Vegan Chocolate Cake With Frosting Recipe

Name: Vegan Chocolate Cake With Frosting
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; 3 cups sugar; 1 ¼ cups unsweetened cocoa powder; 1 ½ teaspoons baking soda; 1 teaspoon salt + a pinch; Water; ¾ cup vegetable oil; 2 tablespoons apple cider vinegar; 3 teaspoons vanilla extract; 1 ½ cups soy milk; Margarine; 2 cups powdered sugar; 1 ½ teaspoons baking powder

Indulge in this rich and decadent vegan chocolate cake, perfectly complemented by a smooth and creamy chocolate frosting. This recipe is surprisingly easy to make, requiring no eggs or dairy, yet delivers an intensely chocolatey flavor that will impress even the most dedicated chocolate lovers. Perfect for birthdays, celebrations, or a simple weeknight treat!

Prep Time 20 mins

Cook Time 60 mins

Calories 529 kcal

Protein 10g

Rating 4.6 (5 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Chocolate Cake With Frosting

2 cups all-purpose flour
3 cups sugar
1 ¼ cups unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt + a pinch
Water
¾ cup vegetable oil
2 tablespoons apple cider vinegar
3 teaspoons vanilla extract
1 ½ cups soy milk
Margarine
2 cups powdered sugar
1 ½ teaspoons baking powder

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Vegan Chocolate Cake With Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Vegan Chocolate Cake With Frosting

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together 2 cups all-purpose flour, 2 cups sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt.
In a separate bowl, whisk together 1 cup soy milk, ½ cup vegetable oil, 2 teaspoons vanilla extract, and 2 tablespoons apple cider vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
Divide batter evenly between the prepared cake pans.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
While cakes are cooling, prepare the frosting:
In a medium saucepan over medium heat, whisk together 1 cup sugar, ½ cup unsweetened cocoa powder, ½ cup soy milk, ¼ cup vegetable oil, and a pinch of salt.
Bring to a simmer, stirring constantly, until smooth and thickened (about 3-5 minutes).
Remove from heat and stir in 1 teaspoon vanilla extract.
Let frosting cool slightly before adding 2 cups powdered sugar, one cup at a time, until desired consistency is reached. Beat with an electric mixer for a smoother frosting.
Once cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.