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5 from 6 votes


This vegan chocolate cake is chocolatey, moist and so simple to make. Vegan or no, this chocolate cake recipe is a crowd-pleaser.
Course Dessert
Cuisine Vegan
Keyword vegan chocolate cake, Vegan Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 25 minutes
Servings 10
Calories 302kcal
Author Amanda at MGK


For the Vegan Chocolate Cake

  • 1 and 1/4 cups soy milk or dairy-free milk
  • 1 tbsp apple cider vinegar
  • 1 cup self-rising flour
  • 3/4 cup wholemeal flour
  • 2 tsp baking soda
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup cocoa powder
  • 1 and 1/4 cups raw sugar
  • 1/2 cup sunflower oil
  • 1 tsp vanilla extract
  • 3/4 cup boiling water

For the Chocolate Buttercream Frosting

  • 3 cups confectioners sugar (Icing Sugar)
  • 3-4 tbsp vegan buttery spread
  • 3 tbsp cocoa powder
  • pinch fine sea salt
  • 3 tbsp dairy-free milk
  • 1 tsp vanilla extract


For the Vegan Chocolate Cake

  • Preheat oven to 165 degrees C (330 degrees F) fan-forced or 180 degrees C (355 degrees F) conventional and line 3 x 18cm (7-inch) cake pans or 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 3/4 of the pan height.
  • Pop the pans in the oven and bake for 23 - 25 minutes for the 3 x 18 " pans or 28 - 30 mins for the 2 x 22 " pans 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 another cake on top, add more frosting followed by the last cake and - you guessed it - more frosting. Decorate with fresh fruit to serve.

For the Chocolate Buttercream Frosting

  • Add the icing sugar, vegan butter, cocoa and sea salt to a large mixing bowl.
  • Using a hand-held beater set to low, beat the ingredients together on a low until combined to a rough sand consistency.
  • Add the dairy-free milk and vanilla and beat until well-combined and fluffy. Add a touch more milk if needed.
  • Use immediately or cover and store in the fridge for up to 2 days. If refrigerating, give the frosting a quick stir before use.


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


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