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
Annie says
I only have a 9" springform. Any substitutions I need to make?
Sam Turnbull says
9" pan should be fine, the baking time may be slightly different so keep an eye on it, and check with a toothpick to see if it is done. Because you are using a springform, make sure to line the pan with foil, as the batter is very runny and may leak through the pan. Enjoy!
Savannah says
This looks so yummy! Do you think using Silk dark chocolate almond milk would be okay? I don't have any regular almond milk on hand. Thanks in advance!
Sam Turnbull says
I would think that's a bit risky as it would add more chocolate and a lot more sugar to the recipe which could not only make the cake too sweet but adding extra sugar to a recipe can mess with the chemistry. I would stick to plain almond or soy milk 🙂
Chris says
At this moment I am half way through baking this cake. First time making vegan cake and was worried when I put the batter into the 8 " baking pans. I was not sure how high the dough would rise. Well I just checked and the batter is dripping out of both pans all over the oven! I will finish cooking and taste test before I make further comments.
Sam Turnbull says
Oh no! Sorry to hear that, Chris. I've never had that happen before. I hope you love the taste of it at least!
porsch says
This is the first time I baked a cake that tastes very good! I am a vegan and would like to give in to my sweet tooth's desire for cakes by making my own so that I am sure it's vegan. My son used to tell me that I should admit it that baking is not just for me because every time I would ask him to take a slice of my baked goodies he would laugh and say it doesn't taste like cake or muffin. For this recipe of yours, I used muscovado sugar instead of white.
Thank you so much for selflessly sharing your recipe. I ate to my heart's delight and I even shared it with some friends who liked it much as I did!
Sam Turnbull says
Woohoo! Thrilled you liked the cake so much, porsch, and so happy you were able to bake it with success! 🙂
Centina says
Hi there, planning to make cupcakes with your recipe! Was wondering, do you use raw cacao or Dutch processed? Thanks!
Sam Turnbull says
I've found either work well, the cake may raise a little more or less, but there isn't too much difference. I believe the last time I made it I used dutch processed cocoa.
Centina says
I used Dutch processed as well and we all really enjoyed them, thank you for this recipe 🙂
Sam Turnbull says
My pleasure 🙂
Sharon says
Hello! You say not to over mix. Does this mean you just mixed it with a spoon or did you use electric beaters to mix it? I have it in the oven right now and am worried it didn't get mixed up enough. The lumps were gone, but I just used a large spoon and did t get out my electric beater? Hoping I didn't mess up! 🙂 thanks!
Sam Turnbull says
Just use a spoon or spatula, and small lumps are totally fine. If you over mix it, you risk killing all of the bubbles so it won't rise properly. I'm sure it will turn out great!
Char says
Hi there... what can be used instead of apple cider vinegar?
Sam Turnbull says
Apple cider vinegar is the best for this recipe, but in a pinch you can use lemon juice.
Kathryn says
I have made this cake twice now and it is absolutely perfect and my family and I agree that this vegan cake is better than other non-vegan cake recipes. It is more moist, smooth and does not go stale.
I do want to share my small changes, in case others would be interested. I use grapeseed oil which gives it the smooth, rich flavor. And for the non-dairy milk I use this fabulous brand of macadamia milk from Milkadamia. It is the closest to cow's milk in texture, color and taste.
Sam Turnbull says
Yay! So happy you love the cake so much! I've tried that macadamia milk before and made a chowder recipe with it. Omnomnom 🙂
Katharina says
Thank you soooooo much for the great recipe. It is by far the best vegan cake I ever tasted. Every time I tried to bake vegan before the result was very dens and hard and dry. I made the cake for my husbands birthday and he loved it.
I only had one problem: I used spring forms and that went really well but the top of the cakes cracked open and I had to cut the top off to decorate it. Do you have any idea as to why this could have happened and what I could do, to prevent it?
I had my oven set to 180 degrees with air circulation.
Sending lots of love from Germany
Sam Turnbull says
Ooof, yeah I hate those dense vegan cakes, I know just what you mean which is why I developed this recipe! So happy you loved it 🙂 I've never had the cakes crack open before, but I am guessing the air circulation may be the problem. Sometimes the convection and be a bit too intense for cakes. I would try it without the air circulation and see what happens this time. Lots of love from Canada 🙂
Linda says
This cake is just amazing! Okay, it gives you chills while you are doing it, since it's a ton of oil and sugar. Haha. But the taste and look is to die for. Thank you so much for sharing! Lots of love from Germany <3
Sam Turnbull says
Haha, yep it's rich and definitely a treat, so happy you love it, Linda! Lots of love from Canada 🙂
Kendall says
If I don't have almond milk can I just use....water??
Sam Turnbull says
Theoretically, it should work (I've never tested it). You may lose a little taste and creaminess however. I would stick to using a soy or almond milk if possible. Enjoy!
Linda says
I used oat milk and it turned out perfectly creamy and moist 🙂
Sporty says
Best chocolate cake ever. I've probably made this cake over 40 times for family and friends. We even have a joke about chocolate cake Friday at work and my staff and I make up reasons to have a party to make this cake.
Thank you for sharing ❤
Sam Turnbull says
Isn't eating cake party enough? Hahaha. I love it!! So very happy it's such a fave with you, your family and friends! 😀
Mil Capcha says
Delicious cake, moist and decadent. When done right this cake turns out to be the best vegan chocolate cake you will taste.
Sam Turnbull says
Woohoo!! Thrilled you enjoyed it so much, Mil 🙂
Camilla says
Hiya, was just wondering if it would be okay to make this a day in advance, or if it's best eaten on the day of baking? It looks delicious!
Sam Turnbull says
Hi Camilla! This cake holds up very well, and would be just fine to make it a day in advance. I actually usually bake the cakes the day before, and frost it the next day as I tend to do my baking at night. Enjoy!
Camilla says
Excellent, thank you! 🙂
Alison says
Is the sugar there for bulk as well as sweetness? I'd like to use half the amount of sugar and sub the rest with "smart sugar" (in Australia - it's half sugar, half stevia). Either way looking forward to making it for a friend.
Sam Turnbull says
I've never tried using stevia, so I'm not sure of the results, but hopefully, this article will help you.
Alison says
Thanks for that, I also forgot to ask, Do you think this cake would hold up under fondant? I'm going to make it regardless and will frost it if it won't, I'd like to try with fondant. Thanks for your whole website actually, It's great.
Sam Turnbull says
I think it should hold up fine. Haha! You're most welcome, thank you so much 🙂
Jon Blyth says
I gave this recipe a run out for a vegan cake and changed cocoa for carob too and I am impressed.. thank you for the guidance it looks very sumptuous and is super sweet.. interestingly I used Hemp oil in the mixture which created a sort of marbled glaze on top too.. looks good tasted rich.. a good birthday cake.
Sam Turnbull says
So happy you enjoyed it, Jon, and interesting about the hemp oil!
Verónica says
The BEST chocolate cake EVER!!! I have made it like three times already and everybody loves it!!! Now I want to make it for someone who cant eat gluten. I was wondering which gluten free flour would be best. I have tapioca at home...
Thanks for sharing this amazing recipe!!
Sam Turnbull says
Woohoo!! So happy you like it so much, Verónica!! Gluten-free is tricky and not my expertise, but I would recommend trying Bob's Red Mill 1 to 1, I've heard people usually get success with that one. Tapioca flour is what I use in my cheese recipes to make them stretchy, so my guess is that would be a bad substitute! Hope that helps 🙂
Verónica says
Thanks for your replay and the recommendation! I will try with something similar to that flour because where I live I can't find that one and if it works I will let you know.
Thx!!!
Sam Turnbull says
Good luck!
Karen says
Our favorite gluten free flour is Better Batter. You can order online on Amazon or directly at their website BetterBatter.org. Bob's Red Mill is often too heavy for baking.
Verónica says
Ohh thank you so much! I will try to buy that one! All información is welcome 😀
S. Bell says
Hi There my friend wants a vegan cake for her wedding. Can you tell me if the cake rises well because it will be used for the tires of the wedding cake.
Sam Turnbull says
Hello! It does rise well. I have no idea if it would work well as a tiered cake as I have never made one, so I suggest doing a test run. Enjoy! And happy wedding 🙂
Cindy says
Could I use margarine instead of light oil in the wet ingredients? And if yes, in what proportion?
Thank you in advance!
Sam Turnbull says
Hi Cindy, I haven't tried it myself so I can't be sure, but I wouldn't recommend it. Oil keeps the cake fluffy and moist. I'm not sure how margarine would react.
Cindy says
Thank you for your answer!
Claire says
Made this cake for my brothers birthday last week and everybody loved it and the non vegan family members said it's there new favourite cake, so much so that I've been asked to make another today just because.
Sam Turnbull says
Hahaha! That's amazing! So happy everyone loved it! 🙂