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A slice of a vegan chocolate cake with chocolate frosting being lifted by a serving spoon.

Best Vegan Chocolate Cake - Easy One Bowl Recipe

The best vegan chocolate cake recipe! No weird ingredients, just simple pantry staples to make a rich chocolate cake topped with a creamy chocolate frosting. This cake tastes so good I can’t wait for you to tell people it’s vegan!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 big slices
Course: Dessert
Cuisine: Baked Goods
Calories: 287
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups soy milk or coconut milk or other plant milk
  • 2 teaspoons apple cider vinegar
  • 1 1/2 cups white sugar
  • 1/2 cup oil
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Equipment

  • Measuring spoons
  • measuring cups
  • Mixing bowls
  • Mixing spoons
  • Whisk
  • flour sifter
  • cake pans or cupcake tray
  • parchment paper
  • oil for greasing

Method
 

  1. Preheat the oven to 350°F/180℃. Grease, flour, and line with parchment paper two 8-inch cake pans. See note for other cake styles to bake. Set aside.
  2. Mix the Cake. In a large mixing bowl, combine the non-dairy milk with the apple cider vinegar. Stir and let rest for 5 minutes. In the same bowl, combine the milk mixture with sugar, oil, and vanilla. Whisk well, making sure it is fully combined. Finally, sift the dry ingredients into the same bowl: flour, cocoa powder, baking soda, baking powder, and salt. Whisk well making sure to scrape the sides and bottom of the bowl so all the ingredients are incorporated.
  3. Transfer. Pour the finished batter into the prepared pans, dividing the batter equally between them.
  4. Bake. Bake for 35 to 40 minutes or until done. Cakes are done when a toothpick inserted into the center of the cake pulls out clean. The cake will also have slightly pulled away from the edges of the pan.
  5. Cool, frost and enjoy! Let cool before frosting and serving. Enjoy!

Notes

  • More Cake Sizes
    • To make cupcakes: Line 24 cupcake tins with liners or spray with light cooking oil. Fill each cupcake about 2/3 full. Bake for 23-25 minutes or until a toothpick inserted into the center pulls out clean. Let cool completely before decorating.
    • To make three 6-inch cakes: Prepare three 6-inch cake pans in the same manner, greasing, flouring, and with parchment paper. Divide the batter equally between the three pans. Bake for 30-35 minutes or until the cakes are done. You’ll know when a toothpick inserted into the center pulls out clean. Let cool completely before decorating.
    • To make an 8.5×11 inch cake: Prepare a baking pan in the same manner, greasing, flooring, and lining with parchment paper. Pour all the batter into the single pan, using a spatula or spoon to gently even out the batter. Bake for 30-35 minutes or until the cake are done. You’ll know when a toothpick inserted into the center pulls out clean. Let cool completely before decorating.
  • How to Store
    • Unfrosted Cake: if you have an unfrosted cake, you can store this cake on the countertop in an airtight container for up to 3 days. Wrapped tightly in plastic wrap, the unfrosted cakes will keep in the freezer for up to 3 months. Allow them to thaw before frosting and serving after freezing.
    • Frosted Cake: Store any leftover frosted cake in an airtight container in the fridge for up to 5 days. The cake may start to dry out after 3 days.