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

VEGAN CHOCOLATE CAKE TO DIE FOR

An egg and dairy-free chocolate cake that’s perfectly moist with the perfect crumb.

Course Dessert
Cuisine American, Vegan
Keyword chocolate cake, vegan cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 Servings
Calories 398 kcal
Author Linda Meyer

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cups cacao or cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ¼ tsp finely ground salt

Remaining Ingredients

  • 3/4 cup vegan sugar
  • 3 tbs egg replacer + 6 tbsp. warm water we use Bob’s Red Mill brand
  • ½ cup canola oil
  • 2 tsp. vanilla extract
  • 1 cup almond milk
  • 1 cup boiling water

Vanilla Frosting

  • 8 tbsp vegan butter room temperature
  • ¼ cup vanilla almond milk more if necessary (see note)
  • 1 tbsp vanilla extract
  • 3 cups powder sugar
  • 3 tbsp cacao or cocoa powder if you want to make chocolate frosting

Instructions

  1. 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

  2. In a medium mixing bowl, whisk the dry ingredients until fully combined and set aside.
  3. In a small bowl, stir the egg replacer and water together until thick and creamy.
  4. 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.
  5. 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.
  6. Dive the batter evenly into the pans and bake for 30-35 minutes, or until a wooden toothpick comes out clean when inserted.
  7. Cool in pans for 10 minutes and then remove from pans and cool on wire racks. Do not frost until completely cool.

Vanilla Frosting

  1. 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.
  2. 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 tbsp of cacao or cocoa powder to the mixing bowl.

  1. Spread the frosting on the cake as desired.
  2. Enjoy!

Recipe Notes

The Nutrition Facts are an estimate only. 

Nutrition Facts
VEGAN CHOCOLATE CAKE TO DIE FOR
Amount Per Serving
Calories 398 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 304mg13%
Potassium 185mg5%
Carbohydrates 62g21%
Fiber 2g8%
Sugar 42g47%
Protein 3g6%
Vitamin A 355IU7%
Calcium 101mg10%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.