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A slice of Vegan Chocolate Cake with chocolate frosting sits on a white plate next to a spoon, with the rest of the cake and stacked plates in the background.

Vegan Chocolate Cake

I love making Vegan Chocolate Cake for almost every celebration because it's the most moist, fudgy chocolate cake that tastes incredible and impresses everyone at the table. Deep cocoa flavor comes through in every bite of the tender crumb, all topped with rich chocolate frosting. It's perfect for birthdays, potlucks, holiday dinners, and any special occasion where you need a crowd-pleasing dessert. 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.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: vegan chocolate cake
Servings: 12
Calories: 549kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="tuWIx7iv" upload-date="2025-12-12T09:11:00+00:00" name="Moist and Fluffy Vegan Chocolate Cake" description="Moist, rich slices with deep chocolate flavor." player-type="default" override-embed="default"]

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

Here are my best tips for making perfect vegan cake recipe every time.
  • 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

Calories: 549kcal | Carbohydrates: 98g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 395mg | Potassium: 203mg | Fiber: 4g | Sugar: 69g | Vitamin A: 485IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 3mg
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