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A chocolate cake with white frosting on a glass cake plate with a silver cake knife next to it.


An easy egg and dairy-free chocolate cake that’s perfectly moist with the perfect crumb.
4.60 from 5 votes
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Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Servings
Calories: 397kcal
Author: Linda & Alex
Cost: $6


  • 1 stand or hand mixer
  • 2 8-inch round cake pans or 1 16-inch sheet pan
  • 1 Oven


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


  • 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!


Make sure that the butter is at room temperature. 
The oven should be fully preheated before baking to ensure that the cake rises. 
Store covered in the refrigerator if the cake is frosted for up to 4 days. Store covered at room temperature for up to 3 days if it isn't frosted. 
Freeze in a freezer safe container for up to 2 months. 


Serving: 20g | Calories: 397kcal | Carbohydrates: 62g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 284mg | Potassium: 177mg | Fiber: 3g | Sugar: 42g | Vitamin A: 356IU | Calcium: 96mg | Iron: 2mg
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