This is the best vegan chocolate cake recipe we've ever tasted. It's easy to make, moist, chocolaty, and delicious. It's the perfect vegan chocolate birthday cake!
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This chocolate cake recipe is the only cake that graces our table for family birthday parties.
It's dairy-free and egg-free, yet still has a tender and moist texture that you'd expect from a great vegan cake recipe.
How to Make It
This simple cake recipe only takes about 10 minutes to prepare and 30 minutes to bake. Here are a few visual cues to go along with the instructions.
- Whisk the dry ingredients together until fully combined, then in a separate mixing bowl, beat the sugar, egg replacer, and oil until thick and creamy.
2. Add the flour mixture to the butter mixture and stir in the plant-based milk and the boiling water until just combined. Don't skip this, the water gives the cake the best texture.
3. Divide into two 8-inch cake pans or one 16-inch cake sheet pan and bake for approximately 30 minutes.
4. Let the cakes cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely before frosting.
How to Make Vegan Buttercream Frosting
We like to make our own frosting, but you can buy vegan frosting in the grocery store if you like. It's totally up to you.
1.In a mixing bowl, beat the butter, vanilla, almond milk, powdered sugar, and cocoa powder (if you want chocolate frosting) until smooth and creamy.
HINT: Add the milk slowly. Depending on the amount of moisture in the sugar, you may need less than what's stated in the ingredients.
EQUIPMENT
Mixer - You'll need a stand mixer or a hand mixer to beat the egg and sugar mixture together.
Cake Pans - To make a layer cake, you'll need two round 8-inch cake pans. To make a sheet cake, you'll need one 16-inch sheet pan.
Wire Cooling Rack - To ensure that the cakes cool completely without getting soggy on the bottom, you will need one or two wire cooling racks.
Recipe FAQ & Tips
Although vegan cake has less saturated fat because it's made with plant products, it's not considered a health food.
Usually it's one of three things that prevent a cake from rising. It could be that the leavening has expired, the wrong egg replacer was used (applesauce will make a denser cake), or your oven is too hot or has hot spots, resulting in an unevenly baked cake.
If the cake is frosted with vegan buttercream frosting, store it covered in the refrigerator for up to 4 days. If it isn't frosted, store it covered at room temperature for up to 3 days.
Yes. Freeze it in a freezer safe container for up to 2 months.
More Vegan Cake Recipes
VEGAN CHOCOLATE CAKE
Equipment
- 1 stand or hand mixer
- 2 8-inch round cake pans or 1 16-inch sheet pan
- 1 Oven
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cups cacao or cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon finely ground salt
Remaining Ingredients
- ¾ cup vegan sugar
- 3 tablespoons egg replacer + 6 tbsp. warm water we use Bob’s Red Mill brand
- ½ cup canola oil
- 2 teaspoon vanilla extract
- 1 cup almond milk
- 1 cup boiling water
Vanilla Frosting
- 8 tablespoon vegan butter room temperature
- ¼ cup vanilla almond milk more if necessary (see note)
- 1 tablespoon vanilla extract
- 3 cups powder sugar
- 3 tablespoon cacao or cocoa powder if you want to make chocolate frosting
Instructions
- Heat oven to 350° F.(176 C) Lightly grease and flour two 8-inch (20 cm) cake pans or a 11 x 15 (28 x 38) sheet cake pan
- In a medium mixing bowl, whisk the dry ingredients until fully combined and set aside.
- In a small bowl, stir the egg replacer and water together until thick and creamy.
- In a large mixing bowl, add the egg replacer, vanilla, oil, and sugar beat on medium-high speed for 2 minutes, or until thick and creamy.
- Add one third of the flour mixture to the sugar mixture and then one third of the milk and beat on a low setting until they begin to blend together. Continue adding the flour and milk in thirds until totally combined. The mixture will be very dry and dense. Reduce the speed of the mixer and slowly add the boiling water and blend until just combined. Stir with a spoon to ensure that the batter is fully combined. The batter will be thin and watery.
- Divide the batter evenly into the pans and bake for 30-35 minutes, or until a wooden toothpick comes out clean when inserted.
- Cool in pans for 10 minutes and then remove from pans and cool on wire racks. Do not frost until completely cool.
Vanilla Frosting
- In a large mixing bowl, add the butter, powdered sugar, vanilla, and half of the almond milk and begin mixing on a low speed, add more milk until you get the desired thickness that you’re looking for.
- Finish mixing with a spatula to ensure that the ingredients at the bottom of the bowl are completely combined.
NOTE: If you want chocolate frosting, add 3 tablespoon of cacao or cocoa powder to the mixing bowl.
- Spread the frosting on the cake as desired.
- Enjoy!
Notes
Nutrition
Christina Joly says
Can this be made as cupcakes?
Linda Meyer says
Yes, absolutely!
Jenni says
Is it possible to replace the egg replacer with two flax eggs? I am going to make this cake for my birthday!
Linda Meyer says
Hi Jenni, that should work out just fine. The cake might be a bit denser in texture.
Alyssa says
Hello!
This looks amazing! Is it possible to use oat milk instead of almond?
Linda Meyer says
Hi Alyssa, yes, you can use any plant based milk. Even coconut milk works for this, because chocolate and a hint of coconut is delicious! 🙂
Sophia says
Hi! This looks good! Will it work with gluten free flour?
Linda Meyer says
Hi Sophia, you can use an all-purpose gf flour. The texture will be slightly different, but still good. We recommend King Arthur flour. It has the best texture for cake.
Trish says
I so want chocolate cake in my life right now!! Hate to be one who alters recipes, but any chance this would work with apple sauce instead of the oil?
Linda Meyer says
Hi Trish, I haven't tried using apple sauce as an oil replacement. I think it would work, but the texture won't be the same. Please let us know if you try it with apple sauce. Best, Linda