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Slice of Vegan Chocolate Cake missing a bite
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5 from 11 votes

The Best Vegan Chocolate Cake

The Best Vegan Chocolate Cake is full of rich chocolatey goodness. It's dense, super fudgy, and completely dairy-free and egg-free; no one would even guess it's completely plant-based! The perfect treat for any celebration and Kid-approved + adult-approved!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Keyword: baked, birthday cake, chocolate, dairy-free, dessert, easy, fluffy, gluten-free, healthy, holiday, kid-friendly, plant-based, recipe, sweet, traditional, vegan
Servings: 8 servings
Calories: 898kcal
Author: Shanika

Ingredients

CHOCOLATE CAKE:

  • 4 cups organic all purpose flour (See Notes!)
  • 1 cup organic cocoa powder (You can also use Cacao powder as well!)
  • 2 cups organic cane sugar
  • 2 tsps baking powder
  • 1 teaspoon baking soda
  • 1 ½ tsps dissolvable espresso powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 cup HOT water (Boil the water and let it cool slightly until just hot in temp.)
  • 2 tsps vanilla extract
  • 2 cups Almond milk (You can use your fave plant-based milk!)
  • 1 ½ Tbsps apple cider vinegar
  • 1 cup vegetable oil (You can also use olive oil or coconut oil)
  • 1 cup sweet potato puree, homemade or store-bought (See Post for More info)

CHOCOLATE BUTTERCREAM:

  • 5 cups organic powdered sugar, sifted
  • 1 cup organic cocoa powder
  • 1 cup vegan butter, softened at room temp. (You can sub ¼ cup with organic vegetable shortening for a smooth frosting)
  • 1 teaspoon vanilla extract
  • ½ cup Almond milk (You can use your fave plant-based milk!)
  • Pinch of ground cinnamon

OPTIONAL GARNISH:

  • Chopped vegan chocolate or cacao nibbles

Instructions

TO MAKE THE CAKE:

  • Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of THREE 8-inch cake pans or THREE 6-inch cake pans (This makes thicker slices) or TWO 9-inch cake pans.
  • In a bowl or measuring cup, whisk together the milk and apple cider vinegar (or lemon juice) and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
  • In a separate measuring cup, stir together the HOT water and espresso powder until completely dissolved.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt until combined.
  • In a bowl, add in the milk-ACV mixture, oil, sweet potato puree, and vanilla, whisking together until combined and smooth. Add int he dry ingredients and using a wooden spoon or hand-mixer, mix together until combined. Pour in the hot espresso mixture and continue mixing until batter is combined and smooth.
  • Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
  • Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

TO MAKE THE CHOCOLATE BUTTERCREAM:

  • Simply beat the softened butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the cocoa powder, powdered sugar, cinnamon, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

  • Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
  • Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Top with chopped chocolate or cacao nibbles, if desired. NOTE: For a fancy moment or occasion, add florals or greenery atop cake for a Fall/Winter/Holiday vibe or sprinkles for a Birthday vibe!
  • When ready to serve, remove from the refrigerator. Slice and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
  • FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture. 
  • CHOCOLATE CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
  • BUTTERMILK: For a dairy-free 'buttermilk', use 2 cups Almond milk + 1 ½ Tablespoons apple cider vinegar.
  • GLUTEN-FREE VERSION: To make this cake GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the cake mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Best Vegan Chocolate Cake. Everything from my fave cupcake pans, mixing bowls, hand-mixers, wooden spoons, and more.
  • OIL: Instead of organic canola oil, you can always use coconut oil (melted), olive oil, avocado oil, or melted vegan butter, if preferred.

Nutrition

Calories: 898kcal | Carbohydrates: 190g | Protein: 11g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 30g | Trans Fat: 4g | Sodium: 671mg | Potassium: 427mg | Fiber: 10g | Sugar: 51g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 193mg | Iron: 6mg