Vegan Chocolate Cake
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!
The Best Vegan Chocolate Cake
Everyone needs a staple cake in their repertoire.
If you are looking for a vegan chocolate cake recipe that tastes like an actual cake, you’ve come to the right place. Just like my vegan brownies and vegan chocolate chip cookies, this one tastes just like the real thing, if not better!
Why you’ll love this 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.
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!). 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 is vegan chocolate cake made of?
You will love the very basic ingredient list to make this recipe. It uses pantry staples, so you should have everything in your pantry as we speak! Here is what you’ll need:
- 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!
- Vegetable 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 to make it
Simple is an understatement for this recipe. Everything is made in one bowl and the entire baking time is less than 30 minutes! Ready to make a cake?
Step 1- Make the caker batter.
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.
Step 2- Bake the cake
Next, transfer the cake batter into a greased cake pan and bake for 27-30 minutes or until a skewer comes out clean.
Step 3- Frost it
Now, remove the cakes from the oven and let them cool completely before frosting.
Tips to make the recipe
- This recipe makes a single layer cake with frosting. For a two layer or three layer cake, double/triple the ingredients.
- Do not over-bake the cake. Remember, the cake continues to bake while it is cooling in the pan.
- We must cool completely your cake before frosting it, otherwise, it will seep off the cake.
- The secret to a super moist vegan cake is using a neutral oil. For an oil-free or lower fat cake, make a healthy chocolate cake instead.
Storage instructions
Wondering what is the best way to store leftovers? Here are best practices for cake storage:
- 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.
More vegan cake recipes you’ll enjoy
Frequently Asked Questions
Although vegan cakes don’t use dairy or eggs, they still contain plenty of sugar and/or oil. Because of this, it doesn’t make it any healthier than a regular cake.
To make this an oil-free chocolate cake, sub out the oil for unsweetened applesauce or mashed banana.
Swap out the all purpose flour for a gluten free blend (with added xanthan gum) for this cake to be suitable for celiacs.
Vegan Chocolate Cake | Easy One Bowl Recipe
Ingredients
- 1 1/2 cups all purpose flour use gluten-free, if needed
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 6 tablespoon vegetable oil * See notes
- 1 cup water
- 1 cup chocolate frosting
Instructions
- 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.
If we don’t have apple cider vinegar what can we add instead of it ?
White vinegar or lemon juice
This is truly the most divine cake. Beautiful texture, beautiful flavour!
Fabulous- Thanks for the feedback, Candice!
Could I sub almond flour for the “gluten free flour”?
Nope, not for this recipe
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]
For sure! Glad to hear it 🙂
This was amazing!
😀 thank you, Faith!
I ran out of vanilla extract 😞 will it still turn out good?
Sure will!
Now THIS was a good recipe!
Thanks, Erik!
Could I sub for oat flour in this recipe?
Not that I’ve tried, feel free to experiment and see.
Is this recipe for one tin? Do I need to double the recipe to make it a layer cake. Thank you
Yes, that is correct 🙂
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.
Hi there- room temperature is fine.
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.
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.
😀 Thanks for the feedback, Tara! 🙂
Hi. Can you use only half the amount of sugar?
Not that I’ve tried.
Would it work for me to double or triple the recipe?
Many thanks.
Of course!
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!!!