Fudgy, rich, moist, and decadent- this vegan chocolate cake is truly the best cake ever! No one will know it's vegan. This fan-favorite chocolate cake is made with ingredients that are easy to find at your local grocery store, just mix, pour, and bake! The perfect simple chocolate cake recipe to celebrate birthdays and holidays.
This post for vegan chocolate cake is sponsored by World Kitchen, who I love for their affordable, non-stick baking pans.
FEATURED COMMENT:
This is hands down the best cake I've ever made, vegan or otherwise. I've made it so many times and no one can ever tell it's vegan. Its moist, chocolatey, not too sweet, and the perfect thing for any celebration. People are constantly ask me for the recipe, we love It! - Ivy
Let me spill the cocoa beans on a little secret from my childhood. My friend Katherine and I would save up our coins until we had enough to sneakily buy a chocolate cake from the grocery store freezer. While our parents weren't looking, we'd sneak the cake to our bedrooms and devour the ENTIRE cake! (Mom, don't read this!) Despite our small frames, we somehow conquered that sweet beast, proving that kids are basically sugar-eating champions.
Now, fast-forward to the present, this vegan chocolate cake recipe brought back all of those chocolate cake-obsessed kid memories. After years of perfecting and tweaking, this is the best vegan chocolate cake recipe, no scratch that, the best chocolate cake recipe, vegan or not! It's rich, moist, fluffy, fudgy texture, full of chocolate flavor, with creamy vegan chocolate buttercream. And the best part is, it's so easy to make too. All of the ingredients can be found at your local grocery store (no trips to fancy health food stores needed). Make this vegan cake recipe for parties, birthday cakes, holidays, or any time you have chocolate cravings.
To make this vegan chocolate cake recipe, I used these baking pans. Baker's Secret are my go-to pans for baking because they are affordable and non-stick, so this cake just slid right out of the pan. Thank you Baker's Secret for sponsoring this post.
Common Questions:
What is a vegan cake made of? Flour, sugar, cocoa powder, baking powder, vegetable oil, and vanilla extract, just like in a regular cake. The main difference with vegan cake is that I use non-dairy milk (such as oat milk or soy milk) instead of dairy milk, and in this recipe, I use the combination of apple cider vinegar and baking soda in place of eggs.Why do you put vinegar in vegan cakes? Vinegar is my favorite egg substitute in cakes. It may sound weird at first, but I promise you cannot taste it. The vinegar reacts with the baking soda to create a ton of bubbles. This makes the cake rise beautifully, and have a moist fluffy interior. If you've ever had a dense vegan cake before it's probably because they didn't know this trick! I use apple cider vinegar for its milder taste (I don't recommend white vinegar), but in a pinch lemon juice will also work.
Can this recipe be made into cupcakes? Yes! line the wells of cupcake pans with 24 paper liners. Follow the directions for the cake recipe, but then divide the batter evenly among the cupcake wells. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
What is vegetable shortening? In the vegan chocolate buttercream recipe, I use half vegan butter and half vegetable shortening. Vegetable shortening is a vegetable fat that is solid at room temperature which is why it's great for frosting as it holds its shape. I used Crisco brand which you can find it in the baking aisle. If you need to substitute 1 to 1 with vegan butter, but note that the frosting may be a bit softer and can melt easily. Make sure to keep everything cold to help prevent melting.
Can I freeze this vegan chocolate cake? the cake layers and the frosting can be frozen separately. Wrap each cake layer tightly in plastic wrap and place them in a sealable freezer bag. Store the frosting in an air-tight container. The frosting and cake layers can be frozen for up to 2 months. Thaw the cake layers in the refrigerator before assembling, and let the frosting come to room temperature before re-whipping and then frosting.
How to Make Vegan Chocolate Cake:
For the cake: Preheat your oven to 350℉ (180℃). Lightly grease two 9" or 8" round cake pans, then line the bottoms with a circle of parchment paper. In a large bowl whisk together all of the dry ingredients, then set aside.
In a second bowl whisk together all of the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Don't over-mix the batter, it's ok if it has lumps.
Divide the batter evenly among the prepared baking pans. Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans.
To make the vegan buttercream: Add the vegan butter, vegetable shortening, powdered sugar, cocoa powder, and vanilla extract to the bowl of a stand mixer, or to a large bowl with a hand mixer. Mix on low speed to incorporate the powdered sugar, then increase to high speed to whip the frosting for about 1 minute until fluffy. If the frosting is a bit too stiff, add 1 tablespoon of plant-based milk at a time until the desired consistency is reached.
To assemble the vegan chocolate cake: Ensure the cakes a cooled completely before frosting so that the frosting doesn't melt. Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes from the pans. Peel off the parchment paper and discard. Place the first cake on your cake plate, and spread ⅓ of the buttercream on top. Place the second cake on top of the frosted cake, and spread the remaining vegan chocolate frosting on top of that cake. Decorate as desired. Store the cake in the fridge or a cool place until you are ready to serve. The cake sure keep fresh for 5 - 7 days in the fridge.
This vegan chocolate cake recipe is...
- rich, fudgy, moist, and super chocolatey
- easy to make using simple ingredients
- so delicious no one will know it's vegan
More vegan chocolate recipes you might like:
Easy Vegan BrowniesIf you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Vegan Chocolate Cake
Fudgy, rich, moist, and decadent- this vegan chocolate cake is truly the best cake ever! No one will know it's vegan. This fan-favorite chocolate cake is made with ingredients that are easy to find at your local grocery store, just mix, pour, and bake! The perfect simple chocolate cake recipe to celebrate birthdays and holidays.
Servings: (makes a 2-layer 8" or 9" roundcake)
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Ingredients
For the dry ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ cups white sugar
- 1 cup cocoa powder, (dutch-process)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
For the wet ingredients:
- 2 ⅔ cups plant-based milk, (such as oat or soy)
- ⅔ cups light oil, (such as canola or vegetable)
- 2 tablespoons apple cider vinegar, (or sub lemon juice)
- 1 tablespoon vanilla extract
For the vegan buttercream:
- ½ cup vegan butter, (such as Earth Balance Original Buttery Spread)
- ½ cup vegetable shortening, (such as Crisco)
- 1 ¼ cup powdered sugar, sifted
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons plant-based milk, as needed (such as oat or soy)
Instructions
For the cake:
- Preheat your oven to 350℉ (180℃). Lightly grease two 9" or 8" round cake pans, then line the bottoms with a circle of parchment paper.
- In a large bowl whisk together all of the dry ingredients, then set aside.
- In a second bowl whisk together all of the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Don't over-mix the batter, it's ok if it has lumps.
- Divide the batter evenly among the prepared baking pans. Bake in the preheated oven for abou 40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans.
To make the vegan buttercream:
- Add the vegan butter, vegetable shortening, powdered sugar, cocoa powder, and vanilla extract to the bowl of a stand mixer, or to a large bowl with a hand mixer. Mix on low speed to incorporate the powdered sugar, then increase to high speed to whip the frosting for about 1 minutes until fluffy. If the frosting is a bit too stiff, add 1 tablespoon of plant-based milk at a time until the desired consistency is reached.
To assemble the cake:
- Ensure the cakes a cooled completely before frosting so that the frosting doesn't melt. Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes from the pans. Peel off the parchment paper and discard. Place the first cake on your cake plate, and spread ⅓ of the buttercream on top. Place the second cake on top of the frosted cake, and spread the remaining buttercream on top of that cake. Decorate as desired. Store the cake in the fridge or a cool place until you are ready to serve. The cake sure keep fresh for 5 - 7 days in the fridge.
Video
Notes
To make cupcakes: Line the wells of cupcake pans with 24 paper liners. Follow the directions for the cake recipe, but then divide the batter evenly among the cupcake wells. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Vegetable shortening is a vegetable fat that is solid at room temperature which is why it's great for frosting as it holds its shape. I used Crisco brand which you can find it in the baking aisle. If you need to substitute 1 to 1 with vegan butter, but note that the frosting may be a bit softer and can melt easily. Make sure to keep everything cold to help prevent melting.
Gluten-free: I have not tested it myself, but many readers have reported that Bob's Red Mill Gluten Free 1 to 1 Baking Flour works well in this recipe.
Freezing the cake: the cake layers and the frosting can be frozen separately. Wrap each cake layer tightly in plastic wrap and place them in a sealable freezer bag. Store the frosting in an air-tight container. The frosting and cake layers can be frozen for up to 2 months. Thaw the cake layers in the refrigerator before assembling, and let the frosting come to room temperature before re-whipping and then frosting
Nutrition
Serving: 1serving (recipe makes 16 servings) | Calories: 449kcal | Carbohydrates: 61g | Protein: 5g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 272mg | Potassium: 185mg | Fiber: 3g | Sugar: 42g | Vitamin A: 158IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
More Vegan Dessert Recipes You Might Enjoy:
Bridgett B says
I made your peppermint chocolate cupcakes and they came out great. I want to make this cake but add the peppermint to it, how much peppermint extract should I use 1 teaspoon or more?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Bridgett, so happy you love the cupcakes. Yes I would add 1 teaspoon peppermint extract for a strong peppermint taste, or 1/2 teaspoon for a more subtle taste. Enjoy!
Izzy says
How would I adjust the bake time for a 9x13 cake?
Sam Turnbull @ It Doesn't Taste Like Chicken says
For a 9x13-inch pan, bake the cake for 30-35 minutes instead of 40 minutes. Start checking for doneness at 30 minutes with a toothpick. Let the cake cool before frosting.
Lisa says
This is a delicious cake! You would never know that it is vegan. I also sometimes make it gluten free. Question; can you make it sugar free too? Maybe by using monk fruit white “sugar”?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it Lisa! I haven't tested it using a sugar alternative, but you can check this guide for some helpful tips. Enjoy!
Ginger says
Even though I bake quite a bit, this is the first layer cake I've ever made. It was fabulous and my friend, whose birthday it was, LOVED it, too. Yum! (So I just made it again a week later!)
Jess @ It Doesn't Taste Like Chicken says
Yay! That's amazing!
Khwezi says
This was the first vegan cake I made after going vegan. Till today, it's my go to recipe for a chocolate cake. Absolutely divine.
Jess @ It Doesn't Taste Like Chicken says
We love to hear it!
Marge says
Really Nice texture
Erin says
I have made this chocolate cake many many times over the years now and it's my go to whether we're doing a big 9x13 with my Nana's brown sugar icing, or cupcakes for the kids' birthdays. It always turns out perfectly and it comes together so quickly and easily.
Kathyz says
The cake is delicious!
There isn't enough icing to frost a 2 layer cake.. I had to make a second batch
V says
Is it possible to use natural cocoa instead of dutch-process? I'm hoping to avoid another trip to the store!
Jess @ IDTLC Support says
Yes, natural cocoa should work fine!
Em says
I've made this cake before and it's turned out delicious so I know this recipe is good! I had a problem this time around, though. The icing turned out horrible, and I'm not quite sure what I did wrong. I've double checked all my ingredients, and they're all right, nothing is expired, but it still tastes awful. My friend said it tasted like blue cheese. Any ideas where I went wrong?
Jess @ IDTLC Support says
That is odd! Was it the chocolate icing? It shouldn't come out tasting like blue cheese, that's for sure. Sorry we can't help troubleshoot more without having been in the kitchen with you!
Em says
It was the chocolate icing. My theory is that because I used plant based milk with vanilla it ended up with too much vanilla in the mix. The cake turned out fine, it was just the icing that was wonky. Anyway, I know when I make it right this recipe is delicious, so thank you!
Loretta says
Crisco shortening.
Shari Eisenberg says
This is literally the BEST chocolate cake EVER!! Its the cake everyone asks me to bake for them, doesn't matter if they're vegan or not. Its just that good!!! I do add coffee to both the batter and the frosting, along with a little sea salt. Also a tad less sugar, and now the cake, for me, is PERFECTION!!!!
Electra says
Looks great but 2.5 cups of sugar?
Elizabeth says
I made this cake and made it with just 1 cup 1/2 of sugar came out delicious.
Vince says
I have been baking for half a century.
When I first saw this recipe, I immediately thought the sugar amount must be a typo.
If I was not aware of Sam’s brilliance and this was the first thing I saw, I probably would have clicked over to some other site.
So, based on earned trust from her multitude of successful recipes, I made this cake as written.
It not hyperbole to say it’s the best chocolate cake one can make!
Sugar is not just for sweetening (which it needs to do here due to a full cup of cocoa powder), it also tempers the gluten to provide a tender crumb while simultaneously providing moistness.
I do this in a 13x9 and bake for 48 mins.
It’s absurdly easy to make with a shockingly scrumptious result.
Trust.
Jess @ IDTLC Support says
Thanks for sharing your love and praise, Vince! We're delighted you enjoy this chocolate cake!
Jan says
there is a lot of sugar in this recipe. can you suggest alternatives?
Robin says
This recipe is FABULOUS! I cannot believe this delicious cake is vegan! No one would ever guess. Baking is my hobby, and my family (used to my regular chocolate cake), loves this recipe. I have made this a few times for friends with health issues, and everyone just raves about it. Thank you so very, very much!
Andrea Neve says
Hi,
What is vegetable shortening please? I’m in the U.K. and I’ve never heard that term?
Dom says
They're talking about TREX for baking 🙂