This one bowl vegan chocolate cake is the perfect snacking cake for any occasion! With no eggs, dairy, or butter required, you probably have everything you need to make it right now. We finish the cake with a vegan chocolate frosting (made with mashed sweet potatoes!) for a rich, creamy finish.
Many of us have that one recipe we bake over and over again and one of ours is this vegan chocolate cake. We’ve been making this recipe since before we even really knew what veganism is! It’s a great go-to when time is limited, company is coming, or you’re craving a chocolatey treat.
We topped the cake with a vegan chocolate frosting made with mashed sweet potato! Whipped in a blender with melted dark chocolate, coconut oil, and maple syrup, the icing is smooth, with a mousse-like texture. For a non-chocolate frosting option try this vegan vanilla buttercream recipe.
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💖 Why You’ll Love This Recipe
✔️ You probably have everything you need to make it right now.
✔️ You only one bowl and 40 minutes to bake!
✔️ Tastes like chocolate decadence but is actually kind of healthy.
📋 Ingredients
Ingredient Notes
- Oil: choose a light flavoured neutral oil like vegetable, canola, or even avocado.
Ingredient Substitutions
- Flour: we use all-purpose flour but we also have had great success with sifted red fife flour.
- Water: Feel free to swap in your favourite plant-based milk or cooled coffee for the water.
- Oil: You can replace the oil with an equal amount of applesauce, however, the cake may dry out faster.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
👩🍳 Method
STEP 1: add all of the dry ingredients to a mixing bowl.
STEP 2: whisk together until well combined.
STEP 3: add the wet ingredients to the bowl.
STEP 4: stir everything together until the flour is just mixed in.
STEP 5: pour the chocolate batter into a lightly greased cake tin that’s been lined with parchment paper.
STEP 6: bake the vegan chocolate cake at 350ºF (180ºC) for 30 minutes, or until the top springs back when pressed gently with a fingertip.
STEP 7: cool the cake for 20 minutes before removing from the cake tin and cooling completely on a wire rack.
STEP 8: purée all of the vegan chocolate frosting ingredients in a small food processor or a blender until smooth. Use it to frost the vegan chocolate cake then decorate however you like.
💡Top Tips
- It’s a good idea to place the cake in the refrigerator for the icing to set, but it’s not crucial to do so.
- For extra chocolatey goodness, double the cocoa and stir ½ cup of dark chocolate chips into the batter before baking.
- Try slicing the cake across the middle widthwise to make two layers, then fill with chocolate frosting and a layer of raspberry jam.
📝 Recipe Notes
- For longer storage, keep the iced cake in the fridge. Un-iced cakes can be kept on the counter in an airtight container for a few days.
❓Recipe FAQ
The answer to this question varies wildly, but two components remain constant. Vegan cakes contain no dairy or eggs.
Not necessarily! A vegan cake can still be chock full of sugar, eliminating any “healthier” aspect.
Not all chocolate is vegan. Look for dark chocolate that contains no milk or dairy in the ingredient list, or chocolate specifically labelled as vegan.
Recipe
Vegan Chocolate Cake
Description
Equipment
- Measuring cups and spoons or digital kitchen scale
- Mixing bowl
- 8-inch (20-cm) round baking tin
- Wooden spoon
- Spatula
- Blender or small food processor
Ingredients
For The Vegan Chocolate Cake
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 5 tablespoon neutral oil, vegetable, canola, or avocado
- 1 cup water, room temperature
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
For The Vegan Chocolate Frosting
- ½ cup sweet potato, cooked soft, skins removed, mashed
- ⅓ cup dark chocolate chips, melted
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 pinch sea salt
- ½ teaspoon vanilla
Instructions
Make The Cake
- Preheat the oven to 350ºF (180ºC). Lightly grease an 8-inch (20-cm) round cake tin with oil and line it with parchment paper cut to fit. Set aside.
- Combine the flour, sugar, cocoa, baking power, baking soda, and salt together in a mixing bowl. Whisk to combine.
- Add the oil, water, vinegar, and vanilla. Stir until the flour is just mixed in.
- Pour the batter into the prepared cake tin. Place the tin in the oven and bake for 30 minutes, or until the cake bounces back when lightly touched. Cool the cake in the tin on a wire rack for 20 minutes, then turn out onto a wire rack. Cool completely before icing.
Make The Frosting & Ice The Cake
- Combine all of the frosting ingredients in a blender or small food processor and purée until smooth. Spread evenly over the cooled cake and decorate however you like.
Notes
- For longer storage, keep the iced cake in the fridge. Un-iced cakes can be kept on the counter in an airtight container for a few days.
Kate says
This looks tasty and easy. My favourite kind of cake!
Sophie Mackenzie says
Thank you, Kate! Hope you enjoy it as much as I do <3
Chantale says
Wow!!! It was easy, and turned out great. I made it with a gluten free flour, and made a cashew frosting because I had some on hand… Thank you so much!