Vegan Chocolate Cake - The BEST Recipe! (2024)

How to make a delicious and easy vegan chocolate cake recipe, with just a few basic ingredients. It’s perfect for any occasion!

Vegan Chocolate Cake - The BEST Recipe! (1)

The best vegan chocolate cake

This simple vegan cake is a great recipe to keep on hand for any time an occasion calls for you to make a chocolate cake.

With no crazy ingredients or flax eggs required, the recipe will never let you down. It can easily be customized to create many different flavors, and non-vegans love it too – so you know it must be good!

Also try these Black Bean Brownies–NO flour required

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The cake works well at any of the following:

Birthdays

Barbecues

Potlucks

Graduations

Anniversaries

Baby Showers

Family Reunions

Sleepovers

Holiday Gatherings

Dinner Parties

It tastes like a classic chocolate cake because it is a classic chocolate cake!

Unlike many other vegan cake recipes, this one does not require a single ingredient not found in traditional chocolate cakes, such as flax or chia eggs, avocado, or black beans.

Baking soda helps it rise, and applesauce or banana or nondairy yogurt binds the cake without eggs, also keeping it delightfully light and fluffy. The recipe can be dairy free, egg free, whole grain, and even oil free.

No one ever suspects it’s healthier and vegan.

Single serving version: Chocolate Mug Cake

Chocolate cake flavors

Mounds Bar Cake:Frost with coconut cream orVegan Chocolate Mousse, and top with more shredded coconut.

Nutella Chocolate Cake:Frost each cake layer with store bought chocolate hazelnut butter or my plant based Homemade Nutella Recipe.

German Chocolate Cake:Add a homemade or store bought caramel frosting, mixed with chopped pecans and toasted coconut.

Black Forest Vegan Chocolate Cake:Frost withCoconut Whipped Creamor cashew cream, and decorate with fresh cherries or cherry jam.

Mocha Cake:Add a small spoonful of instant coffee to your favorite vegan chocolate frosting or to myChocolate Avocado Mousse.

Vegan Chocolate Peanut Butter Cake:Use peanut butter in place of the oil for an oil free cake. Frost with the vegan cream cheese frosting recipe from myEasy Cinnamon Rollspost, and beat a half cup of peanut butter into the frosting.

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How to make a vegan chocolate cake

Start by gathering all of the ingredients.

Preheat your oven to 350 degrees Fahrenheit, and grease two 8-inch round or square pans, then set the pans aside.

In a large mixing bowl, stir together the flour, cocoa powder, salt, baking soda, sweetener, and optional chocolate chips until evenly mixed.

If using almond butter, gently warm it until soft and easily stir-able. Whisk the nut butter or oil, applesauce, yogurt, or banana, water, and pure vanilla extract in a new bowl. (If you want it to be a one bowl cake, it technically does work to just add all of the liquid ingredients into the dry mix instead.)

Pour the wet into the dry mixture and stir until just combined. Don’t over-mix. Smooth into the prepared 8-inch pans, dividing the batter evenly between the pans.

Bake on the oven’s center rack for 25 minutes, or until the cakes have risen and a toothpick inserted into the center of a cake comes out mostly clean.

Let cool before frosting. (It’s not required, but if you can wait, I recommend letting the cake sit overnight and not tasting until the next day, because the flavor is richer and sweeter after sitting a day.)

When ready to frost, go around the sides of the cake pans with a knife, then invert the chocolate cake onto two plates. Frost separately, then place one cake on top of the other. Add icing to the sides, then serve and enjoy. The cake can be frosted ahead of time if you prefer.

I like to store leftovers in the fridge for freshness (especially if iced with a perishable frosting) for up to a week, but you can store them covered at room temperature for a day or two if you wish. Cake slices can also be frozen.

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Vegan cake frosting recipes

I recommend this shortening-freeand vegan Chocolate Cream Cheese Frosting.

Or feel free to use your favorite homemade frosting or one of the options listed above in the “chocolate cake flavors” section of this post.

Surprisingly, there are also many store brand frostings that are accidentally vegan, including some of the flavors from Duncan Hines, Pillsbury, Simple Mills, Miss Jones, and Betty Crocker. Look on the labels to see which flavors don’t contain milk products.

Vegan Chocolate Cake Recipe

Here's an easy vegan chocolate cake recipe, made with basic ingredients and perfect for any occasion.

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Print Recipe

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Yield 2 cakes, or 1 double-layer cake

5 from 229 votes

Ingredients

2 cups spelt or white flour (for low carb, try this Keto Cake Recipe)
3/4 cup cocoa powder
1 tsp baking soda
1 tsp salt
1 cup mini chocolate chips, optional
1 1/2 cup sugar, or xylitol for sugar free
1/2 cup applesauce, banana, or yogurt of choice
1/2 cup oil, almond butter, or allergy-friendly sub
1 1/2 tbsp pure vanilla extract
1 1/2 cup water

Instructions

Preheat the oven to 350 F. Grease two 8-inch pans. Set aside. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sweetener in a bowl. If using almond butter, gently warm it until soft and easily stir-able. In a new bowl, whisk the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix). Pour into the pans.
Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit.) If you can wait, I highly recommend not tasting until the next day… this cake is so much richer and sweeter after sitting for a day! When ready to frost, go around the sides with a knife, then invert each cake onto a large plate. Frost separately, then place one cake on top of the other if a double-layer cake is desired. At this point you can also frost the sides if you wish. I linked a few of my favorite frosting recipes earlier in this post.
View Nutrition Facts

Notes

For a non-chocolate vegan cake, make this Vegan Carrot Cake.

Or here is a vanilla Vegan Cake Recipe.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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More Vegan Dessert Recipes

Vegan Brownies

Vegan Chocolate Chip Cookies

Chocolate Banana Bread

Vegan Cheesecake Recipe

Chocolate Truffles

Vegan Cinnamon Rolls

Vegan Chocolate Cake - The BEST Recipe! (2024)

FAQs

What is a secret ingredient for cakes? ›

“Vinegar is a secret ingredient that can make your cakes light and fluffy.” One of the great things about using vinegar in cakes is that it's versatile.

Tell Me More ›

Why is my vegan cake not fluffy? ›

CAKE NOT RISING

This can be caused by a few things already mentioned such as using the wrong egg replacer or over mixing. I always recommend using fresh raising agents. Generally, baking soda and baking powder only stay active for 3 months after opening.

View Details ›

How do you keep a vegan cake from crumbling? ›

To prevent your vegan cake from crumbling apart, use binding ingredients like flax eggs or applesauce, measure your ingredients accurately, avoid overmixing the batter, and bake at the correct temperature for the recommended amount of time.

Get More Info Here ›

Is vegan cake healthier than regular cake? ›

Because the ingredients of vegan cakes contain fewer calories than those of regular cakes, you have a lower tendency to gain weight while eating them. However, this depends on your amount of consumption. Like any other thing, eat vegan cakes in moderation.

Find Out More ›

What is the main ingredient that makes a cake moist? ›

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

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Which 2 ingredients help the cake to rise? ›

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

Keep Reading ›

Why do vegan cakes need vinegar? ›

I know it may seem strange to add vinegar to baked goods, but just think of it as a chemical reaction. The baking soda in your recipe needs a little acid to help it start reacting (bubbling). That's why recipes will call for things like lemon juice or buttermilk.

Learn More Now ›

Why is my vegan cake too moist? ›

If you're adding things like fruit to the batter it can release juices during baking that can make cakes soggy. I usually reduce my water and oil content a little when I bake these types of cakes.

Do vegan cakes taste different? ›

No they can be very nice if made correctly. The only difference between a Vagan and a normal cake is Vegans use alternatives to milk, butter and eggs, Eggs is what give normal cakes their lift (extra rise) milk and butter can easily be substituted.

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What to avoid when baking vegan? ›

Dairy, whether it's milk or yogurt or sour cream, helps keep baked goods moist. It's also unfortunately not vegan. But don't skimp on the creamy stuff—it really helps to make a dense and luscious-textured pastry. Experiment with alt-milks, like almond milk.

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Why do vegan cakes crack? ›

Why do cakes crack when baking? A: Oven too hot or cake placed too high in oven; the crust is formed too soon, the cake continues to rise, therefore the crust cracks.

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Should a vegan cake be refrigerated? ›

Here are some guidelines: Room Temperature: Most vegan cakes stay fresh for 2-3 days at room temperature. After this time, they may start to dry out or lose their moisture. Refrigeration: Storing a vegan cake in the refrigerator can extend its freshness to about 4-5 days.

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Why are vegan cakes so expensive? ›

Ingredient Costs:Vegan cakes rely on alternative ingredients such as plant-based milk, egg substitutes, and non-dairy butter, which can be more expensive than their conventional counterparts. Ingredients like almond flour, coconut oil, or specialty vegan chocolate may also contribute to higher costs.

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Do vegan cakes have more sugar? ›

No, vegan cakes don't typically have more sugar than regular cakes. The same goes for saturated fats.

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What is your best baking secret? ›

Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.