Let's Bake

Vegan Chocolate Cake

Yield Serves 12 1x
Prep: 1 hourCook: 30 minutesTotal: 1 hour 30 minutes

A delicious Vegan Chocolate Layer Cake made without eggs, butter or milk.


Vegan chocolate cake

  • 280 grams (2 cups) plain flour or all purpose flour
  • 60 grams (3/4 cup) cocoa powder
  • 1 and 1/2 teaspoons baking soda
  • 1/4 teaspoon salt 
  • 200 grams (1 cup) caster sugar or granulated sugar 
  • 90 grams (1/2 cup) brown sugar
  • 300 ml (1 and 1/2 cups) water
  • 180 ml (3/4 cup) vegetable oil
  • 2 teaspoons vanilla extract

Vegan chocolate frosting

  • 230 grams (1 cup or 2 sticks) vegan butter*, room temperature
  • 315 grams (2 and 1/2 cups) icing sugar or powdered sugar, sifted
  • 40 grams (1/2 cup) cocoa powder, sifted
  • 23 tablespoons almond milk*


  1. Chocolate cake
    Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease two 8-inch round cake pans with oil spray and line with baking or parchment paper.
  2. In a large mixing bowl, add flour, cocoa powder, baking soda, salt and sugars and stir briefly.
  3. In a separate mixing bowl, add water, oil and vanilla. Add water mixture to dry ingredients and stir to combine. Pour into prepared cake tins and bake for 25-30 minutes or until a skewer inserted in the middle comes out clean.
  4. Leave cakes to cool in cake tin before carefully transferring to a wire rack to cool completely.
  5. Chocolate frosting
    Place butter in a large mixing bowl and beat with an electric mixer on medium speed until smooth and creamy.
  6. Add sugar, cocoa and 2 tablespoons of milk and then beat on medium speed again for a further minute or two until frosting is smooth and creamy. Scrape down the sides as needed.
  7. If the frosting is too thick, add an extra tablespoon of milk. Use a small spatula to frost sides, middle and top of cakes. 


*Vegan butter: I used Naturli Organic Vegan Butter when testing this frosting recipe. 

*Almond milk: You can use any milk substitute here. 

Nutrition Information

Serving Size: 1 slice Calories: 502 Sugar: 49.9 g Sodium: 336.8 mg Fat: 23.4 g Carbohydrates: 73 g Protein: 3.9 g Cholesterol: 0 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: Australian
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