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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.