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+ servings
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
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Course: Dessert
Cuisine: Chocolate
Diet: Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 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.

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
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