The Ultimate Easy Vegan Chocolate Cake: Moist, Decadent, and Perfect Every Time
Welcome to your new favorite dessert! This incredible Vegan Chocolate Cake recipe has captivated readers for years, and it’s truly one of my personal go-to recipes. It’s not just any chocolate cake; it’s remarkably moist, intensely decadent, and boasts an irresistibly fluffy texture. The best part? It’s crafted with simple ingredients you likely already have stocked in your pantry, making it accessible for everyone, from seasoned bakers to beginners eager to explore plant-based delights. Prepare to be amazed by how effortlessly you can create such a spectacular treat!
Long before I embarked on my journey as a vegan food blogger, I ran my own baking company. During those years, I lost count of the number of chocolate cakes I baked. It seemed everyone, without exception, desired a slice of rich, chocolatey goodness. This extensive experience taught me the nuances of creating a flawlessly delicious chocolate cake, time and time again.
However, mastering a flawless vegan chocolate cake presented a unique, albeit rewarding, challenge. Swapping dairy milk for a plant-based alternative like soy milk was straightforward, and opting for vegan butter over traditional butter was a natural choice. The real puzzle, as many vegan bakers know, lay in finding the perfect egg substitute that would yield the same desired lift, moisture, and texture.
Many vegan chocolate cake recipes rely on ingredients like flax eggs or chia seeds. These clever substitutes provide protein and binding properties, mimicking eggs to help cakes rise and hold their structure beautifully. While effective, not everyone readily has ground flaxseed or chia seeds in their pantry. I wanted a solution that was even simpler and more universally accessible. That’s when I discovered the magic of vinegar.
Vinegar functions differently from seed-based egg replacers, yet it delivers astonishing results. When combined with baking soda in the batter, vinegar creates a chemical reaction that produces carbon dioxide bubbles, adding exceptional lift and lightness to the cake. This reaction is the secret to achieving the fluffiest, most tender vegan chocolate cake you could ever imagine. And rest assured, despite its potent smell, you absolutely will not taste the vinegar in the final product. Instead, it subtly enhances the overall chocolate flavor, creating a deeper, richer profile without any distracting acidity.
If you’re eager to explore more classic cake recipes transformed into delicious vegan versions, be sure to try my equally impressive Vegan Carrot Cake, the vibrant Vegan Red Velvet Cake, or the tropical Vegan Coconut Cake next!
Essential Ingredients for Your Vegan Chocolate Cake
To ensure you have everything ready for this delectable creation, let’s go through the key ingredients. You’ll find precise quantities and step-by-step instructions in the comprehensive recipe card below. Always aim for fresh ingredients for the best results!
For the Irresistible Vegan Chocolate Cake:
- Apple Cider Vinegar: This is our secret weapon for a light and fluffy texture. Its acidic properties react beautifully with baking soda to create lift. If you don’t have apple cider vinegar, white vinegar works just as well.
- Unsweetened Soy Milk or Other Vegan Milk: Crucial for our homemade “vegan buttermilk.” Ensure it’s unflavored to prevent any unwanted taste interference with your chocolate cake. Oat milk or almond milk are also great choices.
- Granulated Sugar: Provides sweetness and helps create that classic cake texture. Ensure your sugar is vegan-certified, as some white sugars are processed with bone char.
- All-Purpose Flour: The structural backbone of our cake. For a gluten-free vegan chocolate cake, a good quality measure-for-measure gluten-free flour blend can be substituted. Always check for recommended substitutes on the flour packaging.
- Unsweetened Cocoa Powder: The star of the show, delivering rich chocolate flavor. Use a high-quality cocoa powder for the deepest taste. Dutch-processed cocoa powder will give a darker color and mellower chocolate flavor.
- Baking Powder: Another leavening agent that helps the cake rise, working in conjunction with the baking soda.
- Baking Soda: Absolutely critical for the impressive lift and tender crumb of this cake, especially when reacting with the vinegar. Always double-check that your baking soda isn’t expired; fresh baking soda is key for proper leavening.
- Sea Salt: A pinch of salt enhances all the flavors, balancing the sweetness and intensifying the chocolate.
- Neutral-Flavored Oil: Such as canola, sunflower, or vegetable oil. This provides essential moisture and richness without imparting any strong flavors. Choose an oil you typically enjoy baking with.
- 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 to unlocking and amplifying the rich, complex chocolate flavor in this recipe. Don’t worry, your cake won’t taste like coffee; it simply makes the chocolate taste “more chocolatey”!
For the Velvety Vegan Chocolate Frosting:
- Unsweetened Cocoa Powder: For a rich chocolate frosting. Similar to the cake, a good quality cocoa powder makes all the difference.
- Unsalted Vegan Butter: Essential for a creamy, spreadable frosting. Brands like Earth Balance are widely available and work wonderfully. If vegan butter isn’t easily found in your local supermarket, consider making your own with my homemade vegan butter recipe. Ensure it’s softened to room temperature for smooth mixing.
- Vanilla Extract: Adds depth and aroma to the frosting.
- Sea Salt: A small pinch balances the sweetness and brings out the cocoa flavor.
- Powdered Sugar (Confectioners’ Sugar): This fine sugar is crucial for achieving a smooth, lump-free frosting texture.
- Vegan Milk: Used to adjust the frosting’s consistency, making it perfectly spreadable.
What Can I Substitute for Instant Coffee in Baking?
No instant coffee on hand? No problem at all! You don’t need to make a special trip to the store. Simply substitute the instant coffee and boiling water with one cup of strongly brewed hot coffee. This will achieve the same flavor-enhancing effect, boosting the chocolate notes without tasting like coffee.
Crafting Your Delicious Vegan Chocolate Cake: A Step-by-Step Guide
Not only is this recipe renowned for being the tastiest vegan chocolate cake you’ll ever savor, but it’s also incredibly simple to prepare, even for novice bakers. Follow these straightforward steps to create your masterpiece.
Begin with the Cake Layers:
Preparation is Key. Start by thoroughly greasing and lightly flouring two 9-inch round cake pans. For an extra layer of protection against sticking, line the bottoms of the pans with parchment paper. This crucial step ensures your beautiful cakes will release effortlessly. Preheat your oven to 350°F (180°C) to be ready for baking.
Create 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 for a few minutes while you prepare the dry ingredients. You’ll notice it will begin to thicken and curdle slightly, mimicking traditional buttermilk, which adds tenderness and helps activate the baking soda.
Combine Dry Ingredients. In a large mixing bowl, thoroughly whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and sea salt. Ensure all ingredients are evenly distributed to guarantee a consistent rise and flavor throughout the cake.
Incorporate Wet Ingredients. Pour the prepared vegan buttermilk mixture, neutral-flavored oil, vanilla extract, and the hot instant coffee solution into the bowl with the dry ingredients. Using an electric mixer on medium speed, beat the mixture for approximately 2 minutes, or until all the ingredients are just combined. Be careful not to overmix; overmixing can lead to a tougher cake. Remember to scrape down the sides of the bowl periodically to ensure everything is fully incorporated.
Bake to Perfection. Divide the batter equally between your two prepared cake pans. Bake for about 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Once baked, remove the cakes from the oven and let them cool in their pans on wire racks for 30 to 60 minutes. This allows the cakes to firm up. After initial cooling, carefully invert them onto the wire racks to cool completely before frosting.
Whipping Up the Rich Vegan Chocolate Frosting:
Combine the Sweet Elements. 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, 2 1/2 cups of the powdered sugar, vanilla extract, sea salt, and half of the vegan milk. Ensure your vegan butter is at room temperature for the creamiest frosting.
Achieve Perfect Consistency. Start mixing on low speed to prevent a cloud of powdered sugar. Gradually increase the speed to medium-high and beat until the frosting becomes thick, smooth, and wonderfully fluffy. If the frosting is too thick, slowly add the remaining powdered sugar, a little at a time, until it reaches your desired consistency. For a thinner, more spreadable frosting, you can gradually beat in the rest of the vegan milk, one tablespoon at a time, until you reach your ideal texture.
Assembling Your Masterpiece:
Frost the First Layer. Once both cake layers are completely cool, place one layer onto your chosen serving platter, a lazy Susan for easy rotation, or a cake stand. Evenly spread about half of the prepared vegan chocolate frosting over the top and sides of this first cake layer. Aim for a smooth and even coating.
Add the Second Layer. Carefully place the second cooled cake layer on top of the frosted first layer. For a neater finish, I often place the second cake layer upside down, as its bottom surface is usually perfectly flat. Spread the remaining frosting over the top and sides of the entire cake, blending the upper and lower layers as you go to create a seamless finish.
Garnish and Serve. For a touch of elegance, decorate your beautiful vegan chocolate cake with delicate chocolate shavings, a dusting of unsweetened cocoa powder, or even fresh berries. Once adorned, slice generously and prepare to indulge in every moist, decadent bite.
Expert Tips for Vegan Cake Baking Success
While this easy vegan chocolate cake recipe is designed to be foolproof, these simple tips will elevate your baking experience and ensure a truly spectacular result every single time:
- For Perfectly Even Layers, Weigh Your Batter. If you aim for cake layers that are uniformly sized, a kitchen scale is your best friend. Weigh your empty mixing bowl, then weigh it again after you’ve mixed the batter. Subtract the bowl’s weight to find the total batter weight. Divide this number by two, and pour precisely that amount into each prepared cake pan. This simple step guarantees balanced layers for a professional-looking finish.
- Level Your Cakes If Needed. Often, two-layer cakes can be assembled without much fuss. However, if you notice your baked cakes have a domed top (taller in the middle), you can easily remedy this. Once completely cooled, use a long, serrated knife or a cake leveler to gently trim off the raised tops, creating perfectly flat surfaces for stacking.
- Utilize an Offset Spatula for Frosting. While a butter knife or a rubber spatula can work in a pinch, an offset spatula is specifically designed for frosting cakes with ease and precision. Its angled blade allows you to spread frosting smoothly and evenly across the top and sides, helping you achieve that desirable professional, bakery-quality finish on your vegan chocolate cake.
- Ensure Ingredients are at Room Temperature (where applicable). For a smooth, lump-free batter and frosting, it’s generally best to have ingredients like vegan butter and vegan milk at room temperature. This allows them to emulsify better and mix more uniformly, contributing to a superior texture.
- Do Not Overmix. Once the wet and dry ingredients are combined, mix only until just incorporated. Overmixing can develop the gluten in the flour, leading to a tougher, less tender cake.
Creative Variations to Personalize Your Cake
This vegan chocolate cake is fantastic as is, but don’t hesitate to get creative with variations! Instead of traditional chocolate shavings, consider elegant white chocolate shavings—or even a delightful mix of both dark and white chocolate—to adorn your cake. Fresh, vibrant raspberries and sweet strawberries not only add a burst of flavor but also create a beautiful visual contrast. For a different flavor profile, you could switch out the chocolate frosting entirely and use a luscious vegan cream cheese frosting for a tangy twist, or even a delightful peanut butter frosting for an irresistible combination. A sprinkle of chopped nuts or colorful sprinkles can also add texture and fun!
Storage Guidelines for Optimal Freshness
To keep your delicious vegan chocolate cake at its best, store it in an airtight container at room temperature for approximately 3 days. For extended freshness, you can refrigerate it for up to a week. If you choose to refrigerate the cake, remember to let it sit on the countertop for a few minutes before serving. This allows it to come back to room temperature, ensuring the cake layers and frosting are perfectly soft and moist for an optimal eating experience.
Can I Freeze This Vegan Chocolate Cake Recipe?
Absolutely, this chocolate cake freezes beautifully, making it perfect for meal prepping desserts or saving leftovers for a future craving! If you have slices of cake remaining, cut them into individual portions, securely wrap each slice in foil, and then place them in a zip-top freezer bag. This double-layer protection is ideal if you plan to freeze them for over a month. For shorter freezer times, just foil wrapping might suffice.
To freeze an entire cake, first place the whole frosted cake on a parchment-lined baking sheet and freeze it until the frosting is completely firm. This prevents smudging. Once solid, carefully wrap the cake in a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. Stored this way, your vegan chocolate cake will remain fresh in the freezer for up to 2 months.
When you’re ready to enjoy, simply thaw the whole cake or individual slices either at room temperature for a few hours or gradually overnight in the refrigerator before serving. Enjoy the delightful taste of freshly baked cake anytime!
Enjoy, friends! If you try this incredible vegan chocolate cake, we’d absolutely love to see your creations! Please snap a photo and tag #jessicainthekitchen on Instagram. Your feedback means the world to us, so please consider leaving a comment below and giving the recipe a rating! Thank you so much for being a part of our baking community!
Vegan Chocolate Cake Recipe
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Ingredients
- 2 tablespoons apple cider vinegar
- 1 cup soy milk, (240mL, or other unflavored vegan milk)
- 2 cups 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 sea salt
- 1/2 cup + 2 teaspoons neutral-flavored oil, (100g + 2 teaspoons)
- 2 teaspoons 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 vanilla extract
- pinch 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 and line with parchment paper. This is essential to prevent sticking. If making an 8″ cake, check the notes section below for adjustments.
- Preheat oven to 350°F (180°C).
- In a small bowl, combine the apple cider vinegar and soy milk and stir. The mixture will curdle, resembling buttermilk. Set aside.
- In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined. Add the milk mixture, oil, vanilla, and the hot coffee water. Beat with an electric whisk on medium speed for about 2 minutes, mixing until just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is fully incorporated.
- Pour the batter equally into the prepared cake pans and bake for 35 minutes. Remove from the oven and allow to cool for at least 30 minutes to 1 hour in the pans on a wire rack before carefully removing the cakes from the pans to finish cooling completely on the wire rack.
Vegan Chocolate Frosting
- Add the cocoa powder, softened vegan butter, 2 1/2 cups of the powdered sugar, vanilla extract, sea salt, and half the vegan milk to the bowl of an electric stand mixer or a hand mixer. Begin mixing on low speed, then gradually increase speed until the frosting is very thick and smooth. Add the remaining 1/2 cup of powdered sugar, a little at a time, until it reaches your desired thickness and consistency. If needed, add in the other half of the milk, about 1 tablespoon at a time, to achieve a thinner frosting.
Putting it All Together
- Once cakes are completely cooled, frost and decorate. The frosting will set perfectly at room temperature. Enjoy!
- Place one of the fully cooled cake layers on a platter (or any wide plate/cake stand) and dollop half of the frosting on top. Spread it evenly over the top and sides.
- Carefully place the remaining cake layer, ideally upside down for a flat top, onto the frosted first layer. Spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go for a seamless finish.
- If you opt for 3 cake layers, follow the same assembly process but divide the frosting into thirds for each layer.
- Decorate your cake with some shaved chocolate, a dusting of extra cocoa powder, or fresh berries for an appealing finish. The frosting will set beautifully at room temperature. Slice and enjoy!
Notes
Coffee Water for Enhanced Chocolate Flavor
For that truly deep, rich chocolate flavor, please do not skip this step! The cake will not taste like coffee; instead, the coffee profoundly enhances the chocolate flavor, making it incredibly robust. You can use decaffeinated instant coffee or a cup of strongly brewed hot coffee as a substitute for the instant coffee and water mixture.
Storage Tips
Store this vegan chocolate cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerated, allow it to sit on the countertop for a few minutes before serving to return to room temperature, ensuring optimal texture and flavor.
To Freeze This Delicious Cake
To freeze leftovers, slice the cake into even portions and wrap each slice flat in aluminum foil. For storage longer than a month, place the foil-wrapped slices into a freezer-safe zip-top bag. If storing for less than a month, the foil wrapping alone should suffice. To thaw, simply let the cake slices or a whole cake thaw at room temperature or slowly in the refrigerator 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