Vegan Chocolate Cake

From Being Vegan | Desserts

Delight your holidays with a delicious vegan chocolate cake topped with vanilla frosting.


High cal Calories 684kcal

High fat Total Fat 35g

High sat-fat Saturated Fat 7g

chol Cholesterol 0mg

sodium Sodium 311mg

High carbs Total Carbohydrate 91g

Serving size 174g Calories from fat 319kcal Fiber 2g Protein 3g Sugar 71g
8 servings


  • For the cake
  • 1 1/2 cups Unbleached All Purpose Flour
  • 3/4 cup Sugar
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 1/2 tsp Vanilla Extract
  • 1/3 cup Canola Oil
  • 1 tbsp White Distilled Vinegar
  • 1 cup Cold Water
  • For the frosting
  • 1 cup non hydrogenated shortening
  • 3 1/2 cups powdered sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup soy milk


  1. Preheat the oven at 350F/180C for 15 minutes. Lightly oil the cake pan (8 or 9 inches) you are using.
  2. Stir together all the dry ingredients (flour to cocoa powder) and create a well in the center.
  3. To the well add all the wet ingredients one by one. Mix until just combined. Don’t overmix. It’s ok to have some lumps.
  4. Pour the batter in the prepared pan and bake for 25-30 minutes or until a toothpick inserted into center comes out clean. If baking cupcakes, check around 13-15th minute.
  5. Cool completely on a wire rack for 1 hour.
  6. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.
  7. For the frosting beat the shortening until fluffy. Add the sugar and beat for about 3 more minutes.
  8. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.


  • Cool completely before frosting.
  • You can use the same recipe to make 8 cupcakes.