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.
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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:
Ivy says
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!
Sam Turnbull says
Aww yay! I love that!
Tom says
When you say vegetable shortening, do you mean Crisco? Something else?
Sam Turnbull says
That is one brand, yes 🙂
Donna Murphy says
Hi Sam - I have to make a cake for about 30 people and this seems perfect as it will satisfy vegan and non vegan alike, only needing one cake! I need to make it a few days ahead.. can I freeze the cake and only add frosting day of? I'm thinking it will need to be a sheet cake, easiest given the number of people.
Thanks, Donna
Abi says
Hi Sam, I adore this cake and have made it many times. I have a heart-shaped pan (roughly 8 x 9inches) I want to use, but only one. Do you think I could bake this in one pan and then carefully cut it in half to make 2 layers? Or even leave it as it is and put the frosting on the outside? If it is possible, how might this affect the baking time? Many thanks in advance.
Kristine says
This cake is amazing. I made it for Easter and everyone loved it, no one questioned if it was vegan. It was moist and the frosting was incredible. This will be my go to chocolate cake recipe. I usually run to the grocery store and grab myself a vegan cupcake when I need a cake fix, but this entire cake costs about the same as just one cupcake and it was so easy to make. Another homerun Sam!
Sam Turnbull says
Yay! Thrilled you loved it Kristine 🙂
Elena says
The recipe is PERFECT! When I crave sweetness, this is the only desert I make. My whole family and I absolutely LOVE it! My mood is immediately boosted whenever I taste the cake. Thank you so much for the guide.
God bless you.
Kristine says
I would like to try this but with a mini cupcake tin, any idea on adjusted baking time? I see you have an adjusted time for the regular sized cupcakes, but I am not sure if I should add more or less time.
Maddy says
I bake mine in a mini cupcake tin at 300 for about 10 minutes and they come out great!
JENNIE STEWART says
best chocolate cake I've ever had, we're not vegan but I still make this cake because its the best! I must admit that I use store bought frosting but the cake itself is just awesome!
Emma says
I rarely leave recipe reviews and I can't believe it's taken me this long to comment on this one! I've been using it exclusively as my chocolate cake recipe for 3 years now! A recommendation I have is that I always replace half the non-dairy milk with freshly brewed coffee. It enhances the rich chocolate flavor and moistness as well. Sam, every single person I have made this cake for has not shut up about how much they love it! You've outdone yourself with this one!
Kate says
good idea, I’m gonna give that go now
Tahira Akhtar says
Can i use cake flour for this recipe?
Also if i bake them in 2 9inch tins, how long do i need to cook it for? Thanks in advance
Mike says
Hi Sam. I bought your new book. In the book, the frosting recipes says 2 3/4 cups powdered sugar. This recipe says way less although everything else is the same. Which do we follow? Thanks.
Kristin says
I’ve made this cake many times - it is SO delicious. I always end up using close to three cups of powdered sugar in the frosting…but I use solely vegan butter, no shortening. Thanks for this amazing recipe, Sam!
Lisa says
This is my second time making this recipe but I added chocolate chips in it and OMG!!!! This recipe never fails me! Thanks for sharing!
Susan says
This is hands down the best chocolate cake I've ever tasted! Absolute perfection! I made this for my stepson's 15th birthday. Instead of 2 round cakes, I made a 9x13 cake, and it took about 48 minutes to bake at 350F. My husband and I are vegan, but my stepsons, my parents, and my husband's parents are not, and they all loved it. My mother-in-law even asked me for the recipe, so I sent her the link. This recipe is a keeper! Thank you!!
Abi S says
This recipe is the best vegan cake I have ever eaten. Tastes great with raspberries.
Than you
Bianca Neves says
Incurring the risk of being extremely repetitive: this cake is bomb! So fudgy and scrumptious
Georgia says
Hello, Can I just ask with the oven temp is it Convection or Convention?
I absolutely love this cake and made it twice on Convention but having trouble with it cooking through nicely. I'm starting to think maybe its meant to be 180c Convection (fan forced) ? I'm in Australia so just wondering what the general rule is in the USA if it doesn't state the type of oven heat on the recipe.
Thanks so much for an outstanding recipe:)
Ruth says
Hi Georgia, if you're still waiting for an answer to your question, I can tell you in Canada where Sam Turnbull and I both live (and USA too) conventional recipes would be written intending to use a conventional oven, unless otherwise noted. I've been making a recipe very similar to this one for the past 50 years, and it's 350F (180C) for a normal oven. My recipe has a few different measurements but makes 2 x 8inch rounds or a 9inch x 13inch rectangle pan, baked for 30 minutes (maybe a bit longer depending on the oven). (I've never heard ovens referred to as Convention), but do realize there are different oven options now. I've never used a Convection oven, although my brother who lives in New Zealand raves about his. I hope this helps.
Tenneka says
I haven't made this yet but it looks absolutely delicious. I was wondering if I can use whole wheat flour and if it would come out the same.
Suma says
I made chocolate cake for the first time ever last night and followed the recipe exactly (without the frosting). It tasted AMAZING!!! My husband, who has egg and nut allergies and isn't a fan of chocolate in general absolutely loved the cake!! Thank you for the amazing recipe!!! Cannot wait to make it for birthdays etc!
Vienna says
Does it crumble at all after baking? curious to know how it stays together without a binding agent like egg!
Sam Turnbull says
It's just like regular cake, you would never notice the difference. It holds together beautifully. 🙂
Natalie says
I've made it before, and it tastes absolutely amazing! I am such a big fan of you Sam!
P.s I follow you on pinterest
Sibyl says
My best friend made this for my birthday this year and it was *heavenly*.
E says
Only used the chocolate batter recipe and not the frosting. Really simple and accessible ingredients, so easy and quick to make. And most importantly, delicious.