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Baked » Recipes » Vegan

Vegan Chocolate Cake

Published: Jul 26, 2022 · Modified: Jan 4, 2023 by Kelly Neil · This post may contain affiliate links · 3 Comments

Jump to Recipe Print Recipe

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.

A decorated vegan chocolate cake with one slice cut out with the slice on a small plate nearby with a fork on the plate. a

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.

Jump to:
  • 💖 Why You’ll Love This Recipe
  • 📋 Ingredients
  • 👩‍🍳 Method
  • 💡Top Tips
  • 📝 Recipe Notes
  • ❓Recipe FAQ
  • Recipe

💖 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

ingredients to make vegan chocolate cake.

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.

A frosted vegan chocolate cake on a wire cooling rack with a small bowl of sprinkles nearby.

💡Top Tips

  1. 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.
  2. For extra chocolatey goodness, double the cocoa and stir ½ cup of dark chocolate chips into the batter before baking.
  3. 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.
Slices of cake on small white speckled plates.

❓Recipe FAQ

What is vegan cake made of?

The answer to this question varies wildly, but two components remain constant. Vegan cakes contain no dairy or eggs.

Is vegan cake healthier?

Not necessarily! A vegan cake can still be chock full of sugar, eliminating any “healthier” aspect.

Is chocolate vegan?

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.

🍰 More Vegan Sweet Treats

  • Vegan Almond Brittle With Buckwheat & Chocolate
  • Vegan Strawberry Streusel Loaf
  • Vegan Superfood Fudge
  • Vegan Sherbet With Dark Chocolate

Recipe

A decorated vegan chocolate cake with one slice cut out with the slice on a small plate nearby with a fork on the plate. a

Vegan Chocolate Cake

4.8 from 6 votes
Author: Sophie Mackenzie
Yield: 8 servings
Prep Time 10 mins
Cook Time 30 mins
Make The Frosting 10 mins
Total Time 50 mins
Print Recipe Pin Recipe Comments

Description

 

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.

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.

Nutrition

Serving: 113g | Calories: 331kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 290mg | Potassium: 215mg | Fiber: 3g | Sugar: 25g | Vitamin A: 3555IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
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Reader Interactions

Comments

  1. Kate says

    July 26, 2018 at 11:02 pm

    This looks tasty and easy. My favourite kind of cake!

    Reply
    • Sophie Mackenzie says

      July 30, 2018 at 11:53 am

      Thank you, Kate! Hope you enjoy it as much as I do <3

      Reply
  2. Chantale says

    November 14, 2019 at 2:29 pm

    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!

    Reply

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