This easy vegan chocolate cake recipe is so delicious and filling! And, the vegan chocolate frosting is rich, chocolatey, and lick-the-spoon good!
Fellow dairy-free friends, rejoice: you CAN have your chocolate cake and eat it, too!
Before going dairy-free, I would wonder: can a traditional chocolate cake really taste just as good when it's a vegan cake, with no eggs, no dairy?
The answer is a resounding, joyful YES!
This amazingly easy vegan chocolate cake recipe will rock your world.
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❤️ Why you'll love this vegan chocolate cake
This vegan chocolate cake has been a huge hit with friends and family whenever we've served it.
- The cake is moist, fluffy, and spongy.
- The frosting is rich, decadent, and chocolatey.
- It's easy to make with ingredients you can find at your local grocery store and online.
- You can make it ahead of time, freeze, then thaw and serve when you're ready!
This recipe uses my absolute favorite vegan chocolate frosting recipe. It's light and fluffy, buttery, sweet and rich, but not too saccharine sweet. The frosting alone is a divine treat, but it's especially decadent with this easy vegan chocolate cake!
🍫 Ingredient notes
The full list of ingredients and measurements is in the recipe card below. Here are some notes about some of the key ingredients.
Almondmilk - I use almondmilk, but you could use almost any dairy-free milk alternative, such as coconut milk (use full-fat), soy milk, or cashewmilk.
Egg substitute for baking - I use applesauce in place of eggs for this cake recipe.
Vegan chocolate - The chocolate in the cake comes just from cocoa powder, which is dairy-free. For the frosting, use your favorite dairy-free chocolate. This is my favorite dairy free chocolate that I use for most of my baking recipes.
✅ Step-by-step instructions
Preheat your oven to 350° degrees.
Lightly grease two 8-inch round cake pans and add parchment paper cut out to fit the inside bottom of each cake pan here. Then, lightly cover with cocoa powder, swirling the cocoa powder around the sides and bottom of pan to ensure it's sufficiently and evenly covered. Set aside. This step helps ensure the cake batter doesn't stick to the pan.
🍰 Make the vegan chocolate cake
- In a stand mixer or large bowl, add the almond milk, apple cider vinegar, coconut oil, vanilla, and apple sauce and mix on low until well blended, just 1-2 minutes.
- In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the mixer and combine dry and wet ingredients until well blended. The batter should be wet but not too runny.
- Pour an even amount of the batter into each prepared cake pan.
- Bake for 22-28 minutes. You can check by inserting a toothpick into the middle of each cake; if it comes out clean, it's ready. Set out to cool at room temperature for a couple of minutes, and then place in the refrigerator to chill while you make the frosting.
🍫 Make the vegan chocolate frosting
- Add all of the frosting ingredients to the bowl of a stand mixer with a whisk attachment. Beat until the frosting turns a lighter color and is light and fluffy, which can take anywhere from 3 to 6 minutes.
🎂 Assemble the cake
- Remove the cake from the refrigerator and frost as desired.
- Top with fresh fruit, a light dusting of sifted cocoa powder, or chocolate shavings.
👩🏻🍳 Vegan baking FAQs
In baked goods like cakes and cupcakes, I will often substitute eggs with applesauce. Alternatively you can use flaxseed, tofu, or banana, depending on the recipe.
One of the keys to a fluffy vegan cake is making sure you properly cream the vegan butter and sugar. Make sure you cream the two in the stand mixer for a few minutes, until the mixture is light yellow, creamy, and fluffy.
Store frosted or unfrosted vegan chocolate cake in the refrigerator for up to 4 days.
Store unfrosted vegan chocolate cake in an airtight container in the freezer for up to two months. Thaw to room temperature and frost as desired before serving.
🍽 Serving ideas
Serve slices of this vegan chocolate cake with Dairy-Free Chocolate Chip Ice Cream.
More vegan dessert recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Easy Vegan Chocolate Cake with Vegan Chocolate Frosting
Ingredients
CAKE
- 2 cups unsweetened almond milk can substitute soy or cocount milk
- 1 teaspoon apple cider vinegar
- ⅔ cup melted coconut oil
- 3 teaspoons vanilla extract
- ¾ cup unsweetened applesauce
- 2 cups all-purpose flour
- 1⅓ cups granulated sugar
- 1 cup + 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ tsp salt
FROSTING
- 1 cup softened vegan butter
- 2¾ cups powdered sugar
- ⅔ cup unsweetened cocoa powder
- ¼ cup unsweetened almond milk or soy milk
- ¼ cup melted dairy-free semisweet chocolate
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Lightly grease two 8-inch round cake pans (I use vegan butter to grease the pans). I also add parchment paper cut out to fit the inside bottom of each cake pan here, but you can skip this step. I personally find that it helps ensure the cake batter doesn't stick to the pan. Then, lightly cover with cocoa powder, swirling the cocoa powder around the sides and bottom of pan to ensure it's sufficiently and evenly covered. Set aside.
- In a stand mixer or large bowl, add the almond milk, apple cider vinegar, coconut oil, vanilla, and apple sauce and mix on low until well blended, just 1-2 minutes.
- In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the mixer and combine dry and wet ingredients until well blended. The batter should be wet but not too runny.
- Pour an even amount of the batter into each prepared cake pan.
- Bake for 22-28 minutes. You can check by inserting a toothpick into the middle of each cake; if it comes out clean, it's ready. Set out to cool at room temperature for a couple of minutes, and then place in the refrigerator to chill while you make the frosting.
- Make the frosting by beating together all of the frosting ingredients in a stand mixer with a whisk attachment or hand mixer. Beat until the frosting turns a lighter color and is light and fluffy.
- Remove the cake from the refrigerator and frost as desired.
Top with fresh fruit (as pictured here), a light dusting of sifted cocoa powder, or chocolate shavings.
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Cake recipe adapted from Minimalist Baker | Frosting recipe adapted from Martha Stewart
This post was originally written November 13, 2015. It was updated February 5, 2020 with edited photos and new relevant information to help you make the best dish possible!
Tara says
Looks amazing! I'm curious as to why you don't recommend coconut milk for the frosting. It's my favorite dairy-free baking milk.
Tish says
This looks amazing. I need some in my life asap.
Bella B (xoxoBella) says
Yum! I think I could eat a huge slice of this!
Christine Anne says
This looks so amazing! I would love to try this vegan option. I might just whip this up for Valentine's Day :)
Marlynn Jayme Schotland says
Thanks, Christine! Hope you enjoy it if you do end up making it! :)
Debra Worth says
My daughter needed to avoid dairy and eggs (plus 23 other foods!) for her awful eczema and a few other symptoms. Even though we very much aren't vegan, like you most of our desserts were (she can now have dairy, but I can't have eggs). This looks delicious.
Marlynn Jayme Schotland says
Eggless desserts are surprisingly just as hard to find, aren't they? I definitely can sympathize with your daughter. In addition to eggs and dairy, I also have several other specific foods I need to avoid. It's thankfully easier these days than when I was a kid. Thank you, Debra!
Chrisy @ Homemade Hooplah says
My in-laws are becoming more and more vegan-conscious, and yet they love baked sweets like this - I'm totally making this cake the next time we see them :D
Rosie from Blog To Taste says
Marlynn! What did you just do to me? Now I NEED this cake! Looks so good. I am dying to try that frosting. And I second the notion about dairy free and vegan dessert options. In a world that is getting better and better about allergy options, the dessert menu is still pretty off limits.
Marlynn Jayme Schotland says
LOL - start with the frosting, Rosie! It's totally okay to JUST make the frosting, too. In fact, I might have to do that this weekend... :-)
Leah says
Oh, how yummy! What a delicious and moist cake! Yum!
Marlynn Jayme Schotland says
Thanks, Leah!
Jenn Slavich says
I love chocolate cake, it is even better when it is dairy free! I try to live a dairy free life since it just doesn't agree with me. This vegan chocolate cake looks so moist and delicious! I may have to try this one the next time I need to have chocolate. Because we all know that chocolate is a necessity! Thank you for the great post!
Marlynn Jayme Schotland says
Yes: chocolate is most definitely a necessity! :) Thanks, Jenn!
Alisa @ Go Dairy Free says
I can't speak for everyone, but this would be a win in our house! I would pile that frosting on, it looks so light and perfect.
Marlynn Jayme Schotland says
The frosting is definitely my favorite part :) The tender, sweet chocolate cake is a bonus!
Pech says
I love the use of applesauce in baked goods as I think it really adds a nice moist texture and I can vaguely wave my hands and say it's healthier because of more fruit. This frosting does look divine too, on cake, on cookies, just by the spoonful please...
Marlynn Jayme Schotland says
Love it, Pech. Yes, more fruit = healthier, even in a rich chocolate cake, right? And the frosting really is great all on its own.
Catherine says
I hear you. I've finally been able to gradually phase out my no dairy, no soy, no everything diet that has helped my baby's reflux, but it was SO HARD to order dessert with those restrictions. Thanks for looking out for those of us who can't eat all that!
linda spiker says
Looks delicious! Great texture!
Morgan says
Confession: I ate cake in bed twice this week. So when I say this looks delicious, I know what I'm talking about! Need to make this soon! xx
Marye says
Oh that texture looks perfect, this looks wonderful!
Adriana Martin says
You never go wrong with a slice of chocolate cake, I wish I was you helper in the kitchen to try this cake looks amazing¡