The best vegan chocolate cake topped with the richest silkiest vegan chocolate buttercream frosting. Perfectly moist and totally decadent.
I can’t get enough of vegan chocolate cake. It’s definitely a favorite.
And I got all arrogant with this one and called it ‘the best vegan chocolate cake’ you know, as you do.
It’s mega-chocolatey, wonderfully moist, and supremely simple using ingredients you probably already have in your pantry. Crazy simple with a spectacular outcome.
And the frosting – oh my word – the frosting.
It’s the silkiest creamiest vegan buttercream I have ever made. And paired with this two-layer decadent dream cake and topped with chocolate shavings you’ll make every chocolate lover a very happy camper with this cake.
I have already tested this cake on some non-vegans who had no idea that it was a vegan cake and they were freaking out over it. Now that’s what I like to see.
Cake Pan Sizes
What I love about this cake is that it’s a 9 inch two layer beauty that can also be made in 8 inch pans.
And since I get a lot of questions from readers asking for different size cake recipes, I was thrilled to discover that this is an either/or situation for 8 or 9 inch pans with absolutely no other adjustments.
If you make it in 9-inch cake pans, as we did for this photoshoot, it is totally gorgeous. If you make it in 8-inch cake pans, it’s just taller but every bit as gorgeous.
How To Make the Best Vegan Chocolate Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- This is a simple 10-ingredient recipe that takes very little time to prepare.
- Sift the all purpose flour and cocoa powder (unsweetened) into a mixing bowl. Add the sugar, baking soda and salt.
- Make up some vegan buttermilk by adding some lemon juice to a measuring jug and then pouring in soy milk, or almond milk, and letting it curdle into vegan buttermilk.
- Add the vegan buttermilk to the mixing bowl and some vanilla, vegetable oil, vinegar and applesauce and mix in. Use a hand whisk briefly to get rid of any big lumps.
- Spray two 9-inch (or you can use 8-inch) baking pans with non-stick spray and then line the bottoms with circles of parchment paper.
- Divide the batter evenly between the cake pans and then bake for 30-minutes. Let the cakes cool for a few minutes in the cake pans and then transfer them to a wire cooling rack to cool completely before frosting.
That Vegan Chocolate Buttercream!
The frosting is an ultra rich vegan chocolate buttercream. It’s only 6-ingredients and ridiculously simple to make, but it’s extremely impressive.
You can just add all the ingredients – vegan butter, powdered sugar, cocoa powder, salt, vanilla and non-dairy milk to a mixing bowl and then use your stand mixer to whisk it into a smooth and creamy vegan chocolate buttercream.
It makes quite a lot of frosting, but as you can see from the photos, probably the perfect amount really.
Unless of course you’re not a fan of frosting in which case, I don’t even know what to do with you?
Only joking. If you’re not a frosting fan, this is a cake that can be served plain or with just a sprinkle of powdered sugar or with some vegan whipped cream.
When the cakes are completely cool, spread on the frosting.
And decorate with vegan chocolate shavings.
Just a note that if you’re making this as an 8-inch layer cake, then it’s almost too much frosting. So you might want to reduce a little bit, or just have it on extra thick, which is what I did when I tested this for 8-inch pans.
Ingredient Tips
Vegan buttermilk. This creates a super moist and tender crumb. It’s a little more moist than the average sponge cake, but not overly so. It’s rich and decadent and exactly how you want it to be. I prefer soy milk for making vegan buttermilk because it’s thicker and richer. Almond milk is more watery, but you can use almond milk if you can’t use soy.
Take a look at our vegan buttermilk post which also features a video where you can see the difference in texture between vegan buttermilk made with soy milk vs almond milk. Coconut milk won’t curdle but can be used in a pinch.
Canola oil. I use oil rather than vegan butter in most of my cakes and I really love the result. For this cake I used canola oil, but I have also tested this with my other, rather unusual favorite, which is extra virgin olive oil. You can also use vegetable oil. If you want to use coconut oil then make sure it’s melted first.
Applesauce. This creates moisture without needing to use more oil and is also an ‘egg replacement’ of sorts.
Flour. Regular all purpose flour is my flour of choice for this cake. I recommend you weigh it for the best accuracy. Flour measures are tricky, and even for experienced bakers using the spoon and level method (the correct method when using cup measures for flour) it is possible to get it a bit wrong. And baking is very precise and can be a little unforgiving in that respect.
Cocoa Powder. I use natural unsweetened cocoa powder. This works great in the cake and the frosting.
Recipe FAQ
Applesauce! But I don’t find ‘egg replacements’ to be crucial in vegan baking, though I do use them for flavor/moisture. Really it’s more the vinegar/baking soda combination that is crucial in this cake. The applesauce is more for moisture than anything else.
You can use 1 ½ flax eggs. So you would mix 1 ½ Tablespoons of ground flaxseed meal with 4 ½ Tablespoons hot water and let that sit until it becomes thick and gloopy.
The vinegar reacts with the baking soda and helps the cake to rise. I used distilled white vinegar, but you can use apple cider vinegar too, they are interchangeable.
Sure, you can try this with a gluten-free all purpose flour blend, in the same quantity as the regular flour.
This recipe as is will make 18-24 cupcakes. If you want to make a perfect batch of 12 cupcakes though then check out our classic vegan chocolate cupcakes recipe.
Storing and Freezing
This cake will keep covered at room temperature for 3-4 days and in the fridge for up to 7 days. It is definitely at its best in terms of taste and texture the day of baking and the following day.
Unfortunately, you can’t make the batter in advance and let that sit in the fridge for a few days as that can cause the cake to not rise. It’s a make and bake immediately situation but the cake itself does last a fair while.
You can also freeze this cake, either frosted or unfrosted, for up to 3 months. Let it thaw overnight in the fridge when you’re ready for it.
This Is The Best Vegan Chocolate Cake Because:
- It’s wonderfully moist! Yes, I keep saying it but it really is.
- It’s extremely chocolatey. The chocolate flavor really pops.
- It’s so rich and decadent. You’ll be super satisfied after a slice of this.
- It’s really quick and easy. The hardest part about this cake is having the patience to wait for the layers to cool so you can frost it and eat it!
- Vegans and non-vegans are mad about this cake! Tried and tested and definitely true.
- It can be made in 8-inch or 9-inch pans! I have tried it both ways and it worked great. The photos are of the 9-inch cake, but 8-inch works perfectly as well the cake is just taller.
- The vegan chocolate buttercream is totally divine. It’s really the perfect topping for this cake, oh and don’t forget the chocolate shavings!
More Vegan Cakes
- Vegan Lemon Cake
- Vegan Vanilla Cake
- Vegan White Cake
- Vegan Carrot Cake
- Vegan Apple Cake
- Vegan Red Velvet Cake
Did you make this recipe? Be sure to leave a comment and rating below!
The Best Vegan Chocolate Cake
Ingredients
For the Chocolate Cake:
- 2 ¼ cups All Purpose Flour (281g)
- ¾ cup Cocoa Powder (63g) Unsweetened
- 1 ½ cups White Granulated Sugar (300g)
- 1 ½ teaspoons Baking Soda
- ¾ teaspoon Salt
- 1 ½ cups Vegan Buttermilk (360ml) 1 ½ Tablespoons lemon juice + soy milk up to the 1 ½ cup line*
- 3 teaspoons Vanilla Extract
- ½ cup Canola Oil or Vegetable Oil
- 1 ½ Tablespoons Distilled White Vinegar or Apple Cider Vinegar
- 5 Tablespoons Applesauce
For the Vegan Chocolate Buttercream:
- 1 ¼ cups Vegan Butter (284g)
- 3 ½ cups Powdered Sugar (420g)
- ¾ cup Cocoa Powder (63g) Unsweetened
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1-2 Tablespoons Soy Milk or other non-dairy milk*
Instructions
- Preheat the oven to 350°F (180°C). Spray two 9-inch* baking pans with non-stick spray and line the bottoms with a circle of parchment paper. Set aside.
- Sift the flour and the cocoa powder into a mixing bowl. Add the sugar, baking soda and salt.
- Prepare the vegan buttermilk by adding 1 ½ Tablespoons lemon juice to a measuring jug and then adding soy milk up to the 1 ½ cup (360ml) line. Leave it for a minute to curdle.
- Add the vegan buttermilk, vanilla, oil, vinegar and applesauce and mix in. Use a hand whisk briefly to remove any large lumps. Don't overmix.
- Divide the batter between the two prepared cake pans.
- Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cake layers cool for a few minutes and then remove them from the cake pans and transfer to wire cooling racks to cool completely before frosting.
- Prepare your frosting by adding your vegan butter, powdered sugar, cocoa powder, salt, vanilla and 1 Tablespoon soy milk to the bowl your stand mixer. Start off at slow speed and gradually increase speed until your frosting is thick and smooth. If it's too thick, add the remaining soy milk until it reaches a spreadable consistency.
- Frost the cooled cakes and decorate with chocolate shavings.
Video
Notes
- You can also use almond milk to make vegan buttermilk.
- This cake works in both 9-inch pans (as in these photos) or 8-inch pans. If you use 8-inch pans you just get a taller cake, everything else remains the same for the cake.
- If you make this cake for 8-inch pans then the frosting may be too much. You could reduce the frosting recipe slightly, or just have it as a thicker frosting than what you see in these photos. Leftover frosting can also be frozen.
- This cake will keep covered at room temperature for 3-4 days and in the fridge for up to 7 days.
- Nutritional information includes everything, frosting, chocolate shavings, all of it!
Deeksha says
Can the ingredients be reduced to 2/3rds and made into two 6 inch layers or three 4 inch layers?
Alison Andrews says
If you want to make 6-inch cake layers then I would rather recommend our other classic vegan chocolate cake recipe which adapts perfectly to two 6-inch layers.
Ahimsa says
After making this cake for the fifth time, I am breaking with my habit of lurking to leave a comment here. Thank you, Allison, for sharing this easy recipe, and for all those handy substitutions that have saved me several trips to the store. But the thing I’m most grateful for (and it seems like I’m joining a large group of commenters here) is the “persuasive power” this cake has on non-vegans. Plant-based food this delicious? Impossible! Are you sure you didn’t sneak in some dairy? Followed by: Could you send me the recipe?
Even more amazingly, my teenage daughter is in the kitchen right now, which she usually only frequents to check what’s in the fridge, making your vanilla cake for my birthday tomorrow. I’m awash in gratitude ????????
Ahimsa says
My apologies for adding an extra “l” to your name, Alison. I blame my excitement for this oversight!
Alison Andrews says
Hahaa, no worries! 🙂
Alison Andrews says
I’m so pleased to hear this Ahimsa! Thank you so much for the wonderful comment and review! 🙂
Yvonne says
What a fantastic recipe – the cake is so rich and moist. Made this yesterday for my daughter’s birthday party. Our guests were shocked to discover that the recipe was 100% vegan. Made as written, with the following small exceptions: 1) I used macadamia nut milk to make the buttermilk. Also, 2) I used coconut oil for the frosting, because it was on hand, and ended up using about 4-5 T. nut milk to get the desired texture. I added a little almond extract, and it was absolutely delicious. Will definitely be making this again. Thank you!
Alison Andrews says
So happy to hear that Yvonne! Thanks for the amazing review! 🙂
Andrea says
I had great results making this cake – perfect texture and taste and as good, if not better, on the 3rd day. It will totally fool any non-vegan and is better anyway than many ‘regular’ recipes. I will definitely use this recipe again.
Alison Andrews says
Awesome! Thanks so much Andrea! 🙂
Nina says
Hi!
I made this cake today with some slight adjustments. It came out so beautifully. The best cake I’ve ever made. I have put it up on social media and linked your site 🙂
Thank you for this masterpiece!
x Nina
Alison Andrews says
Awesome, so glad it was a success! Thanks Nina!
Jass says
This is a wonderful recipe, the result is simply perfect.
I am not a fan of creamy-icing, so I baked all the dough in a doughnut shaped tin, left it for 40min instead of 30min and simply topped with melted chocolate after cooling. It’s lovely also with some of the flour replaced with ground almond or ground hazelnut. Best recipe out there, thank you, Alison!
Jass says
and i did 160gr of sugar instead of 300gr – it’s still sweet enough 🙂
Alison Andrews says
Awesome! Thanks Jass! 🙂
Clare says
I made this cake by accident thinking it was the “Dairy-free Chocolate Cake” on your website, which was a major hit and really really moist. I only realized it wasn’t the same recipe when I began adding the vinegar and asked myself why the batter was so much thicker this time.
Everyone loved it, again. My most honest family members said that while it was quite delicious, the other cake tasted richer was just slightly more moist. With the previous cake, said cousin said he could only eat one slice it was so rich while with this recipe he would happily go for a second helping in one sitting.
Unfortunately I haven’t yet found unsweetened cocoa powder here in rural Portugal, however the frosting wasn’t excessively sweet.
Alison Andrews says
Hi Clare, oh haha, yes it is likely confusing since I couldn’t stick to one recipe for chocolate cake! So glad you liked them both though! Thanks so much for the feedback and the awesome review. 🙂
N.WELCH says
5 Shooting Stars. I was scared, more like anxious to see how this would turn out….DELICIOUS! Thank you for sharing this recipe
Alison Andrews says
Awesome! Thanks so much for posting! 🙂
Anne Marie Tiffin says
I’ve now made this twice and it really is delicious! The first was for friends where various family members have egg, dairy, nut and soya allergies so I made it using oat milk. They loved it and have been directed to your site. Last weekend I made it again for a choir function, as printed. Both times it turned out really great. I have used 8 inch tins and found the amount of buttercream too much (I have saved excess in freezer for next time!) so would recommend making about 2/3rds of the recipe amount.
Anne Marie Tiffin says
Just seen that this only came up with 3 stars!!!!
Should be 5 – apologies!!!!
Alison Andrews says
Thanks so much Anne Marie! Really appreciated. 🙂
Amy says
What vegan butter do you recommend for the buttercream frosting?
Alison Andrews says
It depends on where you’re based, but any dairy free margarine or vegan butter brand like Earth Balance should work great, just be mindful that they can have varying water contents so that’s why you need to be flexible on the amount of non-dairy milk that you add. 🙂
Gissel says
Made it once and loved it. Had a hard time with the frosting sticking. Should I have cut the tops to make them flatter? Is it better putting the frosting in the fridge for a little? Lastly, can I save the batter in the fridge if I use for cupcakes?
Alison Andrews says
Hi Gissel, I don’t usually cut the tops to make them flatter though that is something you can do if you want to. But the frosting should stick regardless, I’m thinking maybe it was a bit runny? If your vegan butter brand has a higher water content then this can happen, it may be that you need less added soy milk (or even none at all). You can also try adding more powdered sugar to thicken it up more. Letting it sit in the fridge for a bit will also thicken it. As long as it is thick enough it should stay on the cake without any issue. So glad you enjoyed it though and thanks so much for the great rating! 🙂
Linda says
It’s like the perfect chocolate cake. It was my first chocolate cake I’ve made in long time. I’ve only use 1 cup of sugar instead of 2 cups. Very mildly sweet I’d enjoyed that. The buttercream frosting certainly added sweetness too. It’s like the yin (cake) and Yang (frosting), lol. Very good recipe. Thank you for sharing.
Alison Andrews says
So glad you enjoyed it Linda! Thanks for the wonderful review. 🙂
Janet says
I just finish making this cake..we’re going to a birthday party later..and my grandson is dairy-free..so.he can get some when everyone is having theirs…thank you so much for the recipe….❤️❤️❤️❤️
Alison Andrews says
Awesome Janet! Hope he loves it! 🙂
Janet Morgan says
Thank you for all your wonderful recipes… I will definitely try that chocolate cake..
Alison Andrews says
You’re welcome Janet! Hope you enjoy it! 🙂
Jane says
I have just made this cake for my husbands birthday and its absolutely delicious; it’s moist, light and super chocolatey. The recipe was easy to follow; I used refined coconut oil and apple cider vinegar and all the ingredients worked wonderfully well together giving us one of the best chocolate cakes we’ve ever tasted. It’s definitely aptly named! Thank you so much for another great vegan recipe.
Alison Andrews says
Yay! This is wonderful to hear! So happy it worked out great. Thanks so much for the wonderful review Jane!