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This vegan chocolate cake recipe features a moist, fluffy cake with dark chocolate flavor, all hidden beneath a sheet of creamy chocolate frosting. No one would guess it’s vegan!
Craving more vegan cake recipes? Try my vegan birthday cake, vegan lemon cake, and vegan carrot cake next.
Everyone needs a staple cake in their repertoire. Yes, even vegans.
If you’re looking for a foolproof chocolate cake recipe that satisfies the vegans in your family but doesn’t taste like anything’s missing, my recipe is exactly what you’re looking for.
Table of Contents
Why I love this recipe
- Made in one bowl. We’ve got cake-making down to a science!
- Simple ingredients. No flax eggs, no vegan butter, and no niche or hard-to-find substitutions.
- Ready in 30 minutes. Seriously, you can have the cake ready in no time. Then, once it’s cool, just frost, slice, and serve.
- The perfect flavor and texture. Trust me, even the vegan skeptics in your group will find it hard to believe there’s no dairy or eggs in this cake.
★★★★★ REVIEW
“I’ve made this cake several times, and we love it. I highly recommend trying it.” – Morgan
Ingredients needed
- 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 is 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 plant-based milk if you prefer.
- Vegan chocolate frosting. What is a vegan cake without some vegan chocolate buttercream frosting?
How to make vegan 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 and line an 8-inch springform pan or cake pan with parchment paper.
Step 2- Make the cake batter. In a large bowl, combine the dry ingredients. Add the wet ingredients and whisk until a smooth batter remains.
Step 3- Bake. Pour the batter into the lined pan and bake for 25-30 minutes or until a toothpick comes out just clean.
Step 4- Frost. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, frost the cake.
Arman’s recipe tips
- Want a double or triple-layer cake? Simply double or triple the ingredients.
- Use a stand mixer. I usually don’t mind stirring the cake batter by hand, but I’ll admit using a stand mixer does make it a speedier process.
- Don’t overbake the cake. The cake continues to bake while it is cooling in the pan, so remove it from the oven as soon as a toothpick inserted is ‘just’ clean.
- Let the cake cool completely before frosting. Otherwise, it’ll slick right off the cake.
- Add more chocolate flavor. Swap two tablespoons of water for freshly brewed coffee or a shot of espresso. No one will be able to taste the coffee, but it’ll enhance the chocolate flavor.
Storage instructions
To store: Leftover cake can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to two weeks.
To freeze: Place leftover cake slices in a shallow container and freeze for up to 6 months.
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 the oil for unsweetened applesauce or mashed banana.
To make this cake suitable for celiacs, swap out the all-purpose flour for a gluten-free blend (with added xanthan gum).
More vegan dessert recipes to try
- Vegan strawberry cake
- Vegan ice cream cake
- Vegan German chocolate cake
- Snickers cake
- Or any of these vegan desserts
Vegan Chocolate Cake
Video
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 the flour, sugar, cocoa powder. salt, and baking soda, and mix well. Add the vanilla extract, oil, and water, 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.
Notes
Nutrition
Originally published September 2022, updated and republished July 2024
Just made this. Exceptional! My edits: I used only 2/3 the sweetener (and half of what I used was stevia). I also used whole wheat pastry flour. It was great – thank you Arman!
Oops, forgot I had already raved over this cake–sorry, feel free to delete duplicate comments!
Hhaha no worries!
Butter and milk is really expensive in our grocery delivery service, so I don’t always have either on hand. This recipe was the answer! We were both amazed at the rich, moist cake that resulted and my husband asked that I make it again for Christmas! So easy and so yummy; thank you!
I’m not much of a baker, and I rarely eat cake. No butter or milk in the house (both expensive via our grocery service). So I tried this recipe–let me tell you, I got some *major* points from husband! He and I LOVED this rich, moist cake. Improvised some “frosting” by whisking peanut butter with a bit of coconut milk to thin it out a bit, added cocoa powder. Wlrked well enough as a frosting. This cake was a huge hit! Already have a request to make it again for Christmas, and I will! Thank you for a great recipe!
You are so welcome, Laura!
I’m always a little apprehensive when I see “THE BEST” in any recipes, but man this one delivered! Truly the best vegan chocolate cake I’ve had! The texture is on point and overall delicious!!! Thank you for bringing this into my life!
You are a gem.
Is this a moist cake? Most are so dry.
Was this baked with an 8 by 8 inch square pan or an 8 inch round cake pan?
Round cake pan.
Do you think I could make cupcakes with this recipe? Would I need to change the cooking time?
Sure can! Check out my vegan chocolate cupcakes recipe
I’m so excited to make this! One question – can I sub in butter for the oil?
Thanks so much!
I haven’t tried but I don’t see why not!
I used gluten free self raising flour and sunflower oil out it in my bundt tin and it’s fantastic! Thankyou 🙏 left a photo and comment on pinterest
Fabulous! 🙂
Love this sooo easy cake! It’s now my only chocolate cake I make! Is this also called the depression cake?
YES 😀
Hi. Can I use self-raising flour and omit the baking soda and salt?
Not that I’ve tried!
What size pan do it use if I don’t have an 8 inch spring form pan?
8 inch cake pan.
Can I use cake Flour?
I haven’t tried but I don’t see why not- cake flour lends a much better crumb on cakes traditionally. 🙂
This was absolutely delicious and wonderful! A super hit cake!!
I doubled the recipe, used apple-cider vinegar and canola oil. Baked in two round pans. I layered the cake and used store-bought chocolate icing (vegan)
Cake came out fluffy, moist and I was sincerely amazed by the rise and smell when it baked. Couldn’t tell it was any different from the umpteen “Regular” cakes I have baked over the years!
I made it for a friend’s birthday, And honestly no one could have known it was vegan unless I mentioned it.
I’m super excited with this recipe and am excited to now try and bake all the other recipes. 👍🏼😊🙏🏼
So glad to hear that 🙂