Vegan Chocolate Cake
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This vegan chocolate cake recipe features a moist, fluffy cake with dark chocolate flavor, all beneath a thick and creamy chocolate frosting. It’s easy to make, uses pantry staples, and no one would guess it’s vegan.
Everyone needs a staple cake in their repertoire. Yes, even those who follow a vegan diet. 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.
I tested this recipe over thirty times to make sure it tasted like any chocolate cake would- rich, moist, and full of chocolate flavor. Because I don’t personally follow a vegan diet, I also made sure that the cake didn’t need any niche ingredients or substitutes. Best of all, it comes together in around 30 minutes.
Why I love this vegan chocolate cake 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.
- Bakes in under 30 minutes. 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.
Key Ingredients
Find the printable recipe with measurements below.
- All-purpose 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, I sometimes use dark or black cocoa powder.
- Baking soda and apple cider vinegar. Gives some rise to the cake and also reacts together to provide structure to the cake (what eggs would typically do).
- Salt. Balances out all the sweet ingredients.
- Vanilla extract. A must for any delicious cake!
- Vegetable oil. Or any neutral-flavored oil. Keeps the cake moist and fluffy in the middle. Please don’t waste your money on expensive vegan butter. I tested one using it and it made no difference (except to my wallet!).
- Water. To mix everything. You can also use plant-based milk if you prefer.
- Vegan chocolate frosting. What is a vegan cake without some of my dairy free frosting? You can also use a store-bought frosting. Fun fact- Betty Crocker frosting is accidentally vegan!
How to make vegan chocolate cake
Step 1- Mix the dry. In a large bowl, combine the dry ingredients.
Step 2- Make the cake batter. 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.
★★★★★ REVIEW
“I’ve made this cake several times, and we love it. I highly recommend trying it.” – Morgan
Arman’s recipe tips
- Want a double or triple-layer cake? As pictured, I made a double-layer cake by doubling all the ingredients and baking them in two cake pans. If you want a triple-layer cake (like in the recipe video), triple the ingredients (you can use the toggle in the recipe card to increase the amounts quickly!).
- 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 slip 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 (a neat tip I picked up in culinary school).
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
You can, but I’d be careful with how you go about it. I tested replacing the oil with equal parts unsweetened applesauce and mashed banana, and the applesauce yielded a rich and moist cake. I don’t recommend the banana because it made the cake gummy, which is often what happens when you bake without some form of oil or butter.
Yes, you can. To make this cake suitable for celiacs, swap out the all-purpose flour for a gluten-free blend that has added xanthan gum. This is super important because the gum gives the cake its structure. If you use a gluten-free flour without it, the cake batter will be like cement. Trust me on that!
More vegan cake recipes
- Vegan strawberry cake
- Vegan ice cream cake
- Vegan German chocolate cake
- Snickers cake
- Vegan birthday cake
- Vegan lemon cake
- Vegan black forest cake
If you tried this Vegan Chocolate Cake recipe, please leave a star rating and comment. It helps others thinking of making this.
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, apple cider vinegar, 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.
Made It, Loved It! Served to husband and 2 neighbors. When the gals finished and said it was great, then I told them it was vegan with unsweetened applesauce instead of oil.
They both said they couldn’t tell.
Thank you.
Oh my heaven! You’re not exaggerating when you say this is the BEST chocolate cake! I used GF flour and coconut palm sugar. The BEST! Couldn’t believe the texture for a GF cake. I just found your website so I’m late to the party. But I’m so excited to have this recipe and excited to try more. THANK YOU, Arman! Your hard work and creativity is a blessing beyond measure!
I made this lastnight and omg THE BEST CAKE EVERRRR! However mine didn’t rise. 🥹
I followed to a T and all my baking recipes turn out flat 🤣🤣🤣 kinda proof I can’t cook.
This was a hit but I’m disappointed in myself 😅
I would love to try this chocolate cake but with less sugar and can l use maple syrup instead of sugar
Thank you
Feel free to experiment and see
A super simple and healthy recipe!!!! Thanks for posting!
Can i make cupcakes with this same receipe?
Yes you can.
can you make this recipe into cupcakes? I would guess a slightly shorter cook time???
May I substitute applesauce for the oil?
You can try! 🙂
Hello! I love you recipes! You had a recipe (I printed it luckily) on your site with zucchini, coconut flour, coconut sugar, Baking soda & Powder, coconut oil, hot liquid of choice and maybe something else that I can’t seem to find Has it changed names?
Do you think this recipe would turn out okay if I replaced the water with vegan buttermilk?
Not sure- I’ve only tried it as written but I’ve made a similar cake with milk instead of water and it was fine
Omg! I have seen similar recipe- thought I will finally try it! Will be my go to as healthy alternative! And any time! So moist and flavorful! All loved it and made 27 cupcakes with a peanut butter frosting! Thank you!
Omg thank you for this recipe, we have made it multiple times and it is so good!
Our rice cooker has a cake setting. We gave it a go since the oven was being used, and it came out great!
We also did a vegan marshmallow and enjoy chocolate chip mix with your recipe, again in the rice cooker… and it just needs slightly more cook time, because of the added moisture.
You are an absolute genius Arman! 💚🌱
1 cup coffee instead of 1 cup water… deeelish!
Thank you so much for this recipe! When making a layered cake: does the bake time also need to be increased (in order to accommodate the extra batter)? If so, how much longer should I bake a 2 or 3 layered cake? Cheers!
Perfect! I’m 69 years old and have tried very cake recipes (not all winners).. never tried anything like this, but I so wanted to make a chocolate cake for a dear little lactose intolerant girl. This cake was such a SUCCESS! Thanks for teaching an old dog a new trick!