Cakes, Healthy Baking

Beyond Moist Vegan Chocolate Cake

4.81 from 51 votes
All the chocolate cake you love, but none of the dairy! Make my Vegan Chocolate Cake recipe and you'll never go without again.
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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.

Try These Chocolate Recipes, Too!

Don’t forget to follow Bigger Bolder Baking on Pinterest!

Vegan Chocolate Cake Recipe

4.81 from 51 votes
All the chocolate cake you love, but none of the dairy! Make my Vegan Chocolate Cake recipe and you'll never go without again.
Author: Gemma Stafford
Servings: 10
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.
Author: Gemma Stafford
Servings: 10


  • 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


  • For the Vegan Chocolate Cake:
  • Preheat the oven to 350°F (180°C) then butter and line two 9 Inch Cake Pans. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
  • In a medium bowl or large measuring cup, whisk together the non-dairy milk, oil, vegan butter, apple cider vinegar, and vanilla.
  • Slowly whisk the milk mixture into the flour mixture until just incorporated. Don’t over mix as it can toughen the cake.
  • Divide the batter into the prepared pans.
  • Bake the cakes for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • 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.
  • For the Vegan Chocolate Fudge Frosting:
  • 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.
  • Slowly add in the confectioners’ sugar and beat until stiff peaks.
  • Gradually add the cocoa powder and continue to whip until a thick rich frosting forms.
  • Cover and refrigerate for at least 1 hour before using so the frosting is firm enough to spread.
  • To Assemble the Cake:
  • Place one cake layer on a serving plate or cake pedestal.
  • 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.
  • 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.
  • 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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Jenny Golledge

Jenny Golledge

mums buns

Rani Anoop

85 Comments and Reviews
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Tina Cooper
4 months ago

Made this recipe into cupcakes sold at local shop they went down a storm!

mums buns
4 months ago

Used this for cupcakes sold at local shop theyflew off the shelves

Beverley Stephenson
Beverley Stephenson
5 months ago

Hi Gemma, can I substitute the flour with any gluten free flours?

Srishti Agarwal
Srishti Agarwal
6 months ago

Hi Gemma! I was wondering if I can make this cake in a bundt pan. If I can, how do I go about this recipe and what temperature do i bake this?

12 days ago

Hi Gemma, thank you for the recipe as always! I plan to make this for a vegan friend of mine and I have a few questions. What fat content the non-diary milk and the coconut cream should have? In my country a regular non-diary milk has about 0,5 -1%, coconut cream about 20% of fat and I wonder if that’s enough. Is vegan butter the same as margarine? If not, can I use margarine?
Thank you!

26 days ago

Hi Gemma, I’m a long time fan and have loved everything I’ve tried from your blog!! 🙂
This cake looks fantastic, but quick question – I don’t consume eggs but do eat other forms of dairy. Will it be fine if I replace vegan butter with normal butter? I’m not sure how vegan butter works in cakes, and plan on making this for a special day so don’t want anything going wrong. Looking forward to hearing your thoughts!!

1 month ago

Hey Gemma
My cake came out super just that there was a dip in the middle even though the knife came out clean…. Why did it happen?? Please help!!!

Leona Suji
Leona Suji
1 month ago

Hi Gemma,
Thankyou so much for this recipe. I have been looking for a delicous, vegan chocolate cake recipe for so long and yours was just perfection. It was so delicous and full of flavour, whilst being vegan. I love how you are creating vegan recipes for your vegan fans to enjoy your recipes as well, and helping the ecosystem and animal welbeing.

1 month ago

Hi Gemma, As Lockdown is going on can it is hard to find coconut cream in market.Can I substitute it with something else? Thanks for this vegan recipe!

Last edited 1 month ago by Liliana
Ambika Nenwani
Ambika Nenwani
3 months ago

i am new to baking and i am allergic to eggs. i wanted to know is it ok to increase the quantity of butter instead of using oil? if yes then by how much should butter should i use?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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