clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The BEST Vegan Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: She Likes Food
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 1x
  • Diet: Vegan


This Vegan Chocolate Cake is has a light and fluffy texture and is perfect for any special occasion!


  • 2 1/4 cup plus 2 tablespoons all purpose flour
  • 1 1/2 cup cocoa powder, sifted
  • 3/4 teaspoon salt
  • 2 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 cup vegan butter, softened
  • 1 1/4 cup cane sugar
  • 1 cup packed brown sugar
  • 2 servings of vegan egg substitute*
  • 3 teaspoons vanilla extract
  • 1 1/4 cup plain, unsweetened almond milk
  • 1 1/2 cup plain dairy free yogurt
  • Vegan Chocolate Buttercream Frosting:
  • 2 cups vegan butter, softened
  • 2 1/2 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt


  1. Preheat oven to 350 degrees Fahrenheit. In a medium sized bowl, mix together the flour, cocoa power, salt, baking soda and baking powder.
  2. In a large bowl, cream together the vegan butter and sugars. Add the egg substitute and then add the vanilla and mix again. Finally add the almond milk and mix one last time. The wet mixture might look a little strange at this point, but that is ok!
  3. Add the flour mixture and the yogurt to the wet mixture, one half at a time alternating between the two, starting with the flour. Give the batter one last mix until everything is combined.
  4. Grease three 8 inch cake pans and equally distribute the batter into the pans. Bake cakes for about 30 minutes or until an inserted toothpick comes out clean. Let the cake cool inside the pan for 20 minutes and then transfer to a cooling rack to cool completely. Cakes will need a little more time if you bake more than one at a time.
  5. Once the cakes are completely cooled, transfer to a plate or cake stand and stack the cakes on top of eachother, frosting in between each one. Frost the top and sides of the cake, smoothing out with a knife if necessary. Cake can be served immediately or refrigeratored until ready to eat.
  6. To make the frosting: add the butter to a large bowl and beat with an electric mixer until creamed. Add the powdered sugar, cocoa powder, vanilla extract and salt and beat again until frosting is smooth and creamy. If you want frosting to be less thick you can add a few tablespoons of almond milk. Frosting spreads easiest when used immediately.


*Reccomended options for an egg replacer:

Chia seeds – Two tablespoons ground chia seeds mixed with 6 tablespoons water, let sit for about 1 minute.
Flax seeds – Two tablespoons ground flax seeds mixed with 6 tablesoons water, let sit for 1-2 minutes.
Bob’s Red Mill Egg Replacer (my favorite option) – 2 tablespoons egg replacer mixed with 4 tablespoons water, let sit for 1-2 minutes.

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Category: Dessert, Vegan
  • Method: Oven
  • Cuisine: American