Vegan Chocolate Cake

Name: Vegan Chocolate Cake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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

By Arman Liewupdated on Aug 03, 2025

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Reader Rating

Total Time 30

Servings 12 slices

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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

flour, sugar, cocoa powder, and salt in a bowl.

Step 1- Mix the dry. In a large bowl, combine the dry ingredients.

vegan chocolate cake batter in mixing bowl.

Step 2- Make the cake batter. Add the wet ingredients and whisk until a smooth batter remains.

pouring vegan cake batter into cake pan.

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

Can I make this vegan chocolate cake oil-free?

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.

Can I make this gluten-free?

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!