My Goodness Kitchen

  • Home
  • Recipes
  • Cookbook
  • About
  • Contact
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbook
  • About
  • Contact
    • Amazon
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Cookbook
    • About
    • Contact
    • Amazon
    • Instagram
    • Pinterest
  • ×
    Home > Recipes > Vegan Desserts and Sweets

    Best Vegan Chocolate Cake

    Updated: Dec 21, 2024 | Published: Jun 28, 2022 | by Amanda | 34 Comments

    Skip to Recipe

    This vegan chocolate cake is everything! It's a moist, decadent cake with a melt-in-the-mouth crumb. Yet it's so easy to make - you won't need a beater or a mixer. It's just you, a whisk, a spoon and some pantry ingredients.

    Top it with my basic chocolate frosting or my vegan chocolate buttercream to take this cake to the next level.

    A slice of vegan chocolate cake with frosting.

    This recipe was originally published on June 7, 2019 and reposted with new images, FAQs and notes on June 28, 2022.

    Jump to:
    • Why We Love This Vegan Chocolate Cake
    • Ingredients
    • What is the Secret To This Super Moist Vegan Chocolate Cake?
    • How to Make The Best Vegan Cake
    • Recipe Tips
    • Cooking Times for Different Cake Sizes
    • Storage
    • FAQs
    • Make This Recipe
    • Leave a Comment

    Based on Hershey's Perfectly Chocolate, Chocolate Cake recipe, this easy vegan cake is rich and moist with just the right about of chocolatey goodness.

    I have made so much vegan cake in my time and this one takes the cake. Literally.

    Why We Love This Vegan Chocolate Cake

    "This recipe is absolutely the BEST chocolate cake recipe I’ve tried! I made a 7” two layer cake and 6 cupcakes. I could not believe how moist, light and fluffy the cake was ....so delicious! Thank you for this❤️" (Margie) ★★★★★

    This cake is a just a simple, classic chocolate cake.

    I think you're going to love this cake.

    • It has a delicious and tender crumb.
    • It is fantastically chocolatey without being overwhelming.
    • There are no weird ingredients in this cake.
    • The finished cakes keeps for up to 5 days in the fridge.
    • It freezes beautifully and
    • is perfect as a vegan birthday cake but simple enough for everyday baking.

    Ingredients

    Self-raising flour. Self-raising (rising) flour is used regularly here in Australia. If you can't find it, you can make your own. Sift 2 teaspoons of baking powder per 1 cup of all-purpose flour.

    Whole wheat (Wholemeal flour). Wholemeal flour gives this cake a delicious crumb. You can use regular flour but it is worth it to try the wholemeal/whole wheat.

    Oil. Use a neutral flavoured oil like sunflower, grapeseed or vegetable oil.

    Cocoa Powder. Use regular cocoa powder here. Don't use Dutch processed cocoa as we are using baking soda and it won't activate with Dutch processed. Just check the label to make sure your cocoa is vegan.

    Buttermilk. Buttermilk helps make this cake tender and light. We are making our own buttercream using soy milk and apple cider vinegar.

    Vanilla. Vanilla adds depth to cakes so use the best quality you can manage. Get extract not essence.

    Swirls of chocolate cake batter.

    What is the Secret To This Super Moist Vegan Chocolate Cake?

    The original recipe and this vegan version work perfectly for two main reasons 

    No. 1 Boiling water. the trick to this cake's gorgeous flavour is the boiling water. While some recipes call for adding espresso to highlight chocolate notes, this cake does the same by adding hot water. It blooms the cocoa making its flavour more intense. Clever, yes?

    No. 2 Oil  The cake is made super moist by using oil instead of butter. The bonus is that if there is no butter, there's no creaming.

    How to Make The Best Vegan Cake

    You'll find full instructions and measurements in the recipe card at the bottom of the post.

    The recipe for this cake is so simple. Are you ready? Here we go.

    Step 1. 

    Combine the vinegar and dairy-free milk in a jug or bowl to make a buttermilk.

    Step 2. Whisk your dry ingredients in a large mixing bowl. 

    Step 3. 

    Add the remaining wet ingredients to the buttermilk.

    Step 4. 

    Whisk the wet and dry ingredients together and carefully add boiling water (the batter is thin, don't worry, it's supposed to be).

    Step 5. 

    Pour the batter in to lined cake tins and bake for some until a skewer comes away mostly clean from the centre of the cake.

    Step 6.

    Cool, frost, devour. Simples!

    Recipe Tips

    • Don't over-mix you cake batter. When you over-mix cake batter the gluten in the flour forms elastic strands that result in rubbery cakes. Ew! Mix the wet ingredients in to the dry until they are just combined.
    • Make sure to use fresh baking powder. Baking powder is only at its peak for 3 months after opening. I know, right?
    • Pre-heat your oven with an oven thermometer. Many a cake has failed due to a too hot or too cold oven.
    • Line you cake pans well with baking paper and a light spray of cooking spray. It sucks when a beautiful cake sticks to the pan - trust me, I know.

    Cooking Times for Different Cake Sizes

    Sheet Pan Grease and flour 13 x 9 x 2-inch sheet pan. Heat oven to 170° C or 338° F. Pour batter into prepared pan. Bake 30 to 35 minutes.

    Three Layer Cake Grease three 8-inch round baking pans. Heat oven to 170° C or 338° F. Pour batter into prepared pans. Bake 30 to 35 minutes.

    Bundt Cake Grease and flour 12-cup fluted tube pan. Heat oven to 170° C or 338° F. Pour batter into prepared pan. Bake 50 to 60 minutes. Cool for 15-minutes before turning out.

    Cupcakes Line muffin cups (2½ inches in diameter) with paper bake cups. 170° C or 338° F. Fill the cups two-thirds with batter. Bake 18 to 23 minutes. Cool completely. Frost. About 30 cupcakes.

    Source: Hersheyland

    Whether you want to swathe your chocolate cake in swirls of my Basic Chocolate Frosting or simply dust it with icing sugar, it will work perfectly. Dress it up, dress it down, the choice is yours.

    I am going to call it - this is the only vegan chocolate cake recipe you will need. Enjoy, x.

    Storage

    How long does this cake store in the refrigerator?

    I have made this cake over and over and over and one of the things I love about it is that it keeps really well. Store in an airtight container in the refrigerator for up to a week.

    How do I freeze cake?

    After baking the cake and turning them out on to a cooling rack, allow them to cool completely. Once completely cool, wrap them in foil and pop it in a freezer-proof container.

    Store flat in your freezer for up to 3-months. To thaw your chocolate cakes, remove them from the freezer to thaw at room temperature. Once thawed, you can frost and serve.

    FAQs

    Do I have to use soy milk to make the buttermilk?

    Technically you can use most dairy-free milks to make buttermilk but I find soy works best. It creates a thicker buttermilk.

    Can I make this cake in to cupcakes?

    You can! Just reduce the cooking time down to 20-22 minutes or try my vegan chocolate cupcake recipe.

    Can I make this chocolate cake gluten-free?

    Full disclosure, I haven't made a gluten-free version of this cake. However, when I do convert non-gluten free recipes to gluten-free, I use Bob's Red Mill One to one Baking Flour for the best results.

    If you are after a nut-free dessert, try the [Loved Up] Nut-Free Raw Chocolate Cake.

    Want something a little smaller? You can't go past this Vegan Chocolate Cupcake Recipe.

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    A slice of moist chocolate cake.

    Easy Vegan Chocolate Cake Recipe

    This vegan chocolate cake is chocolatey, moist and so simple to make. Vegan or no, this chocolate cake recipe is a crowd-pleaser.
    4.77 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Chocolate
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 10
    Calories: 302kcal
    Author: Amanda Logan

    Ingredients 

    For the Vegan Chocolate Cake

    • 1 ¼ cups soy milk or dairy-free milk
    • 1 tbsp apple cider vinegar
    • 1 cup self-rising flour
    • ¾ cup wholemeal (whole wheat) flour
    • 2 teaspoon baking powder
    • 1 ½ teaspoon baking soda
    • ½ tsp fine sea salt
    • ¾ cup cocoa powder
    • 1 ¼ cups raw sugar caster or fine
    • ½ cup sunflower oil
    • 1 teaspoon vanilla extract
    • ¾ cup boiling water

    For the Chocolate Buttercream Frosting

    • 3 cups confectioners sugar (Icing Sugar)
    • ¾ cup vegan buttery spread room temp.
    • ¼ cup cocoa powder
    • pinch fine sea salt
    • 2-3 tablespoon dairy-free milk
    • 1 teaspoon vanilla extract

    Instructions

    For the Vegan Chocolate Cake

    • Preheat oven to 170°C (338°F) and line 2 x 22 cm (9-inch) pans with grease-proof or baking paper.
    • Combine the milk and apple cider vinegar in a mixing bowl and set aside.
    • In a large mixing bowl mix together the flours, baking soda, baking powder, sea salt, cocoa powder and sugar.
    • Gently whisk the sunflower oil and vanilla extract in to the milk/vinegar (buttermilk) mixture.
    • Add wet ingredients to the dry ingredients and lightly whisk before adding the boiling water and whisking gently until combined. Be careful whisking the boiling water.
    • The batter is thin so I pour it in to a large pouring jug and distribute it evenly between the cake pans - up to around ¾ of the pan height.
    • Pop the pans in the oven and bake for 28-33 mins or until a skewer comes away from the centre cleanly.
    • Remove from the oven and sit the cakes for 10 minutes before turning them out to cool completely.
    • Place one cake, flat side up, and top with your favourite frosting. Place the second cake on top, add more frosting and decorate with fresh fruit to serve.

    For the Chocolate Buttercream Frosting

    • First off - sieve your confectioner's sugar (icing sugar). It'll take a minute, but it's worth it.
    • Add the butter to your stand mixer bowl or a large bowl (if you're using a hand mixer) and beat on medium for around 2 minutes.
    • Add a cup of confectioners sugar and the cocoa powder and whisk on low until just combined.
    • Add the dairy-free milk and vanilla and beat until well-combined and fluffy.
    • Add the remaining sugar one cup at a time and beat until thick, smooth and fluffy.
    • Use immediately or cover and store in the fridge for up to 2 days. If refrigerating, give the frosting a quick stir before use.
    Prevent your screen from going dark

    Notes

    Basic Chocolate Vegan Frosting recipe
    Wholemeal flour is known as wholewheat in the US. 
    The Nutritional breakdown is for the vegan chocolate cake only. 

    Nutrition

    Calories: 302kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 387mg | Potassium: 268mg | Fiber: 4g | Sugar: 26g | Vitamin A: 115IU | Vitamin C: 2.1mg | Calcium: 90mg | Iron: 1.6mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.

    « Mushroom Masala with Chickpeas
    Almond Butter Bliss Balls »

    Comments

      4.77 from 17 votes (12 ratings without comment)

      Questions or Comments? Drop them Right Here. Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Emma says

      June 10, 2023 at 7:04 pm

      The first time I made this cake it worked fine, but the last two times, when I’ve turned the cakes out they’ve cracked & broken - I think because I’ve turned them out onto their mounded tops. Do you have any advice? Thanks

      Reply
      • Amanda says

        June 11, 2023 at 9:02 am

        Oh, Emma how disappointing? Let’s see if we can fix it. Is there a chance the cakes might be a little over baked? Over-baking will dry out your ingredients and leave you with a cake that doesn't have enough moisture to stay bound. Unfortunately, oven temperature can be tricky and every oven is different - could your oven be running a little hot? I use an oven thermometer because my oven runs up to 15 degrees hotter than it says ‍♀️

        Two things - perhaps try baking the cake for less time - keep an eye on it and pull it out when you can see that the cake is just starting to pull away from the sides of the tin. Also, try lining your cake tin with the paper over the sides so you can use it as a “handle” to gently pull the cake out rather than turning it out or better yet, use a springform cake tin to push it out from the bottom. I hope this helps - please let me know how you go! X

        Reply
        • Emma Nicholls says

          June 11, 2024 at 12:18 am

          Just found the photograph from the first time I made it & I definitely used the same 2 tins. It’s a mystery. Must have been beginners luck.

          Reply
          • Amanda says

            June 11, 2024 at 8:12 am

            Hi Emma,

            I am going to go ahead and test the recipe with apple sauce. I will start with a third of a cup. The pectin in apple sauce acts as a binder in vegan baked goods. I use it in my vanilla cupcakes.

            Leave it with me and I will get back to you. Let's see if we can get to the bottom of this. 🙂

            Reply
    2. GAIL ARIAS says

      September 24, 2021 at 4:53 am

      HI Amanda, I love the vegan chocolate cake recipe, but noted the conversions on multiple batch (2x,3x) in the weights are not multiplying in the recipe.

      Reply
      • Amanda says

        September 24, 2021 at 6:17 am

        Hi Gail, I am so happy you like the recipe. Thank you for letting me know about the conversions - I will look into it with the recipe card designer. Thank you!

        Reply
      • Amanda says

        September 24, 2021 at 9:05 am

        Hi Gail,

        I think I have that all fixed up now. You can convert between cups (AUS) and metric now. Cheers!

        Reply
    3. Kat Varcoe-Cocks says

      October 16, 2020 at 4:53 pm

      5 stars
      I am not vegan and had everything in my cupboard ready to cook this cake. Thanks Amanda- I already had a go to mud cake recipe and now i have a go to light and delicious chocolate cake whenever I want to bake one! And the frosting is amazing. Yum!

      Reply
    4. Jackie says

      July 18, 2020 at 10:17 pm

      Can I skip the whole meal flour I don’t have any on me

      Reply
      • Amanda says

        July 18, 2020 at 11:29 pm

        Hey Jackie, the original Hershey's recipe doesn't use whole four so go for it. I like the crumb of the mixed flours but it will still work with regular flour. Enjoy!

        Reply
    5. Jess says

      June 06, 2020 at 10:27 am

      Hi there,
      Just confirming measurements for dry ingredients, 1 cup flour:128g?
      Thanks,
      Jess

      Reply
      • Jess says

        June 06, 2020 at 10:44 am

        Also is the baking soda necessary?
         

        Reply
      • Amanda says

        June 06, 2020 at 11:16 am

        Hi Jess,

        How are you doing? I am based in Australia so I use AUS cups. I have filled in all the measurements in grams in the recipe now. Having said that, I've had a stack of readers in the States make the cake using their own cup measures and it's worked out perfectly.

        The short answer to using baking soda is this - ideally you use baking soda if the recipe requires it BUT if you're stuck and don't have any, you can swap it for baking powder. Baking soda is more powerful than baking powder so to swap it you will need around 2 tsp of baking powder for 1 teaspoon of baking soda. For this recipe I would try 1 tbsp of baking powder, total. I say this because you don't want to taste the baking powder but need the lift. I hope that helps 🙂 Let me know how you go!

        Reply
        • Jess says

          June 06, 2020 at 1:56 pm

          Amazing! Thanks so much Amanda! I look forward to making your recipe!

          Reply
          • Amanda says

            June 06, 2020 at 3:57 pm

            You're so welcome, Jess. I hope you enjoy it.

            Reply
    6. Melina Torno says

      May 27, 2020 at 11:00 pm

      I am baking the cake right at the moment. So excited for it to be finished.
      I only had one pan with 25cm... how long would you recommend baking it?

      Reply
      • Amanda says

        May 28, 2020 at 8:03 am

        Hi Melina,

        How did it go?! If all the batter is going in to a single pan, I would bake for around 45-50 minutes. If you can see through your oven door you will see the sides of the cake pulling away from the cake pan. That's a good indication that the cake is almost ready. The cake is totally done when a skewer comes out from the centre clean. I hope it worked out for you! x

        Reply
    7. Margie says

      April 27, 2020 at 6:27 am

      5 stars
      This recipe is absolutely the BEST chocolate cake recipe I’ve tried! I made a 7” two layer cake and 6 cupcakes. I could not believe how moist, light and fluffy the cake was ....so delicious! Thank you for this❤️

      Reply
      • Amanda says

        April 27, 2020 at 7:42 am

        Oh, Margie. That's fantastic - you've made my day. I am so happy you love the cake and thank you for letting me know. x

        Reply
    8. Michelle says

      April 16, 2020 at 1:58 pm

      I don't have any raw sugar... would plain white granulated work? And should I add the same amount or...?

      Reply
      • Amanda says

        April 16, 2020 at 2:10 pm

        Yes and yes, Michelle. White will be fine it will be sweeter is all. 🙂

        Reply
    9. Satvinder says

      February 26, 2020 at 5:23 pm

      Can I just double the recipe & get the same results?

      Reply
      • Amanda says

        February 27, 2020 at 12:16 pm

        Hi Satvinder,

        I haven't doubled the recipe myself but theoretically you can double most of the ingredients as long as you bake the batter in 2 of the size pans indicated in the recipe. However, you can't just double baking powder and soda. I would only use 2 and 3/4 tsp of baking soda and 1 tbsp of baking powder for the double recipe.

        I hope that's helpful
        A

        Reply
    10. Cindy Wall says

      January 08, 2020 at 3:57 pm

      5 stars
      So good! And easy! 🙂 Perfectly moist. Perfect crumb. I did double the frosting.

      Reply
      • Amanda says

        January 08, 2020 at 9:05 pm

        Thanks so much for taking the time to let me know, Cindy. I am so happy you liked the cake and good to know about the frosting. I will make a note on the recipe that you may need more than one batch. Thank you! Have a great day.

        Reply
    11. Erin Walsh says

      December 13, 2019 at 4:11 am

      Hi, Do you grease or flour the pans at all?

      Reply
      • Amanda says

        December 13, 2019 at 4:54 am

        Hi Erin!

        Yes. I wrote to line the pans but didn't say what with! Sorry about that. I line my cake pans with baking paper (greaseproof paper) even if the pans are non-stick. Better safe than sorry.

        Thanks for stopping by. 🙂

        Reply
    12. Debra Murphy says

      November 18, 2019 at 8:59 pm

      5 stars
      I have made a few vegan chocolate cakes and none come to this one. It is the perfect balance of moistness, sweetness and decadence. By FAR the best recipe I have tried. Brilliant!

      Reply
      • Amanda says

        November 18, 2019 at 9:11 pm

        I am smiling from ear to ear, Debra. Thanks so much for the feedback. x

        Reply
    13. Curt says

      September 10, 2019 at 1:26 am

      Is it Dutch Process cocoa?

      Thanks

      Reply
      • Amanda says

        September 10, 2019 at 4:05 am

        Hi Curt, I am in Australia and use a vegan cocoa from my local supermarket. Nothing fancy at all. The boiling water will bring out the chocolate flavour for you. 🙂

        Reply
    14. Maddy says

      September 10, 2019 at 1:10 am

      5 stars
      Wow! A chocolate cake for any celebration or day of the week. Made this for my partner and he is still raving about it. So glad I’ve found your blog!

      Reply
    15. Suzanne Lyons says

      July 17, 2019 at 9:56 am

      I’m in Boston USA. What is ‘wholemeal’ flour. Really want to make this cake. Thx. Hello to you and Australia!

      Reply
      • Amanda says

        July 17, 2019 at 10:03 am

        G'day Suzanne! Wholemeal flour is wholewheat in the US. Thanks for pointing that out. I'll add a note to the recipe. I hope you love it.
        My husband and I visited Boston a few years - great city!

        Reply
    A woman eating a bowl of food with a dog next to her.

    Nice to Meet You!

    I'm Amanda and that's Scout with her eye on you.
    I believe you can make good food that's great tasting with simple, fuss-free ingredients. I will show you how to cook creatively even when you're on a budget or short on time.

    LEARN MORE

    Healthy-ish

    • A roasting tray with stuffed butternut squash.
      Stuffed Butternut Squash (GF)
    • A bowl of Dahl on a wooden box.
      Red Lentil Dahl (Masoor Dal) With Roast Eggplant
    • Green smoothies and limes on a table.
      Spinach and Pineapple Smoothie
    • A breakfast table setting with granola in a bowl.
      Budget Friendlier Grain-Free Granola
    • Make Your Own Vegan Kimchi
    • Coated and uncoated bliss balls on a white surface.
      Almond Butter Bliss Balls

    Slurp-Worthy Soups

    • A man holding a bowl of pumpkin soup.
      5-ingredient Pumpkin Lentil Soup
    • Bowl of soup with spoons on a wooden tray.
      Simple Butter Bean Soup
    • Bowls of soup on a pink background.
      Vegan Broccoli Cheddar Soup
    • A bowl of mushroom soup on a wooden table.
      The Creamiest Vegan Mushroom Soup
    • Bowls of zucchini soup on a grey background.
      3-Ingredient Zucchini Soup
    • A bowl of noodle soup on a rough white background.
      Vegan Chicken Noodle Soup

    Fresh Salads

    • Tofu and noodles in a bowl with greens.
      Lemongrass Tofu Salad
    • A white plate with tomatoes.
      Tomato and Onion Salad
    • A table setting with a large bowl of coleslaw.
      Healthy-ish Vegan Coleslaw
    • Kimchi Salad with Noodles
    • A bowl of cabbage and noodle salad on a rustic table.
      Chang's Crispy Noodle Salad
    • A large bowl of rainbow vegetable salad.
      Rainbow Salad with Orange Miso Dressing

    Footer

    Read

    Read Privacy Policy

    Accessibility Statement

    Terms of Use

    Disclaimer

    Newsletter

    Join the cook's community and get your free vegan baking guide.

    Contact MGK

    Contact

    Copyright © 2025 My Goodness Kitchen

    By using this website, you agree to the use of cookies. Cookies provide you with a more personalised user experience and help this website run more effectively.
    .
    OK NoRead Privacy Policy
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    This is an necessary category.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    Non Necessary
    This is an non-necessary category.
    SAVE & ACCEPT
    Powered by CookieYes Logo
    • 704

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.