Vegan Chocolate Cake Recipe

Last updated on June 17th, 2021 at 05:13 pm

This vegan chocolate cake is everything. It is moist, rich, chocolatey with a delicious crumb. Plus it is so easy to make; no beaters, no mixer. 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.

Based on Hershey's "Perfectly Chocolate" Chocolate Cake recipe I made a few vegan tweaks, added a little wholemeal (wholewheat) flour (I think it gives this cake the best crumb), and played with the ratios a little and voila, a classic chocolate cake you are going to love. I have made hundreds of chocolate cakes in my time and this one takes the cake. Literally.

Reasons to Love This Vegan Chocolate Cake Recipe

This cake is a simple, classic chocolate cake. I've made nut-free, sugar-free and gluten-free desserts - if that's what you're after, try my raw chocolate cake - and they are great but sometimes you just want a traditional chocolate cake. This is it.

• It has a delicious and tender crumb.
• It is fantastically chocolatey without being overwhelming.
• The recipe is super basic - no beaters, no mixer. All you need is a whisk and a spoon.
• The finished cake keeps for up to 7 days in the fridge!
• It freezes beautifully
• It is perfect for kid's birthdays, desserts or

What You'll Need | Ingredients

Self-raising flour: Self-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 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, you don't need 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.

Step-By-Step Instructions

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 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 20 + minutes

Step 6. Cool, frost, devour. Simples!

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?

And 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.

Tips to Making The Best Vegan Chocolate Cake

1. 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.
2. Pre-heat your oven with an oven thermometer. Many a cake has failed due to a too hot or too cold oven.
3. Make sure to use fresh baking powder. Baking powder is only at its peak for 3 months after opening. I know, right?
4. 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.

Different Cooking Times for Different Pan Sizes

One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 170° C or 338° F. Pour batter into prepared pan. Bake 35 to 40 minutes.

Three Layer Cake: Grease three 8-inch round baking pans. Heat oven to170° 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 55 minutes. Cool for 15-minutes before turning out.

Cupcakes: Line muffin cups (2-½ inches in diameter) with paper bake cups. 170° C or 338° F. Fill the cups two-thirds full with batter. Bake 20 to 22 minutes. Cool completely. Frost. About 30 cupcakes.

Source: Hersheyland

Recipe FAQ's

Whether you want to swathe your chocolate cake in swirls of my Basic Chocolate Frosting | Vegan 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.

If you are after a nut-free dessert, try the [Loved Up] Nut-Free Raw Chocolate Cake. If it's sugar-free you're after check out my easy Avocado Chocolate Mousse or for gluten-free try my Wicked Vegan Chocolate Beetroot Cakes.

Want something a little smaller? Try my Vegan Chocolate Cupcake Recipe.

Hungry for More Plant-Based Goodness?  Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all the latest news and updates. If you like this recipe, please check out my cookbook. Great Vegan Meals for the Carnivorous Family is full of simple, carnivore-approved family recipes.