much for your lovely comment 🙂
Francesca says
Hello! I just found your recipe on and it seems delicious. I just want to ask you some questions.
First thing first, is olive oil good as well for this recipe? Because you said "light oils" and I'm not really sure about it. In case I can't use olive oil, is a chia egg or a mashed banana good as well? Should I sift the dry ingredients?
Hopefully, I'm going make this for my family and I will try to decorate it in a halloween style. Hope they'll appriciate this recipe. ^^
Thanks from Italy!
Francesca says
I just your recipe and*
Francesca says
I just found your recipe* sorry for all these useless comments ^^"
Sam Turnbull says
Hi Francesca,
Olive oil would work technically, but olive oil is strong in flavour so you will likely taste it, which I think would taste pretty bad. I recommend using vegetable oil, canola oil, peanut oil, or safflower oil. Chia or banana will not work. No need to sift your ingredients, just follow along with the recipe just as it's written and you will be good to go! I hope you and your family enjoy it!
Francesca says
Ok, thanks 🙂
Disha says
Hey
Can I use refined coconut butter instead of vegan butter ?
TIA
Sam Turnbull says
Hi Disha,
It should work ok in the frosting, but will melt easily, so make sure to store your cake in a cool place. The frosting might also lack a bit in that buttery flavour, but should still taste pretty sweet.
Jordan says
I've made this twice already ( for myself lol) and it's divine. But I want to make this for a friend however, she can't have gluten. Is this recipe gluten free? Or is there a way to make it gluten free for my friend?
Sam Turnbull says
So happy you love the cake! This cake definitely contains gluten because it is made with wheat flour. I'm afraid gluten free baking is a different beast. I've heard good things about this flour blend from Bob's Red Mill. If you give it a try I would test 1/2 or even 1/4 of the recipe first to see how it turns out. Hope that helps!
Iris says
I just made this cake after a disastrous attempt at making a vegan chocolate version from another site. That one asked for coconut oil, which made the cake extremely heavy. I also forgot the baking soda, so my fault on that. This cake, however, is divine with a great texture. I am truly amazed that it's vegan. I used the frosting recipe from the vegan chocolate cake recipe over at The Almond Eater and it was incredible. Loved the addition of the almond butter: http://thealmondeater.com/?s=chocolate+cake
Sam Turnbull says
Yay! So happy you loved the cake Iris and didn't give up on finding a fab vegan cake recipe. That frosting sounds divine!
Liz says
Very keen to make this lovely looking cake. As I'm in the UK, though, any chance of the equivalent amounts... ie how much (in ounces or grammes) is a cup?
Thanks,
Sam Turnbull says
Hi Liz,
Hopefully this chart will help you convert. I know one of my followers ended up purchasing US cup measuring tools so he could easily make any recipe. Might be an idea if you plan on making more recipes 🙂 Hope that helps!
Liz says
Thanks Sam,
Might just need to nip out to my local US cup suppliers then 🙂
Jo says
Amazon sell them super cheap Jo (UK)
Nat says
I have used metric cups instead of imperial and it works out fine, it is just ratios after all.
Sam Turnbull says
Glad it worked out!
Julie Wilson says
Can I use coconut oil in place of canola vegtable oil in the wet ingredients?
Sam Turnbull says
Because coconut oil becomes solid at room temperature, it is much to heavy for this cake and won't work with the texture. Canola, vegetable or safflower oil will work best.
Caitlin says
We are recently vegan and this recipe is amazing! Thank you so much for posting it! My family loves it
Sam Turnbull says
Yay! Congrats on your new veganism. So happy you loved the cake 🙂
Carol G says
Made this cake today for a charity event tomorrow and the cake turned out great; I don't like soy so ai used unsweetened coconut milk instead. I did find the frosting recipe to have too much shortening in proportion to the amount of powered sugar so I added a half cup more of sifted powdered sugar and two tablespoon more chocolate powder. Result was a good, easy to spread frosting. I decorated the cake by covering the sides with sliced almonds.
Sam Turnbull says
So happy you loved it Carol! Yes, I have noticed some shortening brands are softer and more wet than others so it can vary a bit. So happy it tuned out for you and the almond decorations sound lovely!