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
Hello,
I was just wondering what type of oil you recommend using?
Hi Sabrina thanks so much for reading! we recommend any neutral oil for example canola or avocado oil.
Hi Jessica, thanks so much for posting the recipe. I am excited to make this beautiful chocolate cake, but before that would like to check if you measured the flour and cocoa powder using a scale or did you use the cups (scoop and level) ?
HI, Neha thanks so much for reading. Jess definitely used a scale in the measuring process. I hope this helps!
Decided to make this and try it ..me as a non vegan for someone who has allergies thinking if I as a chocolate lover would approve this person would love it as well …..well its AMAZING best cake EVER !!!!!!!! My now go to if I wanna make chocolate cake ..bonus my super picky 8 year old would not stop asking for more !!!!
Thank you so much Analisa! We’re so happy that you and your little one loved it as much as we do. Thank you for leaving such a nice review.
I made this for my first family get-together (6′ apart…) today and it was a HIT. I’ve made a lot of chocolate cakes, including for a girlfriend’s wedding, and this is by far the best one! The cake is extremely moist and the frosting is delicious. For the non-vegans in the family they couldn’t even tell it was vegan! Thank you so much!
I used dark cocoa powder and instead of vinegar used lemon juice. I baked in 2 8′ pans for about 40 min and the cakes were perfect.
Thank you so much Meilin! We’re so happy that you and your family enjoyed it. Thank you so much for leaving such a nice comment and rating.
hi I just found this recipe and want to make it for my daughter’s birthday! so can i use coconut oil (melted) or do you recommend other?
also for the frosting which brand or type of vegan butter do you use?
Thanks in advance!
Hi Belen! Yes you can use coconut oil for the batter! If you want a more neutral taste, you can use any regular neutral oil. For the frosting I used homemade, but you can use like Miyokos! I hope you love it and enjoy!
Made this cake recipe into AMAZING cupcakes!
Oh wow Casey! We’ve never tried to do this we’re happy that you enjoyed it!
My daughter sent me this recipe, and I made it this afternoon in the form of 18 cupcakes. I baked them for 18 minutes and they came out perfectly. I added a tablespoon of coffee granules to the frosting, too, and wow! They are delicious. I sent a photo of the frosted cupcakes to my daughter, and she and our granddaughter showed up a half hour later. I gave them two to eat right then, and sent them home with nine of them. They were very happy. Thank you for sharing this recipe!
We’re so happy that you enjoyed this recipe Elizabeth! Thank you so much for reading and leaving such a nice comment!
I absolutely love this recipe, it’s easy to follow and so delicious. My fam has been requesting it after first trying it several weeks ago so I used it for cupcakes this weekend. The children had fun decorating them.
We’re so happy that you and your wonderful family enjoyed this recipe Nicole! Thank you so much for reading and leaving such a nice comment!
Hello – would it be possible to half this recipe to make a smaller / one-layer cake?
Hi Claire you can just half the recipe and bake it in a 9-inch pan. Even though we haven’t tested it this should work.
Hello!
I’m making this for my birthday next week and was wondering if I can use espresso instead of instant coffee.
You should be able to Elena Thanks so much for reading!
Hiii~ Jessica😄
thanks for the wonderful recipe🤩i made it😋
it do is moist, decadent🙊, fluffy and the balanced cream is sooo cinnamon-y~~~ make you feel 🤩THE LIFE😍
oh~ and yes, i use my cinnamon buttercream instead of chocolate frosting😅cause i’m a cinnamon addict😎