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Vegan Chocolate Cake

Classic Vegan Chocolate Cake

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 10


Ultra rich and decadent vegan chocolate cake that is also so simple and easy to make! Moist, mega chocolatey and as totally divine as a chocolate cake can be!


For the Vegan Chocolate Cake:

For the Chocolate Frosting:

  • 3 and 3/4 cups (450g) Powdered Sugar
  • 4 Tbsp Cocoa Powder (Unsweetened)
  • 3 Tbsp (45g) Vegan Butter
  • 1 tsp Vanilla Extract
  • 5 Tbsp Soy Milk (or Almond Milk)*

For Decoration:

  • Vegan Chocolate (Melted)
  • Vegan Chocolate Chips


  1. Preheat your oven to 350°F (180°C). Spray two 7-inch cake pans with non-stick spray (or grease them with coconut oil) and then line the bottoms with circles of parchment paper. Set aside.
  2. Sift the flour and cocoa powder into a mixing bowl.
  3. Add the sugar, baking soda and salt.
  4. 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.
  5. Add your soy milk (or other non-dairy milk), vanilla extract, oil, vinegar and flax egg to the mixing bowl.
  6. Whisk with a hand whisk until well combined, but be careful not to overmix, just mix until large lumps are gone, small lumps are fine.
  7. Divide the batter evenly between the prepared cake tins.
  8. Place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  9. Transfer to a wire cooling rack to cool completely before frosting.
  10. Prepare your frosting by adding the powdered sugar, cocoa powder, vegan butter, vanilla extract and half of the soy milk to the bowl of an electric mixer.
  11. Start at low speed and then gradually increase speed. Add more soy milk as needed until you reach the right consistency. Depending on the brand of vegan butter that you use, you may need less soy milk than I used (I used the full 5 Tbsp) or you may even need a small amount more.
  12. If your frosting still turns out too thin, add a little more powdered sugar, if it is too thick, add soy milk a drop at a time until you reach the right consistency. It should be very thick but still spreadable.
  13. Frost the cake and then decorate with drizzles of melted chocolate and chocolate chips (optional).


*I have tested this recipe with soy milk and almond milk. I think coconut milk would also work perfectly. I have not tested coconut milk with this cake but I have tested it in other cakes. I am pretty sure that any non-dairy milk would work fine here.

*You can use any vegetable oil in this recipe. Canola oil also works great. If you want to use coconut oil then make sure it’s melted first.

*You can substitute 3 Tbsp applesauce for the flax egg if you prefer.

*The cake tins used in this recipe are 7 inches round. If you want to adapt this recipe to different cake sizes then see my notes about this in the blog post above.

*Weigh your flour for the most accurate results as this is usually a tricky measure to get exactly right without weighing.

*Chocolate Frosting is from this recipe.

*Nutrition information includes frosting but excludes melted chocolate decorations.

*Recipe inspired by Vegan Baking

*This recipe was updated – the original version contained whipped coconut cream in the center, but the cake recipe is identical. If you want to make it the way it was originally, all you need to do is use whipped coconut cream in the center, and make only half of the chocolate frosting recipe to use on top. Decorate the cake with fresh blueberries and dollops of whipped cream.

  • Category: Dessert, Baking
  • Method: Bake
  • Cuisine: Vegan


  • Serving Size: 1 slice (of 10)
  • Calories: 436
  • Sugar: 64.2g
  • Sodium: 310mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Carbohydrates: 84.4g
  • Fiber: 3.1g
  • Protein: 4.3g

Keywords: vegan chocolate cake