This vegan chocolate cake is so moist, fluffy, and with a tender crumb, you won’t believe it is dairy free! Made in just one bowl, it’s a simple yet elegant dessert that is sure to impress!
Vegan Chocolate Cake
When it comes to classic vegan desserts, my favorite recipes to make are banana bread, vanilla cake, and this easy chocolate cake.
It’s no secret that I have an insatiable sweet tooth. I’m the kind of person who’d always pick sweet over savory. I think that is why, after desserts, breakfast is probably my favorite food group. I love starting and ending my days on a sweet note, and if I can sneak something sweet between my meals too, I’m already onto it. While my favorite desserts to make include brownies and blondies, nothing beats a classic chocolate cake.
I’ve been meaning to share a vegan chocolate cake recipe for quite some time. I feel like it’s an essential dessert in every single household, vegan or not. This cake uses simple ingredients and NO fancy kitchen mixers required.
No eggs, no butter, and no milk are needed, but you’d never tell. The texture is super moist and fluffy, and the frosting is smooth and creamy. It’s rich, sweet, and full of chocolate flavor.
I had some friends over for dinner the other night and served them this cake and NO ONE believed me when I said that it was vegan- They thought it was full of eggs and dairy!
Ingredients to make a vegan chocolate cake?
Here are the ingredients you’ll need to make the best cake recipe. Try to avoid substitutions unless specifically tested.
For the cake
- All purpose flour– Also known as plain flour. Be sure to sift it very well, to ensure there are no clumps.
- Cocoa powder– Use a good quality cocoa powder, as some of the cheaper brands tend to have a very mild chocolate flavor.
- Baking soda– Reacts with the vinegar and gives the cake stability, without needing any eggs!
- Salt– Brings out the sweetness of all the ingredients.
- Brown sugar– While white sugar can also be used, the brown variety keeps the cake extra moist.
- Apple cider vinegar– You can also use white vinegar.
- Vanilla extract– What is a good cake without a touch of vanilla in it?
- Brewed coffee– The secret ingredient! Adding coffee to a chocolate cake intensifies the chocolate flavor, without any coffee taste at all. You can also use decaffeinated coffee or plant based milk.
- Vegetable oil– I used vegetable oil, but any neutral flavored oil can be used.
For the chocolate buttercream frosting
- Vegan butter– Softened to room temperature. Try to use a vegan butter from a block, not from a spread.
- Powdered sugar– Also known as confectioners sugar.
- Cocoa powder– What is a good chocolate cake if the frosting doesn’t have chocolate either?
How do you make a vegan chocolate cake?
Start by mixing together your dry ingredients in a large mixing bowl. Next, add the rest of the ingredients and mix well, until combined. Transfer the cake batter into three greased 8-inch cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out clean. Let the cakes cool in their pans for 15 minutes, before carefully removing and letting them cool on a wire rack completely.
Now, once the cakes have cooled, prepare your frosting. Using a stick mixer, beat the softened butter until fluffy. Slowly add the powdered sugar and cocoa powder, and continue beating until smooth. Finally, layer the cake. Place the first cake onto a flat serving dish. Spread a thick layer of frosting over it. Add the second cake and frost it, followed by the final layer. Add frosting to the top and all around it, until completely covered.
Tips to make the best vegan cake
- Use a springform cake pan for easy removal. This saves you from having to line it with parchment paper too.
- Do not overbake the cakes. They will continue to cook as it is cooling down.
- If you’d like to make a single layer cake, simply halve the ingredients.
Storing and freezing the chocolate cake
- To store: If you intend to consume the cake within 3 days, the cake can be kept at room temperature, covered. If you’d like it to keep longer, store the cake in the refrigerator, covered, for up to 7 days.
- To freeze: Place slices of the cake in a shallow container and store in the freezer for up to 6 months.
More vegan dessert recipes to try
Vegan Chocolate Cake
Ingredients
- 4 1/2 cups flour
- 3 cups brown sugar or white
- 3/4 cup cocoa powder
- 1 tbsp baking soda
- 1/2 tsp salt
- 3 tbsp vinegar
- 1 tbsp vanilla extract
- 1 1/4 cups vegetable oil or canola or avocado oil
- 3 cups brewed coffee room temperature, or unsweetened almond milk
For the chocolate buttercream frosting
- 1 1/2 cups vegan butter softened
- 4 cups powdered sugar
- 1 1/2 cups cocoa powder
Instructions
- Preheat the oven to 180C/350F. Grease three 8-inch cake pans and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined.
- Distribute the batter amongst the three pans. Bake the cakes for 25-27 minutes, or until a skewer comes out clean.
- Let the cakes cool in the pans for 15 minutes, before carefully inverting onto a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. Beat together the butter until fluffy. Add the powdered sugar and cocoa powder and beat well, until smooth.
- Once the cakes have cooled, layer them up. Place the first cake on a serving dish and spread with frosting. Add the second layer, add another layer of frosting, before adding the final cake. Cover the tops and sides with frosting.
Do you recommend using coffee or almond milk? What’s the difference in result? Could you do half almond milk half brewed coffee?
Hi Sumi! The coffee gives the cake a more intense chocolate flavor 🙂 You can definitely go half and half 🙂
Can I use coco oil instead vegan butter ? Thanks 🙂
For the frosting? It needs to be butter or margarine 🙂