Vegan Chocolate Cake Recipe
Vegan chocolate cake: myth or reality? We assure you, this delicious and satisfying dessert is absolutely achievable. This recipe uses simple ingredients you likely already have on hand, and skips the dairy and eggs without sacrificing flavor or moisture. Plus, it comes together quickly, so you can be enjoying a decadent slice in under an hour.
Why You’ll Love This Vegan Chocolate Cake Recipe
- Chocolate Nirvana: Deeply satisfy your cocoa cravings with this rich and decadent vegan chocolate cake. It’s every bit as moist and flavorful as traditional recipes, minus the dairy and eggs.
- Pantry Powerhouse: No need for a special shopping trip! This recipe utilizes common vegan staples you probably already have on hand, making it a budget-friendly and convenient baking project.
- Surprisingly Simple: Don’t be intimidated by vegan baking. This recipe has straightforward steps that are easy to follow, even for novice bakers.
- Speedy Satisfaction: Craving a delicious dessert but short on time? This vegan chocolate cake comes together quickly, so you can be enjoying a slice in under an hour.
- Customization Cravings: This recipe is just the beginning! Feel free to get creative and personalize your cake with your favorite vegan frosting, fruit compotes, or chopped nuts.
- Impress Your Crew: Ditch the store-bought treats and surprise your friends and family with a homemade vegan masterpiece. They’ll be amazed at the flavor and won’t believe it’s dairy-free.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Chocolate Cake with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preheat and Prep
Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking tin with parchment paper.
Dry Ingredients
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Wet Ingredients
Create a well in the center of the dry ingredients. Pour in the oat milk, oil, and vanilla extract. Using a hand mixer or whisk, mix until just combined and smooth. Be careful not to overmix.
Bake!
Pour the batter into your prepared baking tin and gently shake to level. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
Cool Completely
Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
Frosting Time
While the cake cools, whip up your frosting! In a bowl, cream together the softened vegan butter or margarine and powdered sugar on low speed until incorporated. Increase the speed and beat for 3-5 minutes until light and fluffy. Add the cocoa powder and mix until fully combined.
Assemble and Enjoy!
Once the cake is cool, spread the frosting evenly over the top. Get creative with your favorite toppings like sprinkles, chocolate flakes, candied citrus zest, or mini marshmallows. Slice, serve, and enjoy your delicious homemade vegan chocolate cake!
Recipe Notes and Expert Tips
- Non-Dairy Milk Matters: While most non-dairy milks work, oat milk offers a subtle creamy texture that complements the cocoa beautifully. If using a thinner milk like almond milk, you may need to adjust the flour by 1-2 tablespoons for a perfect consistency.
- Creamy Consistency: Love a thinner frosting for drizzling? Add a tablespoon of non-dairy milk at a time to your finished frosting until you reach your desired flow.
- Don’t Overmix: Once the wet and dry ingredients are just combined, stop mixing! Overmixing can lead to a tough cake.
- Room Temperature Reigns: Ensure your vegan butter or margarine is softened to room temperature for a smooth and creamy frosting.
- Oven Quirks: Ovens can vary. Keep an eye on your cake after 35 minutes. A toothpick inserted into the center should come out clean for a perfectly baked cake.
How to Store Vegan Chocolate Cake
Conquered the vegan chocolate cake and enjoyed every delicious bite? But wait, there’s more cake to love! Here’s how to store your leftover vegan chocolate cake to ensure it stays moist and flavorful for future enjoyment:
Storage Strategies:
- Room Temperature: Enjoying your cake within a day or two? No problem! Store your unfrosted cake, tightly wrapped in plastic wrap, at room temperature. This is perfect for quick snacking or second helpings.
- Fridge Freshness: Going for a longer storage solution? Frosted or unfrosted cake can be stored in the fridge for up to 5 days. Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent drying out.
- Freeze and Future Feasts: Need to save that cake for a later celebration? Frosted or unfrosted cake slices can be frozen for up to 3 months! Wrap each slice tightly in plastic wrap and store them in a single layer in a freezer-safe container. Thaw in the refrigerator overnight before enjoying.
Remember: Frosted cakes will naturally soften and lose some of their shape when stored in the fridge or freezer. This won’t affect the taste, but if presentation is key, consider storing unfrosted cake layers and frosting them separately.
What to Serve With Vegan Chocolate Cake
Fresh Fruit & Vegan Cream: Keep things light and refreshing with a platter of seasonal fruits like berries, mango, or kiwi. Top it off with a dollop of your favorite vegan whipped cream for a delicious contrast of textures.
Nutty Bliss Balls: Whip up a batch of peanut butter energy balls packed with nuts, seeds, dried fruit, and a touch of maple syrup. These bite-sized treats are perfect for satisfying a post-dessert sweet tooth.
Creamy Vegan Ice Cream: Lift your cake up into a decadent sundae! Vegan ice cream options are more abundant than ever, from classic vanilla bean to banana almond milk ice cream.
More Easy Dessert Recipes for You to Try at Home
We’ve got plenty of easy vegan dessert recipes that we think you’ll love making!
- Frozen Yogurt Berry Cups
- Banana Chocolate Cake
- Baked Vanilla Donuts
- Mango Sorbet
- Chocolate Coconut Mousse
Vegan Chocolate Cake Recipe
Ingredients
For the cake:
- 1 ¾ cups all-purpose flour
- 1 ¼ cups light brown sugar
- ¾ cup cocoa powder
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup neutral oil
- 1 ¼ cups oat milk or other non-dairy milk*
- 1 teaspoon vanilla extract
For the frosting:
- ¾ cup vegan butter or margarine softened
- 2 ½ cups powdered sugar
- 6 tablespoons cocoa powder
Instructions
- Preheat oven to 350°F/175 C. Grease or line an 8” x 8” baking tin with parchment.
Make the cake:
- In a medium bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to evenly distribute everything.1 ¾ cups all-purpose flour, 1 ¼ cups light brown sugar, ¾ cup cocoa powder, ½ teaspoon salt, 2 teaspoons baking powder, ½ teaspoon baking soda
- Create a well in the center and pour in oat milk, oil, and vanilla extract. Stir until smooth.½ cup neutral oil, 1 ¼ cups oat milk, 1 teaspoon vanilla extract
- Pour into prepared baking tin and shake to level.
- Bake for 35-40 minutes until a skewer inserted comes out clean.
- Allow to cool in the tin for at least 10 minutes before removing and allow to cool completely.
Make the frosting:
- Combine all the frosting ingredients in a bowl.¾ cup vegan butter or margarine, 2 ½ cups powdered sugar, 6 tablespoons cocoa powder
- Beat with a hand mixer on low speed, slowly incorporating all the powdered sugar.
- Increase the speed and beat until very fluffy, 3-5 minutes.
Assemble the cake:
- Dollop frosting on top and spread evenly with a spatula. Sprinkle with any desired toppings (sprinkles, chocolate flakes, candied citrus zest, mini marshmallows).
- Serve immediately and enjoy!
Notes
- Non-Dairy Milk Matters: While most non-dairy milks work, oat milk offers a subtle creamy texture that complements the cocoa beautifully. If using a thinner milk like almond milk, you may need to adjust the flour by 1-2 tablespoons for a perfect consistency.
- Creamy Consistency: Love a thinner frosting for drizzling? Add a tablespoon of non-dairy milk at a time to your finished frosting until you reach your desired flow.
- Don’t Overmix: Once the wet and dry ingredients are just combined, stop mixing! Overmixing can lead to a tough cake.
- Room Temperature Reigns: Ensure your vegan butter or margarine is softened to room temperature for a smooth and creamy frosting.
- Oven Quirks: Ovens can vary. Keep an eye on your cake after 35 minutes. A toothpick inserted into the center should come out clean for a perfectly baked cake.
