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Beyond Moist Vegan Chocolate Cake

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All the chocolate cake you love, but none of the dairy! Make my Vegan Chocolate Cake recipe and you’ll never go without again.

Hi Bold Bakers!

Who out there loves chocolate cake? Who out there is vegan? Well if you raised your hands to any of those things than this recipe is for you! Absolutely irresistible, this cake is not just for vegans but for everyone. Try it once and vegan or not, this will be your go-to chocolate cake recipe for special occasions, or a Tuesday night watching Fixer Upper on HGTV.

Made with vegan butter and no egg this is a lovely alternative to a traditional cake made with dairy as it tastes the exact same. I dare any sophisticated cake eater out there to taste the difference.

The secret to the moist rich texture of this Vegan Chocolate Cake is an ingredient you may have never put in a chocolate cake before: apple cider vinegar. While you CANNOT taste the flavor of the vinegar at all it really helps to tenderize the cake, specifically the flour. If you’ve never baked with vinegar before you’re just going to have to trust me as it really makes all the difference.

This cake packs a crazy chocolate punch and it does not stop there. I complete this cake with a vegan chocolate frosting made of lovely rich coconut cream, powdered sugar, and cocoa powder. You may recognize this recipe as it is my staple dairy-free frosting that I also used on my Gluten-Free Chocolate Cake. Vegan or not if you’re looking for an amazing chocolate cake recipe you are going to love this Vegan Chocolate Cake.

What Are Vegan Cakes Made Of?

Very simply, dairy-free versions of regular cake ingredients. Vegan butter is subbed for dairy butter, and a combo of oil, dairy-free milk, and apple cider vinegar replace the eggs. This just shows you that changing a recipe to suit your dietary needs is really quite simple. Something that may help is my 7 Best Egg Substitute Chart.

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How Long Does Vegan Cake Last?

Cake is cake and no matter what it’s made of and it should be stored the same way. This cake can be kept at room temperature for up to 3 days. If you store it in the fridge just let it come to room temperature before eating as it will taste so much better.

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4.78 from 9 votes
vegan chocolate cake, vegan chocolate cake recipe, cake recipe, chocolate cake, chocolate cake recipe, vegan recipes, vegan desserts, chocolate, chocolate desserts
Vegan Chocolate Cake Recipe
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins

All the chocolate cake you love, but none of the dairy! Make my Vegan Chocolate Cake recipe and you'll never go without again.

Course: Dessert
Cuisine: American
Servings: 10
Author: Gemma Stafford
  • 2 1/2 cups (12.5oz/355g) all-purpose flour
  • 2 1/2 cups (20oz/565g) white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups (5oz/143g) cocoa powder
  • 1 teaspoon salt
  • 2 3/4 cups (22floz/ 620ml) non dairy milk
  • 2/3 cups (5floz/170ml) oil*
  • 1/2 cup (4oz/115g) vegan butter , melted
  • 2 tablespoons apple cider vinegar
  • 1 1/3 tablespoons vanilla extract
  • Vegan Chocolate Fudge Frosting:
  • 2 (14oz) cans coconut cream , cold
  • 1 1/2 cups (6oz/170g) cocoa powder , sifted
  • 2 cups (8oz/230g) confectioners’ sugar , sifted
  1. For the Vegan Chocolate Cake:
  2. Preheat the oven to 350°F (180°C) then butter and line two 9 Inch Cake Pans. Set aside.

  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
  4. In a medium bowl or large measuring cup, whisk together the non-dairy milk, oil, vegan butter, apple cider vinegar, and vanilla.

  5. Slowly whisk the milk mixture into the flour mixture until just incorporated. Don’t over mix as it can toughen the cake.
  6. Divide the batter into the prepared pans.
  7. Bake the cakes for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Remove the cakes from the oven and allow to cool slightly until turning out onto a wire rack to cool fully. If your cakes have a large dome, use a serrated knife and level off the tops of the cakes.
  9. For the Vegan Chocolate Fudge Frosting:
  10. Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip the coconut cream until very light and fluffy, about 3-5 minutes.
  11. Slowly add in the confectioners’ sugar and beat until stiff peaks.
  12. Gradually add the cocoa powder and continue to whip until a thick rich frosting forms.
  13. Cover and refrigerate for at least 1 hour before using so the frosting is firm enough to spread.
  14. To Assemble the Cake:
  15. Place one cake layer on a serving plate or cake pedestal.
  16. Put a dollop of frosting in the center of the cake. With an offset spatula, spread it all the way to the edges of the cake, creating an even layer of frosting.
  17. Top with the second cake layer and spread another big dollop of frosting on top, smoothing it out with the spatula. Frost the sides of the cake.
  18. Decorate with some sprinkles and enjoy! Store the cake at room temperature in an airtight container for up to 3 days.
Recipe Notes

Note: For oil use a lightly flavored oil like vegetable, canola, coconut or something similar.

Keep the frosting chilled as it can soften quickly. 


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Chichi DelaCruz on August 25, 2019 at 2:15 pm

    Of all the vegan recipes i’ve tried, this by far has the most raved reviews! Especially the icing, my family say it’s like eating chocolate mousse. I found the perfect great tasting vegan chocolate cake and icing! Thank you Gemma for sharing!

    • Gemma Stafford on August 26, 2019 at 10:26 am

      I am happy to hear that! Thank you for baking with us!

  2. Anubhuti on August 22, 2019 at 3:17 am

    Hi gemma,
    I tried your ice-cream and its an absolute hit in my family. I have 3 children and they cant have enough of this irresistible treat! I also feel happy to give them something thats homemade and with just 2 ingredients. I dont think i will ever buy ice-cream anymore.
    Cant thank you enough
    Lots of love

    • Gemma Stafford on August 23, 2019 at 9:31 am

      I’m glad your children like it, Anu. Thanks so much for being with us. 🙂

  3. Connie on August 21, 2019 at 7:08 pm

    What can I sub for the coconut cream? Am allergic :(. Thanks ?

    • Gemma Stafford on August 22, 2019 at 3:34 am

      Connie, this depends on whether or not you use dairy! You can make a ganache using a veg source milk if you wish.
      1 oz unsalted butter or margarine
      1/4 cup (2oz) milk of choice
      4 oz of dark 70%ish, cocoa solids chocolate.
      Proceed as per my Ganache recipe. (
      You can also make a chocolate fudge frosting using alternative butter and milk, that is here too.
      I hope this helps,
      Gemma 🙂

  4. Denise Krueger on August 21, 2019 at 6:17 pm

    I see that you use non dairy oil, do you have a preference to what kind? I usually use almond, but I see coconut is used here and was wondering if that would be too much. Would soy milk be weird? Does it make a difference?

    • Gemma Stafford on August 22, 2019 at 3:29 am

      Hi Denise,
      Every time you change an ingredient in a bake you change the result. Here in this recipe, I use a vegetable butter, otherwise known as margarine, or shortening.
      You could use coconut oil for this, and I guess almond oil too, but it will change the result. My instinct would be to reduce the liquid oils a touch, as shortening, which hardens at room temperature, will give a different result. It sets up in the cake.
      Soy milk would not be weird if this is a taste you like, I do not see any good reason not to use this.
      I hope it helps, let us know how you get on with this recipe,
      Gemma 🙂

  5. Cheryl on August 20, 2019 at 7:26 pm

    Hi there! I was wondering if this yields a very runny batter as it seems that quite a lot of liquid is used?


    • Gemma Stafford on August 21, 2019 at 2:07 pm

      Hi Cheryl,
      it is a wet batter to be sure, but remember the flour and sugar are also a big part of this recipe. The butter is liquid but does not act so much like a liquid when in the bake. Try it! it really is a delicious thing, almost like a fondant!
      Gemma 🙂

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