Go Back
+ servings
Vegan Chocolate Cake Best

Vegan Chocolate Cake

This is the BEST vegan chocolate cake recipe - it's easy to make and the result is so moist, rich, and chocolate flavored.
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 8
Calories 190kcal

Ingredients

Vegan Chocolate Cake

  • 3/4 cup cake flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cups hot coffee can sub hot water
  • 2/3 cups maple syrup
  • 1/4 cup vegetable oil
  • 1 tsp apple cider vinegar

Vegan Whipped Chocolate Frosting

  • 1/2 cup coconut oil melted and cooled
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/3 cup cocoa powder
  • 3-4 tsp plant based milk

Instructions

For The Chocolate Cake

  • Preheat oven to 350° Fahrenheit. Prepare the pan by lining it with parchment paper or greasing and flouring it (with coconut oil, cooking spray or vegan butter).
  • Add the dry ingredients to a bowl, and mix to combine well. Add in the wet ingredients, then stir until just combined. This cake batter will seem very wet, this is normal.
  • Pour the cake batter into the prepared pan. Bake for ~40 minutes **see cook times below to see how long to bake depending on the size and shape of your pan**
    Allow to cool for about 1-2 hours before cutting or frosting.

For The Whipped Chocolate Frosting

  • Melt the coconut oil in the microwave for 1 minute, then stir in any leftover solid chunks. Chill in the freezer for 15-20 minutes until partially solidified.
  • Add coconut oil to a mixing bowl and beat with a hand mixer until smooth & creamy. Add in the vanilla extract and mix until completely combined.
  • Mix in the cocoa powder, then mix in the powdered sugar.
  • If frosting is too lumpy you can push it through a wire sieve.
  • Once you have a very thick frosting, mix in the plant based milk 1 Tablespoon at a time, allowing it to become completely incorporated. The end result will be fluffy whipped frosting.

Video

Notes

Cooking size & time adjustments:

  • 7" cake - bake for 40 minutes.
  • Cupcakes - double the recipe and bake 25 minutes for 24 cupcakes.
  • 9"x13" sheet cake - double the recipe and bake for 35-40 minutes.
  • 2 9" round cakes - double the recipe and bake for 30-35 minutes.
  • Bundt cake - double the recipe and bake for 50-60 minutes at 325 degrees Fahrenheit.
Substitutions:

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 321mg | Potassium: 66mg | Fiber: 1g | Sugar: 22g | Calcium: 10mg | Iron: 1mg