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
Judith says
Best chocolate cake EVER. Even before going Vegan. Ive find that if i use Earth balance (melted) instead of oil and Silk Unsweetened cashew milk it comes out PERFECT (Ive tried it with dif oils and alt milks)
Love all recipes,thank you!
Sam Turnbull says
Yay!! So thrilled you love it so much 🙂
Stacey E. says
I have to disagree about not being able to taste the vinegar. I can definitely taste it. It doesn't make it inedible, but it's not a flavor I'd prefer in a chocolate cake. I was so surprised at how much this resembled a cake mix batter both when I put it in the oven, and when the two pans came out. It has a great texture. I'm new to this whole vegan thing, so imagine my surprise to be able to make a cake that not only doesn't have eggs, but it also doesn't have any egg substitute, either. Maybe when it's been refrigerated overnight the vinegar flavor will mellow out a little. I have to wonder if it's because I made an effort not to overmix it, that maybe the vinegar didn't get incorporated as much as if I'd used a mixer. I wonder which of the dry ingredients could be blended with the wet ingredients using a mixer and not affect how it bakes and rises.
Sam Turnbull says
Hi Stacey, yeah I never use egg replacers, pretty cool right? If you mix the dry ingredients well, and then the wet ingredients well, that's all you need to do. Is it possible you have a more intense flavoured vinegar? I use apple cider because it's milder in flavour. You shouldn't be able to taste it at all.
deepika singh says
By the way, everyone likes cake, but i like something more. I have eaten a lot of cakes but it look very good and tasty. Today is my fast ,i’ll definitely try this tomorrow
Thank you
Sam Turnbull says
I hope you enjoy it!
Tashawna Peete says
I have to say, this cake was delicious...thank you so much
Sam Turnbull says
Woohoo! Thrilled you enjoyed it 🙂
Dawn says
Hi Sam! Just a quick question. Do you use Earth Balance Sticks or Earth Balance from the tub when you make your frosting?
Love your recipes!
Sam Turnbull says
I use the tub because that's whats available in my store, but I am sure the sticks would work well too!
Priya says
Hi, thanks for sharing this recipe! This was the best cake that I have ever made and tasted!! I was little skeptic about apple cider vinegar, but was all perfect!!!
Sam Turnbull says
YAY! Can't get a better review than that. So very happy you enjoyed it, Priya 🙂
Naomi says
I made this cake for my boyfriend's birthday and he loved it! I have my eye on the pumpkin spice cake to try next 🙂
Sam Turnbull says
Yay! So happy it was enjoyed 😀
Olle Fagerlin says
Thanks a lot for this recipe!
I have baked this cake twice, first time straight up as is and the second time I switched half of the white sugar in the cake for brown sugar and added some raspberry preserves to the wet ingredients. I also topped it off with some fresh raspberries and mint.
I'm thinking about maybe adding some liquorice powder next time......could be a nice experiment.
I linked back to this recipe as a reference because it is undoubtedly the best "base" for a vegan chocolate cake I've found.
Sam Turnbull says
Aww yay! So happy you enjoy the recipe so much, Olle 😀
Renee Wojciechowski says
have you tried Lakanto as a sugar substitute? It is made from Monk Fruit and has zero glycemic affect!! It's a one to one substitute to sugar and sssssooooooooo much healthier!! I also need GF so I'll have to substitute the flour - but it should come out just a delicious (fingers crossed).
sophia says
I baked this cake for the office, and everyone loved it so much! They couldn't believe it was "vegan" ("but what about eggs?"). I'm no longer going to buy cakes for my kids birthday as I did in the past, and just going to make this cake instead 🙂
Sam Turnbull says
Haha! Woohoo! So happy you loved it, Sophia 🙂
Jessica Sherman says
Hi Sam,
I just made this cake for my sister's bday and while it seemed to have turned out well (we're eating it tonight), I had a hard time baking the cake all the way through the center. Every time I tested it, it was still gooey at it's core, so it ended up baking quite a bit longer. In turn, the edges ended up over cooking, so I had to trim the cake down. Did you have this problem or have any suggestions in case I want to use this recipe again?
Sam Turnbull says
Hi Jessica,
I've never had that happen before. It sounds like the temperature of your oven might be a little off, it's a pretty common problem. I recommend picking up an oven thermometer, so you can ensure your oven is the correct temp. Hope that helps! Happy you enjoyed the cake anyways 🙂
Severina says
Hello! I wanted to let you know that this was the most tastiest, moist, and delectable vegan chocolate cake recipe...and I am not vegan. My friend (who is vegan) asked me to make a bday cake for her husband (non-vegan). The feedback I got was "you can't tell that this is vegan". My husband even accused me of adding milk and eggs! LOL Thank you, again...this gave my friend even more [sweet] options she didn't think she had before. I wish I can give it 10 stars!!!
Sam Turnbull says
Hahaha! Wow! Thanks so much, thrilled the cake was such a hit! 🙂
Willow says
SAM!! PLEASE REPLY QUICKLY! <3 😉
I am planning on making this for my sons first birthday this weekend (Ill make a full cake to serve, and a cupcake for a smash cake) please tell me you used 100% cacao powder. Its all I can find!
This cake looks SO yummy and has so many great reviews, and I wanna please all my non-vegan friends and family!
thanks!
Sam Turnbull says
Yes that will work just fine 🙂 Enjoy!
Linnea says
Sam, you truly outdid yourself coming up with this outstanding recipe! Thank you so much for sharing it! We love, love, loved it! Will make it many times over! Thank you!
Sam Turnbull says
Woohoo! So happy to hear that, Linnea! Thrilled you love it so much 😀
Nikki says
Tried it and loved it! Very moist. Had to let the cake sit overnight to get the desired texture once it cooled, but well worth the wait! Non-vegan friends love it!
Sam Turnbull says
So happy you loved the recipe, Nikki 🙂
Arti says
Still seems like too much sugar
amgine says
This is the best chocolate cake recipe I've ever used. It's moist, gooey yet fluffy and not too heavy! A lovely balance of rich without being indigestibly rich. I love it and I've made it loads of times. Thanks, Sam!
Sam Turnbull says
Woohoo! Thrilled you love it so much, amgine. THanks for the lovely comment 🙂
Gwen says
I made this cake for my vegan friend's birthday, and baked it in a 13x9 pan. It came out perfectly! I have never made anything vegan before, but I will be using this recipe again! Everyone really enjoyed it, and most said they would never have guessed it was vegan. Thanks for the wonderful recipe!
Sam Turnbull says
Woohoo! So happy you loved it and that you will be making it again! 🙂
sandy says
Is there a way to use the following substitutions in this chocolate cake recipe?
-Erythritol instead of the sugar
-whole wheat white flour
-avocado oil
Thank you
Sam Turnbull says
Hi Sandy, I really don't know as I haven't tested any of those ingredients with this recipe. Sorry I can't be more help!
Carol says
I really need this recipe in metric or imperial measures. I've googled it and no two websites say the same. It sounds delicious and I must made it for my daughter's birthday.
Sam Turnbull says
Hi Carol, this conversion chart should help you. 🙂
Megan says
This recipe also makes a lovely gluten-free chocolate cake if you substitute Bob's Red Mill Gluten Free 1-to-1 flour. My sister in law with celiac disease loved the gluten-free version and adores this cake. We put marionberry jam filling in the middle (instead of frosting). 🙂
Sam Turnbull says
Yay! I'm so happy to hear that gluten free flour works here, Megan! Glad it was enjoyed 🙂
Carol says
I really need this recipe in metric or imperial measurements! Have researched and no two website says the same! Please help me, I need to make this for my daughter's birthday.
Sam Turnbull says
Hi Carol, this conversion chart should help you. 🙂
Tamra Falk says
Hi, I just made this cake for a bunch of non-vegans and it was a huge hit. How delicious and perfect. Really. When i was tasting the frosting I thought it was a little bland but after it set and chilled and i ate it with the cake it was truly perfect. Thank you. I really impressed everyone with such as excellent cake that was also vegan.
Sam Turnbull says
Woohoo! So happy you and everyone enjoyed it so much Tamra 🙂
Tamra Falk says
I made the cake again for my National Night Out party and everyone loved it! No need to even tell folks it is vegan.
Sam Turnbull says
Woohoo! Love it! So happy it's a hit 🙂
Tamra Falk says
Hi, I made another cake with gluten-free flour and it was exquisite again! Thank you!
Sam Turnbull says
You're most welcome, Tamra!