Vegan Chocolate Cake Recipes

Delicious chocolate cake recipes that your family will love! 

A Quick List of the Recipes:

1. The Best Vegan Chocolate Cake

2. Best Vegan Chocolate Cake

3. 1-Bowl Vegan Chocolate Cake

4. 2 Ingredient Chocolate Cake

5. Vegan Chocolate Coconut Cake with Rich Chocolate Glaze

6. Vegan Chocolate Cake (gluten-free, whole wheat, all-purpose flour options)

7. Basic Vegan Chocolate cake - everyone can make

Number 1: The Best Vegan Chocolate Cake


Chocolαte Cαke

1 cup unsweetened αlmond milk

1 tαblespoon αpple cider vinegαr

2 cups αll purpose flour

1 3/4 cups grαnulαted sugαr

3/4 cup cocoa powder

2 teαspoons bαking powder

1 1/2 teaspoons bαking soda

1 teαspoon salt

1/2 cup canola oil OR melted coconut oil

2/3 cup unsweetened applesauce

1 tαblespoon pure vαnilla extrαct

1 cup boiling water

Chocolαte Buttercreαm Frosting

1 cup cocoa powder

1 1/2 cups earth balance vegan butter, softened bαking sticks preferred

4-5 cups powdered sugar

2 teaspoons pure vαnilla extract

1/4-1/2 cup unsweetened almond milk


For the Chocolαte Cαke

Preheαt oven to 350 degrees F αnd greαse two 9-inch cαke pαns. I αlso line them with pαrchment rounds αnd lightly flour for eαsy removαl of the cαkes lαter.

Meαsure 1 cup unsweetened αlmond milk αnd αdd the tαblespoons of vinegαr to it. Stir slightly αnd set αside to curdle.

In α lαrge bowl, αdd the flour, sugαr, cocoα powder, bαking powder, bαking sodα αnd sαlt. Whisk well to combine.

Now αdd the oil, αpplesαuce, vαnillα αnd αlmond milk/vinegαr mixture. Mix on medium speed with α hαnd mixer (or stαnd mixer with the pαddle αttαchment) until well combined.

Lower the speed αnd cαrefully pour in the boiling wαter, continuing to mix into the cαke bαtter until combined. The bαtter will seem very runny αt this point; thαt is how it should be, trust me!

Divide the bαtter evenly between your cαke pαns. Bαke for 30-35 minutes, or until α toothpick inserted in the center comes out cleαn. αfter 10 minutes of cooling in the pαn, cαrefully remove the cαkes from the pαns αnd let cool completely before frosting.

For the Chocolαte Buttercreαm Frosting

Add the cocoa powder to α lαrge bowl (I just wipe out the cαke bowl αnd use it for the frosting). Whisk well to remove αny clumps.

Add the softened vegαn butter αnd mix with α hαnd mixer until creαmed αnd well combined.

Add hαlf of the powdered sugαr αnd hαlf of the αlmond milk, αnd mix until combined. αdd the rest of the powdered sugαr αnd vαnillα extrαct. Mix stαrting on low, αnd turn to high. Mix until fluffy αnd combined.

If the frosting seems too dry, αdd more milk, α tαblespoon or two αt α time. If the frosting seems too wet αnd doesn’t hold it’s shαpe, αdd more powdered sugαr until it thickens up.

Frost the cαke using αn icing spαtulα or just α butter knife.

Adapted from:

Number 2: Best Vegan Chocolate Cake

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Yield 16 servings

This moist & fudgy Outstanding Vegan Chocolate Cake is the BEST vegan chocolate cake recipe ever! Quick and easy, rich and chocolatey with the most delicious chocolate ganache vegan icing, you’d never know this cake is dairy free and egg free!


Wet Ingredients:

1 cup unsweetened cashew milk

1 tbsp white vinegar

200 grams dark chocolate, broken up, I use 2 Great Value dark chocolate bars from Walmart

1 cup boiling water

2/3 cup cocoa1 tbsp vanilla

3/4 cup unsweetened applesauce

1/2 cup vegetable oil plus 1 tbsp (I use grapeseed oil)

Dry Ingredients:

2 cups all purpose flour

3/4 cup white sugar

3/4 cup dark brown sugar, I use Demerara sugar

2 tsp instant coffee powder, reg or decaf ( espresso powder)

1 and 1/2 tsp baking powder

1 and 1/2 tsp baking soda

1 tsp salt

Chocolate Ganache Icing:

350 Grams dark chocolate, broken up, I use Great value dark chocolate from Walmart

1 can coconut cream (not milk), I use Savoy brand from Walmart

1/3 cup cocoa

1 tsp vanilla


Preheat oven to 350° Lightly grease 2- 9 inch round non stick cake pans. I also line my pans with parchment paper rounds and lightly grease them.In a soup bowl add the plant milk and vinegar, this is your “Buttermilk mixture”, stir and set aside.

In a medium bowl add the dry ingredients and stir to combine, set asideIn a large mixing bowl add the chocolate pieces, and boiling water, let sit for a minute. Now add the cocoa powder and whisk it until smooth. Then add in rest of “Wet Ingredients” including “Buttermilk mixture”, whisk it until it’s combined.

Next add the dry ingredients and whisk until it’s smooth. Do not over mix.Pour the cake batter into your 2 prepared baking pans. Bake for 30-35 minutes or until a toothpick inserted into the centre of cake comes out clean or with a few crumbs. Cool the cakes in pans for 10-15 then remove cakes from pans and cool completely on racks before icing.

Chocolate Ganache Frosting:

Add chocolate pieces to a large DRY mixing bowl,

Heat the coconut cream on stove until just about to a simmer then pour the  cream over chocolate mixture. Let it sit for a minute then add the cocoa and vanilla. Whisk it until smooth.

Refrigerate for 1 hour, whisking after 30 minutes. If the icing seems to soft after 1 hour leave it in the fridge and check every 15 minutes until you have a good consistency. When icing is ready, remove it from the fridge and let it sit on counter until the  cakes are COMPLETELY cool.

You can be generous for the middle icing layer. there is plenty of icing.Ice cake and Enjoy! Store the cake covered at room temperature.


I bake my cakes for 35 minutes

If you leave icing in fridge for to long, just remove to counter until spreadable.

If wanting cupcakes bake for 20- 25 minutes

I use Great value dark chocolate bars from Walmart for a lot of my dessert recipes. They are excellent quality and super affordable. I wouldn’t use a really dark chocolate for this recipe or your icing won’t be sweet enough.

The cake does not take on any coffee flavour from the instant coffee, it just adds a richness to the cake. I highly recommend adding it.

Prep time doesn’t include cooling time for cakes or chilling time for icing.

Adapted from:

Number 3: 1-Bowl Vegan Chocolate Cake

1-bowl vegan chocolate cake made in less than 1 hour with simple ingredients. A 2-layer buttercream-frosted cake that's moist, fluffy, and rich with chocolate flavor.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings: 10 (slices)

Freezer Friendly 1 Month (frost just before serving)

Does it keep? 3-4 Days



1 1/2 cups original unsweetened Almond Breeze Almond Milk

2 tsp white or apple cider vinegar

1 1/4 cups unsweetened applesauce*

1/2 cup strong brewed coffee (or sub more almond milk)

2/3 cup melted coconut oil (or sub avocado oil)

2 tsp pure vanilla extract

2 heaping cups whole-wheat pastry flour or unbleached all-purpose flour

1 1/3 cups organic cane sugar (or sub granulated sugar)

1 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1/4 tsp salt


1 cup vegan butter (softened)

2 1/2 - 3 cups powdered sugar

2/3 cup unsweetened cocoa powder

1/4 cup dairy-free semisweet chocolate (melted and slightly cooled)

2 tsp pure vanilla extract

~1/4 cup unsweetened original Almond Breeze Almond Milk


Preheat oven to 350 degrees F (176 C) and lightly spray 2 8-inch round cake pans or 1 large rectangular pan with nonstick spray (see notes for cooking times for different size pans // adjust number or size of pans if altering batch size). Dust with cocoa powder, shake out the excess and set aside.

Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy.

Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).

Divide batter evenly between your cake pans or rectangular pan.

Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

While cooling, prepare frosting by beating together all ingredients until light and fluffy, adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it's too thin, add more cocoa powder or powdered sugar.

Once the cake is cooled, frost generously with buttercream frosting, adding a thick layer between the top and bottom layers (if doing a 2-layer cake). Alternatively, omit the frosting and dust with cocoa powder.

Serve with a scoop of dairy-free ice cream, a drizzle of chocolate, or caramel sauce, coconut whipped cream or a glass of almond milk!


*I tested butternut squash puree in the original recipe and it made it a bit too dense for my liking. Applesauce was perfect, which is why I highly recommend it over other purees.

*Double the recipe and use 4 pans for a 4-layer cake. Halve the recipe and use 1 pan for a 1-layer cake.

*Adapted from my Fudgy Vegan Beet Cupcakes

*Buttercream adapted from Martha Stewart

*Confused on how long to bake your cake when using different pans? Here's a helpful guide.

*Nutrition information is a rough estimate.

Adapted from:

Number 4: 2 Ingredient Chocolate Cake

This easy 2 Ingredient Chocolate Cake is a foolproof dessert. With a 3 Ingredient Chocolate Frosting, it couldn't be any easier! A secret ingredient gives this moist cake a subtle fruity ginger flavor, but you can choose another flavor if you like.

Prep Time 5 Minutes

Cook Time 37 Minutes

Total Time 42 Minutes

Servings 6


2 Ingredient Chocolate Cake

1 (21 ounce) package Pamela's gluten free chocolate cake mix

12 ounces gingerberry kombucha (or other flavor)

Coconut oil or oil spray

3 Ingredient Chocolate Frosting

1/4 cup cacao powder (or cocoa powder)

1/4 cup maple syrup

2 tablespoons full fat coconut milk

Pinch salt

Crushed chocolate for topping (optional) - I used chocolate almond bark


Preheat oven to 350°.

2 Ingredient Chocolate Cake: Mix cake mix and kombucha well, but do not overmix. Pour into an oiled baking dish. Bake at 350° for the time on the package for your sized dish. Mine was 9 1/2" x 7 1/2", so I baked mine for 37 minutes. The cake is done when a toothpick comes out easily and almost clean. Let cool before frosting it.

3 Ingredient Chocolate Frosting: Mix all ingredients until smooth. Refrigerate for at least 30 minutes, then spread on cake.

Recipe Notes

Make sure to follow instructions on cake mix package for your sized baking dish.

The serving sizes are a bit large (for me) - you may find yourself eating 1/2 the serving size.

Adapted from:

Number 5: Vegan Chocolate Coconut Cake with Rich Chocolate Glaze

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings 8


1½ cups flour (You can use white spelt flour, all purpose flour, or gluten free flour according to your dietary needs.)

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

⅓ cup coconut oil melted

1 teaspoon vanilla extract

1 teaspoon white vinegar

3/4 cup water

3/8 cup non-dairy milk

extra coconut oil and cocoa powder for the loaf pan

For the topping:

1 cup dairy free chocolate chips

1 teaspoon coconut oil

1/2 cup coconut flakes


Preheat oven to 350 degrees. Grease a loaf pan with coconut oil, and dust with a little bit of cocoa powder.

Put the dry ingredients in a bowl and whisk with a fork. Add the coconut oil, vanilla, vinegar, non-dairy milk, and water, and mix on medium speed.

Pour into prepared pan and bake at 350 degrees about 40-50 minutes. The top should spring back when pressed. Remove from oven and allow to cool in the pan for about an hour or so then remove by loosening the edges with a knife and inverting the pan to free the cake. Cool completely on a wire rack.

To make the glaze: Put the chocolate chips in a microwave safe bowl. Microwave for 45 seconds, then stir. Microwave for 15 seconds at a time, stirring in between, until chocolate chips are melted and smooth. Stir in teaspoon of coconut oil.

Pour the chocolate glaze over the completely cooled cake. Sprinkle the coconut flakes over the top.

Recipe Notes

*I have made this with gluten free flour before - it works just fine! It will be a denser cake and will not rise quite as much, but is still very delicious. Namaste Perfect Flour Blend, Enjoy Life, or King Arthur all work well.

Adapted from:

Number 6: Vegan Chocolate Cake (gluten-free, whole wheat, all-purpose flour options)

Prep Time 30 minutes

Cook Time 20 minutes

Ready in 2:50 hr

Yield 12 slices


For the whipped ganache frosting:

1 2/3 cups (283 grams) semi-sweet chocolate, chopped or chips (make sure to use vegan chocolate like Enjoy Life)

1 cup (240 milliliters) canned full-fat coconut milk

up to 1/4 teaspoon salt

For the cake:

1 1/2 cups (355 milliliters) water

1 1/2 teaspoons white vinegar or apple cider vinegar

1/2 cup (113 grams) olive oil, melted coconut oil or another oil of choice

2/3 cup (133 grams) brown sugar or coconut sugar

1/2 cup (100 grams) granulated sugar or raw sugar

2 teaspoons vanilla extract

1 1/2 cups (207 grams) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for a GF version or 1 1/2 cups (188 grams) whole wheat flour, white whole wheat flour or all-purpose flour for a non-GF version

1/2 cup (58 grams) cocoa powder (I used Dutch-process)

1 1/4 teaspoons baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt


Note that the frosting needs about 2 hours to chill.

Prepare the frosting:

In a medium or large sauce pot (one big enough for you to use your mixer in), mix together the chopped chocolate and coconut milk. Turn the heat to low and while stirring occasionally, melt the mixture. When no more lumps remain, stir in the salt (I like 1/4 teaspoon but you may want less). Place the pot on a trivet and put in the refrigerator to chill for 1 1/2 - 2 1/2 hours or until the mixture is cold and has thickened quite a bit (so that it's no longer pourable).

Prepare the cake:

Preheat the oven to 350 °F (175 °C) and line two 8" round cake pans with a piece of parchment paper on the bottom. Grease the sides of the pans with baking spray or coconut oil.

In a large mixing bowl, stir together the water, vinegar, oil, brown sugar, granulated sugar, and vanilla extract.

In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Add this to the wet mixture and stir just until combined. It will be almost as thin as water.

Divide the batter between the two pans (about 495 grams of batter in each pan) and bake for 20 minutes or until a toothpick inserted in the middle comes out clean or with some moist crumbs (not raw batter). Let cool for 5 minutes and then turn out onto a wire rack to cool completely.

Once cooled, finish making the frosting.

Remove the chilled ganache from the refrigerator and using an electric mixer (you could also transfer it to a stand mixer), beat the ganache until light and fluffy, about 2 minutes.

Spread about 2/3 cup of frosting between the two layers of cake, 1/2 cup on top and the remaining on the sides. There's about 2 cups of frosting.

Keep covered and refrigerated for up to 3 days.

Adapted from:

Number 7: Basic Vegan Chocolate cake - Everyone Can Make

Prep time 15 mins

Cook time 40 mins

Total time 55 mins

Serves 8


2½ cup spelt flour

1 cup cacao powder

1½ cup coconut sugar (or cane sugar)

1½ cup almond milk (or any other non-dairy milk)

⅓ cup warm water

¼ cup peanut butter

3 oz dark chocolate chunks

1½ Tsp baking powder

⅓ cup coconut oil

1 Tbsp apple cider vinegar

a pinch of fine sea salt

2 oz. dark chocolate chunks

2 Tbsp almond milk, room temperature


Preheat your oven to 355F and oil brush your cake pan.

Carefully melt your dark chocolate and let it cool down for several minutes

In a bowl, combine the sugar with the coconut oil and the peanut butter

Add the melted chocolate.

In another bowl combine the flour with the chocolate powder, the baking powder and salt

One after another, add the flour mixture and the milk and water to the sugar-oil mixture until everything is well combined

Last, add the apple cider and then pour into your cake pan

Bake the cake at 355F for about 45-50 minutes or until a toothpick comes out clean

For the coating, carefully melt the chocolate and let cool down.

Add the almond milk and immediately distribute on the cake

(You can add more milk if you are aiming for a thinner coating)

Adapted from:

Number 8: Gluten-free Vegan Chocolate Cake

Easy gluten-free vegan chocolate cake with peanut butter! Served with a simple frosting, this dessert is very chocolatey, fluffy and moist, as well as oil-free. Perfect with a cup of tea or for special occasions.

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 8

Calories 440 kcal


For the cake

170 g gluten-free flour

220 g coconut sugar

50 g cacao powder
20 g ground flaxseed

1.5 tsp baking powder

120 g peanut butter

250 ml almond milk warm (heat it on the stove for a few seconds)

1 tbsp vanilla extract

1 tbsp apple cider vinegar

For the frosting

150 ml coconut cream canned, refrigerated for 24 hours

100 g dairy-free chocolate melted

50 g dark chocolate melted (see recipe notes)


Preheat oven to 180 degrees C/350 F.

In a large mixing bowl whisk together the flour, cacao powder, coconut sugar and ground flaxseed. In a separate mixing bowl, whisk together the peanut butter, almond milk, vanilla extract and apple cider vinegar.

Pour the wet ingredients into the dry and mix together really well.

Transfer the batter to two round 8 inch cake tins and bake in the oven for around 25 minutes, until a toothpick comes out clean and the middle is spongy. Leave to cool for at least 15 minutes.

Meanwhile, prepare the frosting. Drain away the liquid from the canned coconut cream, add it to a mixing bowl and whisk until fluffy using an electric whisk. At the same time, pour in the melted chocolate. If the frosting looks too liquidy, leave it to solidify in the fridge for around 10 minutes.

Arrange the cake. Spread a thick layer of the frosting on one of the sponges. Place the other one over it, and spread another layer of the frosting on top. Decorate as desired and serve immediately.


Adjust the ratio of sweet to dark chocolate depending on how sweet you want the frosting to be.

Adapted from:

Number 9: Healthy German Chocolate Cake

Prep Time 30 minutes

Cook Time 22 minutes

Total Time 52 minutes



1/2 cup pecans, chopped

1/2 cup unsweetened shredded coconut

1/2 cup milk of choice

1 1/2 Tbsp cornstarch

1/3 cup yogurt, vanilla (dairy or non-dairy)

1/4 cup light brown sugar

1/2 tsp vanilla


1/4 cup milk of choice

1/3 tsp apple cider vinegar

1/3 cup oat flour

1/8 cup cornstarch

2 1/2 Tbsp unsweetened cocoa powder

2 Tbsp light brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

Pinch of salt

1 Tbsp coconut oil

1/2 tsp vanilla extract

1/4 cup water, boiling


Preheat the oven to 350 F and grease a 6" round cake pan.

For the frosting, spread the pecans and coconut out on a cookie sheet and bake in the 350 F oven for 3-10 min. Coconut can brown quickly, so depending on the baking sheet you use times may vary. Just keep your eye on it.

In a medium sized saucepan, add the milk and cornstarch. Whisk together to get rid of any lumps. Turn the stove top on to medium-high heat, and continue to whisk the mixture occasionally until thickened.

Reduce the heat the low and whisk in the yogurt, sugar, and vanilla extract. Make sure the vanilla yogurt is one that you like the flavor of by itself, since it will significantly impact the flavor of your frosting.

Allow the frosting to cool slightly, then transfer it to a heat safe bowl and put it in the fridge to cool completely and thicken up.

For the cake, in a medium bowl, stir together the milk and apple cider vinegar. Set aside for at least 10 min.

In a separate medium bowl, whisk together the flour, cornstarch, cocoa, sugar, baking soda and powder, and salt.

Add the oil and vanilla the milk mixture and stir together.

In a microwave safe mug, microwave the water just until boiling (about 1 1/2 min).

Add the milk mixture and the boiling water to the dry ingredients. Stir together immediately, and continue stirring until everything is combined.

Pour the batter into the prepared pan and put it in the preheated oven. Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Once the cake and the frosting have cooled completely, fold the coconut and pecans into the frosting. Generously spread the frosting over the cake. NOTE If you plan on having left over cake and frosting, store the cake in the fridge un-frosted. The frosting tends to separate a bit when stored and can benefit from some a quick stir before eating.

Grab a fork (or two) and dig in to your perfectly shareable sized cake!

Adapted from: