Vegan Chocolate Cake Recipe
This Vegan Chocolate Cake Recipe has been my favourite for over 10 years! It’s moist, decadent, fluffy and made with easy pantry ingredients so anyone can make this! I’ve made it literally hundreds of time for hundreds of people and it has rave reviews all around!
I’ve baked more chocolate cakes than I can count. I’m talking, hundreds. That’s what happens when you have a baking company and everyone wants the chocolate cake. Needless to say, I learned how to make it flawlessly AND I love chocolate cake! Now that I’ve been baking for over 10 years and now that I’m vegan, I knew I would need a vegan version of this. It’s shocking to me that I haven’t share one before, but here we are today.
Super Simple Ingredients
I had one clause: this vegan chocolate cake HAD to be simple. No special ingredients like flax or chia seeds, no complicated steps. I want everyone to be able to make this from pantry ingredients. After a few tries modifying my original recipe, I created the best vegan chocolate cake!
The frosting is also super simple, too. If you don’t usually any powdered sugar in your pantry, you can just make some at home. I know, SIMPLE right?!
It’s moist, decadent, fluffy and so chocolate-y. It’s the kind of vegan cake that you would never know is vegan, and that’s the point!
Uses for this vegan chocolate cake
Apart from the fact that it’s a delicious cake to whip up for the weekend, this cake is so good that you can use for any of your special occasions. It’s the perfect vegan birthday cake and for:
- baby showers
- holidays
- dinner parties
- graduations
- more birthdays
- bbqs
- family reunions and the list goes on!
It’s been way too long since I’ve baked a cake, making this cake has really inspired me to create more vegan cake recipes. I’m definitely making a vanilla version, red velvet and so many more. Let the baking continue!
P.S. if you want a smaller quicker single-serving version, be sure to check out my vegan mug brownie or check out my vegan brownies! If you’re looking for some other vegan chocolate recipes, check out of favourite too!
Enjoy friends! If you make this Vegan Chocolate Cake Recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Chocolate Cake Recipe
Ingredients
- 2 tablespoons apple cider vinegar
- 1 cup soy milk or other vegan milk, (240mL)
- 2 cups sugar, (400g)
- 2 cups all-purpose flour, (240g)
- 3/4 cup unsweetened cocoa powder, (60g)
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1/2 cup + 2 teaspoons oil , (100g + 2 teaspoons)
- 2 teaspoons vanilla extract
- 1 cup boiling water + 1 tbsp instant coffee mixed in until dissolved , (243mL) stir these together right before you need it so it's still hot
Vegan chocolate frosting
- 1 cup unsweetened cocoa powder, (80g)
- 1/2 cup unsalted vegan butter, (softened)
- 1 teaspoon vanilla extract
- pinch sea salt
- 2 1/2 cups to 3 cups powdered sugar , (390g for 3 cups)
- 1/3 cup vegan milk, + 1 tablespoon extra if needed
Instructions
Vegan Chocolate Cake
- Grease and flour two 9” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick. If making an 8" cake, check the notes.
- Heat oven to 350°F/180°C.
- In a small bowl, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
- Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, oil and vanilla and the coffee water. Beat with an electric whisk on medium speed for about 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated.
- Pour the batter equally into the cake pans and bake for 35 minutes. Remove from oven and allow to cool for at least 30 minutes to 1 hour in the pan on a wire rack before removing from the pan and to the wire rack to cool completely.
Vegan Chocolate Frosting
- Add the cocoa powder, vegan butter, 2 1/2 cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer. Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth. Add the 1/2 cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.
Putting it All Together
- Frost cakes and decorate. The frosting will set at room temperature. Enjoy!
- Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.
- Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go.
- If you're using 3 layers, do the same, but split into thirds instead.
- Decorate with some shaved chocolate or extra cocoa powder! The frosting sets at room temperature perfectly. Slice and enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Recipe by: Jessica Hylton – Jessica in the Kitchen | Photography by: Eat Love Eats
This cake is absolutely amazing.
I’m making this for the 3rd time! It’s so good and has become my go to chocolate cake recipe. Thank you!
This cake is by fare THE best chocolate cake ever. Vegan oder non-vegan! I can’t count how many times I made it. Thank you!
Forgot the stars 🙈
Hi Jess, I’m planning on making this next week for my boyfriend’s birthday. What kind of oil did you use?
Hi Amy! I used olive oil personally! Enjoy so much and happy birthday to your boyfriend when it comes!
The reviews and hype are real for this recipe!!! I’ve tried other vegan chocolate cake recipes in the past and was just disappointed. It always felt like something was missing. This cake is GOOD. Good the day of, fabulous the day after, and freezes amazingly, too (just be sure to thaw it in the fridge first before bringing to room temp). This cake had a wonderful depth to it, maybe due to the coffee. I also cut down the sugar a bit, so maybe this helped with the deep dark cocoa flavour. I am a big fan of this cake, as was my non-vegan family!
P.S. If you’re only cooking/baking for one, it’s still worth it to make this large cake (or cut the recipe in half to make one layer), because it’s just such a wonderful dessert to freeze and treat yourself to after a long day!
I usually always have issues with the bake time listed in recipes but this was perfect! I didn’t even havetwo matching 9 inch pans and it still baked through so nicely!
So happy to hear this Carrie! Thanks soo much and so happy you enjoyed!!
This is the best vegan chocolate cake ever – yummy, decadent. The only issue – too moreish! Every single person who has tried it loves it – I’ve lost count of how many I’ve made now… And I will keep making it, so good. Thanks!!