Vegan Chocolate Cake | Easy One Bowl Recipe (2024)

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This vegan chocolate cake has NO eggs, NO butter, and NO milk and yet is the best and easiest vegan cake recipes you’ll ever make- Even non-vegans approve!

Vegan Chocolate Cake | Easy One Bowl Recipe (1)

The Best Vegan Chocolate Cake

Everyone needs a staple cake in their repertoire.

If you are looking for a vegan chocolate cake recipe that tastes like an actual cake, you’ve come to the right place. Just like my vegan brownies and vegan chocolate chip cookies, this one tastes just like the real thing, if not better!

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Why you’ll love this recipe

  • One bowl. No fancy mixers and or gadgets needed- Just one mixing bowl. Seriously, you’ll love how the clean up afterward takes seconds.
  • EASY ingredients. This vegan cake uses pantry staple ingredients, ones you probably have in your kitchen right now! No flax eggs, no egg substitutes, and NO vegan butter.
  • 30 minutes. Seriously. You can have a cake prepared and made in under 30 minutes. There is no creaming of ingredients, no preparing dry or wet ingredients separately- NONE of that.
  • Super moist and fluffy– This cake is extra moist and fluffy, something many assume is impossible with a vegan cake.

What I love about this cake is that it’s a huge hit amongst those who aren’t even vegan- I’ve had tons of friends request one for their celebrations (and they are massive carnivores!). The texture is super moist and fluffy in the middle, topped with creamy vegan frosting. It’s sweet and full of chocolate flavor, you’ll find it hard to stop at one slice.

What is vegan chocolate cake made of?

You will love the very basic ingredient list to make this recipe. It uses pantry staples, so you should have everything in your pantry as we speak! Here is what you’ll need:

  • All-purpose flour.Also known as plain flour. Be sure to sift the flour very well, to ensure there are no clumps throughout.
  • Sugar.Use raw white sugar, which is the best sugar to use on a vegan diet. White or brown sugar can often be made using bone marrow, so use the purest forms.
  • Cocoa powder.Dutch processed and 100% unsweetened cocoa powder. For a richer flavor, you can use dark cocoa powder.
  • Baking soda.The leavening agent used to give the cake some fluffiness and rise. It also reacts with the vinegar to replicate eggs.
  • Salt. Balances out all the sweet ingredients.
  • Apple cider vinegar.Or white vinegar. Reacts with the baking soda.
  • Vanilla extract. A must for any delicious cake!
  • Vegetable oil.Or any neutral flavored oil. Keeps the cake moist and fluffy in the middle.
  • Water.To mix everything together. You can also use a plant based milk if you prefer.
  • Chocolate frosting.What is a cake without a thick and rich chocolate frosting?

How to make it

Simple is an understatement for this recipe. Everything is made in one bowl and the entire baking time is less than 30 minutes! Ready to make a cake?

Step 1- Make the caker batter.

Start by adding the dry ingredients into a mixing bowl and mix until combined. Add the wet ingredients and whisk together until a smooth batter remains.

Step 2- Bake the cake

Next, transfer the cake batter into a greased cake pan and bake for 27-30 minutes or until a skewer comes out clean.

Step 3- Frost it

Now, remove the cakes from the oven and let them cool completely before frosting.

Vegan Chocolate Cake | Easy One Bowl Recipe (2)

Tips to make the recipe

  • This recipe makes a single layer cake with frosting. For a two layer or three layer cake, double/triple the ingredients.
  • Do not over-bake the cake. Remember, the cake continues to bake while it is cooling in the pan.
  • We must cool completely your cake before frosting it, otherwise, it will seep off the cake.
  • The secret to a super moist vegan cake is using a neutral oil. For an oil-free or lower fat cake, make a healthy chocolate cake instead.

Storage instructions

Wondering what is the best way to store leftovers? Here are best practices for cake storage:

  • To store:Chocolate cake will keep at room temperature for up to 5 days, covered. However, if you frost the cake, it should be stored in the fridge. If refrigerated, it will keep fresh for up to 2 weeks.
  • To freeze:Place leftover slices in a shallow container and store in the freezer for up to 6 months.
Vegan Chocolate Cake | Easy One Bowl Recipe (3)

More vegan cake recipes you’ll enjoy

  • Ice cream cake
  • Snickers cake
  • Lemon cake
  • Lemon blueberry cake
  • Death by chocolate cake

Frequently Asked Questions

Is vegan cake healthier than regular cake?

Although vegan cakes don’t use dairy or eggs, they still contain plenty of sugar and/or oil. Because of this, it doesn’t make it any healthier than a regular cake.

Can I make this oil-free?

To make this an oil-free chocolate cake, sub out the oil for unsweetened applesauce or mashed banana.

Can I make this gluten free?

Swap out the all purpose flour for a gluten free blend (with added xanthan gum) for this cake to be suitable for celiacs.

Vegan Chocolate Cake | Easy One Bowl Recipe (4)

Vegan Chocolate Cake | Easy One Bowl Recipe

5 from 822 votes

This vegan chocolate cake is so moist and fluffy, it's truly the BEST vegan cake recipe. NO eggs, no milk, and no butter needed, it's ready in 30 minutes!

Servings: 12 slices

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Rate This Recipe





  • Preheat the oven to 180C/350F. Line an 8-inch springform pan or cake pan with parchment paper and set aside.

  • In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until a smooth batter remains.

  • Transfer to the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.

  • Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost the cake.


To make a layer cake or triple layer cake, double and triple the ingredients, respectively.

* Any oil works- Vegetable oil, sunflower oil, safflower oil, coconut oil etc.

TO STORE: Chocolate cake will keep at room temperature for up to 5 days, covered. However, if you frost the cake, it should be stored in the fridge. If refrigerated, it will keep fresh for up to 2 weeks.

TO FREEZE: Place leftover slices in a shallow container and store in the freezer for up to 6 months.


Serving: 1sliceCalories: 189kcalCarbohydrates: 30gProtein: 2gFat: 7gSodium: 204mgPotassium: 44mgFiber: 1gCalcium: 5mgIron: 1mgNET CARBS: 29g

Course: Dessert

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Vegan Chocolate Cake | Easy One Bowl Recipe (2024)


Why is my vegan cake not fluffy? ›


This can be caused by a few things already mentioned such as using the wrong egg replacer or over mixing. I always recommend using fresh raising agents. Generally, baking soda and baking powder only stay active for 3 months after opening.

What is a vegan cake made of? ›

Vegan cake is cake made without eggs, dairy butter or dairy milk. Each of these standard ingredients is easily replaced by plant-based substitutes, such as banana or flaxseed for eggs, non-trans fat margarine or oils for butters and plant milks for milk.

Why are vegan cakes so dry? ›

Lack of Eggs: Eggs provide structure, moisture, and leavening in traditional cakes. Vegan cakes typically replace eggs with alternatives like flax eggs, applesauce, or mashed bananas, which may not provide the same lightness and binding properties.

What is the secret to light fluffy cakes? ›

Leavening agents, such as baking powder and baking soda, play a crucial role in making cakes rise and achieve a fluffy texture. These agents produce carbon dioxide gas when combined with liquid and heat, creating air pockets that lighten the batter.

What makes a cake dense and not fluffy? ›

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

What is left out of vegan cake? ›

Vegan baking, on the other hand, omits all animal products. While baking without eggs and butter can seem daunting, it's not impossible. All it takes is getting familiar with the right substitutions, and you'll be whipping up cakes, cookies, cupcakes, and more in no time.

Is vegan cake healthier than regular cake? ›

Because the ingredients of vegan cakes contain fewer calories than those of regular cakes, you have a lower tendency to gain weight while eating them. However, this depends on your amount of consumption. Like any other thing, eat vegan cakes in moderation.

Do vegan cakes taste different? ›

No they can be very nice if made correctly. The only difference between a Vagan and a normal cake is Vegans use alternatives to milk, butter and eggs, Eggs is what give normal cakes their lift (extra rise) milk and butter can easily be substituted.

What to avoid when baking vegan? ›

Dairy, whether it's milk or yogurt or sour cream, helps keep baked goods moist. It's also unfortunately not vegan. But don't skimp on the creamy stuff—it really helps to make a dense and luscious-textured pastry. Experiment with alt-milks, like almond milk.

Why do vegan cakes need vinegar? ›

Vinegar works a little bit differently from flax and chia; it reacts with the baking soda in the recipe to create extra lift, resulting in the lightest, fluffiest vegan chocolate cake you'll ever have. And no, you won't taste the vinegar—it simply enhances the overall flavour of the cake without distracting from it.

Why does my vegan cake taste bitter? ›

Why does an eggless cake turn bitter? (It is mostly the overuse of baking powder/soda, but it has happened twice, even after reducing the baking powder.) Yes , usually its because of baking soda , but if you are making a chocolate cake and using cocoa powder , excess of same could cause the bitterness to occur.

What chocolates are vegan? ›

  • Monty Bojangles Vegan Selection Truffles 135G. ...
  • Lindt Classic Vegan Caramel Sea Salt Chocolate Bar 100G. ...
  • Galaxy Vegan Classic Chocolate Bar Dairy Free 100G. ...
  • Lindt Classic Recipe Vegan Smooth Chocolate 100G. ...
  • Kit Kat 4 Finger Vegan Chocolate Bar 41.5g. ...
  • Nomo Cookie Dough Vegan & Free From Chocolate Bar 150G.

What do vegan cakes have instead of eggs? ›

Ground flax seeds

One of the most popular egg substitutes in vegan baking is a flax egg. This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg.

How healthy is vegan cake? ›

The good news is that vegan cakes don't contain cholesterol at all since plant-based foods are generally free from it. Also, if you replace butter, cream and milk with healthier ingredients such as soy or almond milk, oil and soft tofu, then you'll also considerably reduce your intake of saturated fat.

Why is my eggless cake rubbery? ›

The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. And the over mixing is usually caused from incorrectly creaming butter and sugar.

Why is my vegan cake gluey? ›

The ratio of wet ingredients (fat and vegan milk) to dry ingredients (flour, cocoa powder etc.) has to be in perfect balance. If you have too much fat and too little milk and/or flour, you'll get a greasy cake. If you have too much milk and not enough fat, you'll end up with a gummy, dense cake.

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