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
Jennifer says
hi! i only have olive and coconut oil at home, would any of these work instead of the vegetable oil?
Sam Turnbull says
No, you really want a neutral oil for this one!
Deirdre says
I needed to bake two vegan cakes for my son-in-law's birthday party. I am so glad that I used this recipe for the chocolate cake. It was delicious! Everyone enjoyed it, including the non-vegans. The cake came out moist and flavorful, and the icing was perfect. I'm 100% sure that I will use this recipe many times in the future! Thanks!
Sam Turnbull says
Wonderful!! Thrilled you loved it so much, Deirdre 🙂
Daria says
I didn't have a measuring scale, so I looked for another chocolate cake recipe and found this one. I think I will now always make this one! I did another frosting and splitted the cake in half after baking and put some jam in between. Also I didn#t had baking powder neither applecider vinegar, so I used balsamico and baking soda instead and reduced the amount of salt and vinegar. I also reduced the amount of sugar and used half plantbased milk and half coffee for the wet ingredients. It was delicious and everybody liked it a lot! Very moist!
Sam Turnbull says
Glad you enjoyed!
KBD says
Made this for my step sisters moms birthday! She loved it! I could not find earth balance shortening for the frosting so I doubled the vegan butter. Worked great. Wish I could post a photo
Sam Turnbull says
So happy you enjoyed it so much! You can always tag me on Instagram @itdoesnttastelikechicken 🙂
Anu says
If I am making 10 jumbo cupcakes how many servings do I have to plug into your recipe ? It is set at default to 2 servings. Please help I need this info by tomorrow. Thanks !
Sam Turnbull says
1 serving (enough to make a 1 layer cake) makes 12 cupcakes, so maybe that? I'm not sure how big your jumbo cupcakes are!
Sara Vinas says
Wow, so many comments! Guess it's not surprising since this is an amazing recipe. I have a birthday bundt cake that I have made for about 20 years. With 4 eggs, sour cream, box mix, a bar of melted semisweet chocolate.. My daughter, who has recently realized she and dairy are not the pals she thought they were, asked if I could do a dairy free cake. And I immediately thought of you. Because you have such a knack for nailing the taste and consistency of "regular" food. Well. No one even noticed. They all raved at how moist and wonderful it was. You did it again!! So, bundt cake with ganache. Another twist on delicious! And I am so happy to have a new hugely healthier version of birthday cake. THANK YOU!!
Sam Turnbull says
That's awesome!!! Thrilled you and everyone else loved it so much, Sara. Flattered that you thought of me!
Allie says
hi! I made this for my pre-school class for the end of the year, just testing out the recipe - one of my little girls is allergic to dairy.
I didn’t have cake pans which surprised me as I am an avid baker, so I used cupcake tins instead.
My cupcakes turned out fantastic! I kept and eye out on them and they baked through in about 28-30 minutes.
My neighbor downstairs is vegan so I brought some to her!
Thank you for this recipe! I’m sure my kids will love it next month!
Sam Turnbull says
That's lovely!! You're most welcome, Allie. So happy you enjoyed them 🙂
Christine Gilman says
I added an extra 1/2 c of cocoa to the cake, put it in 9 inch rounds and cooked 15 minutes less. It was delicious. I’m not a great baker, but this cake was delicious!
Sam Turnbull says
Awesome! Glad you enjoyed it 🙂
Pam says
So moist and delicious! Best chocolate cake I’ve ever made (even before I went vegan). No one will know it’s vegan!
Sam Turnbull says
Woohoo!!! Love that! Can't get a much better review than that 🙂
Chloui says
I loved this recipe! Obsessed, even my dad (who's so anti anything healthy/vegan) loved it and couldn't tell the difference, but I had a problem when trying to take the cake out of the pan, it stuck to the bottom, even with the parchment paper, have you got any tips for that? Would a silicone pan help? I wanna do it for my birthday (Turning 25 in april and I need this cake!!!) and I want it to turn out perfect! Thanx for this recipe again!!
Sam Turnbull says
Haha, awesome!! Thrilled you and your dad loved it. I always find a good spraying of non-stick spray works. Just let the cake cool completely before removing from the pan. But yes, a silicon pan such as this one will definitely work. 🙂
Lily says
Fantastic!!! Made it for my son's birthday and was magnificent:) easy to make ..and a big one .. next time will make more frosting and less cake :))
We used raspberries too .. divine THNK YOU!!!
Sam Turnbull says
Awesome! So happy you enjoyed, Lily 🙂
Lindsey says
I needed to make a vegan birthday cake for my neighbor and came across your recipe and it turned out absolutely amazing!! My whole (non-vegan) family of five loved it as well!
Sam Turnbull says
Wonderful! Thrilled everyone enjoyed it 🙂
Ajna says
Hello, I made this cake a week ago and it was delicious but it dried out on the edges after two days in the refrigerator. You said that you could have it in room temperature for it not to dry out but because I can't find any vegetable shortening where I live I had to use vegan butter instead. The problem is that you said the cake was gonna melt if you have vegan butter instead in room temperature but it becomes dry in the refrigerator.
Do you have any advice on how to keep it from drying out without the frosting melting? I would love to make it again but I had to throw away many chunks of the cake.
Thank you for the answer in advance!
Sam Turnbull says
Hi Anja, yes, I always store my cakes at room temperature as the fridge can dry them out. I would just recommend keeping the cake in a cooler area of your hose- not near the stove, a heat source, or in direct sunlight. Hopefully, that will help.
Terri Housler says
I made this cake today but haven’t tried it yet but I used the 2 8 in pans that are 1 1/4 deep, the old time pans but had a ton of batter left. enough for about 17 cupcakes. I could have filled pans a little more but still a lot left. Are you really using 8 in pans and are they deeper than mine?
Sam Turnbull says
Hi Terri, yes I use 8 inch baking pans. I think mine are about 2 inches deep. Do you think you could have accidentally doubled the recipe?
Maxi says
Hey,
I really like your recipes but could you maybe include metric info for the ingredients?
Cheers
Sam Turnbull says
Hi Maxi, glad you are enjoying my recipes! I don't use metric measurements, but here is a conversion chart you should find helpful. Enjoy!
Andrea says
I never make cakes. I am really, really bad at baking. But for some reason I was able to successfully make this cake! It was delicious! It is very rich, though, so when I make it again I'll probably just do one layer.
Sam Turnbull says
Wonderful! So happy you were able to make this one. Haha, yes it's a rich cake for sure 🙂
Val says
Me too and this cake turned out incredible! I made a peanut butter icing and it made my husbands birthday so special! Thank you so much this truly is the ultimate vegan chocolate cake! Moist, firm and shapely, Rich, deep chocolate deliciousness
Sam Turnbull says
Yay!! Thrilled to hear that, Val 🙂
Priyal says
Hi! This recipe is delicious!! I was wondering if you could give me the nutrition information without including the icing? Thank you
Sam Turnbull says
Glad you enjoyed! I'm currently working on updating my nutrition calculator so it should be up and running soon 🙂
Joe says
Is that chocolate cake moist or very dry
Sam Turnbull says
Very moist.
Renee says
I plan on making this cake tomorrow and have read through the comments. I am interested in swapping out the white sugar for another sweetener. I saw someone used coconut sugar but was wondering if you had any other suggestions? Thank you for making my vegan lifestyle a little easier with your great recipes!!
Sam Turnbull says
Hi Renee! I haven't tried this recipe with any other type of sugar, so I don't really have any recommendations. I hope you enjoy the recipe tho!
Elizabeth torres says
For the frosting will it turn out good if I use coconut oil in replace of the vegan butter/margarine. I have all the ingredients for frosting but not the butter .what do you suggest to replace vegan butter with?
Sam Turnbull says
Vegan butter will work best. You can use coconut oil, but the frosting will lack in the buttery flavour, and also coconut oil melts fairly easily. So make sure to keep the frosting and tools cold and store the cake in a cool place. Enjoy!
Cheyenne says
Hey,
I love this recipe so much! But I was wondering how I would go about with using cake flour instead of all-purpose? My box of cake flour says to use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour. Would I change anything else to ensure it still turned out as good as normal?
Thanks!
Sam Turnbull says
Hi Cheyenne, I have never tried this recipe with cake flour so I can't know for sure, but if you have all-purpose I would recommend sticking to the recipe as written. Cake flour is more tender and results in a weaker cake, meaning it may fall apart. You can read more about the different flours here and how to substitute them. Enjoy!
Cheyenne says
Hey! Thanks so much! I did go ahead and use all-purpose, I was just wondering about potentially using it in the future. Thanks for the link to more info about flours, I'll go check it out now!
Sam Turnbull says
Glad I could help 🙂
Rebecca H. says
I made this cake today and it turned out perfectly! Is very easy to work with when frosting and it isn’t too fragile it didn’t break or crack when flipping it out of the pan. I did make some adjustments with the frosting. I doubled the frosting recipe and I also made a vegan chocolate ganache, refrigerated it and then mixed the two together and added some peanut butter and more powdered sugar. The granulated white sugar and powdered sugar I have is from Sprouts grocery store and is the store brand which is vegan. Thanks for a great recipe!
Sam Turnbull says
Wonderful! So happy you enjoyed it, Rebecca!