The Most Amazing Vegan Chocolate Cake

The Most Amazing Vegan Chocolate Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 35 minutes


2 cups All Purpose Flour (250g)

3/4 cup Cocoa Powder (63g) Unsweetened

2 cups White Granulated Sugar (400g)

2 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

1 tsp Instant Espresso Powder

1 cup Vegan Buttermilk (240ml) 1 Tbsp Apple Cider Vinegar + Soy Milk up to the 1 cup line*

2 Flax Eggs 2 Tbsp Ground Flaxseed Meal + 6 Tbsp Hot Water*

1/2 cup Canola Oil (120ml) or Vegetable Oil

2 tsp Vanilla Extract

1 cup Boiling Hot Water (240ml)


1 Recipe Vegan Chocolate Buttercream Frosting


1Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans (*see notes) with non-stick spray and line the bottoms with circles of parchment paper. Set aside.

2Sift all purpose flour and cocoa powder into a mixing bowl and add white granulated sugar, baking soda, baking powder, salt and instant espresso powder. Mix together.

3Prepare your vegan buttermilk. Add apple cider vinegar to a measuring jug and then add soy milk up to the 1 cup (240ml) line. Let it curdle into vegan buttermilk.

4Prepare the flax eggs. Add 2 tablespoons of ground flaxseed to a bowl and add 6 tablespoons of hot water. Let it sit for a minute to thicken and become gloopy.

5Add the vegan buttermilk to the mixing bowl along with the flax eggs, oil and vanilla extract. Stir into a thick batter. Don't over-mix.

6Add hot water and whisk it in with a hand whisk. The batter will be thin but this is exactly how it is supposed to be.

7Divide the batter evenly between the two prepared 8-inch cake pans.

8Bake for 35 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

9Let the cakes cool in the cake pans for a few minutes before removing from the cake pans and transferring to a wire cooling rack to cool completely before frosting.

10Frost with vegan chocolate buttercream frosting.

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