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.
Commissioned recipe.
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 vegan, 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 vegan
- Many readers have made it and love it. It’s a recipe you can trust.
- A moist egg free chocolate cake
- A delicious dairy free chocolate cake
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 vegan. 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 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 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 cakes!
Here are a few reader bakes:
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 (Picture 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 to cool completely.
Recipe – Video
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.
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 or the zest of a lemon for something zingy.
- 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 Cake 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, but you can pick that up at any shop. Instead of butter, I’ve used a vegan spread.
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.
Get the Vegan Cake Recipe
This really is the BEST vegan chocolate cake recipe ever. It's decadent, fluffy, rich and easy to make with no unusual ingredients!
- 300 ml (1 1/4 cups) dairy-free milk (soy, almond etc...)
- 1 tbsp lemon juice
- 150 g ( 1/3 cup) non-dairy margarine (I used Flora Freedom)
- 3 tbsp golden syrup agave or maple syrup (maple will make a slightly less sweet cake)
- 1 tsp instant coffee granules 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)
- 75 g (1/3 cup) non-dairy margarine
- 200 g (1 2/3 cups) powdered icing sugar (confectioner's sugar)
- 4 tbsp unsweetened cocoa powder
- 2 tbsp water
- Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
Stir the lemon juice into the milk and set aside.
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.
Recipe Video
- 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
Based on a recipe from Flora.
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.
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.
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!
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.
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.
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! 🙂
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!
Rhona Smith says
First time making a vegan cake and it worked perfectly, best cake I’ve ever made!
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!
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. 🙂
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.
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 🙂
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! 🙂
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 ?
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.
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
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!
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!