Vegan cakes have come a long way—and this moist, rich, and decadent vegan chocolate cake proves it. You don’t need eggs, milk, or butter to create a dessert that’s just as satisfying (if not more) than traditional recipes.
In this article, you’ll learn how to make a foolproof vegan chocolate cake using simple pantry ingredients—no fancy replacements, just pure chocolate bliss.
Why Make a Vegan Chocolate Cake?
- 100% dairy-free and egg-free
- Plant-based and allergy-friendly
- No animal products, but all the flavor
- Super moist and tender thanks to oil and vinegar
- Uses simple, budget-friendly ingredients
Key Ingredients
- Cocoa Powder – Rich, chocolatey base
- Plant-Based Milk – Almond, soy, oat, or coconut
- Vegetable Oil – Keeps it soft and moist
- Vinegar – Reacts with baking soda for a perfect rise
- All-Purpose Flour – Standard and easy to use
- Sugar – Balances the dark chocolate flavor
Moist Vegan Chocolate Cake Recipe
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup sugar
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup plant-based milk (almond, soy, oat, etc.)
- ½ cup vegetable oil
- 1 tbsp vinegar (apple cider or white)
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease or line an 8-inch round pan.
- In a large bowl, whisk together milk, oil, vinegar, and vanilla.
- Add dry ingredients and mix just until smooth—don’t overmix.
- Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cool completely before slicing or frosting.
Optional Vegan Chocolate Frosting
Ingredients:
- 1 cup powdered sugar
- ¼ cup cocoa powder
- 2–3 tbsp plant-based milk
- 2 tbsp vegan butter or coconut oil
- ½ tsp vanilla
Mix all ingredients until smooth and spreadable. Adjust milk as needed.
Tips for the Best Vegan Chocolate Cake
- Don’t skip the vinegar—it helps the cake rise and gives tenderness
- Use high-quality cocoa powder for bold flavor
- Let the cake cool completely before frosting to avoid melting
- For a richer texture, add ¼ cup applesauce or mashed banana
- Want more chocolate? Fold in dairy-free chocolate chips
Delicious Add-In Ideas
- Chopped strawberries
- Chopped walnuts or pecans
- Mashed banana
- Shredded coconut
- A dash of espresso powder (intensifies chocolate)
Storage
- Room temp: 2 days
- Fridge: up to 5 days (in airtight container)
- Freezer: up to 1 month (wrap tightly in slices)
A Vegan Cake Everyone Will Love
This vegan chocolate cake is rich, fluffy, and indulgent—without any animal products. Whether you’re baking for yourself or others, it’s a dessert that proves plant-based baking can be just as decadent as traditional cakes. Give it a try—you won’t miss the eggs or milk one bit.
