The Ultimate Decadent & Easy Vegan Chocolate Cake Recipe
This incredibly easy Vegan Chocolate Cake recipe has captivated hearts for years, earning its place as a cherished reader favorite – and it’s certainly one of mine too! Prepare to indulge in a cake that is remarkably moist, irresistibly decadent, and wonderfully fluffy, all crafted with simple ingredients you likely already have stocked in your pantry. Get ready to bake a showstopper that proves vegan baking can be utterly delicious and surprisingly straightforward.
In my earlier life, before embarking on the delightful journey of becoming a vegan food blogger, I ran my own dedicated baking company. This meant I spent countless hours perfecting a multitude of desserts, and undoubtedly, chocolate cakes were always in high demand. “Everyone wants chocolate cake,” was a constant truth, so it was paramount that I mastered the art of creating a flawlessly rich and delicious chocolate cake.
The transition to crafting a flawless vegan chocolate cake, however, presented a unique and exciting challenge. Swapping out traditional dairy milk for a plant-based alternative was a breeze, and opting for vegan butter over regular butter was an obvious choice. But the real puzzle lay in replacing the eggs, which play a crucial role in the structure and lift of a conventional cake. This quest led me to explore various alternatives to achieve the same magnificent results without compromise.
Many vegan chocolate cake recipes commonly suggest using flax eggs or chia seeds as egg substitutes. These ingredients contain protein and a mucilaginous quality that can provide the necessary structure to help cakes rise, much like eggs do. While effective, not everyone keeps ground flax or chia seeds readily available in their pantry. I wanted a solution that was not only incredibly effective but also universally accessible, leading me to a brilliant, simple alternative: vinegar.
Vinegar operates distinctly from flax and chia, working its magic through a chemical reaction with baking soda. When combined, this powerful duo creates an incredible effervescence within the batter, generating extra lift and resulting in the lightest, airiest, and fluffiest vegan chocolate cake you could ever imagine. And rest assured, the vinegar taste completely disappears during baking; it simply enhances the deep, rich chocolate flavor without leaving any discernible tang. This ingenious trick is a game-changer for achieving that perfect cake texture every time.
Hungry for more classic cake recipes transformed into delightful vegan versions? Don’t stop at chocolate! Explore my other popular plant-based creations such as Vegan Carrot Cake, the vibrant Vegan Red Velvet Cake, or the tropical Vegan Coconut Cake. Each recipe promises the same irresistible flavors and textures, entirely free from animal products.
Notes on Essential Ingredients for Your Vegan Chocolate Cake
Before diving into the full recipe, let’s take a closer look at the key ingredients that make this vegan chocolate cake truly exceptional. Understanding their roles will help you achieve the best possible results. You’ll find precise quantities and step-by-step instructions in the comprehensive recipe card located further down.
For the Irresistible Vegan Chocolate Cake:
- Apple Cider Vinegar: This is our secret weapon for lift and moisture. The acidity reacts with baking soda to create carbon dioxide, making the cake light and airy. If you don’t have apple cider vinegar, white vinegar will work just as well.
- Soy Milk or Another Vegan Milk: Crucial for our homemade “buttermilk.” Ensure you use an unflavored variety to prevent any unwanted taste interference with the rich chocolate. Oat milk or almond milk are also excellent choices.
- Granulated Sugar: Provides sweetness and helps create a tender crumb. Always ensure your sugar is vegan-friendly; some brands use bone char in processing.
- All-Purpose Flour: The structural backbone of our cake. For those seeking a gluten-free vegan chocolate cake, a high-quality measure-for-measure gluten-free flour blend is a suitable substitute.
- Unsweetened Cocoa Powder: The star of the show! Use good quality cocoa powder for the deepest, most authentic chocolate flavor. Dutch-processed cocoa powder will yield a darker, less acidic cake, while natural cocoa powder will react more vigorously with the baking soda for extra lift.
- Baking Powder: A leavening agent that provides additional lift and lightness to the cake. Check its expiry date to ensure potency.
- Baking Soda: Absolutely critical for the leavening in this recipe, especially when combined with the vinegar. An expired baking soda will result in a flat cake, so confirm yours is fresh.
- Fine Sea Salt: A small amount of salt enhances all the other flavors, particularly the chocolate, balancing the sweetness.
- Neutral Oil: Any neutral-flavored oil suitable for baking, such as canola, sunflower, or melted coconut oil, will work. Oil contributes to the cake’s incredible moisture and tenderness without adding extra flavor.
- Pure Vanilla Extract: A staple in baking, vanilla complements and deepens the chocolate notes beautifully.
- Boiling Water and Instant Coffee: This dynamic duo is the ultimate secret ingredient for truly intensifying the chocolate flavor. Don’t worry, your cake won’t taste like coffee; the coffee simply brings out the richness and complexity of the cocoa, making the chocolate taste “more chocolatey.” Stir the instant coffee into the boiling water until fully dissolved right before adding it to the batter.
For the Silky Vegan Chocolate Frosting:
- Unsweetened Cocoa Powder: Provides the rich chocolate flavor and color for the frosting.
- Unsalted Vegan Butter: Softened vegan butter is essential for a smooth and creamy frosting. Brands like Earth Balance or Miyoko’s Kitchen work exceptionally well. If vegan butter isn’t easily accessible in your area, consider making my homemade nut-free vegan butter.
- Pure Vanilla Extract: Adds depth and aroma to the frosting, complementing the chocolate.
- Fine Sea Salt: Just a pinch helps to cut through the sweetness and enhance the overall flavor profile of the frosting.
- Powdered Sugar: Also known as confectioners’ sugar, this fine sugar is key to achieving a smooth, lump-free frosting texture.
- Vegan Milk: A splash of plant-based milk helps adjust the frosting to the perfect spreading consistency. Soy milk, almond milk, or oat milk are all great choices.
What Can I Substitute for Instant Coffee in Baking?
If you don’t have instant coffee granules readily available, there’s absolutely no need to rush out and buy them! You can easily substitute the instant coffee and boiling water with one cup of strongly brewed hot coffee. This will deliver the same deep chocolate enhancement without altering the coffee-free taste of your cake. Just ensure it’s hot when added to the batter to help dissolve ingredients and activate leavening.
How to Bake the Best Vegan Chocolate Cake
Not only is this recipe guaranteed to deliver the most delicious vegan chocolate cake you’ll ever taste, but it’s also remarkably simple to prepare, even for novice bakers. Follow these straightforward steps to create your own masterpiece:
Start With the Cake Layers:
Prepare Your Pans. Begin by thoroughly greasing and flouring two 9-inch round cake pans. For extra assurance against sticking, line the bottoms with parchment paper. This crucial step ensures your beautiful cake layers release easily after baking. While preparing your pans, preheat your oven to 350°F (180°C).
Craft Vegan “Buttermilk.” In a small bowl, combine the apple cider vinegar and soy milk (or your chosen vegan milk) and whisk gently. Set this mixture aside. You’ll notice it start to thicken and curdle slightly; this reaction is exactly what we want, as it creates a vegan buttermilk that adds moisture and tenderizes the cake.
Combine Dry Ingredients. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and sea salt. Ensure these dry ingredients are thoroughly combined and free of lumps, creating a uniform base for your cake.
Introduce Wet Ingredients. Pour the prepared vegan buttermilk mixture, neutral oil, pure vanilla extract, and the hot brewed instant coffee into the bowl with the dry ingredients. Using an electric mixer, beat the batter on medium speed for approximately 2 minutes. Mix just until all ingredients are well combined and the batter is smooth; be careful not to overmix. Remember to scrape down the sides of the bowl periodically to ensure everything is fully incorporated.
Bake to Perfection. Evenly divide the rich chocolate batter between your two prepared cake pans. Bake for approximately 35 minutes, or until a wooden skewer inserted into the center comes out clean. Once baked, remove the cakes from the oven and allow them to cool in their pans on wire racks for 30 to 60 minutes. This cooling period in the pan helps the cakes firm up. Afterwards, carefully invert the cakes onto the wire racks to cool completely before frosting. This step is essential for easy handling and preventing crumbling.
Whip Up the Creamy Frosting:
Combine Frosting Ingredients. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), add the unsweetened cocoa powder, softened vegan butter, 2½ cups of powdered sugar, vanilla extract, a pinch of sea salt, and half of the vegan milk.
Whip Until Smooth. Begin mixing on a low speed to incorporate the dry ingredients without a cloud of sugar. Gradually increase the speed to medium-high and beat until the frosting becomes wonderfully thick, creamy, and smooth. If you desire a thicker consistency, gradually beat in the remaining powdered sugar, a little at a time, until it reaches your preference. For a slightly thinner, more spreadable frosting, incorporate the rest of the vegan milk, one tablespoon at a time, until you achieve the perfect texture.
Assemble Your Masterpiece:
Frost the First Layer. Once both cake layers are completely cooled, carefully place one on a serving platter, a lazy Susan for easy rotation, or a dedicated cake stand. Generously spread half of the decadent vegan chocolate frosting evenly over the top and sides of this first cake layer.
Add the Second Layer. Gently place the second cooled cake layer on top of the first, ideally upside down for a flatter, more stable surface. Now, spread the remaining frosting over the top and sides of the entire cake, working to blend the upper and lower portions of the side frosting for a seamless finish. Take your time to achieve a smooth and attractive coating.
Garnish and Serve. For a beautiful presentation, decorate your finished vegan chocolate cake with delicate chocolate shavings, a dusting of extra cocoa powder, or even fresh berries. Then, it’s time to slice, serve, and savor every moist, chocolatey bite!
Top Tips for Vegan Chocolate Cake Success
While this vegan chocolate cake recipe is designed to be incredibly easy and forgiving, these simple tips will elevate your baking experience and ensure your cake turns out absolutely perfect every single time:
- Weigh Your Batter for Even Layers. For perfectly uniform cake layers that bake evenly and stack beautifully, precise measurement is key. Use a kitchen scale to weigh your mixing bowl empty, then again after you’ve mixed the batter. Subtract the weight of the bowl to find the total batter weight. Divide this number by two, and then pour that exact amount of batter into each prepared cake pan. This ensures both layers are identical in thickness.
- Level the Cakes if Necessary. Often, a two-layer cake can be assembled without much fuss. However, if you notice your cake layers have slightly domed tops or are taller in the middle after baking, don’t worry! You can easily level them. Use a long serrated knife to carefully trim away the raised portions, creating a flat surface for stable stacking. This makes frosting much easier and gives your cake a polished, professional appearance.
- Utilize an Offset Spatula for Frosting. While a butter knife or a regular rubber spatula can get the job done in a pinch, an offset spatula is truly a game-changer for frosting cakes. Its angled blade provides superior control, allowing you to spread frosting smoothly and evenly across the top and sides of your cake with ease. This simple tool will help you achieve a beautifully finished vegan chocolate cake that looks as good as it tastes.
Delicious Variations for Your Vegan Chocolate Cake
This classic vegan chocolate cake is perfect as is, but it also serves as a fantastic canvas for creative customizations. Elevate your dessert with a few simple tweaks!
Instead of traditional chocolate shavings, consider garnishing with delicate white chocolate shavings—or a beautiful combination of both white and dark chocolate for visual appeal and varied flavor. Fresh raspberries and strawberries make a vibrant and refreshing addition, providing a lovely contrast to the rich chocolate. For a different frosting experience, you can swap the chocolate frosting entirely and use a luscious vegan cream cheese frosting for a tangy counterpoint. Or, try adding a sprinkle of sea salt flakes on top of the chocolate frosting to create a delicious salted chocolate cake experience. The possibilities are endless to make this cake uniquely yours!
Storing Your Vegan Chocolate Cake
To keep your vegan chocolate cake fresh and delicious, store it in an airtight container. At room temperature, it will remain perfectly enjoyable for about 3 days. If you need to extend its freshness, pop it into the refrigerator where it will last for up to a week. Remember, if you do refrigerate the cake, allow it to sit on the countertop for 15-30 minutes before serving. This brings it back to room temperature, ensuring the cake’s texture is perfectly moist and the frosting is beautifully soft and creamy, just as it was meant to be.
Can I Freeze This Vegan Chocolate Cake Recipe?
Absolutely, this chocolate cake freezes exceptionally well, making it ideal for meal prepping desserts or saving leftovers for a future treat! Freezing it correctly ensures that when thawed, it tastes just as fresh as the day it was baked.
If you have leftover slices, simply cut the cake into individual portions. Wrap each slice tightly in foil, ensuring no air exposure, and then place them in a zip-top freezer bag. This double layer of protection is particularly recommended if you plan on freezing them for over a month, helping to prevent freezer burn and preserve flavor. For shorter storage (under a month), just the foil wrap might suffice.
To freeze a whole cake, first place the frosted cake on a parchment-lined baking sheet and freeze it uncovered until the frosting is completely firm. This “flash freezing” step prevents the frosting from sticking to the wrap. Once firm, remove it from the freezer and wrap the entire cake tightly in a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. This method seals in freshness and protects against freezer odors. Stored this way, your vegan chocolate cake will maintain its quality for up to 2 months.
When you’re ready to enjoy, thaw whole cakes or individual slices either at room temperature for a few hours or overnight in the refrigerator. Once thawed, let the cake come to room temperature for optimal flavor and texture before serving.
Enjoy, friends! If you create this amazing vegan chocolate cake, please snap a photo and share it on Instagram, tagging #jessicainthekitchen and @jessicainthekitchen! We absolutely love seeing your delicious creations. We’d also be thrilled if you could leave a comment below and give the recipe a rating! Your feedback is incredibly valuable. Thanks so much for baking with us!
Vegan Chocolate Cake Recipe
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Ingredients
- 2 tablespoons apple cider vinegar
- 1 cup soy milk or other vegan milk, (240mL), unsweetened
- 2 cups granulated sugar, (400g)
- 2 cups all-purpose flour, (240g)
- 3/4 cup unsweetened cocoa powder, (60g)
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1/2 cup + 2 teaspoons neutral oil , (100g + 2 teaspoons)
- 2 teaspoons pure vanilla extract
- 1 cup boiling water + 1 tbsp instant coffee mixed in until dissolved , (243mL) stir these together right before you need it so it’s still hot
Vegan Chocolate Frosting
- 1 cup unsweetened cocoa powder, (80g)
- 1/2 cup unsalted vegan butter, softened
- 1 teaspoon pure vanilla extract
- pinch fine sea salt
- 2 1/2 – 3 cups powdered sugar, (390g for 3 cups)
- 1/3 cup vegan milk, + 1 tablespoon extra if needed
Instructions
Vegan Chocolate Cake
- Grease and flour two 9” cake pans thoroughly, and then line the bottoms with parchment paper. This vital step is essential to prevent the cakes from sticking. If you are making an 8″ cake, please refer to the notes section for adjusted baking times.
- Preheat your oven to 350°F (180°C) to ensure it’s at the correct temperature before the batter goes in.
- In a small bowl, combine the apple cider vinegar and soy milk (or other vegan milk) and stir well. The mixture will begin to curdle and thicken slightly, forming a homemade vegan “buttermilk.” Set this aside while you proceed with the next steps.
- In a large bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and sea salt until they are thoroughly combined and no lumps remain. Next, add the prepared vegan buttermilk mixture, neutral oil, pure vanilla extract, and the hot coffee water to the dry ingredients. Beat with an electric whisk on medium speed for about 2 minutes, mixing just until all of the ingredients are fully combined. Be sure to scrape down the sides of the bowl with a spatula and stir one more time by hand to ensure everything is perfectly incorporated.
- Pour the batter equally into the two prepared cake pans. Bake for 35 minutes, or until a wooden skewer inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans on a wire rack for at least 30 minutes to 1 hour. This helps the cakes firm up. Afterwards, carefully turn the cakes out onto the wire rack to cool completely before attempting to frost them.
Vegan Chocolate Frosting
- Add the unsweetened cocoa powder, softened vegan butter, 2½ cups of the powdered sugar, pure vanilla extract, a pinch of sea salt, and half of the vegan milk to the bowl of an electric stand mixer (or use a hand mixer). Begin mixing on a slow speed to gently combine the ingredients, then gradually increase the speed until the frosting becomes very thick and wonderfully smooth. If you prefer a thicker consistency, gradually add the remaining ½ cup of powdered sugar, a little at a time, until it reaches your desired thickness. Should you need a slightly thinner, more spreadable frosting, incorporate the other half of the vegan milk, approximately 1 tablespoon at a time, until the perfect consistency is achieved.
Putting it All Together
- Once your cake layers are completely cooled and your frosting is ready, it’s time to assemble and decorate! The frosting will set beautifully at room temperature. Enjoy your creation!
- Place one of the fully cooled cake layers onto a serving platter, a lazy Susan for easy rotation, or any plate wide enough to accommodate it. Dollop half of the rich vegan chocolate frosting on top, then spread it evenly over the top and down the sides of the cake, distributing it equally.
- Carefully place the remaining cooled cake layer on top of the frosted layer. For a perfectly flat surface, you can place it upside down. Spread the remaining frosting over the top and sides of the entire cake, working to blend the upper and lower portions of the side frosting as you go for a seamless and polished finish.
- If you opt for a three-layer cake, simply follow the same assembly steps, but divide the frosting into thirds instead of halves for each layer.
- To finish, decorate your cake with some elegant shaved chocolate, a light dusting of extra cocoa powder, or any other garnish you desire! The frosting will firm up beautifully at room temperature. Now, slice into your masterpiece and enjoy every delicious bite!
Notes
The Magic of Coffee Water
For that truly deep, intensely rich chocolate flavor, please do not skip the coffee! While it might sound unusual, the cake will not taste like coffee at all. Instead, the coffee acts as a flavor enhancer, dramatically intensifying and bringing out the complex notes of the chocolate. You can absolutely use decaffeinated instant coffee or simply substitute with one cup of strongly brewed hot decaf coffee if you prefer to avoid caffeine.
Optimal Storage
Store this delectable vegan chocolate cake in an airtight container at room temperature for up to 3 days. For longer freshness, it can be refrigerated for up to a week. If you choose to refrigerate it, allow the cake to sit on the countertop for a few minutes before serving to ensure it comes to room temperature, which helps restore its optimal moist texture and creamy frosting.
Freezing for Future Enjoyment
This cake freezes wonderfully! To freeze individual portions, slice the cake into even pieces and wrap each slice flatly in aluminum foil. For extended storage (over a month), place the foil-wrapped slices into a freezer-safe zipped bag for extra protection against freezer burn. If storing for less than a month, the foil alone is usually sufficient. To thaw, simply let the cake slices or a whole cake thaw at room temperature for several hours, or slowly in the refrigerator overnight, before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Recipe by: Jessica Hylton – Jessica in the Kitchen | Photography by: Eat Love Eats