Vegan Chocolate Cake

  • Author: Bull
  • Prep Time: 10M
  • Cook Time: 35M
  • Total Time: 45M
  • Yield: 12 slices of cake
  • Category: Baking
  • Cuisine: Vegan


A dairy and egg free chocolate cake with vegan frosting


For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp white vinegar
  • 5 Tbsp vegetable oil
  • 1 cup water
  • 1 tsp pure vanilla extract
  • 3 Tbsp unsweetened cocoa powder

For the frosting:

  • 1/2 cup dairy-free margarine or Vegan butter
  • 1/4 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 tablespoon rice milk
  • 1 tablespoon cocoa powder


  1. Preheat oven to 180C / 350F. Mix the flour, sugar, baking soda, cocoa powder, and salt in a greased 8″ square or round baking pan.
  2. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one.
  3. Pour water over the entire batch and mix until smooth.
  4. Bake on middle rack of oven for 35 minutes. Remove and allow to cool.
  5.  For the icing,using an electric mixer, beat together the margarine, vanilla extract, and 1 cup of the powdered sugar until they are well mixed.
  6. Slowly add remaining powdered sugar and cocoa powder until all is mixed in.
  7. Continue to beat with a mixer and add rice milk a little bit at a time until the frosting is smooth and fluffy.
  8. Ice the completely cooled cake with the frosting. Decorate with your choice of vegan and allergy friendly decorations or fruits!

Keywords: Vegan chocolate cake