No need to look further for the best Vegan Chocolate Cake! This recipe combines a soft, moist, and fluffy texture with a rich and decadent chocolate flavor. This delicious cake is the perfect dessert for any occasion. Top it with homemade vegan chocolate frosting and you will surely fall in love!
Why You'll Love This Recipe
- This recipe can be enjoyed by everyone including those with a vegan diet or who have lactose intolerance.
- Rich, decadent, and intensely chocolaty cake – perfect for chocolate lovers!
- The process of baking this vegan cake is almost the same as baking a regular cake.
- Most of the ingredients are pantry staples and easy to find in the grocery store.
- The perfect cake for any and every occasion, including birthdays, kids’ parties, weddings, and more!
- For another classic, try this Vegan Carrot Cake or this Vegan Vanilla Cake!
- Be creative in decorating and adding toppings to this vegan chocolate cake to suit any occasion.
- The best homemade cake gift.
- It is also easy to make cupcake versions to complement the chocolate vegan cake!
- Use gluten-free flour to make this cake gluten-free and vegan.
- This recipe is vegan and dairy-free.
- Check out these Vegan Chocolate Cupcakes for the cupcake version!
Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card at the post's bottom.
For the cake:
Use all-purpose flour to form the cake batter. Substitute it with gluten-free flour with a 1 to 1 ratio.
Granulated sugar adds sweetness.
Unsweetened cocoa powder adds a deep and intense chocolate flavor.
Baking powder and baking soda help leaven this cake. They are both needed since there are no eggs.
Adding a little bit of salt will help to balance the flavors of the cake.
Unsweetened almond milk adds moisture. For nut allergies, use soy milk, oat milk, or any other non-dairy milk.
Vegetable oil is important to add moisture to the cake. If desired, substitute with olive oil.
Add vanilla extract to enhance the flavor of the cake.
Apple cider vinegar reacts with the baking soda in the recipe to create extra lift. This results in the lightest, fluffiest vegan chocolate cake you will ever have. Substitute it with applesauce if needed.
For the frosting:
Powdered sugar adds a subtle sweetness and mixes easily into the frosting.
Use unsweetened cocoa powder to make your frosting decadent and chocolaty.
Use softened vegan butter to make your frosting creamy.
Add unsweetened almond milk for a smooth frosting texture. For nut allergies, you can also use soy milk, oat milk, or any other non-dairy milk.
Vanilla extract adds flavor to the frosting.
Taste & Texture
Vegan chocolate cake has a rich and moist texture, similar to traditional chocolate cake. You would never know this cake is made without eggs.
The taste is rich, decadent, and chocolaty, making it a delightful dessert that can be enjoyed by both vegans and non-vegans alike.
How to Make
Step 1
First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 9-inch round cake pans. Line the bottoms with parchment paper.
Step 2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3
In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 5
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
Step 6
Bake in the preheated oven for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Step 7
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Next, transfer them to a wire rack to cool completely.
Step 8
While the cakes are cooling, make the frosting. In a mixing bowl, sift the powdered sugar and cocoa powder together to remove any lumps.
Step 9
In a separate bowl, beat the vegan butter until creamy. Gradually add the sifted powdered sugar and cocoa powder mixture, alternating with the almond milk and vanilla extract. Continue beating until the frosting is smooth and creamy.
Step 10
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous amount of frosting evenly over the top.
Step 11
Carefully place the second cake layer on top of the frosted layer. Use the remaining frosting to frost the top and sides of the cake.
Step 12
Lastly, serve this vegan chocolate cake!
Top Tips
Do not overmix the cake batter. This yields a dry cake.
Do not bake too long. Use the toothpick test. Insert a toothpick into the cake. If it comes out with only moist crumbs, the cake is done.
Allow the cake to fully cool before making the frosting.
If needed, add another tablespoon of milk to the frosting. This will help thin it out.
Use a stand mixer or electric hand mixer to cream together the frosting. It will not mix by hand.
How to Make Vegan Cake Moist
Use creamy plant-based milk, such as almond milk, to help create a moist cake texture.
Do not overmix the batter as it can cause the cake to become dense and dry. Instead, gently fold the dry ingredients into the wet ingredients until just combined.
Keep an eye on baking time. Overbaking can cause the cake to become dry. Check the cake a few minutes before the suggested baking time and remove it from the oven when a toothpick inserted in the center comes out clean or with a few moist crumbs.
The frosting also adds moisture!
Flavor Variations & Toppings
Play around with what kind of frosting you want to decorate your vegan chocolate cake with.
Aside from chocolate frosting, decorate this cake with buttercream, vanilla, strawberry, banana, lemon, cookies and cream, and so on!
For toppings, add sprinkles, meringue, coconut flakes, chocolate shavings, chocolate chips, cherries, powdered sugar, and nuts!
Frequently Asked Questions
Technically, Betty Crocker cake mix is vegan but calls for eggs and milk. However, it is very easy to turn the cake mix vegan! Simply use vegan butter or vegetable oil to substitute butter and buttermilk to substitute milk and eggs.
If you want to skip dairy but want to eat dessert, vegan chocolate cake is definitely better for you.
Yes, there are many substitutes for the eggs in a vegan cake. You can use applesauce, flaxseed, or chia seeds. You can also use vinegar, which is what we are using for this recipe.
Yes, this cake can be turned into a vegan gluten-free chocolate cake by substituting all-purpose flour with gluten-free flour.
Yes, vegan chocolate cake recipe is best frozen before adding the frosting. Wrap it well with plastic wrap or place it in a freezer-safe container and then freeze it for up to a month.
Yes, there are many store brands that sell vegan or dairy-free chocolate frosting such as Birch Benders and Miss Jones Baking Co. Make sure to check the label before buying!
Serving
Serve this vegan chocolate cake once fully cooled and frosted.
It pairs well with a cold glass of almond milk, a hot cup of coffee, or warm tea.
Serve with vegan ice cream or vegan whipped cream!
Storage
There are different ways to store this vegan chocolate cake.
Frosted: Place the frosted vegan chocolate cake in an airtight container or cake box and store it at room temperature for up to five days. Do not store it in the refrigerator or freezer unless it is hot enough for the frosting to melt. When storing in the refrigerator, wrap the cake box in a cling wrap to help your cake retain its moisture.
Unfrosted: Wrap the whole cake with a cling wrap and store at room temperature for up to five days or freeze it for up to a month.
Sliced: Wrap the sliced portion in cling wrap to keep it from drying out. Make sure to place in an airtight container and eat it within three or four days.
Equipment Needed
9 Inch Cake Pans: These 9 inch cake pans are great for baking cakes.
KitchenAid Stand Mixer: I love this stand mixer for baking cakes and creaming together the frosting.
Hand Mixer: This hand mixer is convenient.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls for baking!
Pyrex Glass Measuring Cups: Use these glass measuring cups for measuring out the ingredients.
You Will Also Love
Enjoy this vegan chocolate cake. Check out these Vegan Sweet Treats for more delicious dessert recipes!
Ingredients
Chocolate Cake
- 2 cups all-purpose flour or gluten-free flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ¾ cups unsweetened almond milk
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 2 tablespoon apple cider vinegar
Vegan Chocolate Frosting
- 2 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup vegan butter softened
- 4 tablespoon unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake in the preheated oven for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, sift the powdered sugar and cocoa powder together to remove any lumps.
- In a separate bowl, beat the vegan butter until creamy. Gradually add the sifted powdered sugar and cocoa powder mixture, alternating with the almond milk and vanilla extract. Continue beating until the frosting is smooth and creamy.
- Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous amount of frosting evenly over the top.
- Carefully place the second cake layer on top of the frosted layer. Use the remaining frosting to frost the top and sides of the cake.
- Finally, serve!
Notes
- If needed, use gluten-free 1 to 1 flour.
- Line the bottoms of the cake pans with parchment paper.
- Any dairy-free milk can be used. Soy milk also produces great results.
- Do not bake the cakes too long.
- Once a toothpick inserted comes out clean, the cakes are done baking.
- Allow the cakes to fully cool before adding frosting.
- Add slightly more milk to the frosting if needed. Four to five tablespoons is usually the perfect amount.
- Store leftovers in the fridge for up to 4 days.
Nutrition
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Alanna
Can you use regular milk in this recipe? I am just looking for an eggless option for an allergy.
Sireesha
Yes! you can
Meli & Mari
Awesome! Followed the recipe except we added a tablespoon of espresso powder to bring out the cocoa flavor & it turned out fantastic! Super moist & so scrumptious! We had to cut another slice & still craved more but had to hold ourselves back. Our dad said it was awesome! Looked like a wedding cake or a fancy restaurant cake but much better in flavor!
We used to be long time vegetarians but turned vegan recently & baking has been a challenge, especially finding a good recipe that nails it with simple ingredients. You have done it! Thank you! By the way we’re also twins!
Tiffany
I’ve been baking (at home) for a long time. This recipe is delicious and easy to make. It holds up to homemade frosting and strawberry filling (I did put a skim coat of frosting before the berries).
Sage Scott
This rich chocolate cake is so decadently delicious my family had no idea it was vegan. This is our new go-to chocolate cake recipe!
Jere Cassidy
I normally don't cook or bak vegan but need a dessert for a friend and this was easy do make and came out perfect with great chocolate flavor and texture. Loved the frosting too!
Julianne
Talk about a chocolate lover's dream, wow! I love that it's vegan, my mom will go crazy for this cake!
Gen
This was so delicious! Perfect texture, great chocolate-y taste - I’ll be making this again for sure!
Sharina
Made this vegan chocolate cake for my Mother's birthday celebration and she loved it! It was so rich and soft. Everyone was delighted and satisfied!