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.
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:
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:
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.
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.
- 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.
- 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.
- 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.
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.
Tips For Success
- 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.
- 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.
- 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.
Recipe FAQ
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.
This recipe adapts beautifully to 12 perfect cupcakes. Bake them for 20 minutes. Or check out our classic vegan chocolate cupcakes.
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.
Yes, it’s freezer friendly for up to 3 months.
More Delicious Vegan Cakes
- Vegan Vanilla Cake
- Vegan Lemon Cake
- Vegan Carrot Cake
- Vegan Banana Cake
- Vegan Pound Cake
- Vegan Apple Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Easy Vegan Chocolate Cake
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
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
- 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.
- Flax egg. You can replace the flax egg with 3 Tablespoons of applesauce.
- 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.
- 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.
- Cupcakes: This recipe adapts beautifully to 12 perfect cupcakes. Bake them for 20 minutes. Or check out our classic vegan chocolate cupcakes.
- 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.
- Nutritional information is for the cake only and excludes frosting. Nutritional information for the frostings can be found on those separate linked recipes.
- 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.
Willemijn Brandemann says
Could you use something else for vegan butter?
Willemijn Brandemann says
Like coconut oil
Alison Andrews says
It’s not ideal as it’s too soft at room temperature, too firm in the fridge. But some have used it and said it worked out, so it’s up to you, but it’s not my favorite for frostings.
Nizrhane Abdallah says
Hi! Stumbled upon this recipe after I’ve received an invitation from a vegan friend. Just wondering if I could use oat milk in place of soy or almond? Thank you!
Alison Andrews says
Hi, I haven’t made it with oat milk but I really think any non-dairy milk should do fine. All the best! 🙂
Jennifer Atz says
I have not made this yet but can I substitute the flax egg with Bob’s Red Mill egg replacer? Thanks!
Alison Andrews says
Hi Jennifer, that should be fine! All the best! 🙂
Tina Rossi says
This was the second recipe I tried for vegan chocolate cake & was by far the best one!
I only added a little bit of strong black coffee- 1/4 to 1/2 cup & 1 tsp. of cinnamon. It was delicious! I made a ganache with vegan chocolate chips & almond milk & some toasted chopped walnuts on top. Thank you for sharing, this will be my go-to cake from now on!
Alison Andrews says
So wonderful to hear that Tina! Thanks a million for sharing! 🙂
Hannah says
I combined this cake recipe and the coconut frosting recipe to make a friend’s birthday cake. It was delicious! Friends still bring up how good it was. I used 2 tsp (I think) of applesauce in place of the flax egg which worked well to the point of me making this cake again for another friends birthday (though with the chocolate icing this time) However, I am at college at the moment and cannot get applesauce or flax seeds. I brought chia seeds with me and I have bananas. Could I use chia seeds or mash a banana to substitute the flax egg? If so, how much should I use?
Alison Andrews says
Hi Hannah, so glad this recipe worked out great for you! Yes, you can make a chia egg, you make it the same way you make a flax egg, 1 Tbsp chia seeds and 3 Tbsp hot water and let it sit for a bit and then use it. Or you can use 3 Tbsp of mashed banana. Thanks for posting and the awesome review. 🙂
Ayesha says
This was the single most amazing cake I have ever made. This is definitely my new favorite cake.
Alison Andrews says
That is wonderful Ayesha! So pleased to hear. Thanks a million! 🙂
Sophia says
Could you substitute the olive oil for canola oil?
Alison Andrews says
Yes, definitely! 🙂
Ash says
Just made the cake looks beautiful mAde it in a nine inch pan and subbed all purpose for wheat haven’t tried it yet will post again …can’t wait to see how the frosting turns out xD
Ash says
Didn’t cut the cake in half like I wanted to (seemed thin) the frosting ended up reminded no me of a sweet Hershey’s ( probably because I used Hershey’s cocoa powder) and for the frosting I cut the recipe in half there ended up being plenty of it so thick icing on the cake is what I ( and those trying) gcake
Ash says
Got*
Alison Andrews says
Hi Ash, I’m guessing you made it a single layer 9″ cake? That would work fine for this cake, but the frosting may be fairly thick in that case. Hope you enjoy it! 🙂
Ash says
Yes single layer cake turned out great 🙂
Ash says
Can you use wheat flour?
I tried cookies the other day and they overcook d so is it okay to sub?
Hila says
If I want to make one big cake (and not two layers) how can I do that with this recipe?
Alison Andrews says
It depends on the size of the pans? If you want to make a single layer 9 inch round cake you can definitely do that with this recipe, bake for 30 minutes. If you want to make a sheet cake, then this could adapt to a 9×13 quarter sheet pan but you would bake it for a shorter time, probably around 15-20 minutes.
Jayshree says
Hi Alison. I’m Jayshree, all the way from Harare, Zimbabwe.
I made this cake for my husband’s birthday because my daughte is vegan. It turned out really well, soo chocolatey and moist and everyone loved it,.!? I was worried because ingedients over here might differ,but it was just so simple and no fuss..I used a 9in cake tin and just iced the top and sides so halved the frosting recipe. Thank you ever so much..??
Alison Andrews says
Hi Jayshree, so glad it turned out great! Thanks so much for posting. 🙂
Sophie says
I have made this cake four times, that might not seem like a lot but I only found the recipe three weeks ago. I’m not vegan but I try to eat more vegan foods and love to experiment with new ideas. I used Oatly milk in mine and had 8 inch dishes, my cooking time was very short, probably only 15 mins max. The last one I made a subbed the cocoa powder for matcha, the matcha flavour often gets lost in sponge cakes and you have to make up for it in the icing but with this recipe the matcha is still very strong afterwards. I used passionfruit soya yogurt with icing sugar for the frosting.
Alison Andrews says
Thanks so much for sharing and the awesome review Sophie. 🙂
Susan Baker says
Tried this recipe for my son in law’s birthday. He and my daughter are Vegan. I followed the recipe except I substituted chocolate cashew milk for the soy. The cake was so rich and chocolaty. It was a big hit. The rest of the family did not know the cake was vegan. So glad I found your recipe
Alison Andrews says
It sounds wonderful! Thanks so much for sharing! 🙂
Tricia says
OMG this looks delish to say the least! I must make this! ??
Michelle Mitchell-Carrillo says
I am doubling for 2 9” pans 2” thick .. how long to bake and will it work?
Alison Andrews says
I think it should be fine. Baking time would be around 30 minutes.