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This death by chocolate cake recipe is super moist and rich and is a chocolate lover’s dream come true. No butter, no eggs, and no milk is needed!
Craving more chocolate cake recipes? Try my zucchini chocolate cake, chocolate caramel cake, vegan chocolate cake, and flourless chocolate cake next.
I take my chocolate desserts seriously, and when I need a cake that pulls no punches in chocolate flavor, I make my death by chocolate cake.
Dark chocolate cake layers are enveloped in creamy chocolate frosting, infusing every bite with even more chocolate richness. For what a showstopper it is, it’s so easy to make.
Table of Contents
Why I love this recipe
- Made in one bowl. So prep time and clean-up are kept to a minimum.
- It’s easy to make. When you see how easy it truly is, you’ll swear off boxed cake mix for good.
- Diet-friendly. A happy accident, this cake just so happens to be free of dairy and eggs. It’s also easy to make gluten-free and sugar-free if needed.
- Fudgy and rich. I use two kinds of cocoa powder AND espresso powder, giving this cake layer upon layer of chocolate flavor.
★★★★★ REVIEW
“I will never, ever look for a chocolate cake recipe again. It is moist, delicious, and has a rich chocolate taste.” – Kookie
Ingredients needed
- All-purpose flour. Plain flour, that has been sifted. If you’d like to make this a gluten-free cake, use gluten-free baking flour (gluten-free flour with added xanthan gum).
- Dark cocoa powder AND regular cocoa powder. I used both because dark cocoa powder is incredibly rich, while regular unsweetened cocoa powder is milder and earthy. If you don’t have dark cocoa, just use regular cocoa powder.
- Baking soda. Works with the vinegar to give the cake some fluffiness and rise. It also omits the need for any eggs whatsoever.
- Espresso powder. Optional but intensifies the chocolate flavor. Don’t worry; you won’t be able to taste the coffee flavor at all!
- Sugar of choice. White sugar, brown sugar, or any granulated sweetener can be used. I prefer brown sugar, as it yields an even more moist cake.
- Vinegar. I used white vinegar and apple cider vinegar, and both had great results, so use either.
Vanilla extract. A must for any good cake or baked good. - Oil. Use a neutral flavored oil, like canola oil, vegetable oil, or refined coconut oil.
- Water. To mix the batter. I also tested using milk and didn’t notice a big texture difference.
- Chocolate frosting. Takes the chocolate up a notch! Use either a healthy chocolate frosting (pictured) or a my 2-ingredient dairy free frosting.
How to make death by chocolate cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F, line two 8-inch cake pans with parchment paper, and grease with cooking spray.
Step 2- Make the batter. In a large bowl, combine dry ingredients and mix until combined. Add the wet ingredients and stir until a smooth batter forms.
Step 3- Bake. Pour the cake batter into the cake pans. Bake for 25-27 minutes or until a toothpick comes out clean.
Step 4- Chill. Remove the cakes from the oven and allow to cool completely. Once cool, carefully slice in half so 4 thin cakes remain.
Step 5- Frost. Place the first cake on a flat surface. Cover with frosting before adding the next layer to the top. Repeat until all of the cake slices have been used. Top with remaining frosting and refrigerate for at least 30 minutes.
Arman’s recipe tips
- Do not overbake the cake. It continues to cook as it cools down. Once a skewer comes out mostly clean, the cake is ready!
- Refrigerate the cakes before slicing. The colder they are, the less likely they are to break when you slice them. If you’re nervous, just make a two-layer cake instead.
- Add more chocolate flavor. Fold in some mini chocolate chips (1/2-1 cup) into the batter and bake for an extra 5 minutes.
Storage instructions
To store: If you intend to eat the cake within 3 days, you can store it at room temperature, covered. If you’d like it to keep longer, you can store it in the refrigerator for up to 2 weeks.
To freeze: Place slices of the cake into a freezer friendly container and store in the freezer for up to 6 months. Thaw completely before enjoying it.
More chocolate recipes to try
- Hot fudge pudding cake
- Chocolate pudding pie
- Chocolate raspberry cake
- Chocolate espresso cake
- Or any of these chocolate desserts
Death By Chocolate Cake
Ingredients
- 3 cups all purpose flour use gluten free, if needed * See notes
- 2 cups sugar white or brown
- 1/4 cup cocoa powder
- 1/4 cup dark cocoa powder also called black cocoa powder ** See notes
- 2 teaspoon baking soda
- 1 teaspoon espresso powder optional
- 1/2 teaspoon salt
- 2 teaspoon vanilla extract
- 2 tablespoon vinegar white or apple cider
- 3/4 cup oil vegetable, canola, or any neutral tasting oil
- 2 cups water
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 180C/350F. Greast 2 8-inch cake pans generously, before setting aside.
- In a large mixing bowl, combine your flour, sugar, cocoa powder, dark cocoa powder, baking soda, espresso powder, and salt and mix well. Add your vanilla extract, vinegar, oil, and water, and mix until everything is fully incorporated.
- Distribute the batter amongst the two cake pans. Bake for 25-27 minutes, or until a skewer comes out clean.
- Remove the cakes from the oven and allow to cool completely. Once cool, carefully slice them in half so 4 thin cakes remain.
- Layer the cake by placing the first cake on a flat surface. Cover with frosting, before adding the next layer on top. Repeat until the cake is layered up, before frosting the top of it. Refrigerate for at least 30 minutes, to firm up.
Notes
Nutrition
Originally published November 2020, updated and republished June 2024
Have you baked any desserts replacing sugar with dates? I’m new to vegan baking (and a little scared to try!) but sugar is very inflammatory and I have to limit inflammation in my diet.
Not for baked goods, but I have for ice cream and no bake desserts
I absolutely need to buy your cookbooks.
I have to eat gluten free
I am a cancer survivor and it gave me a deatly gluten allergy. I never had before that in my life. Thank you so much for all you do. I wish you all the best.
Oh Cheryl- I’m so so glad to hear that- Wishing you continuous positive health!
My whole family loved this cake and I am making it again today. One of the layers broke so I made it into a smash cake by cutting the cake in chunks and stirring the frosting all through it. It turned out very delicious and looked nice
Didnt know cake can be without eggs. Amazing!
I was pleasantly surprised by the frosting recipe. Really enjoyed it. Thanks for sharing!
You had me at chocolate….I need to substitute the sugar. What alternative do you recommend.
Allulose would be best- it dissolves like sugar would!
Can’t find better 👍🏻
I will never, ever look for a chocolate cake recipe again. It is moist, delicious and has a rich chocolate taste. I did have black cocoa, but not cocoa. I used chocolate chips. I boiled the water so that the chocolate chips would mix easily. Made half the recipe for one cake since it is only me. Drizzled ganache over cake instead of frosting. Had to freeze to keep from eating it all. There’s a saying that something that taste so good makes you want to “slap your mama”. This cake is absolutely delicious, thanks!
Simple and affordable
Wondering if you can substitute applesauce for the oil? Also wondering if you can lessen the amount of sugar… thank you so much for your help.
Kristen
Yes you can use applesauce!
Can you substitute monk fruit or coconut sugar for the sugar? Thx
Yes allulose or coconut sugar work.
Wow wow wow, I couldn’t be happier with how this turned out. I used cassava flour instead of wheat (and slightly less than 3 cups), reduced the sugar to 1.5 cups of brown, I only had 1 type of cocoa powder so I used that and I also used hot water as I read somewhere it blooms the cocoa. I baked in a 9×13 for 50 minutes and didn’t frost it and it was absolutely delicious and such an easy method too. Will definitely bake it again. Thanks for a fantastic recipe
Hello. I would like to ask if I can substitute the flour using almond powder with added xanthan gum? If yes, is it still the same measurements? Thank you.
No idea- Only tried it as written.
Can this be made as a sheet cake? How big of sheet would this make? Was considering this for a grooms cake. Thanks, Stacey
I don’t see why not! you should be okay with 9 x 13-inch if you make the two layer cake.
I have a question. Does the frosting get mixed into the cake batter? Or is it to be put on top after it comes out and cooled?
On top after it has cooked and cooled.
Delicious, moist and so easy to make. This is now my go to chocolate cake/ death by cholate pudding recipe. Thanks so much for sharing Arman
So welcome, Lindy
Best chocolate cake I’ve ever had, so moist but doesn’t fall apart like a lot of vegan cakes!!
LOVE!!!
Okay. So I made the cake with four cake pans and it was amazing!!! I made it for my dad’s 50th and he said it was better than any store brought cake he had. I also infused the cake with a chocolate rum syrup and substituted the vanilla in the frosting with some rum too. I ended up eating most of the leftovers because my family can’t afford to consume that much sugar. Too good.
This cake is making me drool! I’m thinking of making it next week but I don’t trust my slicing skills. Could I divide the batter into 3 pans instead of two?