Ridiculously MOIST Vegan Chocolate Cake Recipe- Keeps moist for 4 days!!
This ultra fudgy and rich vegan chocolate cake is the definition of decadence with a soft, beautifully tender moist crumb. Slathered in the creamiest chocolate fudge frosting, you won’t believe this vegan chocolate cake is made without eggs nor dairy- and it keeps moist for 4 days!!
What makes this the BEST vegan chocolate cake to exist:
After years of testing, experimenting with ratios, and finagling the perfect frostings, I give you the most perfect, moist, rich, and decadent vegan chocolate cake.
No more dry and crumbly chocolate cakes. In fact, it will become the only chocolate cake recipe you ever make.
It’s a bold statement that I’m fully prepared to back up.
Now, I’m a vanilla cake lover through and through, but after a bite of this cake, I feel like I’ve missed out for nearly 31 years of my life.
And I’ve tried a lot of cakes in my life (just check the chapter in my vegan cookbook dedicated to JUST vegan cakes).
We’re talking ultra moist and rich, decadent yet tender and light, and downright irresistible. This vegan cake tastes like the best chocolate cake you’ve ever had, vegan or not. Yet, because it’s dairy free, egg free, nut free, and soy free, everyone can enjoy it.
Plus, we’re layering those perfectly tender cakes with a creamy and dreamy fudge chocolate frosting (very similar to my vegan chocolate ganache which also works great here- or for classic cake lovers, this ridiculously good vegan chocolate buttercream frosting) that will make you want to just ditch the cake all together and just go for the frosting.
But trust me, it’s worth it to assemble the whole cake!
Don’t need that much cake? Try this super cute small chocolate cake that’s based off of this one! It’s only a single layer and 6″ in diameter. Or this super easy vegan flourless chocolate cake!
Learn how to bake *unbelievably* vegan desserts in 5 steps!
Want to make amazing vegan and gluten free desserts that no one will know are eggless and dairy free? Sign up for this free e-course to transform your vegan bakes!
What makes this vegan cake moist?
There are three key ingredients for making a vegan cake moist:
- Unsweetened dairy free yogurt: I prefer this to using applesauce. In fact, dairy free yogurt is one of my favorite vegan egg substitutes in general because it adds extra fat to the recipe (read: lush, soft crumb once baked), and provides some acidity to react with baking soda, giving this vegan chocolate cake its epic rise.
- Vegan buttermilk: The best way to get a vegan dairy free milk to curdle like a buttermilk is to use either soy milk or almond milk. It can be done with coconut milk; however, the milk will not thicken quite like soy milk and almond milk. Your cakes will still rise though! In addition to the dairy free milk, you’ll use an acid, such as apple cider vinegar, lemon juice, or white vinegar.
- Strong hot coffee: adding strong brewed hot coffee is not only the key to a better tasting chocolate cake recipe, but it also helps to keep this cake super moist and not dried out! If you need caffeine free, just make sure to use decaf coffee.
In addition to using these three key ingredients, I’ve found that using vegan butter instead of vegetable oil or canola oil actually adds not only moisture to the cake, but a much richer flavor.
Vegetable oil tends to be flavorless, while vegan butter will add that wonderful “buttery” flavor to the rich chocolate flavor.
You can use coconut oil in place of vegan butter, but I really do recommend vegan butter above all.
Overview: Step-by-Step how to make a vegan chocolate cake:
I really want to debunk this myth that vegan baking is hard, so let this be the recipe that shows you how easy a vegan chocolate cake can be. And if you want to make it a gluten free chocolate cake as well, we have that option!
To make a vegan chocolate cake, you can break it down into three basic steps:
- Make the batter: make sure you whisk together the dry ingredients thoroughly before adding in the room temperature wet ingredients. If you’re using salted vegan butter, you can omit the salt. Again, room temperature is key! You can make this chocolate cake either in a stand mixer or with a hand mixer. I made this cake recipe for years by hand before I got a stand mixer, and it’s definitely doable.
- Bake the cake: this part is so simple- just bake the cake! You can make a two or three layer 8″ cake, as I did, or a two layer 9″ cake. You can also make a three layer 6″ cake as well. Just check the recipe card down below for specific instructions.
- Assemble the cake: making a vegan layered cake is also not scary or difficult! It really is simply just smearing frosting in between each layer, then frosting the outsides. You can use a bench scraper to make a pretty and clean look, or you can simply swirl your knife as I did. The major tip here is allow your cakes to fully cool before you assemble. Nobody wants a cake on the ground!
Easy Vegan Chocolate Fudge Frosting
Okay so I go back and forth: the cake is amazing, but so is the fudge frosting.
Honestly, I owe it all to the vegan butter and vegan heavy cream these days. We really have it good, guys. My personal favorite for vegan butter is Miyoko’s Creamery, and for vegan heavy cream, I use Silk. Honestly, the results are amazing.
Either way, the vegan butter these days acts just like regular butter. So to make a vegan chocolate buttercream frosting, you’re essentially just making a chocolate buttercream frosting!
For the chocolate buttercream, you’ll need:
- Vegan butter
- Vegan heavy cream
- Chocolate (a LOT of it)
- Cocoa powder
- Vegan sour cream
Basically, we mix everything together once hot and melted, then let it cool and stir in 10 minute intervals until it’s thick enough to frost (about an hour).
My Top Cake Tips & Tricks:
Sift the flour, cocoa powder, and the powdered sugar: a very much overlooked step for vegan baking, but very important, as this helps the dry ingredients be properly whisked together.
Use hot coffee: You don’t need to cool the coffee before integrating into your batter!
This chocolate cake will last for 4 days at room temperature IF wrapped properly: I allow the cake layers to FULLY cool before wrapping them tightly in plastic wrap. Then store them at room temperature or in the fridge.
My favorite gluten-free flour for this cake: I love using King Arthur Measure-for-Measure gluten free flour. I repeatedly make this cake for large groups of non-gluten-free eaters, and there is not a slice left with that flour blend. It’s amazing. Add in a tablespoon of cornstarch or arrowroot starch for texture!
You are just going to absolutely love this amazing vegan chocolate cake! It’s so good, you’d never know it’s eggless, dairy free, and refined sugar free! If you try it, be sure to give it a rating ⭐️⭐️⭐️⭐️⭐️in the comments section below, as well as letting us know how it went for you!
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy chocolate cake baking 🙂
Watch Vegan Chocolate Cake Video:
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
MOIST Fudge Vegan Chocolate Cake Recipe
- Prep Time: 10
- Cook Time: 32
- Total Time: 42 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This ultra fudgy and rich vegan chocolate cake is the definition of decadence with a soft, beautifully tender moist crumb. Slathered in the creamiest chocolate fudge frosting, you won’t believe this vegan chocolate cake is made without eggs nor dairy- and it keeps moist for 4 days!!
Ingredients
Vegan Chocolate Cake:
- 1 1/4 cup (300 mL) vegan buttermilk, room temperature
- 3 cups (375 g) all purpose flour or gluten free 1:1 baking flour, sifted
- 1 cup (95 g) Dutch-process cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (110 g) brown sugar
- 1/2 cup (113 g) unsalted vegan butter*, melted and cooled to room temperature
- 1 cup (220 g) dairy free yogurt, room temperature
- 1 tsp vanilla extract
- 1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup (240 mL) brewed coffee, decaf if desired)
Vegan Fudge Frosting (adapted from Scientifically Sweet):
- 2 cups (480 mL) vegan heavy cream
- 3 tablespoon (45 mL) maple syrup
- 1/2 cup (113 g) vegan salted butter
- ⅛ teaspoon sea salt
- 24 oz (680 g) vegan dark chocolate
- 1/2 cup (50 g) Dutch-process cocoa powder
- 1 cup (240 g) dairy-free sour cream
- ½ tsp vanilla extract
Alternatively, you can use my Vegan Chocolate Buttercream Frosting or my Vegan Chocolate Ganache Frosting
Instructions
- Be sure to read all instructions before beginning. Measure out all ingredients for the cake.
- Prep: Preheat the oven to 350F, and prepare three 8″ cake pans. You can use 6″ cake pans if you’d like. Grease the bottoms and sides of the pans and line the bottoms with parchment paper. Set aside. Prepare the vegan buttermilk by mixing together the dairy-free milk and apple cider vinegar in a small bowl and set aside for 5-7 minutes to curdle. You can prepare the batter while the buttermilk is forming.
- Make the batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside. In a large bowl and a whisk, whisk the vegan butter, sugar, and brown sugar until integrated. Then add in the dairy free yogurt and vanilla extract, and whisk again until combined. To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Whisk gently until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and whisk again just before there are no more dry streaks. Slowly pour in the hot coffee, and whisk gently until the coffee has just mixed into the batter.
- Bake the cakes: Pour the batter into the three cake pans evenly. Place the cakes into the oven and bake for 33-35 minutes, or until a toothpick comes out clean. If using three 6″ cake pans, the cakes will bake a bit longer. Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then carefully transfer them to a cooling rack to cool completely, about 45 minutes.
- Prepare the chocolate fudge frosting: The frosting will need about an hour to set before it’s ready to assemble. You’ll start by heating the vegan heavy cream and vegan butter together in a microwave safe bowl until melted and hot, about 1 minute and 30 seconds all together (heated in 30 second intervals). Once hot, stir then add in the chocolate. Let the chocolate sit for a minute or two to melt, then whisk until the chocolate is melted and integrated with the vegan heavy cream and butter. Then add in the maple syrup, cocoa powder, salt, cocoa powder, and vegan sour cream. Stir to combine. Once smooth, place the bowl in the fridge to begin the chilling process. Stir the mixture every 10 minutes for 1 hour, or until the frosting is thick enough to hold cake layers and frost. If you notice clumps, don’t worry- just use a hand mixer and mix on low until the clumps smooth out.
- Assemble the cake: place the bottom layer onto a cake plate and adding about 1/2 cup of frosting to the top of the cake. Spread it just to the edges, then add the second layer and repeat. Top with the third layer and frost with the remaining frosting. Decorate as you’d like, and enjoy!
- Storage: Store any leftovers covered at room temperature for up to 2 days or sliced in an airtight container in the fridge for up to 5 days.
Notes
Vegan buttermilk: The best result will be combining soy milk or almond milk with the apple cider vinegar. However, the cake will still rise wonderfully using oat milk or coconut milk.
Vegan butter: If you’re using salted vegan butter, omit the salt in the dry mixture.
To make this vegan chocolate cake gluten free: use gluten free 1:1 baking flour. Please ensure that the mixture contains xanthan gum.
For an entirely gluten free vegan chocolate cake made with just oat flour, check out this oat flour vegan chocolate cake here.
To make a three-layered 6″ cake: bake the cakes for 25-27 minutes, but check with a toothpick towards the end of the baking time.
To make a two-layered 9″ cake: bake the cakes for 32-37 minutes, but check with a toothpick towards the end of the baking time.
Check out more vegan cake recipes here! I also have an entire round up of our best vegan cake recipes.
Storage: I recommend storing the cake as a whole, covered and on the countertop for up to 2 days. Alternatively, you can slice it and place the slices in an airtight container or wrap them and store in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 413
- Sugar: 49 g
- Sodium: 330.4 mg
- Fat: 13.2 g
- Saturated Fat: 2.9 g
- Carbohydrates: 75.3 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Hey hey! I know you mention your favorite brands for some ingredients in your video & throughout the blog post. Is there any way you could link them? (You may already do that and I’m just missing it lol)
Also, I have to be soy free and dairy free to be able to nurse my daughter. If I choose vegan substitutions that are soy free will that throw off the recipe?
Thank you!
Hi Ariel! SO sorry I’m just seeing this! No problem on the soy free- you can use nut-based or oat based!! For vegan butter, I like Miyoko’s. Dairy free milk, Three Trees almond milk or Forager Project cashew milk or oat milk are great!! Forager Project cashew milk yogurt is my fave for the yogurt part. And I believe that’s it!! Enjoy 🙂
Just made this cake, and oh my wow!! I have never baked a vegan recipe, but a friend of mine has a birthday coming up and asked me to decorate a cake for her. I was so nervous, but it really turned out just perfect. It’s so rich with chocolate but not too sweet. Absolutely delicious! I used a concentrated amount of instant decaf coffee so that her kids wouldn’t be bouncing off the walls after a slice 😛
I also wanted to say that it was difficult to find a vegan chocolate cake recipe with so many positive reviews! You’re really doing something great here! Excellent photos too. Very inspiring <3
This is so wonderful!! So glad you loved it 🙂 Enjoy, and thanks so much for the beautiful review!
OH MY GOD! This was the best chocolate cake I’ve ever done. Thank you so much for the recipe! It was my first layered cake. One of my goals this year is to really get into vegan baking and your perfect recipes are helping me a lot.
I’m so so honored, wow! Thank you so much for this review 🙂 Enjoy!! Thanks for being here!
Can I use oil instead of butter?
For the chocolate yes, yes! For the frosting, you definitely still need butter!
oh yeah, thanks!
Can I use oil (sunflower, olive or coconut oil) instead of butter?
Easiest and most delicious cake ever! My 6 year old nephew wants this as his birthday cake every year. Can’t wait to try more of your recipes!
This is awesome, wow! I’m so honored, thank you so much, Melissa!! Enjoy, and have a wonderful holiday season!
It’s an awesome cake I made a rectangular cake baked it about 40 minutes , next time I will not add the brown sugar , I will do 1 1/2 cup sugar total a tad too sweet for me but the cake is sublime .
Thank you Britt for this wonderful cake recipe. I’ve made a lot of vegan chocolate cakes and this one turned out perfectly. my only question is, for the weight conversion of brown sugar, wouldn’t it be a out 55 grams? thanks!
Hi, this cake looks amazing! I was wondering if I could reduce the cocoa powder in the cake to 75g so it’s not too rich? I like a slightly more lighter chocolate cake. Thank you
Aw thank you! So I haven’t tested this- I’m sure it would work, but you might want to add in 25 g extra of flour to the batter to ensure it’s not too wet!
Best bday cake ever!
I am having my family over to the new house today for a little pre birthday/ Sunday dinner. My brother is Coaliac and mother vegan… so I decided I would make this cake for desert/bday cake (2 large 8 inch layers with the remaining batter as 4 cupcakes, and 1/3 of the buttercream volume)
This morning i was curious how the cake tasted and couldn’t stop myself having one of the cupcakes for breakfast this morning (naughty I know)
The bake is so moist/yet crumbly, with a rich flavour but not overpowering with chocolate or sweetness.
I literally cannot wait for everyone to try this later today. I can’t tell you how amazing it is to finally have THE most perfectly baked cake that my brother and mum can both eat.
Thank you soo much
Can’t wait to try other recipes
Hi Britt, I live in a country where it’s quite hard to get good vegan butter and it’s also quite expensive. if I were to use coconut oil for the cakes how much would I need for each size? I’m making your wedding cake but chocolate.
thanks,
bere
I made this delicious chocolate cake for my egg allergic daughter’s 18th birthday! She has been following your scrumptious looking recipes and told me to check you out! The cake is amazing! I did make some substitutions which I normally do not do in recipes but as we aren’t vegan and just egg allergic I used ingredients I had on hand. I subbed vegan butter for real butter and made “buttermilk” using vanilla oat milk. I also used nonfat Greek yogurt. You’ve given us hope knowing we can make delicious egg free food and not have to sacrifice taste and texture! Thank you!
Honestly speechless this was SO DELICIOUS, the best cake I’ve ever eaten let alone baked myself! So easy to make as well, super moist, rich, and sooo delicious!! Even my vegan-skeptic relatives were commenting how good it was, and it was gone FAST!
Made this for my chocolate loving sister’s birthday and everyone loved it! No one had a clue it was vegan. So delicious! My husband was especially impressed with the frosting! Thank you! Love your site and the easy to follow directions and helpful videos.
This is so lovely!!! So happy to hear it, and thank you for the review 🙂 Enjoy, and happy birthday to your sister too! 🙂
Hi, i was wondering if i can use cane powered sugar for the frosting?
Hi Stella! Yes you can!
Hello Britt, thank you for your reply! 😊 Also i have another question, if i will use coconut sugar the texture of the frosting will be the same?
Absolutely! And if you pulse the coconut sugar in a food processor beforehand, that will help make it more similar to powdered sugar- the texture won’t be quite the same, but it will still work and be delicious!