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    Home » Desserts

    Easy Vegan Chocolate Cake

    Published: Feb 5, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Easy Vegan Chocolate Cake

    This easy vegan chocolate cake is moist, rich and decadent but also so simple to make! It’s also extremely versatile for different pan sizes. 

    Chocolate cake on a white cake stand with one slice cut and ready to serve.

    This recipe was originally published in 2015 and was one of the first recipes published on our blog. We have given it a makeover with some new photos and lots of extra tips and tricks. The recipe itself is unchanged. 

    This easy vegan chocolate cake is the bomb diggity!

    Not only is it super easy to make, but I’m actually convinced it is flop proof. You’re going to love the simplicity of the ingredients and how well it turns out.

    It’s rich, moist, mega-chocolatey and topped with the simplest chocolate frosting that also really brings it with the chocolate flavor.

    This is the easy route to popularity right here! Just whip up one of these babies for your friends and you’re it.

    It’s also really flexible and you can make this cake in a variety of different cake pan sizes, as a layer cake or as a sheet cake. So basically, this cake has got a whole lot going for it.

    What You Need To Make This Cake:

    Ingredients to make easy vegan chocolate cake.

    Ingredient Notes

    • Soy milk – this can be replaced by another non-dairy milk such as almond milk.
    • White vinegar – the white distilled vinegar reacts with the baking soda and causes the cake to rise. You can also use apple cider vinegar.
    • Flax egg – making a flax egg is as simple as mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of hot water and letting it sit until it becomes gloopy. If you don’t have any flaxseeds on hand, the same method can be used with chia seeds, or you can replace the flax egg with 3 tablespoons of applesauce.
    • Canola oil – can be replaced with any vegetable oil.

    What You Need To Make The Frosting:

    Ingredients for vegan chocolate frosting.

    Frosting Notes

    We used our super simple recipe for vegan chocolate frosting on this cake. It makes the perfect amount to frost this cake in pretty much whatever size cake pans you use.

    The other option for frosting is to make a half batch of our vegan chocolate buttercream frosting. The main difference in the recipe (the basic ingredients are the same) is a larger quantity of vegan butter.

    The reason I recommend a half batch of the chocolate buttercream is because this is a fairly small cake, and our chocolate buttercream was created for a large two-layer 9-inch cake. So a half batch is usually sufficient for this recipe, no matter what cake pans you use.

    If in doubt though you can make a full batch of the chocolate buttercream and just freeze whatever frosting you don’t use.

    Cake on a white cake stand with one slice ready to serve.

    How To Make Easy 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.

    • Sift all purpose flour and cocoa powder into a mixing bowl and add sugar, baking soda and salt. Mix together.
    Collage of two photos showing dry ingredients added to mixing bowl and then mixed.
    • Prepare your flax egg by mixing one tablespoon of ground flaxseeds with 3 tablespoons of hot water and let it sit for a minute to become gloopy.
    • Add the flax egg, soy milk, vanilla extract, oil and vinegar to the mixing bowl and mix into a batter. Don’t overmix.
    Collage of two photos showing wet ingredients added to mixing bowl and then mixed in.
    • Divide the batter between two 7-inch cake pans (see below for adapting this cake to different cake sizes) and smooth down.
    • Bake at 350°F for 25 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
    Two photo collage showing cakes before and after baking.
    • Let the cakes cool in the pans for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
    • Frost with our vegan chocolate frosting or a half batch of our vegan chocolate buttercream frosting.
    Collage of two photos showing cakes on wire cooling rack and then the whole frosted cake.

    Adapting For Different Cake Sizes

    This cake can be adapted for different cake sizes as follows:

    • Three 6-inch round cake pans – bake for 20 minutes.
    • Two 7-inch round cake pans – bake for 25 minutes.
    • Two 8-inch round cake pans – bake for 20 minutes.
    • One 9-inch round cake pan – bake for 30 minutes.
    • 9×9 square cake pan – bake for 25 minutes.
    • 9×13 sheet cake – bake for 15-20 minutes.

    For a two layer 9-inch cake it’s best to double the recipe, and in that case the bake time will be 30 minutes.

    Slice of cake on a black plate.

    Tips For Success

    1. Measure the flour correctly. Measure the flour correctly using the spoon and level method – spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale.
    2. Don’t overmix the batter. Mix the batter until it’s just mixed and then stop mixing. Tiny lumps are fine. Overmixing can cause your cake to be dense or to not rise properly.
    3. Bake immediately. As soon as your batter is mixed, transfer to your cake pans and bake immediately. This is not a batter that should rest. If you don’t bake right away it can cause your cake to not rise.
    Slice of vegan chocolate cake on a plate with a cake fork.

    Recipe FAQ

    Can you make this cake gluten-free?

    If you want to adapt this cake for gluten-free then we’ve done all the heavy lifting for you already. Check out our gluten-free chocolate cake that adapts this recipe beautifully to create a perfectly moist and delicious gluten-free version.

    Can you make cupcakes?

    This recipe adapts beautifully to 12 perfect cupcakes. Bake them for 20 minutes. Or check out our classic vegan chocolate cupcakes.

    How to store this cake?

    Keep it covered at room temperature where it will stay perfectly fresh for a couple of days, or covered in the fridge where it will stay good for up to a week, though it’s at its absolute best in the first couple of days when it’s ultra fresh.

    Can you freeze it?

    Yes, it’s freezer friendly for up to 3 months.

    Forkful of chocolate cake with frosting.

    More Delicious Vegan Cakes

    1. Vegan Vanilla Cake
    2. Vegan Lemon Cake
    3. Vegan Carrot Cake
    4. Vegan Banana Cake
    5. Vegan Pound Cake
    6. Vegan Apple Cake

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan chocolate cake on a white cake stand.

    Easy Vegan Chocolate Cake

    This easy vegan chocolate cake is moist, rich and decadent but also so simple to make! It’s also extremely versatile for different pan sizes. 
    4.95 from 76 votes
    Print Pin Rate
    Course: Cakes, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 10
    Calories: 234kcal
    Author: Alison Andrews

    Ingredients

    For the Vegan Chocolate Cake:

    • 1 ½ cups All-Purpose Flour (188g)
    • ½ cup Cocoa Powder (43g) Unsweetened
    • 1 cup White Granulated Sugar (200g)
    • 1 tsp Baking Soda
    • ½ tsp Salt
    • 1 Flax Egg 1 Tbsp Ground Flaxseeds + 3 Tbsp Hot Water*
    • 1 cup Soy Milk (240ml) or other non-dairy milk
    • 2 tsp Vanilla Extract
    • ⅓ cup Canola Oil (80ml) or Vegetable Oil
    • 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

    Frosting Options:

    • 1 Recipe Vegan Chocolate Frosting
    • ½ Recipe Vegan Chocolate Buttercream Frosting
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 350°F (180°C). Spray two 7-inch cake pans (see notes for different cake pan sizes*) with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
    • Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking soda and salt. Mix together.
    • Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of hot water and leave to sit for a minute or so to become gloopy.
    • Add your flax egg, soy milk (or other non-dairy milk), vanilla extract, oil and vinegar to the mixing bowl and mix in. Don’t overmix.
    • Divide the batter evenly between the prepared cake pans.
    • Place into the oven to bake for 25 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
    • Allow the cakes to cool in the cake pans for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
    • Frost with our vegan chocolate frosting or a half batch of our vegan chocolate buttercream frosting.

    Notes

    1. Measure the flour correctly. Measure the flour correctly using the spoon and level method – spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale. 
    2. Flax egg. You can replace the flax egg with 3 Tablespoons of applesauce. 
    3. Cake Sizes: This cake can be adapted for different cake sizes as follows:
      • Three 6-inch round cake pans – bake for 20 minutes.
      • Two 7-inch round cake pans – bake for 25 minutes. 
      • Two 8-inch round cake pans – bake for 20 minutes. 
      • One 9-inch round cake pan – bake for 30 minutes.
      • 9×9 square cake pan – bake for 25 minutes.
      • 9×13 sheet cake – bake for 15-20 minutes. 
    4. Gluten-Free: If you want to adapt this cake for gluten-free then we’ve done all the heavy lifting for you already. Check out our gluten-free chocolate cake that adapts this recipe beautifully to create a perfectly moist and delicious gluten-free version.
    5. Cupcakes: This recipe adapts beautifully to 12 perfect cupcakes. Bake them for 20 minutes. Or check out our classic vegan chocolate cupcakes. 
    6. Storing and Freezing: Keep it covered at room temperature where it will stay perfectly fresh for a couple of days, or covered in the fridge where it will stay good for up to a week. It’s freezer friendly for up to 3 months. 
    7. Nutritional information is for the cake only and excludes frosting. Nutritional information for the frostings can be found on those separate linked recipes. 
    8. This recipe was first published in September 2015. It has been updated with new photos and lots of extra tips but the recipe itself is unchanged. 

    Nutrition

    Serving: 1slice | Calories: 234kcal | Carbohydrates: 37.9g | Protein: 3.6g | Fat: 8.5g | Saturated Fat: 1g | Sodium: 271mg | Fiber: 2.3g | Sugar: 20.2g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Beth says

      July 16, 2022 at 8:00 pm

      This was my first vegan recipe I have tried and it is so delicious! It was easy to mix together and took very little time. Everyone raved about the taste and how moist the cake was. This is a keeper of a recipe.5 stars

      Reply
      • Alison Andrews says

        July 18, 2022 at 10:36 am

        Awesome Beth! Thanks so much for the great review!

        Reply
    2. Lily says

      July 13, 2022 at 6:42 pm

      omg i just made this (like just taken out of the oven) and it smells soooooo good 🙂5 stars

      Reply
    3. Nena says

      June 24, 2022 at 9:27 am

      It’s now my go-to recipe. So easy and yet delicious and vegan. I used naturli vegan block and the buttercream was wayyyy better then the non vegan buttercream, which I can’t stand!!!!5 stars

      Reply
      • Alison Andrews says

        June 24, 2022 at 11:07 am

        Awesome, so happy to hear that Nena!

        Reply
    4. Caitlyn says

      March 21, 2022 at 11:03 pm

      This turned out great. At 9 p.m. the night before I needed this cake I discovered that I was out of oil, butter, and applesauce so I had to use canola mayo which I have never tried before. I remember when I was a kid my grandma made cake with mayonnaise. I used it in equal part for the oil. I did one and a half batches for 3 9-inch layers, which ended up an inch thick each. Next time I will double or maybe do 2 1/2 batch for those 3 pans. Decorated it with my favorite chocolate buttercream, ganache, gold dust and flowers! Thanks5 stars

      Reply
      • Alison Andrews says

        March 23, 2022 at 9:05 am

        Thanks for sharing Caitlyn, it sounds awesome!

        Reply
    5. Juli says

      March 12, 2022 at 9:54 pm

      Cake tasted good but each layer was very thin. I split this recipe between two 8 inch pans and it was about 3 inches tall. I would double the recipe in the future for it to come out anything like the picture.

      Reply
      • Alison Andrews says

        March 14, 2022 at 11:04 am

        Hi Juli, sorry to hear it came out too thin, the layers for 8-inch are a bit thin but still great, you may prefer making a three layer 6-inch cake which will be gorgeously tall. If you do double the recipe then it’s best to bake it in two 9-inch round cake layers. All the best!

        Reply
    6. Jana says

      March 10, 2022 at 6:48 pm

      I tried it this afternoon with no frosting and it was AMAZING!!! My family finished more than half of it a few hours after I took it out of the oven. 😂 Just a perfect soft moist and chocolaty cake. Even without the frosting it was still super good on its own.5 stars

      Reply
      • Alison Andrews says

        March 11, 2022 at 10:03 am

        That’s so awesome Jana, thanks so much for the wonderful review.

        Reply
        • Ali says

          April 15, 2022 at 12:18 pm

          One of the few recipes I keep on file. I’m finding that each member of my family requests it when it’s their turn to pick their birthday dessert. I am awful in the kitchen, but this is one recipe that I can get right!5 stars

          Reply
          • Alison Andrews says

            April 19, 2022 at 9:02 am

            So happy to hear that Ali!

    7. Priya says

      January 21, 2022 at 3:03 pm

      Hey Alison !!
      Thank you so much for such a great recipe. Though you’ve given both cup and scale measurements, which one would you prefer for this cake recipe ?? Can i know which one did you use while making it ? Hoping for a reply from you…thank you <3:))

      Reply
      • Alison Andrews says

        January 21, 2022 at 4:04 pm

        Hi Priya, it’s always preferable to use the gram weights if you have a food scale, that will result in perfect accuracy every time. We always weigh ingredients out when baking.

        Reply
        • Priya says

          January 22, 2022 at 9:07 am

          Thank you so much for your prompt reply Alison…Would definitely be making it ! Keep going with your amazing job.

          Reply
    8. Grace says

      November 03, 2021 at 2:51 pm

      This recipe is great and so easy! I used the recipe to make cupcakes for my birthday and they were successful.
      Thank you!5 stars

      Reply
      • Alison Andrews says

        November 03, 2021 at 3:02 pm

        Awesome! Thanks so much for the great review Grace!

        Reply
    9. Renee says

      October 08, 2021 at 4:32 am

      Love this recipe! Super easy, the cake turned out perfectly and was delicious! I did 2 batches to fill 2 square 20cm tins and the thickness and texture was exactly what I wanted. Used it for a black forest cake, just filled and topped with cherries, plant based cream and dark chocolate. This will be my go to cake base. Thank you 🙂5 stars

      Reply
      • Alison Andrews says

        October 08, 2021 at 10:14 am

        Wonderful! Thanks so much for sharing Renee!

        Reply
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