This is hands down the best dairy-free and Vegan Chocolate Cake recipe you will ever make. The cake is ultra-chocolatey, moist and tender and the vegan chocolate frosting is smooth and fluffy. This cake is truly a chocolate lover's dream.
I've been on a mission to add more classic dessert recipes to Earthly Provisions for the past few months, and I'm so happy with my progress! I've added classic cakes like my Vegan Vanilla Cake and Vegan Red Velvet Cake which are so tasty. And some classic cookies like my Vegan Chocolate Chip Cookies and Vegan Oatmeal Chocolate Chip Cookies!
So, today it's time for my all-time favorite classic dessert recipe: Vegan Chocolate Cake. This chocolate cake recipe is truly the best. The cake layers are tender and moist and intensely chocolatey. And they are layered with lush vegan chocolate frosting. It's the ultimate chocolate dessert that is perfect for any celebration. So let's make it!
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Why You'll Love This Recipe
- This recipe requires simple ingredients and methods, so even a beginner can make it!
- The vegan chocolate cake layers are intensely chocolatey and super moist.
- And this recipe is dairy-free, vegan and eggless, so anyone can enjoy it.
- The combination of moist chocolate cake and smooth and fluffy chocolate frosting is a chocolate lover's dream.
- And most importantly it's absolutely delicious!
Ingredient Notes
Dutch-Processed Cocoa Powder: Use Dutch-processed, not natural cocoa powder. My favorite is Hershey's Special Dark Cocoa Powder. I use it in my Vegan Chocolate Cupcakes and my Vegan Gluten-Free Chocolate Cake!
Non-Dairy Butter: It is important to use vegan butter that comes in a stick or block for this recipe. My favorites are Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks. They are more stable than the formulations that come in a tub.
Non-Dairy Milk: I used oatmilk, but soymilk, almond milk or any other non-dairy milk work!
Vinegar: A dash of vinegar will help to activate the baking powder and baking soda. You won't taste it in the final product!
Instant Espresso: You can also use instant coffee.
Step-by-Step Instructions
Step 1. First, in a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
Then, in a medium bowl or a large measuring cup, combine non-dairy milk, melted vegan butter, instant espresso, vanilla and vinegar. Whisk to combine.
Step 2. Next, pour the wet ingredients into the dry ingredients and whisk to form the batter.
Step 3. Divide the batter between two prepared 8-inch round cake pans.
Step 4. Bake the cakes in a 350* F oven for 36-38 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely before frosting!
Step 5. Make the vegan chocolate frosting be creaming vegan butter and vegetable shortening together in a large bowl. Then, add cocoa powder and powdered sugar and mix until combined. Finally, add the vanilla and non-dairy milk and mix until the frosting is light and fluffy.
Step 6. To stack the cake, place a vegan chocolate cake layer upside down onto a cake stand or a cake board.
Step 7. Add about ½ cup of chocolate frosting and spread it to the edge of the cake using a butter knife or offset spatula. Then, top with the remaining cake layer.
Step 8. Frost the outside of the cake using the same butter knife or offset spatula. Add any additional decoration you desire. I used a medium round piping tip to create a boarder around the top of the cake. And serve!
Recipe FAQs
Place the cake in a large container or cake box and store it in the refrigerator for up to 5 days.
No! This cake tastes just like a chocolate cake that is made with dairy and eggs.
Dutch-processed cocoa powder is processed with an alkaline solution which makes it less acidic. Natural cocoa powder has not been processed with alkali, so it retains its natural acidity. You cannot substitute one for the other because they react with baking powder and baking soda differently.
Expert Recipe Tips
Be sure the vegan chocolate cake layers are completely cool before frosting them. Frosting melts very easily, so if the cake is still warm it will melt the frosting and leave you with a big mess!
If you are a beginner at cake stacking, remove the cakes from their pans and onto a parchment-lined baking sheet and pop them into the freezer for 30 minutes before frosting. This will make your cake more stable and easier to stack!
Looking for More Delicious Vegan Desserts?
If you tried this dairy-free Vegan Chocolate Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Chocolate Cake
Equipment
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 2 Large Mixing Bowls
- 1 Whisk
- 2 8" Round Cake Pans
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
For the Chocolate Cake Layers
- 2 Cups All-Purpose Flour
- 2 Cups Granulated Sugar
- ¾ Cups Dutch-Processed Cocoa Powder, sifted See Note!
- 2 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt half this amount if using table salt
- 2 Cups Non-Dairy Milk
- ¾ Cup Non-Dairy Butter, melted
- 2 teaspoon Instant Espresso
- 2 teaspoon Vanilla Extract
- 2 teaspoon White Vinegar
For the Chocolate Frosting
- 1 Cup Non-Dairy Butter, room temperature See Note
- ½ Cup Vegetable Shortening
- 1 Cup Dutch-Processed Cocoa Powder, sifted
- 4 Cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 3 tablespoon Non-Dairy Milk
Instructions
Bake the Cake Layers
- Preheat oven to 350* F. Grease two 8-inch round cake pans with coconut oil or pan spray and insert a parchment circle into the bottom of each pan.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine.2 Cups All-Purpose Flour, 2 Cups Granulated Sugar, ¾ Cups Dutch-Processed Cocoa Powder, sifted, 2 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- In a medium bowl or a large measuring cup, combine non-dairy milk, melted non-dairy butter, instant espresso, vanilla and vinegar. Whisk well to combine.2 Cups Non-Dairy Milk, ¾ Cup Non-Dairy Butter, melted, 2 teaspoon Instant Espresso, 2 teaspoon Vanilla Extract, 2 teaspoon White Vinegar
- Pour the wet ingredients into the dry ingredients and whisk to combine. Then, divide the batter evenly between the prepared cake pans. If you are weighing, it will be 24 ounces of batter per pan.
- Bake the cakes in a 350* oven for 36-38 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely before frosting.
Make the Chocolate Frosting
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, mix the non-dairy butter and vegetable shortening until smooth and creamy.1 Cup Non-Dairy Butter, room temperature, ½ Cup Vegetable Shortening
- Add the cocoa powder and mix on low until combined. Then, add the powdered sugar and mix until combined.1 Cup Dutch-Processed Cocoa Powder, sifted, 4 Cups Powdered Sugar, sifted
- Add the vanilla and non-dairy milk and mix until light and fluffy.1 teaspoon Vanilla Extract, 3 tablespoon Non-Dairy Milk
Stack and Frost the Cake
- Once the cake layers are completely cool, place one layer upside down onto a cake stand or onto a cake board that is on a turntable. Top the layer with about ½ cup of chocolate frosting, and use a butter knife or offset spatula to spread the frosting to the edge of the cake.
- Place the remaining cake layer on top (upside down again) and frost the cake using the same butter knife or offset spatula. Decorate the outside of the cake as desired- I used a medium round tip to make a simple border. Serve!
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