Can I bake this vegan chocolate cake into a sheet cake instead?

To bake this cake into a sheet cake, halve the recipe and bake in a greased 9x13 baking dish for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Is this vegan cake gluten-free?

We have not yet tested a gluten-free version of this cake recipe. If you want to experiment, try replacing the flour with a gluten-free blend such as Bob's Red Mill. If you try it and have good results, leave a comment below to share with other readers!

Can I make this vegan cake oil-free?

Oil is an essential ingredient in making this fluffy cake, but if you want oil-free recipes, browse our Oil-Free Vegan Recipes . We have hundreds of recipes for you to try!

Can I freeze this cake with frosting?

It is best to freeze cake layers and vegan chocolate frosting separately, then frost the day of serving.

Moist Vegan Chocolate Cake (Easiest Recipe!)

Description

If you’ve been looking for an easy Vegan Chocolate Cake recipe that’s extra moist, tender, tall and fluffy, and loaded with intense chocolate flavor, this simple recipe is a must-bake! Pair it with our Vegan Chocolate Buttercream Frosting for the best rich chocolate cake of all time.

Ingredients

3 cups (360g) all-purpose flour
2 cups (400g) granulated sugar
1 cup (80g) dutch-processed cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup non-dairy milk
1 cup brewed coffee (or boiling water with 1 tsp espresso powder)
1 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract

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Instructions

Prepare. Preheat the oven to 350F, then prepare two 8″ cake pans with non-stick cooking spray and parchment paper.
Combine the wet ingredients. Combine the non-dairy milk, coffee, vegetable oil, apple cider vinegar, and vanilla extract in a medium bowl. Set aside.
Combine the dry ingredients. Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a separate large mixing bowl. Whisk to combine.
Add wet to dry ingredients. Pour the wet ingredients into the large bowl with the dry ingredients. Whisk together until combined.
Bake. Pour the cake batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool completely. Allow the cakes to cool for 10-15 minutes before removing from the pans. Let them cool completely on a wire rack before frosting with our Homemade Vegan Chocolate Buttercream Frosting. Enjoy!

Notes

Sheet cake: To bake this cake into a sheet cake, halve the recipe and bake in a greased 9×13 baking dish for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Refrigerating: If you plan to assemble your cake within a few days, allow the cake layers to cool completely on a wire rack, then wrap each individual layer tightly in plastic wrap. Refrigerate for up to 3 days.
Freezing: It is best to freeze cake layers and vegan chocolate frosting separately, then frost the day of serving. Bake and cool completely, then wrap tightly in plastic wrap, followed by a layer of aluminum foil. This added protection will help protect the cake layers from freezer burn. Place the cake layers in a freezer bag, if possible, then seal tightly. Freeze for up to 3 months. When ready to frost and serve, thaw the desired number of cake layers in the refrigerator.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Oven