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Vegan chocolate cake with sprinkles on a cooling rack, with a single slice served on a plate beside a fork.

Vegan Chocolate Cake Recipe

Mandy Applegate
Vegan chocolate cake that's moist, flavorful, and surprisingly simple to make? Yes, please! This recipe uses common vegan pantry staples and comes together in under an hour. Perfect for satisfying your sweet tooth or whipping up a delicious dairy-free dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Assembly Time 5 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 9
Calories 614 kcal

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.

Nutrition

Calories: 614kcalCarbohydrates: 92gProtein: 5gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 3gSodium: 427mgPotassium: 247mgFiber: 5gSugar: 65gVitamin A: 68IUCalcium: 144mgIron: 3mg
Keyword vegan chocolate cake
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