Vegan Chocolate Cake
Craving a rich, moist chocolate cake without the dairy or eggs? This Easy Vegan Chocolate Cake Recipe is your go-to dessert! Made with simple pantry ingredients, it's perfect for birthdays, parties, or a cozy night in. Even non-vegans will love it!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tbsp white vinegar
- ⅓ cup vegetable oil
- 1 cup water room temperature
- 1 tsp pure vanilla extract
For the Vegan Chocolate Frosting
- ½ cup vegan butter softened
- 2 cups powdered sugar sifted
- ¼ cup unsweetened cocoa powder sifted
- 2-3 tbsp plant-based milk I use almond
- 1 tsp vanilla extract
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and line 8-inch pan with parchment or line muffin tin with liners.
- Mix Dry Ingredients: Whisk flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Add Wet Ingredients: Make three wells in dry mix; add vinegar, oil, and vanilla. Pour water over all and whisk until just combined.
- Pour and Bake: Pour batter into pan or divide into cupcake liners. Bake cake for 28-32 minutes or cupcakes for 18-22 minutes, until toothpick comes out clean.
- Cool: Cool cake in pan for 10 minutes, then transfer to rack. Cool cupcakes 5 minutes in tin before transferring. Cool completely before frosting.
- Make Frosting: Beat vegan butter until creamy. Gradually add powdered sugar, cocoa powder, plant-based milk, and vanilla; beat until smooth.
- Frost: Spread or pipe frosting on cooled cake or cupcakes. Decorate as desired.
Equipment
For detailed step-by-step instructions, check out the full recipe above.
Equipment
- 8-inch round cake pan or 12-cup muffin tin
- Parchment paper (for the pan)
- Large mixing bowl
- Whisk
- Spatula
- Cooling rack
⚠ Note: Some of the links above are affiliate links. If you click and purchase, I may earn a small commission—at no extra cost to you. Thank you for your support!