The BEST vegan chocolate cake recipe! It's moist and deeply chocolatey, with a rich chocolate frosting made from a secret healthy ingredient.
This vegan chocolate cake recipe comes from my new cookbook, Love & Lemons Every Day. Today, I’m sharing it in honor of the book’s launch, but this vegan cake recipe would be perfect for any celebration. It’s moist and delicious, with a rich dark chocolate flavor. Topped in a luscious frosting, it’s a dessert that everyone will love, whether they’re vegan or not.
Vegan Chocolate Cake Recipe Ingredients
This vegan chocolate cake tastes rich and decadent, but secretly, it’s healthy. Healthy for a cake, that is. 🙂 Here’s what you’ll need to make it:
- All-purpose flour and whole wheat flour – They make the cake wholesome, but still moist and tender.
- Cocoa powder – It adds rich chocolate flavor.
- Baking soda and apple cider vinegar – They help the cake rise.
- Almond milk – Or any non-dairy milk you like. Soy milk or oat milk would work here too.
- Maple syrup – Instead of using refined white sugar, I sweeten this vegan cake naturally with maple syrup.
- Extra-virgin olive oil – For moisture and richness.
- Cinnamon and vanilla extract – They enhance the cake’s chocolate flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Frosting Your Vegan Cake
As you blend the frosting together, the heat of the sweet potato melts chocolate chips into a smooth puree that’s finished with coconut oil and cocoa powder. While it may feel decadent, this frosting actually gets its luscious texture from a vegetable!
Of course, if you prefer vanilla frosting on your cake, that’s fine too! This vegan frosting recipe would work perfectly.
Vegan Chocolate Cake Recipe Variations
You can make this vegan chocolate cake recipe three ways:
- In an 8×8-inch square pan. Follow the recipe below to make this variation. It will yield a vegan chocolate cake like the one you see pictured here. I make this variation when I’m just baking for Jack and me.
- As a layer cake. In the book, I make this recipe as a layer cake. To make it, double the recipe below and bake the batter in two round 8- or 9-inch cake pans. I love making this variation for parties and gatherings!
- As a sheet cake. Don’t want to bother with layers? I get it! Double the recipe below, and bake it in a 9×13-inch pan.
All three versions are delicious!
More Favorite Vegan Treats
If you love this recipe, try one of these vegan desserts next:
- Vegan Brownies
- Raspberry Vegan Cheesecake
- Vegan Carrot Cake
- No Bake Cookies
- Best Peanut Butter Cookies
- Vegan Chocolate Chip Cookies
- Cinnamon Rolls
- Or any of these 30 Best Vegan Desserts
Want even more vegan dessert recipes? Check out Love & Lemons Every Day!
Vegan Chocolate Cake
Sweet Potato Frosting
- 1 large sweet potato, enough to yield 3/4 cups mash
- 1/4 cup plus 2 tablespoons semisweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon melted coconut oil
- pinch of sea salt
- 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1 cup almond milk
- 3/4 cups maple syrup
- 1/4 cup extra-virgin olive oil
- 1 teaspoons apple cider vinegar
- 1 teaspoons vanilla extract
- Supernatural Starfetti sprinkles, optional
- Make the sweet potato frosting: Preheat the oven to 425°F. Use a fork to poke a few holes into the sweet potato. Place on a baking sheet or on a piece of foil and roast until very tender, about 60 minutes. Let the potatoes cool slightly, then measure 3/4 cups of the soft flesh. In a (small) food processor, puree the sweet potato, chocolate chips, cocoa powder, coconut oil, and salt. The heat of the sweet potato will melt the chocolate.
- Make the cake. Reduce the oven heat to 350°F and grease an 8x8 baking pan.
- In a large bowl, stir together the flours, cocoa powder, baking soda, salt, and cinnamon. To the same bowl, add the almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla. Stir until combined.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until the top of the cake springs back when pressed or a toothpick inserted in the center comes out clean. Place the pan on cooling racks and cool for 10 minutes.
- Gently loosen the sides of each cake with a knife. Remove the cakes from the pan and place back on the racks to cool completely. Frost the cake and serve!