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 Is the Best Vegan Chocolate Cake
- 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
Cindy says
If i use olive oil is it the same proportion? Thank you in advance
Sam Turnbull says
Yes, but you would taste the olive oil, which I don't think would be very yummy.
Cindy says
Thank you for answering, I'll figure something out!
Katrina says
I've made this cake and it is delicious, a huge hit! I'm wondering how to make this cake as a vanilla cake. Removing the cup of cocoa powder will definitely change the texture. Any ideas? Thanks!
Sam Turnbull says
Hi Katrina, just use my vanilla cupcake recipe. If you don't want cupcakes, pour into a 9" cake pan and bake 35 to 40 mins until a toothpick inserted into the center comes out clean. The recipe will make a 1 layer cake, so feel free to double for a 2 layer cake.
Eric Z says
Sam,
I have made this cake twice over the last year. Both times it turned out perfect! My wife is very picky about her chocolate cake and she said I nailed it and hit a homerun. Moist and light.
Stellar recipe!
Thank you,
EZ
Sam Turnbull says
Woohoo! So happy it was a hit and wife approved 😀
vidhya says
Thanks for the great recipe ! I am new to vegan baking but i'm going to try baking this cake tomo morning for my husband's birthday the next day ! Quick question- have u tried this with almond milk before ? I know your recipe says any non-dairy milk ( and u used soy milk ) but one of our friends is soy allergic so I am hoping this can look and taste as good with the almond milk...let me know ? Also, I am just hoping to make a one- layer cake - and i am going to half the recipe , which i hope is fine and I am also hoping to use my springfoam pan which is the only round pan i have on hand- do u think it will be ok? Cos one of your reviewers/ commenters mentioned it didn't work with a springfoam pan!
Sam Turnbull says
Yes, almond milk will work perfectly! You can definitely half the recipe to make one layer. The problem with a spring form pan is that the batter is very thin so it will leak out, so I would line the pan with tin foil so there are no holes or cracks and it should be just fine. Maybe put a baking tray underneath just in case. Enjoy!!
Vidhya says
That sounds great ! And thanks for letting me know the batter is thin - I am going to the supermarket anyways so may be I might just grab a regular round pan! Will let u know how it goes 🙂
Vidhya says
Hello
Been wanting to write back but didn't get to it - thanks for the amazing cake recipe !! The cake turned out to be a big hit with my hubby and our friends and those who didn't know couldn't tell it was vegan. I made both a single layer cake and cupcakes and both were super moist and delicious.
However, the frosting on the other hand - didn't quite come out the way I expected it to, I used only vegan butter ( the earth balance soy free variety) as I couldn't find shortening but the mixture turned out pretty runny and then I had to add more cocoa and powdered sugar to thicken it but it ended up tasting really strange. Not sure where exactly I had gone wrong 🙁 may be it's my technique or the taste of the soy free butter but do let me know if u have any tips to fix this the next time I try... We ended up eating the cake with vegan dark chocolate ice cream and it was delish 🙂
This will surely be my permanent chocolate cake recipe and thank u again for sharing it with us all ! 🙂
Sam Turnbull says
Hi Vidhya, yeah... that's why I prefer the half shortening half vegan butter combo as it really holds up the best. I don't think I've ever tried the soy free Earth Balance, so maybe it has a different texture. I think basically all grocery stores carry vegetable shortening (Crisco brand usually), so next time I recommend trying that. Glad you enjoyed the cake at least!
Kafka says
For future reference and those who absolutely can't find vegetable shortening, I found that coconut oil is an OK alternative (just make sure to keep the cake properly cooled during summer). It's not ideal, but better than nothing, anyway.
Sam Turnbull says
Thanks for the tip, Kafka! Vegetable shortening should be pretty easy to find (at least in North America). A common brand is Crisco. 🙂
Alison says
The earth balance butter that is best for buttercream frosting is the sticks of butter! I used the earth balance butter in the tubs before and it didn't work out for me either. Hope this helps!
Sam Turnbull says
Great tip!
ortal says
hi! 🙂
How many ml of glass do you use?
Sam Turnbull says
Hi! I'm sorry, I don't understand the question. Can you explain more?
ortal says
Can you tell me the amount of a cup in mililiter?
For example- 1 cup is a 200 or 250 mililiters?
Sam Turnbull says
This chart should help you out. Enjoy!
ortal says
Thank you so much! So i believe it suppose to be 1 cup= 240 mililiters (140 gram flour in a cup), right?
Sam Turnbull says
Glad I can help! I do all of my measurements in cups and spoons so I don't have the weight calculated of things.
Jamie says
Hi!
Do you think it would be alright to spread a vegan pistachio pudding between the two cake layers as a filling? I’m thinking if I spread a thin layer of the chocolate frosting on top of the bottom cake and a thin layer on the bottom of the top cake, it may prevent the pudding from soaking into either layer? Any thoughts or suggestions?
Cheers!
Sam Turnbull says
I've never done it myself, but I did a bit of research, and it seems that lots of people have used pudding as a filling in cake with success. So I think it will work just fine. Enjoy!
Gabby says
Hi Sam!
This is the first recipe of yours I ever tried, and my first vegan dessert! It turned out amazing!!! I never bake but this recipe was so simple to follow and so tasty! also, no one could tell it was vegan 🙂 Thank you for the amazing recipe can't wait to try more
Sam Turnbull says
Woohoo! So happy you loved it so much, Gabby, and that everyone enjoyed it. I look forward to seeing you around 🙂
Mary Isdahl says
I just made this cake and it was way too much cake batter? It made the biggest mess in my oven, I thought for sure I would have seen other with the same problem but looks like no one has had any problems with it. What did I do wrong? I used two 8 inch round pans, divided the batter and it went to about 1/4 of an inch from the top when I filled the batter, I just thought it would not be rising much so I didn't really think about it until I started smelling burnt smell while cooking, when I peeked it was the worst mess I've ever seen. It had 15 more minutes so I just let it cook, couldn't have gotten messier. When I pulled it out it seemed to be done so we'll see how it tastes later. The frosting looks good. Wish me luck!
Sam Turnbull says
Huh, that's weird. I've never had that problem, and (as you pointed out), it doesn't seem that anyone else has. Is it possible you mismeasured the baking soda or baking powder? That could make it rise quicker, resulting in an overflow... Not sure what to suggest! I hope you enjoy what's left of the cake! 🙂
Mary Beth Savino says
Did you use dutch process or natural cocoa? They react differently with baking powder. I made this cake and it was DELISH, but since I had so much batter too, I used a Bundt pan. Difficult to get out and needed to cook for 65 minutes.
It rose to the top of the bundt, I used dutch process cocoa.
Jana Bedard says
Hi! Will you please let me know if it would be possible to make this into cupcakes, including any suggested modifications on oven temperature and cooking time? Thank you!
Sam Turnbull says
Hello! Yes, the recipe will make about 24 cupcakes and they will bake at the same temperature, but for about 20 - 25 minutes. You will know they are done when a toothpick inserted into the center comes out clean 🙂
Jana says
Thank you!
Dhanya says
Planning to make this for a couple of friends who don't eat eggs. One quick question here - can this be baked in a 9x13 pan. I don't have the pans specified in the recipe and I don't want to look for another recipe. This one looks perfect 🙂 pls tell if this'll work. Thank you.
Sam Turnbull says
Yes, it will work just fine. It may take a little longer to bake so just keep an eye on it and do the toothpick test. Enjoy!
Dhanya says
Thank you so much, for that quick reply and once again, for this beautiful, beautiful recipe! It worked like a charm..Baked it in a 9x13 pan for an hour (if had a fudgy center..5 more minutes could've done it but I didn't mind)..filled and frosted it with whipped and piped ganache! (I just made it eggless, not vegan) The result was too good to believe! Rich, decadent, chocolaty goodness! It got rave reviews- "the best eggless cake, I've ever had" said one of them! And they've eaten their fair share of eggless cakes Can't thank you enough
Sam Turnbull says
Woohoo! So happy it went over so well! Your description sounds so good it makes me want to make cake right now!
V. L. says
I love how simple the recipe is! I made this for my mom for her birthday earlier this week. She's vegan and gluten free, so I made a few adjustments, but the final product was rich, moist and fudgey. I used a mix of bobs red mill 1 to 1 and almond meal (about 1/2 cup for moisture) to replace the flour and doubled the baking powder. It turned out great! A lot of vegan cakes call for ground flax seeds (which I'm not a fan of) or apple sauce, but I'm very happy this one did not. Thank you!
Sam Turnbull says
Yay!! So happy you loved it and were able to make it gluten-free successfully! Thanks for sharing what you did, I'm sure many other people will find that helpful 🙂
Ali says
Hi - This is my favorite chocolate cake recipe! I am trying to make a red wine chocolate cake and wanted to know if you think I could swap out some of the liquid for a red wine? Appreciate your thoughts!
Sam Turnbull says
Hmmmmmm... Not sure about this one. I am sure you could sub some of the non-dairy milk for wine, but the wine will also be acidic which will react with the baking soda, so you may have to reduce or omit the apple cider vinegar. I don't know if it will make the cake rise the same tho. It would require a bit of testing. Hope that helps a little!
Chasity says
What type of cocao powder did you use?
My son has a dairy allergy and I never used cocoa powder, so I don't know which one is a trusting brand.
Sam Turnbull says
I used fry's cocoa. Enjoy! 🙂
Nadita says
Hi, what about not using the shortening and all butter for the frosting. That would work?
Sam Turnbull says
Yes, but the vegan butter will be softer, so maybe avoid adding non-dairy milk if needed, and keep the cake stored in a cool place so that it doesn't melt. Enjoy!
ExpatinGermany says
Maybe try carob powder?
Talia Mulder says
Hi! I want to make the cake and I want one layer to be vanilla/yellow cake and the other to be chocolate, could I make the recipe but only but cocoa powder in half? Thanks!
Sam Turnbull says
Hi Talia,
Use my Vanilla Cupcake recipe for the vanilla layer. The recipe will make enough for a 9" layer cake, and just bake a little longer, for 35–40 minutes.
Stina Axelsson says
Hi!
Would love to try your cake! However, they do not sell vegetable shortening where I live ( or in this country) , can you substitute it for anything? Maybe coconut butter? Or just vegan butter? Thanks for great recipes!
Sam Turnbull says
You can use more vegan butter. The frosting will likely be a little softer than with the vegetable shortening, so I would keep it in a cool place so that it doesn't melt. Enjoy!
Laura Simas says
I have no vegan butter can i use just shortening??
Sam Turnbull says
You can, but the frosting might not have very much flavour other than sweet. Hope that helps
Caroline says
Hi Sam,
Do you think I can replace the white sugar with maple syrup?
Sam Turnbull says
Hi Caroline,
No that isn't an easy switch since maple syrup is liquid and will affect the texture of the cake and the way it raises. Hope that helps!
Charly says
Only vegan in the family and made this for them all, they absolutely loved it - best chocolate cake they've had! Will definitely use this as my go to recipe from now on 🙂
Sam Turnbull says
Wohoo! So great when everyone loves the cake! So happy you enjoyed it and flattered you found your new go-to 🙂
Nina says
Hi Sam! I really would love to make this cake (who would't?!) but I do not have apple cider vinegar on hand. Do you know of any substitutes that would work? Thank you so much!
Sam Turnbull says
Lemon juice or plain vinegar would work technically, but you might taste them a little. Enjoy!
Roxana says
Hi! Could you please tell me the difference between vegetable butter and shortening?
Sam Turnbull says
Vegan butter is a margarine made without any dairy. My favourite is Earth Balance Buttery Spread which tastes just like traditional butter. Vegetable shortening is often used in baking, is solid at room temperature and has little to no flavour. A common brand is Crisco. Hope that helps!
Catherine says
Can you just use 1 cup of vegan butter instead of the shortening? I want to get this but don't have any shortening...!! Thanks for sharing this recipe though!!!
Sam Turnbull says
You can, but the frosting will be a little softer and meltier. So I would add little to no non-dairy milk to the frosting, and make sure to store the cake in a cool place so that it doesn't melt. Enjoy!
Kelly says
OMG! I just made this cake and it is so easy to make and so delicious. Fantastic recipe and cake! I'm new to gluten, egg and dairy free due to intolerances, so it was great when it turned out and tasted even better. Thank you.
Sam Turnbull says
So happy you loved it Kelly!
Lis Wong says
Halo Sam
I tried this recipe and it is the best vegan chocolate cake I have tried! Easy to make too. This was an impromptu baking and I only had less than 1.5 hours to make this recipe. For frosting I made vegan choco ganache instead because I didn't have the ingredients required. This was for a birthday and everyone raved about it. I am amazed too! Thank you for sharing!
I check out your vegan cheese recipe and I am going to try it. It looks easy with minimal ingredients. Will keep you posted thank you! Have a great day!
Sam Turnbull says
Woot! So happy you loved it and that everyone raved about it! What better result can you get than that!? Haha. I hope you love the cheese when you get to that recipe as well. Looking forward to seeing you around 🙂
Vanessa says
The last time I commented, I hadn't made the cake yet. Your recipe is now my go-to!
I had a bit of an accident trying to use a springform for the first time....flame spurts in the oven kind of accident, lol.
So now I make cupcakes, but don't change a thing (well, I accidentally added an extra tbsp of vanilla this time - should be alright though).
Note: this should be 5 stars, but my phone won't allow me to select it
Sam Turnbull says
Woot! So happy you love it! Haha, yeah this isn't a good cake for a spring form pan! Hahaha 🙂