Vegan Chocolate Cake Recipe
I’ve made a lot of cakes in my life, vegan and otherwise, and but the vegan cakes especially this one, is what I consistently make for myself, my family and even others. It’s rich, it’s fudgy, it’s got that deep chocolate flavor that’ll make you close your eyes after the first bite. The surprising thing is that nobody, and I mean nobody, has ever asked me if it’s vegan before finishing their slice. Even though they know I’m vegan and I mostly make vegan stuff. They usually ask after, when they want to ask for more.
Here’s the thing about vegan chocolate cake done right: it’s not about restriction. It’s about figuring out how to make something taste incredible using ingredients that happen to skip the eggs and dairy. Once you get the ratios right, you end up with a cake that’s moist in a way that regular cakes sometimes struggle to achieve. There’s a reason so many bakers swear vegan cakes are the best kept secret in dessert making.
I love making this one for pretty much any occasion. Birthdays, obviously. But also lazy Sunday afternoons when I just want something sweet in the house. Warm with a scoop of vegan vanilla ice cream melting into the crumb, or just plain with your afternoon coffee, it works either way.
Your vegan friends will love it. Your non-vegan friends will love it more, probably out of confusion. Either way, grab your mixing bowl, because this vegan chocolate cake is about to become your new favorite.
Vegan Chocolate Cake Recipe
Equipment
- 2 x 8-inch round cake pans
- Mixing bowls
- whisk or hand mixer
- Measuring cups & spoons
- Cooling rack
- Offset spatula for frosting
- Parchment paper optional, for lining pans
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar or coconut sugar for less refined
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk or any vegan milk
- ½ cup vegetable oil or melted coconut oil
- 1 tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- ½ cup brewed coffee optional, enhances chocolate flavor; or sub with water
For the Vegan Chocolate Frosting:
- ½ cup vegan butter softened
- 2 ½ cups powdered sugar sifted
- ¼ cup cocoa powder
- 2-3 tbsp vegan milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
For the Cake:
- Preheat Oven: Preheat to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix almond milk, oil, apple cider vinegar, vanilla, and coffee.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Whisk until smooth and combined — do not overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
For the Frosting:
- Beat the softened vegan butter until light and fluffy.
- Gradually add powdered sugar and cocoa powder, mixing on low until incorporated.
- Add vanilla, salt, and 2 tbsp of vegan milk. Beat until creamy and smooth, adding more milk if needed for spreadable consistency.
To Assemble:
- Place one cake layer on your serving plate. Spread a layer of frosting on top.
- Place the second cake layer over the first and frost the top and sides.
- Optional: Decorate with vegan chocolate shavings, berries, or sprinkles.
Obi
