THE BEST VEGAN CHOCOLATE CAKE

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.

A slice of easy vegan chocolate cake recipe in front of a vegan cake on a cake stand with vegan frosting. 

Commissioned recipe

Originally published January 2017. 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.

The Best Vegan Chocolate Cake

This really is the BEST vegan chocolate cake recipe ever. It's decadent, fluffy, rich and easy to make with no unusual ingredients! It's a perfect vegan birthday cake. 

4.97 from 109 votes

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Course: DessertCuisine: American, International, Vegan, VegetarianPrep Time: 15 minutesCook Time: 35 minutesTotal Time: 50 minutesServings: 12Author: Kate @ Veggie Desserts

Ingredients

1 1/4 cups (300ml) vegan milk (soy, almond etc...)

1 tbsp lemon juice (or white vinegar)

2/3 cup (150g) vegan margarine/butter

3 tbsp golden/agave/maple syrup (use your favorite liquid sweetener (maple will make a slightly less sweet cake))

1 tsp instant coffee granules / espresso powder (OPTIONAL)

2 1/4 cups (275g) plain (all purpose) flour

3/4 cup (175g) 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)

1/3 cup (75g) vegan margarine/butter

1 2/3 cups (200g) 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.

Vegan Chocolate Cake

Nutrition Facts

The Best Vegan Chocolate Cake

Amount Per Serving (1 g)

Calories 400 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 2g 10%

Sodium 150mg 6%

Total Carbohydrates 63g 21%

Dietary Fiber 4g 16%

Sugars 40g

Protein 5g 10%

* Percent Daily Values are based on a 2000 calorie diet.

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

Recipe adapted from THE BEST VEGAN CHOCOLATE CAKE

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