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
- 2 cups sugar, (400g)
- 2 cups all-purpose flour, (240g)
- 3/4 cup unsweetened cocoa powder, (60g)
- 1 tablespoon 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 , stir these together right before you need it so it's still hot
Vegan chocolate frosting
- 1 cup unsweetened cocoa powder
- 1/2 cup unsalted vegan butter, (softened)
- 1 teaspoon vanilla extract
- pinch sea salt
- 2 1/2 cups to 3 cups powdered sugar
- 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. P
- 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
Hi Jessica,
I’m thinking to try this recipe.
I did a recipe one and was good but was soo long ago I don’t know which one it was (and used coffee)
I have tried a couple recipes where I wasn’t quite won over.
The texture was great but lacked really fudgy choc flavour.
Part I think it’s because I didn’t use the coffee but even without I thought it wasn’t I don’t know sweet enough.
Looking at yours I noticed there’s like 100-150g more sugar which may be part of the reason.
I’m not looking for healthy choc cake by all means. Just a really goo choc cake for a kids birthday cake.
What I want to know is whether this fits the fudgy chocolatey cake that I’m after?
(I will try maybe half batch) 💕
This will definitely fit your criteria Izzy. I hope you enjoy it!
So I tried this for my daughter’s birthday! It’s fluffy and not dense at all. It’s also sturdy for tall cakes. I doubled the cake recipe and made 4 layers of 5″ round cake which was about 2.5 inches tall when baked. I torted it to make 2inches for each layer.I also just used water instead of milk and whute vinegar because I don’t have apple cider vinegar. Don’t worry about the amount of baking powder, it’s not gonna taste weird at all. Btw, I used a dark chocolate ganache for filling and frosted the cake with whipped cream.
Oh wow we’re so happy that you were able to use it and that it was helpful!
I made this vegan chocolate cake for my grandsons birthday. The cake was moist and so light and tasted great. Thank you
I Made This Delicious Vegan Chocolate Cake For My Husband and I And We Couldn’t Believe How Rich And Moist For A Vegan Recipe. I’m Lactose Intolerant And I Couldn’t Be More Pleased. Looking Forward For Some More Recipes 🤗
Cake turned very yummy thanks for the recipe
I made this cake for my husband’s birthday, as my daughter is now vegan. Honestly, it’s the best chocolate cake I’ve ever made, and it stayed moist and tasted just as good a few days later. Who needs butter or eggs when a vegan cake can taste this good. Will definitely be my go-to celebration cake from now on!
Very delicious. I used 3 8×8 foil pans. Next time I will use a long pan. It was difficult cutting in pieces