Vegan Chocolate Cake
Add Preferred SourceI’ve tried dozens of cakes, but I keep coming back to this Vegan Chocolate Cake for its perfect fudgy texture. That first bite gives you soft, tender cake with chocolate flavor that coats your whole mouth. The frosting adds even more richness on top. You’ll be making this for every special occasion, and the best part is watching non-vegan friends go back for seconds.
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I make it for birthdays, potlucks, and holiday dinners because it’s a crowd-pleaser that everyone can enjoy, whether they’re vegan or not. It’s perfect for celebrations when you need a special dessert that feeds a crowd. The cake stays fresh at room temperature for 2 days or in the fridge for up to 5 days, and you can freeze slices for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Chocolate Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make the most tender, fudgy, and best vegan chocolate cake recipe you’ve ever tasted.
Preheat and Prep the Pan
Preheat your oven to 350°F, then grease round 9-inch cake pans. I like using this oil sprayer for greasing because it coats evenly and prevents any sticking along the sides.
Line the bottom with parchment paper so the cake releases easily after baking.
Mix the Vegan Buttermilk
Whisk together the plant-based milk and apple cider vinegar in a small bowl. Let it sit for a few minutes until it thickens slightly; that’s your vegan buttermilk ready to go, and it’s what keeps the cake incredibly moist.
Combine the Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. I always grab a powder sifter to break up any lumps in the cocoa powder and ensure everything blends evenly.
Sifting also aerates the flour, which helps create that tender crumb.
Add the Wet Ingredients
Add the vegetable oil and vanilla extract to your vegan buttermilk, then pour the wet mixture into the dry ingredients. Stir gently with a silicone spatula until just combined; you don’t want to overmix, or the cake will turn out dense.
Slowly pour in the hot water, mixing until the batter is smooth and pourable. The batter will look thin, but that’s exactly what you want for a moist cake.
Bake the Cake
Pour the batter into the prepared round cake pans and spread evenly. Bake for 35 to 45 minutes in your preheated oven, or until a toothpick inserted in the center comes out clean. I use this cake tester for checking doneness because it’s reusable and easy to use.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire cooling rack to cool completely before frosting.
Make the Vegan Chocolate Frosting
In a medium bowl, beat together the softened vegan butter, vanilla extract, and cocoa powder using a hand mixer in a medium speed until the mixture is smooth and fluffy. Gradually add the powdered sugar, alternating with splashes of plant-based milk, until the frosting reaches a creamy, spreadable consistency.
Frost and Serve
Once the cake is completely cool, spread the frosting evenly over the top and sides. Slice and serve at room temperature for the best texture and flavor. Enjoy!
If you need to transport the cake to a party or potluck, this hard-sided cake carrier keeps the whole cake safe and prevents the frosting from smudging during the drive. For longer trips or outdoor events, a round insulated pie carrier maintains the perfect temperature.
Equipment
Ingredients
- 1 ½ cups plant-based milk
- 2 teaspoons apple cider vinegar
- 3 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup hot water
Vegan Chocolate Frosting:
- ½ cup vegan butter softened
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- 1 ½to 2 cups powdered sugar
- 2 to 3 tablespoons plant-based milk
Video
Instructions
- Preheat the oven to 350°F (180°C). Grease a nine-inch round cake pan and line the bottom with parchment paper.
- In a small bowl, whisk the plant-based milk and apple cider vinegar. Let it sit for a few minutes until slightly thickened—this makes vegan buttermilk.1 ½ cups plant-based milk, 2 teaspoons apple cider vinegar
- In a large bowl, sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt.3 cups all-purpose flour, 2 cups sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Add the vegetable oil and vanilla to the vegan buttermilk, then pour the wet ingredients into the dry ingredients. Stir gently until just combined. Slowly add the hot water and mix until the batter is smooth.½ cup vegetable oil, 2 teaspoons vanilla extract, ½ cup hot water
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- In a bowl, beat the vegan butter, vanilla, and cocoa powder until smooth.½ cup vegan butter, 1 teaspoon vanilla extract, ⅓ cup unsweetened cocoa powder
- Add the powdered sugar gradually, along with the plant-based milk, until the frosting is creamy and spreadable.1 ½to 2 cups powdered sugar, 2 to 3 tablespoons plant-based milk
- Frost the cooled cake before slicing and serving.
Notes
- Don’t skip the vegan buttermilk step: You can use apple cider vinegar or white vinegar with any plant-based milk like soy milk or oat milk. Letting them sit for a few minutes creates acidity that reacts with the baking soda for proper cake rise and a tender crumb.
- Use hot water, not warm: The hot water blooms the cocoa powder and creates a smoother, more flavorful batter with a fudgy texture you won’t get from room-temp water.
- Check for doneness early: Ovens vary, so start checking around 35 minutes with a toothpick. The cake is done when the toothpick comes out with just a few moist crumbs, not wet batter.
- Try vegan buttercream instead: If you prefer a lighter frosting, swap the chocolate frosting for vegan buttercream made with vegan butter, powdered sugar, and vanilla for a classic birthday cake flavor that tastes just like regular cake.
- Adjust frosting consistency as needed: If the frosting is too thick, add an extra tablespoon of plant-based milk. If it’s too thin, add more powdered sugar a few tablespoons at a time.
- Flash freeze for perfect slices: Freeze the whole frosted cake uncovered for 30 minutes before slicing, and you’ll get clean, bakery-perfect cuts without the frosting smearing.
Nutrition
How to Store Leftovers
Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days if you want to extend its freshness. The frosting holds up well in the fridge, though you might notice it firms up slightly; just let the cake sit at room temp for 10 minutes before serving.
For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe glass container or zip-top bag to avoid moisture. Frozen slices keep for up to 3 months and thaw beautifully at room temperature in about an hour, or you can microwave them for 20 to 30 seconds for a warm, fudgy taste.
What to Serve With Vegan Chocolate Cake
I love serving this cake with a scoop of dairy-free ice cream or a dollop of coconut whipped cream on the side. Fresh berries like raspberries or strawberries add tart contrast to the rich chocolate and make the plate look beautiful for special occasions.
A drizzle of vegan caramel sauce or a dusting of powdered sugar takes it up a notch for birthdays and celebrations. Hot coffee or a glass of cold non-dairy milk pairs perfectly with the chocolate richness, and the cake is decadent enough to stand on its own or dress up with these simple additions.
More Easy Dessert Recipes for You to Try at Home
If you love this, you’ll want to try my other vegan cakes for any celebration.
