Chocolate cake is one of those timeless desserts that brings a sense of celebration, comfort, and pure joy to any occasion. Whether you’re commemorating a birthday, hosting friends for dinner, or simply treating yourself after a long week, a rich, moist chocolate cake never fails to satisfy.
But what if you want all that decadence—without eggs, butter, or dairy? That’s where this Best Chocolate Vegan Cake Recipe comes in.
With a tender crumb, deep cocoa flavor, and a lusciously smooth vegan chocolate frosting, this cake rivals any classic chocolate cake, vegan or not.
What makes this recipe truly special is its simplicity and reliability. You don’t need any complicated ingredients or fancy techniques—just a few pantry staples and a little bit of love.
The result? A cake so delicious, even the most devoted non-vegans will be begging for seconds.
Whether you’re a seasoned vegan baker or just starting out, this recipe is a must-try for your collection. Ready to experience chocolate cake perfection?
Let’s dive in!
Why You’ll Love This Recipe
- Rich and Moist: This vegan chocolate cake is impossibly moist and fudgy, thanks to the combination of plant-based milk and oil.
- Easy to Make: No fancy equipment, no hard-to-find ingredients—just simple steps and foolproof results every time.
- Allergy-Friendly: Completely egg-free and dairy-free, making it perfect for those with allergies or dietary restrictions.
- Deep Chocolate Flavor: Using high-quality cocoa powder ensures an intense chocolatey taste in every bite.
- Versatile: Dress it up with fruits, nuts, or your favorite vegan frosting for any occasion.
- Crowd-Pleaser: Even non-vegans will fall in love with this cake—no one will guess it’s plant-based!
- Make-Ahead Friendly: The cake stays moist for days, making it a perfect option for prepping ahead of time.
“This is the kind of cake you’ll want to make for every celebration—and every ordinary day in between.”
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups (250g) | For gluten-free, use a 1:1 GF flour blend |
| Cane sugar | 1 1/2 cups (300g) | Use organic for vegan-friendly |
| Unsweetened cocoa powder | 3/4 cup (65g) | Use Dutch-processed for a richer color |
| Baking powder | 1 1/2 tsp | Ensures a good rise |
| Baking soda | 1 1/2 tsp | Works with vinegar for lift |
| Salt | 1/2 tsp | Enhances flavor |
| Non-dairy milk | 1 1/2 cups (360ml) | Almond, soy, oat, or coconut |
| Neutral oil | 1/2 cup (120ml) | Canola, sunflower, or vegetable |
| Apple cider vinegar | 2 tsp | Reacts with baking soda |
| Vanilla extract | 2 tsp | For warmth and depth |
| Boiling water | 1 cup (240ml) | Bloom cocoa for richer flavor |
For the Vegan Chocolate Frosting:
- Vegan butter – 1/2 cup (115g), room temperature
- Powdered sugar – 2 1/2 cups (300g), sifted
- Unsweetened cocoa powder – 1/2 cup (45g)
- Non-dairy milk – 2-3 tbsp, as needed
- Vanilla extract – 1 tsp
- Pinch of salt
Equipment
- Two 8-inch (20 cm) round cake pans or one 9×13-inch pan
- Parchment paper (optional, for lining pans)
- Mixing bowls (one large, one medium)
- Whisk and spatula
- Measuring cups and spoons
- Electric mixer (hand or stand, for frosting; optional)
- Wire cooling rack
- Sifter (for cocoa and powdered sugar)
- Serrated knife (for leveling, optional)
Instructions
-
Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
-
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
-
Combine Wet Ingredients:
- In a medium bowl or large liquid measuring cup, mix together the non-dairy milk, oil, apple cider vinegar, and vanilla extract.
-
Combine and Mix:
- Pour the wet ingredients into the dry ingredients.
- Mix gently with a whisk or spatula until just combined. Do not over-mix—a few lumps are fine.
-
Add Boiling Water:
- Slowly pour in the boiling water, whisking gently as you go. The batter will thin out—that’s perfect!
- This step helps create a moist, tender crumb and intensifies the chocolate flavor.
-
Divide and Bake:
- Divide the batter evenly between your prepared pans.
- Bake for 32-36 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- If using a 9×13-inch pan, bake 35-40 minutes.
-
Cool:
- Let the cakes cool in their pans for 10-15 minutes.
- Then run a knife around the edge, invert onto a wire rack, and let cool completely before frosting.
-
Make the Vegan Chocolate Frosting:
- In a bowl, beat the vegan butter until creamy.
- Add the sifted powdered sugar and cocoa powder gradually, mixing on low.
- Pour in vanilla, salt, and 2 tbsp non-dairy milk. Beat until smooth and fluffy, adding more milk if needed for spreadability.
-
Frost and Serve:
- Place one cooled cake layer on a plate. Spread a generous layer of frosting on top.
- Place the second layer on top and cover the entire cake with the remaining frosting.
- Decorate with berries, nuts, chocolate shavings, or sprinkles if desired.
-
Enjoy!
- Slice, serve, and watch it disappear!
Tips & Variations
- Make it Gluten-Free: Use a 1:1 gluten-free flour blend for a cake that’s just as moist and delicious.
- Oil Substitutes: Swap neutral oil with melted coconut oil or even unsweetened applesauce for a lower-fat option. Note that applesauce will make the crumb a bit denser.
- Chocolate Chips: Stir in 1/2 cup vegan chocolate chips for extra gooey chocolate pockets.
- Frosting Flavors: Try a vegan cream cheese frosting, or add a tablespoon of espresso powder for a mocha twist.
- Sheet Cake Option: Bake the batter in a 9×13-inch pan for a simple, no-fuss crowd pleaser (baking time increases slightly).
- Decorating: Top with fresh berries, edible flowers, toasted coconut, or a dusting of powdered sugar for a beautiful finish.
“For a deeper chocolate flavor, use Dutch-processed cocoa and add a shot of brewed espresso to the batter.”
- Storage: Cake keeps well at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze unfrosted layers for up to 2 months.
- Allergy-Friendly: For nut-free, use soy or oat milk and soy-based vegan butter.
Nutrition Facts
| Nutrient | Per Serving (1/12 cake with frosting) |
|---|---|
| Calories | 340 |
| Fat | 12g |
| Saturated Fat | 3.5g |
| Carbohydrates | 56g |
| Sugar | 35g |
| Fiber | 3g |
| Protein | 4g |
| Sodium | 220mg |
Nutrition facts are approximate and will vary based on brands and substitutions used.
Serving Suggestions
- Classic & Elegant: Serve slices with a scoop of your favorite vegan vanilla or coconut ice cream for an indulgent treat.
- Fresh & Fruity: Pair with fresh berries or sliced bananas for a naturally sweet contrast.
- Fancy Finish: Drizzle with vegan ganache or top with a cloud of whipped coconut cream for extra flair.
- Party Ready: Add colorful vegan sprinkles or chocolate curls for a festive look.
- Picnic Perfect: Make cupcakes instead of a layer cake for easy, portable servings.
“This cake is perfect for birthdays, potlucks, or cozy nights in with a cup of hot coffee or tea.”
- Pair with Savory Vegan Dishes: After a hearty main like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or a classic Vegan Bread Machine Recipe for Soft, Delicious Loaves, this chocolate cake makes a flawless finish.
- Mix and Match: Explore other plant-based desserts like Peanut Brittle Recipe Vegan and Crunchy Delight for a full vegan dessert spread.
Conclusion
Baking the best chocolate vegan cake doesn’t require any secret tricks—just a handful of pantry staples and a willingness to indulge in pure chocolate bliss. This recipe proves that plant-based baking can be just as rich, moist, and satisfying as the classic versions, with the added bonus of being accessible for everyone, regardless of dietary preferences.
I hope you give this vegan chocolate cake a place of honor at your next gathering or celebration. It’s a recipe that’s sure to become a household favorite, loved by vegans and non-vegans alike.
If you’re looking for more plant-based inspiration, be sure to check out Peruvian Vegetable Recipes for Flavorful Healthy Meals or explore hearty mains like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for your next meal.
Happy baking, and remember—the best chocolate cake is the one you share!
📖 Recipe Card: Best Chocolate Vegan Cake
Description: This rich and moist chocolate vegan cake is easy to make and perfect for any celebration. You won't believe it's dairy-free and egg-free!
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup organic cane sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1/2 cup hot water
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Mix until just combined.
- Stir in hot water until batter is smooth.
- Pour batter into prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool before removing from pan and serving.
Nutrition: Calories: 220 kcal | Protein: 3 g | Fat: 8 g | Carbs: 36 g
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