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The Best Vegan Chocolate Cake

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  • Author: Kim Cooks Easy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking

Description

This Vegan Chocolate Cake is ultra-moist, soft, and rich, with a deep chocolate flavor that no one will believe is dairy-free and egg-free! It’s made with simple ingredients, and you don’t even need a mixer. Top it with creamy vegan chocolate frosting for the ultimate indulgence!


Ingredients

Units Scale
  • For the Cake:
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 cup almond milk (or any plant-based milk)
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • For the Vegan Chocolate Frosting:
  • 1/2 cup vegan butter (softened)
  • 2 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup almond milk (or any plant-based milk)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat & Prepare:
  • Preheat oven to 350°F (175°C).
  • Grease and line two 9-inch round cake pans with parchment paper.
  • Mix the Wet Ingredients:
  • In a small bowl, combine almond milk and apple cider vinegar. Let sit for 5 minutes (this creates a vegan buttermilk).
  • In a large bowl, whisk together sugar, brown sugar, oil, vanilla extract, and the almond milk mixture.
  • Combine the Dry Ingredients:
  • In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  • Mix the Batter:
  • Gradually add the dry ingredients to the wet mixture, stirring until combined.
  • Slowly pour in the hot coffee and mix until smooth (the batter will be thin—this is normal!).
  • Bake the Cake:
  • Divide batter evenly between the cake pans.
  • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cakes cool in the pans for 10 minutes, then transfer to a wire rack.
  • Make the Frosting:
  • In a bowl, beat vegan butter until fluffy.
  • Add powdered sugar, cocoa powder, vanilla extract, and salt, mixing until combined.
  • Slowly add almond milk until smooth and creamy.
  • Assemble & Frost:
  • Once cakes are completely cooled, spread frosting between layers and over the top.
  • Slice and enjoy!

Notes

  • No coffee? Use hot water instead, but coffee enhances the chocolate flavor!
  • Make it gluten-free: Use 1:1 gluten-free baking flour.
  • Make it extra indulgent: Add vegan chocolate chips to the batter!
  • Storage: Store at room temp for 2 days or refrigerate for up to 5 days.

Nutrition

  • Calories: ~350
  • Sugar: ~35g
  • Sodium: ~250mg
  • Fat: ~15g
  • Saturated Fat: ~4g
  • Carbohydrates: ~50g
  • Fiber: ~4g
  • Protein: ~4g
  • Cholesterol: 0mg