This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients. Hundreds of readers have loved this moist fluffy vegan chocolate cake. It’s egg free and dairy free. So many readers love it regardless of it being a vegan cake.
Commissioned recipe.
Republished 8 Feb 2019 with new photos.
When you think about vegan cake, you might think it will be dry, crumbly and somehow inferior to a typical chocolate cake filled with eggs and butter. Well, you’re wrong. Very wrong. It might be an egg free and dairy free chocolate cake, but it is awesome!
This vegan chocolate cake really is the BEST. It’s like a super-amazing, delicious, decadent chocolate cake that just happens to be vegan!
If you didn’t mention that it’s a vegan cake, people would honestly never know. It’s rich, fluffy, moist and very easy to make.
WHY IS THIS THE BEST VEGAN CHOCOLATE CAKE?
- It’s really quick and easy
- Rich, chocolatey flavour
- No unusual ingredients
- Light, moist and fluffy texture
- It makes a great vegan birthday cake
- Nobody will guess that it’s a vegan cake
- Many readers have made it and love it. It’s a recipe you can trust.
- A moist eggless chocolate cake
- A delicious dairy free chocolate cake
(Original photo from 2016)
The BEST vegan chocolate cake
I love making cakes, but I hate it when I need to seek out expensive unusual ingredients first.
So, this cake doesn’t need any unusual egg or dairy substitutes like flax or chia eggs.The most unusual ingredient is dairy free milk (almond, soy etc…), but you can pick that up at any shop.
Instead of butter, I’ve used a vegan spread (butter/margarine whatever you like to call it!). It’s just a super-easy, light and fluffy chocolate cake that’s vegan that can be made with store cupboard ingredients.
Trust me, nobody will guess that it’s a vegan cake. It’s great as a vegan birthday cake, party cake or everyday cake! If you’re looking for a vanilla cake, try my Vegan Victoria Sponge cake. It’s light, fluffy and delicious. Something zingy? Go for my Vegan Lemon Cake!
Testimonials – Vegan.Chocolate Cake
A few reader reviews:
“I made this vegan cake today (first attempt at vegan baking) and I was truly surprised! It was light fluffy and moist and despite the lack of eggs the rise was excellent and the taste was super. I will be wowing vegans everywhere with this.” – Ollie
“I just made this! It is absolutely gorgeous, as a chocoholic myself, I didn’t think I could ever find a vegan chocolate cake that was as good as the real stuff. But this is so good, of not better!” – Isabella
“This is a delicious and moist vegan.chocolate cake! And very simple to make, some vegan cakes require an awful lot of expensive ingredients. A* for taste, ease and texture!” – Natasha
“Best vegan cake recipe ever! I made mine into cupcakes and subbed the vegan butter for vegetable oil and it came out perfect! I also added some vegan chocolate chips and it made it extra good so I’ll totally be making these again” – Lisa
“Thank you. This is an excellent vegan cake recipe and better than some (non-vegan) cakes I have tasted. I made this gluten free by using gluten-free flour and baking powder. I don’t like the taste of baking soda in cakes so I omitted it completely. I used 2 1/2 teaspoons baking powder and 1/2 teaspoon xanthan gum with the gluten-free flour.” – Suzanne
“It’s just perfect,. I’ve gone through a few recipe’s now but never been happy with the results. Now I’ve found this I won’t be looking anymore. It’s now my forever chocolate cake recipe. Thank you.” – Janet
Readers’ Cakes
I love it when you all tag me on social media (#veggiedesserts) so I can see your vegan cake recipes!
Here are a few reader versions of this best vegan chocolate cake:
Thanks to @easycookvegan @sammy_enty_17 @charisdutton @ellis97 @littlegreeduck @iwantitvegan @issosoftcottoncandy @katiehelenfox for all sending these in on instagram!
How to Make A Vegan Chocolate Cake (Step by Step Tutorial)
Step 1: Stir the lemon juice into the vegan milk. You can use soy, almond, hemp, cashew – they all work well.
>>Cook’s tip: When you add the lemon juice it will slightly curdle – don’t worry, that’s what you want to happen! It’s turning the plant milk into buttermilk.
Step 2: Melt the vegan butter (a hard vegan butter or a non-dairy margarine all work) with the syrup.
>>Cook’s tip: You can use any liquid sweetener: golden syrup, corn syrup, agave or maple syrup. Maple makes for a slightly less sweet cake, but it’s still really nice.
Step 3: Sift the dry ingredients into a bowl, then whisk to combine.
Step 4: Mix the wet ingredients into the dry and stir to combine.
Step 5: Pour the batter into the prepared pans and bake for 30-35 minutes or until an inserted skewer (or knife) comes out clean. Cool in the pans for a few minutes, then turn out onto a wire rack for the vegan cake to cool completely.
<<Scroll down for the detailed recipe card and vegan frosting instructions>>
Other Vegan Cake Recipes
Also be sure to try my light, fluffy and easy to make Vegan Vanilla Cake! No unusual ingredients and nobody will guess that it’s vegan. It’s also a perfect vegan birthday cake! Also make my Vegan Chocolate Cupcakes – they’re moist and soft. Want something zingy? Try my Vegan Lemon Cake.
Cook’s Tips
- Don’t over-mix the batter when adding the wet ingredients to dry. Combine well, but don’t beat.
- Add 1 tsp of cinnamon to the frosting for a wintery flavour.
- Feel free to omit the coffee, it just enhances the flavour of the chocolate in this vegan cake.
- Freezable: you can freeze the un-frosted cakes for up to 1 month
- Increase the ingredients by an extra 50% for a three layer cake
- Turn this into vegan cupcakes by filling the cups of a lined muffin pan and bake for 15-20 mins.
Vegan Baking Substitutions
Now, you might be thinking that to make a vegan chocolate cake you’re going to need some strange ingredients. But this one doesn’t contain flax or chia to replace the eggs.
The most unusual ingredient is dairy free milk (soy, almond, oat, rice etc…), but you can pick that up at any shop. Instead of butter, I’ve used a vegan butter/margarine.
I’ve found that vegan spreads/margarine work the same as dairy spreads in baking.
For my cake I’ve melted some with golden syrup (you could substitute maple syrup) for the cake, and I’ve whipped some straight from the fridge for the fluffy, chocolatey frosting.
I used Flora Freedom vegan spread which has 60% less saturated fat than butter. It’s certified by The Vegan Society and is free from artificial preservatives, colours and flavours.
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.
Get the Vegan Chocolate Cake Recipe
The Best Vegan Chocolate Cake
Ingredients
- 300 ml (1 + 1/4 cups) vegan milk (soy, almond etc...)
- 1 tbsp lemon juice (or white vinegar)
- 150 g ( 2/3 cup) vegan margarine/butter
- 3 tbsp golden syrup (or agave or maple syrup (maple will make a slightly less sweet cake))
- 1 tsp instant coffee granules (OPTIONAL) or espresso powder
- 275 g (2 + 1/4 cups) plain (all purpose) flour
- 175 g (3/4 cup) sugar
- 4 tbsp unsweetened cocoa powder
- 3 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
For the vegan chocolate frosting (double to cover the sides as well)
- 75 g (1/3 cup) vegan margarine/butter
- 200 g (1 + 2/3 cups) powdered icing sugar (confectioner's sugar)
- 4 tbsp unsweetened cocoa powder
- 2 tbsp water
Instructions
- Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
- Stir the lemon juice (or vinegar) into the milk and set aside to thicken and 'curdle' slightly into buttermilk.
- In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.
- Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.
- Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
- Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
- Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, to make the icing beat together all ingredients until smooth.
- When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.
Video
Notes
- Substitute self raising flour - use the same amount as the plain flour, but omit the 3 tsp of baking powder
- Substitute the golden syrup with corn syrup, agave or maple syrup
Nutrition
Disclosure: This recipe for the BEST vegan.chocolate cake was commissioned by Flora Freedom. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – with vegan dessert recipes, vegetarian desserts, vegetable cakes, as well as vegan and vegetarian savoury dishes.
Paula says
Hello!
I have just phoned your website and am just starting to experiment with Vegan cakes and this looks lovely! I just have one question if that’s ok? The sugar in the cake – is it caster sugar or granulated sugar? Thank you!
Kate Hackworthy says
Hi Paula
I’ve made this cake loads of times, with both granulated and caster and either work perfectly fine. Happy baking!
Paula says
Thank you!
Paula says
Kate
This cake is amazing! I make a lot of cakes and I can honestly say that I could not taste the difference. I am so glad I found your website!
Can I just ask- is it best to store it just in an airtight container? I was just thinking about the icing as it’s really soft?
Thank you again for this recipe🙂I will definitely be trying others!
Kate Hackworthy says
Hi! I’m so pleased you like it 🙂 Yes, an airtight container is best.
Annissa says
This vegan cake is so moist and delicious! No wonder this recipe is so well loved.
Denise says
Chocolaty and moist! Such a decadent treat I love it.
Catherine Brown says
“Really quick” and “rich and chocolately” I’m all over this one! Love that you added espresso to the mix too. 🙂
Eden | Sweet Tea and Thyme says
Now I know what cake to bake for my best friend’s birthday! It looks amazing!
Kelly Anthony says
Your vegan chocolate cake looks so moist and fluffy. I have never made or had a vegan chocolate cake but your pictures really have me wanting to give this a shot.
Veni says
Hi. Thanks for sharing this recipe. Ever since i got to know that white sugar contains bone char, I just couldn’t try baking. I coudnt find a vegan certified sugar near my place. Will truly appreciate if you could tell how can i replace it with brown sugar or damerara sugar any other. Thanking in advance.
Kate Hackworthy says
Hi Veni
You must be in the USA? I know some sugar there uses bone char but I’m in the UK and it’s not common here. I had a google and there seem to be lots that don’t use the horrible bone char method so I hope you can find some vegan sugar.
If you would like to use brown sugar, then you could try using the same amount and maybe leaving out the syrup that is melted with the butter. Let me know how it goes!
Kate
Emily says
Anything labeled organic or raw sugar won’t have bone char.
Ria says
Hey. What’s the recipe for the frosting
Kate Hackworthy says
Hi, it’s in the recipe card at the bottom of the post. Hope you enjoy it!
Priya says
Hello!!! Wanting to make this cake as it looks fabulous! I’ve got all the ingredients but haven’t got any lemon – is this a big problem??
Kate Hackworthy says
Hi! You can substitute the same quantity of vinegar, but it is an important step to add the vinegar/lemon to the plant milk. I hope you enjoy the cake!
Raj says
Hi, made the cake a few times now and it turned out wonderfully. Everyone loved it :). I just have a question I’ve been meaning to ask about the frosting ingredients. In the ingredient list it says 75g (1/3 cup) dairy-free margarine for the frosting. But in the ingredients for the cake it says 150g (1/3 cup) dairy-free margarine. I’m just confused because they both have the same cup measurement, is it supposed to be 75g or 150g for the buttercream frosting. Thanks for your help.
Kate Hackworthy says
Thanks so much for bringing this to my attention. It’s 150g/ 2/3 cups. I’ll amend the recipe now. Thanks!
And I’m so pleased that you love the recipe.
[email protected] says
The best vegan chocolate cake ever, so moist & light, nothing like the dry shop bought ones. Everyone loved . Definitely worth 5 stars.
Kate Hackworthy says
I’m so pleased you liked it so much!
anna says
I made this cake for a dinner party and it was absolutely lovely, so light and tasty. I did notice you have a typo in the recipe: 150g of margarine is not 1/3 cup, it is 2/3 cup. I’m looking forward to trying more of your cake recipes!
Jessica Fine says
Hi, I’d really like to use this recipe for my daughters birthday. However, I have to cater for many allergies, including soya and nuts! Is it possible to use oat milk or rice milk (or something else) in place of the soya and other nut milks suggested? Thanks so much 🎂
Kate Hackworthy says
Hi, you can most definitely use oat or rice milk! I hope you enjoy the cake 🙂
Jessica Fine says
The cake was absolutely amazingly delicious! Everyone loved it and had no idea it was vegan! I just had one question, when I put one layer of the cake on top of the other it collapsed (not that anyone complained 😁). It could have been that I didn’t let it cool down long enough. However, was I meant to trim the top of the base cake so it was flat? or should I have used a deeper cake tin? What should the depth of the cake tin be? Thanks so much for your help and this amazing recipe x
Ursina says
I made this chocolate for my sister‘s birthday. My sister is the only vegan in our family but we ALL loved it!!! Will definitely be my stadard receipe for a vegan chocolate cake from now on! Thank you so much!!! Best wishes from Switzerland
Harold Merricks says
I am not a cook, so I would like to know what temperature to set the oven.
Kate Hackworthy says
Hi Harold, if you scroll to the recipe card all the details are there. It’s 180C/350F. Happy baking!
Diane Blackburn says
I have made this chocolate cake many times and I have to say people love it whether they are vegan or not. When my family were confronted with two chocolate cakes, this one and a none vegan one, they all preferred mine. I have made it for lots of different people and I have never had anyone say they don’t like it. I don’t normally bake so that is another thing about this cake it is so easy. I love it.
Kate Hackworthy says
That’s incredible praise! It’s always so great when vegan versions are better than non-vegan. Thanks so much for coming back to comment. 🙂
Sheila McDougall says
First time I have made a vegan cake and boy was it good. It went down a treat at my husbands work and lots of praise given. I am now off to make the lemon cake as have some almond milk left and hate to waste it. Thanks for a wonderful recipe.
Emma V says
I’m hosting a 4th birthday party for my son with one vegan child and one who is allergic to eggs and one allergic to nuts so this looks great!
Quick question, do you think it would be able to handle a layer of fondant icing or is it too light / prone to collapse?
Thanks 🙂
Kate Hackworthy says
Hi Emma
I hope they enjoy it at the party. I think it would be a bit too fluffy and light for a fondant icing though. Happy baking!
Bridget Hart says
I made this cake and it went down a treat ..people preferred this to my normal chocolate cake! Making a 9″ one today …1 x recipe in 1 9″ deep tin ….any idea roughly how long in a fan oven at 160? Thanks
Pam Ferrante says
Can you cook it in the microwave?
Kate Hackworthy says
Hi, sorry but I’m afraid that I’ve never tested it that way and it probably wouldn’t work out in a microwave. I’m sure there are some tested microwave cakes though on the internet that you could adapt?
Tiggy says
This is a fantastic recipe and so easy. I can’t wait to try sone of the others .. Next stop , the Victoria sponge 😃
Rosemary Robinson says
I have made these chocolate cakes several times they are really yummy. I’m allergic to eggs, So this recipe is on my favourite list. Oh & when I cook 2 cakes i freeze one because there’s too much there for one cake. Brilliant thank you!!
Rumar says
Loved this cake. So easy to make. I think I will use this as my go to chocolate cake recipe as it’s so soft but not sickly sweet. Next stop the Victoria sponge 😃
Tiggy says
Love it. Made this as a treat for my daughter, who is vegan. So easy . No fuss. I think I will actually use it as my standard recipe as it also isn’t sickly sweet.
Jon West says
Not sure what I did wrong but I put the cakes on the cooling racks they split into 3. Does anyone have any ideas as to why this would happen?
The cake still tasted really good and everyone enjoyed!
Barbara says
Hi Jon, did you leave to cool in the tins a little while first? No expert but that might have been it.
Barbara says
This is the best cake I have ever made, you wouldn’t know it’s vegan and it is rich, moist and very addictive!
Alice says
Omg that is the best choc cake I’ve made & I feel really ill I’ve eaten too much. Thank you for sharing the recipe x
Liz says
Hi, instead of lemon juice, would apple cider vinegar work?
Kate Hackworthy says
Hi Liz, yes, it absolutely would! Just use the same quantity as the lemon juice.
anisha parekh says
best cake ever, made it 3 times now going to make it for a birthday along with the vanilla one, what inch baking tins did you use ?
kemala hayati says
can this be non vegan please? i mean i wanna make it using dairy product. is it fine?
Kate Hackworthy says
Hi, it should be fine with cow’s milk and normal butter!
kemala hayati says
thanks so much
and this recipe don’t need to use mixer? just whisk and spatula?
how if make 2 recipe at once? i still not need using mixer?
Kate Hackworthy says
Hi, you could use either an electric mixer, or a whisk and spatula. Whatever you have should be fine – just more effort with the non-electric! 🙂
Helen says
Have made this twice now and it’s not just the best vegan chocolate cake, but the best chocolate cake. Served it at a coffee morning last weekend and it was all gone before the vegan contingent arrived!
Kate Hackworthy says
Thanks so much Helen! I’m so pleased that everyone loved it. The vegans must have been gutted to miss out 🙂
Ruby says
Hi I made this cake for my sister, and found the mixture really thick not like the pictures! I triple checked I’d used all the correct measurements and after reading through the vanilla version I noticed that the volume of dairy spread on that recipe is twice as much as the chocolate recipe! Maybe this could be why mine wasmuch thicker? Anyway looks good and I don’t think my sister will mind at all!
Kate Hackworthy says
Hi Ruby
Thanks for letting me know. Are you using cup measures or weight? I’ll look into my conversions! I hope it still works for you.
Sarah says
This cake is delicious. It’s not too sweet but beautifully chocolatey and moist. It proves that there is absolutely no need for dairy or eggs in baking. Thank you!! A+++++++ 😀
Kate Hackworthy says
I’m so pleased you like the cake! Indeed, after making this it really does show that it’s so easy to make a great cake without eggs or dairy. Thanks for coming back to comment. 🙂
Kate says
Well, I’m not vegan, and I normally find vegan cakes have a slightly strange taste, I’ve always thought it was because of the soya milk and cider vinegar. But I made this when I ran out of eggs. And wow, I’m so glad I did! What an absolutely gorgeous tasting cake, it went down a treat with the family, who’ve said this is the only recipe they want me to use in future! I did use chocolate milk instead of plain. Thanks for this fab recipe!
Kate Hackworthy says
What wonderful praise for this cake! I’m so pleased you and your family liked it 🙂 Thanks for coming back to comment!
Rhona Smith says
First time making a vegan cake and it worked perfectly, best cake I’ve ever made!
Aisha Babb says
I would love to add Hazel nuts to this recipe, d’you think it would work out nicely? What do you think would work best, ground or chopped or it wouldn’t matter. I’m wondering if it will affect the moistness.
Kate Hackworthy says
Hi Aisha
I haven’t tested it using ground nuts to replace the flour, so I can’t advise on ratios for that. But I think it would be really nice to add crushed hazelnuts on top of the cake!
James says
Added 50% for a three layered cake, was amazed by the result. It was by a long mile the best vegan cake I’ve made.
Kate Hackworthy says
I’m so pleased that it worked out and that you loved it! 🙂
Kristyn says
I want to make this cake in 2 x 10 inch cake tins, should I double up the receipe?
Kate Hackworthy says
Hi Kristyn
Doubling it should make for nice big layers. Cook it for a little bit longer and test for doneness with a skewer or knife inserted in the centre. I hope it goes well.
Krystal says
This looks delicious ! I really want to make this for my brothers birthday. Do I double the recipe if want two layers of cake ? Thank you
Kate Hackworthy says
Hi, the recipe makes two layers of cake as it is 🙂 I hope you enjoy it.
M says
I’ve made this cake a couple of times, it is perfect. I made it as cupcakes (baked for 10-15 mins) and they were probably the best I’ve ever made. Thank you so much for this recipe!
Kate Hackworthy says
I’m so pleased that you love the recipe as both cake and cupcakes!
Angela says
Wonderful moist and delicious chocolate cake. Everyone really enjoyed it and wanted more! Mine split a little on cooling but all of this was hidden by the butter icing😀
Will definately be making again.