The Best Vegan Chocolate Cake

5 from 271 votes

Cake magic coming your way- This vegan chocolate cake has NO eggs, NO butter, and NO milk and yet is the best and easiest vegan cake recipes you’ll ever make- Even non-vegans approve! 

vegan chocolate cake

Vegan Chocolate Cake

When it comes to vegan cakes, my favorite recipes are a birthday cake, strawberry cake, and this easy chocolate cake.

What is the secret to making the BEST vegan cake recipe-

  • One bowl. No fancy mixers and or gadgets needed- Just one mixing bowl. Seriously, you’ll love how the clean up afterward takes seconds. 
  • EASY ingredients. This vegan cake uses pantry staple ingredients, ones you probably have in your kitchen right now! No flax eggs, no egg substitutes, and NO vegan butter. 
  • 30 minutes. Seriously. You can have a cake prepared and made in under 30 minutes. There is no creaming of ingredients, no preparing dry or wet ingredients separately- NONE of that. 
  • Super moist and fluffy– This cake is extra moist and fluffy, something many assume is impossible with a vegan cake. 

I’ve been meaning to share a vegan chocolate cake recipe for quite some time. It’s truly the best chocolate cake, vegan or otherwise, that has guests or those you serve it to begging for more!

No eggs, no milk, no butter, and no egg substitutes are needed, but you’d never tell. The texture is super moist and fluffy in the middle, topped with creamy vegan frosting. It’s sweet and full of chocolate flavor, you’ll find it hard to stop at one slice. 

What I love about this cake is that it’s a huge hit amongst those who aren’t even vegan- I’ve had tons of friends request one for their celebrations (and they are massive carnivores!).

What you’ll need to make this cake

Here’s what you’ll need to make this vegan chocolate cake-

vegan cake ingredients

  • All-purpose flour– Also known as plain flour. Be sure to sift the flour very well, to ensure there are no clumps throughout. 
  • Sugar– Use raw white sugar, which is the best sugar to use on a vegan diet. White or brown sugar can often be made using bone marrow, so use the purest forms. 
  • Cocoa powder– Dutch processed and 100% unsweetened cocoa powder. For a richer flavor, you can use dark cocoa powder. 
  • Baking soda– The leavening agent used to give the cake some fluffiness and rise. It also reacts with the vinegar to replicate eggs. 
  • Salt– Balances out all the sweet ingredients. 
  • Apple cider vinegar– Or white vinegar. Reacts with the baking soda. 
  • Vanilla extract– A must for any delicious cake!
  • Canola Oil– Or any neutral flavored oil. Keeps the cake moist and fluffy in the middle. 
  • Water– To mix everything together. You can also use a plant based milk if you prefer. 
  • Chocolate frosting– What is a cake without a thick and rich chocolate frosting

How do you make a vegan chocolate cake?

how to make a vegan cake

Start by adding the dry ingredients into a mixing bowl and mix until combined. Add the wet ingredients and whisk together until a smooth batter remains. Transfer the cake batter into a greased cake pan and bake for 27-30 minutes or until a skewer comes out clean. 

Remove the cakes from the oven and let them cool completely before frosting. 

Tips to make the best vegan chocolate cake

  • This recipe makes a single layer cake with frosting. For a two layer or three layer cake, double/triple the ingredients. 
  • Do not overbake the cake. Remember, the cake continues to bake while it is cooling in the pan. 
  • Your cake must be cooled completely before frosting it, otherwise, it will seep off the cake. 
  • The secret to a super moist vegan cake is using some form of neutral oil. For an oil-free or lower fat cake, make a healthy chocolate cake instead.

Storing and freezing a chocolate cake

  • To store: Chocolate cake will keep at room temperature for up to 5 days, covered. However, if you frost the cake, it should be stored in the fridge. If refrigerated, it will keep fresh for up to 2 weeks.
  • To freeze: Place leftover slices in a shallow container and store in the freezer for up to 6 months. 

vegan chocolate cake recipe

More vegan cake recipes you’ll enjoy

vegan cake

The BEST Vegan Chocolate Cake

This vegan chocolate cake is so moist and fluffy, it's truly the BEST vegan cake recipe. NO eggs, no milk, and no butter needed, it's ready in 30 minutes!
5 from 271 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 189kcal
Author: Arman



  • Preheat the oven to 180C/350F. Line an 8-inch springform pan or cake pan with parchment paper and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until a smooth batter remains.
  • Transfer to the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
  • Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost the cake.



To make a layer cake or triple layer cake, double and triple the ingredients, respectively. 
* Any oil works- Vegetable oil, sunflower oil, safflower oil, coconut oil etc. 
TO STORE: Chocolate cake will keep at room temperature for up to 5 days, covered. However, if you frost the cake, it should be stored in the fridge. If refrigerated, it will keep fresh for up to 2 weeks.
TO FREEZE: Place leftover slices in a shallow container and store in the freezer for up to 6 months. 


Serving: 1Piece | Calories: 189kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Sodium: 204mg | Potassium: 44mg | Fiber: 1g | Calcium: 5mg | Iron: 1mg | NET CARBS: 29g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    83 thoughts on “The Best Vegan Chocolate Cake

    1. 5 stars
      I’m gonna cry – I just ate 2 servings of this! Please tell me your calorie estimate is not for sugar-free version~ This is absolutely chocolatey and fudgey ♡ Thanks for the recipe (and yes I like your version because using mixing bowl is really easier]

    2. 5 stars
      You mentioned water. Is it room temperature or boiled water? In many other recipes I have seen they ask you to add boiled water.. Please do reply as I want to try this easy version. Eggless too.

    3. 5 stars
      SO easy, taste and texture are excellent. I’d make this for non-vegans as well as it tastes better than any cake with eggs, milk, etc.

    4. 5 stars
      I can’t believe this cake is so easy to make and eggless! It’s light, fluffy, and fudgy, not sure why I’ve slaved away on so many chocolate cake recipes before this. I used half coconut sugar and half white sugar, used some cacao because I ran out of Dutch cocoa and used coconut oil and avocado- honestly it was perfection. Doubled the recipe and used ganache as the frosting. If I hadn’t told my family it was eggless, no one would have been the wiser. Thank you for this terrific recipe, trying to make eggless things because my little nephew is allergic.

    5. 5 stars
      This is the first homemade cake I’ve ever made and it was great! So easy to make without any mixer. What a plus! I doubled the recipe and frosted it with chocolate frosting… it was devoured by some hungry and satisfied boys. Many thanks!!!

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