This Beyond Moist Vegan Chocolate Cake is a dream come true for chocolate lovers, offering a rich, indulgent flavor without a hint of compromise. Its velvety crumb and decadent frosting melt in your mouth, while the deep cocoa aroma fills your kitchen with warmth. Perfectly balanced and surprisingly simple, it’s proof that vegan baking can be just as luxurious.

In just 1 hour and 15 minutes, you’ll have a show-stopping dessert that’s moist, fudgy, and utterly irresistible. Whether it’s for a celebration or a cozy night in, this cake promises to delight every palate with its luscious texture and heavenly taste. Trust me, one slice won’t be enough!

Ingredients for Beyond Moist Vegan Chocolate Cake

Dry Ingredients:
2 1/2 cups (12.5oz/355g) all-purpose flour
2 1/2 cups (20oz/565g) white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups (5oz/143g) cocoa powder (unsweetened)
1 teaspoon salt
Wet Ingredients:
2 3/4 cups (22floz/620ml) non-dairy milk (e.g., almond, soy, or oat milk)
2/3 cups (5floz/170ml) oil (e.g., vegetable or coconut oil)
1/2 cup (4oz/115g) vegan butter, melted
2 tablespoons apple cider vinegar
1 1/3 tablespoons vanilla extract
For the Vegan Chocolate Fudge Frosting:
2 (14oz) cans coconut cream, cold (refrigerate overnight for best results)
1 1/2 cups (6oz/170g) cocoa powder, sifted
2 cups (8oz/230g) confectioners’ sugar, sifted

Step-by-Step Instructions

Prepare the Cake:
Preheat the oven to 350°F (180°C). Butter and line two 9-inch cake pans with parchment paper. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt until well combined.
In a medium bowl or large measuring cup, whisk together the non-dairy milk, oil, melted vegan butter, apple cider vinegar, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients, whisking until just incorporated. Avoid overmixing to keep the cake tender.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely. If the cakes have domed tops, use a serrated knife to level them.
Make the Frosting:
Using a stand mixer or handheld electric mixer with a whisk attachment, whip the cold coconut cream until light and fluffy, about 3-5 minutes.
Gradually add the confectioners’ sugar and beat until stiff peaks form.
Slowly add the sifted cocoa powder and continue whipping until the frosting is thick and rich. Cover and refrigerate for at least 1 hour to firm up.
Assemble the Cake:
Place one cake layer on a serving plate. Add a dollop of frosting to the center and spread it evenly to the edges with an offset spatula.
Top with the second cake layer and spread another dollop of frosting on top, smoothing it out. Frost the sides of the cake.
Decorate with sprinkles if desired. Store the cake at room temperature in an airtight container for up to 3 days.

Decorate and Serve with Style

Elevate your Beyond Moist Vegan Chocolate Cake with creative toppings! Add a drizzle of melted vegan chocolate, a sprinkle of crushed nuts, or fresh berries for a pop of color. For a festive touch, use edible flowers or gold leaf. Serve with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an indulgent dessert experience.

Store Smart for Freshness

Keep your cake fresh by storing it in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving. Pro tip: If refrigerating, let the cake come to room temperature before eating for the best texture.

Time-Saving Hacks for Busy Bakers

Short on time? Prep the dry ingredients the night before and store them in an airtight container. Use pre-measured cocoa powder and confectioners’ sugar for the frosting. If you’re in a rush, skip the frosting chilling step and use it immediately—it’ll still taste amazing, just slightly softer.

Equipment Tips for Perfect Results

For even baking, use light-colored 9-inch cake pans and line them with parchment paper. A stand mixer or handheld electric mixer is ideal for whipping the coconut cream frosting to perfection. Don’t forget a serrated knife for leveling the cake layers—it’s a game-changer for a professional finish!

Recipe Variations to Try

Switch things up by adding 1/2 cup of vegan chocolate chips to the batter for extra richness. For a nutty twist, fold in 1/2 cup of chopped walnuts or pecans. If you’re a coffee lover, replace 1/2 cup of non-dairy milk with brewed coffee to enhance the chocolate flavor. The possibilities are endless!