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    Home » Vegan Desserts

    Published: Feb, 2023. Updated: Feb, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Best Ever Vegan Chocolate Cake (You'll Be Making On Repeat)

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    Collage of 3 images with text in the center saying the best vegan chocolate cake, you'll want to eat it every day.

    This is the BEST vegan chocolate cake recipe you will ever find! This decadent chocolate cake is fluffy, and rich and will leave everyone begging for more.

    Vegan Chocolate Cake on a cake stand next to a grey napkin against dark background.

    I don't know about you, but I can eat chocolate desserts all day and every day.

    This decadent vegan chocolate cake is not an exception. It's rich, moist, and indulgent. In fact, it's one of the best vegan cake recipes.

    It will surely tantalize your taste buds.

    This fluffy and moist cake is not only delicious but also cruelty-free and kind to the environment, making it a perfect choice for those who want to enjoy a sweet treat while sticking to their vegan lifestyle.

    Jump to:
    • 👆 Here's Why You'll Love This Recipe
    • Ingredients
    • 🔪 How To Make Vegan Chocolate Cake
    • 👩🏼‍🍳 Chef's Tips
    • 💭 Frequently Asked Questions
    • 📖 Recipe Variations
    • 💡Making Ahead Of Time
    • ♨️ Storage Tips
    • 🎂 More Vegan Dessert Recipes
    • Recipe
    Overhead image of dairy-free chocolate cake on a white plate.

    It's simple yet decadent and perfect for serving at parties.

    What's also significant about this best and easy vegan chocolate recipe is that it's not over-frosted. It means it has just the right amount of frosting, not too much and not too little.

    👆 Here's Why You'll Love This Recipe

    • It's easy. The ingredients are simple, and you can find them in your pantry without going to the grocery store
    • Crowd-pleasing. This vegan chocolate cake recipe is simply the best. It's a fantastic choice for when you have guests, Valentine's Day or for birthday parties. Everybody will be requesting a recipe.
    • Not overly over-frosted. Have you ever eaten cakes with so much sweet frosting that everybody wipes it off? It is not the case with this best-ever vegan chocolate cake. You'll want to eat every crumb of it and ask for seconds.

    Ingredients

    Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

    Ingredients overview for the dairy-free and egg-free chocolate cake.
    Ingredients for the best vegan chocolate cake recipe: all-purpose flour, coconut sugar, avocado oil, chocolate chips, apple cider vinegar, baking soda, baking powder, plant-based milk, cacao powder, and salt.

    Ingredient Notes

    • oil.  It's best to use flavorless cooking oil. I love using avocado oil for cooking because it is a good source of monounsaturated fat which is linked to lower cholesterol and blood pressure. In addition, avocado oil is suitable for high-heat cooking. (Make sure it says so on the label.) You can find avocado oil in any grocery store in the Cooking Oils aisle or on Amazon. Alternatively, you can use sunflower oil. If you want to use olive oil, I recommend using refined Olive oil. It has a lighter color than extra-virgin olive oil and is flavorless. I recommend staying away from vegetable oil because they're prone to oxidation once heated.
    • sugar. For the cake layers, I'm using unrefined coconut sugar. It has a light caramel flavor and works really well in desserts. Alternatively, you can use organic cane sugar.
    • cacao powder. I recommend choosing unsweetened cacao powder versus unsweetened cocoa powder. The latter is more processed and has fewer antioxidants than cacao powder.
    • plant-based milk. In this easy vegan chocolate cake, I used cashew milk, however, you can substitute it with any dairy-free milk like almond milk, soy milk, or even coconut milk. Please be advised, if you use coconut milk, it may impact the flavor of this cake.

    🔪 How To Make Vegan Chocolate Cake

    This vegan chocolate cake is very easy to make. Follow my detailed step-by-step pictures below.

    Sifting the dry ingredients over a big glass bowl.
    1. In a large mixing bowl sift the dry ingredients.
    Adding non-dairy milk to melted chocolate chips and oil.
    1. In a medium bowl melt chocolate chips and add in the remaining wet ingredients.
    Whisking the wet ingredients.
    1. Whisk all wet ingredients until combined.
    Adding wet ingredients into dry ingredients.
    1. Pour wet ingredients into the dry ingredients.
    Whisking the ingredients for the plant-based chocolate cake.
    1. Whisk slowly to combine and stop when there are no visible patches of flour.
    Cake batter in the parchment-lined cake pan.
    1. Pour the batter into a prepared cake pan and bake for 35 minutes or until the toothpick comes out clean.
    Plant-based chocolate cake cut in two layers on a white table.
    1. Remove the cake to a wire rack and let it cool. (That way it will be easier to cut it.) Using a long knife cut the cake in half.
    Frosting the plant-based chocolate cake with a homemade vegan chocolate frosting.
    1. Using a cake spatula, frost the top of the first layer of the vegan chocolate cake using my vegan chocolate frosting.
    Overhead photo of the frosted chocolate cake against a white background.
    1. Top with the second half of the cake and frost the top and the sides. Enjoy this vegan easy chocolate cake with a cup of tea!
    Frosted plant-based chocolate cake against a dark blue background.

    👩🏼‍🍳 Chef's Tips

    As you can see, it's really simple to make this vegan chocolate cake. No special equipment or ingredients are needed.

    However, there are a few things you should know to make this easy cake perfect each time.

    1. Quality cacao. Make sure your cacao powder is 100% pure and has a rich chocolate flavor.
    1. Don't overmix the batter. Over-mixing the batter can result in a dense and heavy vegan chocolate cake. To avoid this problem, when you add flour, mix gently, just until the ingredients are combined.
    1. Let the cake cool. The cake should be allowed to cool completely before frosting or decorating it. A heated cake may melt or become challenging to work with if you attempt to frost or decorate it. Good idea is to make the cake 1 day in advance, then cut it into layers and frost it just before serving.
    A slice of the fluffy, easy, dairy-free, egg-free chocolate cake on a small white plate with a white flower next to it.

    💭 Frequently Asked Questions

    Do I need to frost the sides?

    If you don't like too much chocolate buttercream frosting on your cakes, simply skip frosting the sides. Use ¾ amount of all frosting on the cake layers.

    How do I make it easier to frost the cake?

    The freshly baked cake is tender and so frosting it right away will result in a lot of crumbs and possibly breakage. For this reason, I recommend refrigerating the cake for at least 2 hours before frosting it.

    How can I make the cake more chocolatey?

    Double the frosting recipe.

    Can I make it in two 8-inch cake pans?

    Absolutely. Divide the cake batter evenly between the cake pans and bake for 25 minutes or until the toothpick comes out clean.

    📖 Recipe Variations

    You can get creative and make this vegan chocolate cake with other flavors, like raspberry or strawberry jam.

    Fruit preserves. After you cut the vegan chocolate cake into two layers, spread a thin layer of fruit preserve followed by the chocolate frosting. You'll love a delicate fruity flavor in the cake.

    Vanilla extract. Whisk in 1 teaspoon vanilla extract in wet ingredients.

    Espresso powder. 1 teaspoon of instant espresso powder added to dry ingredients will result in an intensified chocolate flavor.

    Plant-based chocolate cake on a white cake stand with one piece of the cake removed.

    💡Making Ahead Of Time

    Make vegan chocolate cake, cool it on a counter, and then keep it in a fridge for about 3 to 5 days.

    You can also freeze an unfrosted cake. Cover it in plastic wrap and freeze it for about 2 months.

    Defrost the cake in a fridge until it's almost thawed and then spread the frosting.

    Vegan Chocolate Frosting can also be made ahead of time and then refrigerated in a covered container for a few weeks.

    When you are ready to serve, remove the plant-based chocolate cake from the fridge, cut it into two layers, and then frost.

    ♨️ Storage Tips

    You can store this easy vegan chocolate cake at room temperature for about three days or refrigerate it for one week. There's no need to cover the cake.

    🎂 More Vegan Dessert Recipes

    • A piece of Vegan Poppy Seed Cake on a plate.
      Vegan Poppy Seed Cake
    • Mini Vegan chocolate cake featured image
      Mini Vegan Chocolate Cake

    If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

    Recipe

    Vegan chocolate cake on a white cake stand against a dark blue background.

    Best Ever Vegan Chocolate Cake Recipe (You'll Be Making On Repeat)

    This is the BEST vegan chocolate cake recipe you will ever find! This decadent chocolate cake is fluffy, and rich and will leave everyone begging for more.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12 slices
    Calories: 225kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    Ingredients

    • 1 ½ c all-purpose flour
    • 1 ¼ c coconut sugar
    • 6 tablespoon cacao powder
    • ½ teaspoon baking soda
    • 2 teaspoon baking powder
    • ⅓ c vegan chocolate chips
    • 1 c non-dairy milk cashew, almond or soy milk
    • 1 c boiling water
    • ½ c avocado oil
    • 2 tablespoon apple cider vinegar or lemon juice
    • 1 recipe vegan chocolate frosting

    Instructions

    • Preheat the oven to 350 F and line the 9-inch cake pan with a parchment paper. (You can also use two cake pans).
    • In a large bowl sift all-purpose flour, coconut sugar, cacao powder, baking soda and baking powder. Whisk until combined.
    • In a medium bowl melt chocolate chips and add in the remaining wet ingredients (non-dairy milk, water, oil and vinegar)
    • Whisk all wet ingredients until combined.
    • Pour wet ingredients into the dry ingredients. Whisk slowly to combine and stop when there are no visible patches of flour.
    • Pour the batter into a prepared cake pan and bake for 35 minutes or until the toothpick comes out clean.
    • Remove the cake to a wire rack and let it cool. (I recommend cooling it on a counter and then for at least 2 hours in a fridge). Using a long knife cut the cake in half.
    • Using a cake spatula, frost the top of the first layer of the vegan chocolate cake using my vegan chocolate frosting.
    • Top with the second half of the cake and frost the top and the sides. Enjoy!

    Notes

    Frosting the cake. The cake should be allowed to cool completely before frosting or decorating it.
    A heated cake may melt or become challenging to work with if you attempt to frost or decorate it. Good idea is to make the cake 1 day in advance, then cut it into layers and frost it just before serving.
    Making ahead of time. Make chocolate cake, cool it on a counter, and then keep it in a fridge for about 3 to 5 days.
    You can also freeze an unfrosted cake. Cover it in plastic wrap and freeze it for about 2 months.
    Defrost the cake in a fridge until it's almost thawed and then spread the frosting.
    Vegan Chocolate Frosting can also be made ahead of time and then refrigerated in a covered container for a few weeks.
    When you are ready to serve, remove the plant-based chocolate cake from the fridge, cut it into two layers, and then frost.
    Storage. You can store this easy vegan chocolate cake at room temperature for about three days or refrigerate it for one week. There's no need to cover the cake.
    ---Nutrition facts don't include chocolate frosting.---

    Nutrition

    Serving: 1slice | Calories: 225kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 163mg | Potassium: 57mg | Fiber: 2g | Sugar: 13g | Calcium: 51mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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