Vegan Chocolate Cake!

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A Delicious, Fudgey, and Insane Three-Layer Vegan Chocolate Cake! 

So, LOOK HOW AMAZING THIS CAKE LOOKS! I couldn’t resist saying that. I am not trying to blow my own trumpet here, but I just adore how this cake looks in all the photos. It also tastes amazing. 

This Cake, is completely and utterly deliciously VEGAN. Don’t worry, it also tastes amazing for non-vegans. 

There is so much stigma around vegan food – and it bugs me. There is no reason that vegan food can’t be delicious – and this cake proves it! Look at ittttttttt!!!

My roommate is one of those people who is skeptical, but even he admits that the vegan recipes I have made for this blog are ‘bl**dy delicious’ and he always wants another slice. This particular one? He didn’t even realise it was vegan till I told him. 

This recipe is based on my Vegan Biscoff Cupcakes and my Vegan Vanilla Cupcakes, but morphed into chocolate, and made into an irresistible three-layer chocolatey Fudgey delicious showstopper. 

There was basically no reason as to my the sponges from my other vegan recipes couldn’t be made into a chocolate version, by simply using cocoa powder in place of some of the flour, and then increasing it all to make it into a cake! 

I did originally make this as just a two-layer cake, but the sponges aren’t that high in depth – so three looked much better, and just means you get even more delicious in every slice! You can make it just two layer if you prefer though – notes below!

I am personally not Vegan myself, but I do often think that some recipes are quite daunting, because of all the extra ingredients that you don’t tend to have lying around the house. For this cake, I tried to reduce this massively. 

A classic chocolate sponge uses five ingredients, this uses seven. I really don’t think that’s too bad – and the only thing I think people will tend to not have is the White Wine Vinegar – but this is really cheap to buy so no worries!

The recipe itself is just an increased amount as I say from the vegan cupcakes, but then using a dark and delicious (and vegan) cocoa powder gives it such a dark and Fudgey taste.

I use the Dr Oetker Fine Dark Cocoa Powder (that does have a warning of ‘may contain’ but otherwise, does say it’s suitable for vegans. There are many others you can also buy however!

For the deeeelightful chocolate frosting, I used the same recipe that I use on my Dairy & Gluten Free Chocolate Cake recipe. It’s increased to make it enough for a three layer cake, but otherwise its the same. 

On my the Dairy Free recipe though, I received a very negative and nasty comment about ‘how I was trying to poison people by telling them to use chocolate.’ I will say this again, MOST DARK CHOCOLATES ARE DAIRY FREE. 

I use Callebaut chocolate, but I often find that a large percentage of supermarket own dark chocolate is also vegan, and it’s so cheap! So no, I am not trying to poison anyone. 

I use Stork Block, Vitalite, or other dairy free spreads – and they all work well. When making it, it does make a veeeery soft frosting, but adding in the chocolate firms it up eventually as the dark chocolate will harden. 

This cake is so fudgey, so delicious, and epic. My Vegan Chocolate Cake! X

Vegan Chocolate Cake!

A Delicious, Fudgey, and Insane Three-Layer Vegan Chocolate Cake! 
5 from 10 votes
Print Pin Rate
Category: Cake
Type: Vegan
Keyword: Chocolate, Vegan
Prep Time: 5 minutes
Cook Time: 30 minutes
Decorating Time: 20 minutes
Servings: 18 Slices
Author: Jane's Patisserie


Vegan Chocolate Cakes

  • 550 g Self Raising Flour
  • 125 g Cocoa Powder
  • 450 g Light/Dark Brown Sugar
  • 600 ml Almond Milk (or other dairy free milks)
  • 2 tsp Vanilla Extract
  • 265 ml Vegetable Oil
  • 1.5 tbsp White Wine Vinegar

Vegan Chocolate Frosting

  • 300 g Dairy Free Spread
  • 2 tsp Vanilla Extract
  • 500 g Icing Sugar
  • 275 g Dark Chocolate


For the Cakes!

  • Preheat your oven to 180C/160C Fan, and line three 8"/20cm cake tins with parchment paper on the bottom.
  • In a large bowl, add your Flour, Sugar and Cocoa Powder.
  • Whisk them together so they're evenly distributed.
  • Pour in your Milk, Vanilla, Oil and Vinegar.
  • Mix the mixture till smooth - try not to over mix however. I just use a spatula.
  • Split evenly between the three tins, and bake for 30-35 minutes.
  • Once baked, leave to cool in the tins for 10-15 minutes, and then move on to a wire rack to cool fully. Be careful when handling the sponges as they will be very soft and could break easily.
  • Once cooled, refrigerate the cakes for 10-15 minutes before decorating to make them easier to handle.

For the Frosting!

  • Carefully melt your Dark Chocolate until smooth. I do it in the microwave on short bursts! Leave to cool slightly.
  • Beat your Dairy Free spread on its own briefly to smooth it.
  • Add in your Icing Sugar and Vanilla and beat again till smooth.
  • Add in the melted chocolate, and beat again!

To Decorate!

  • Add your first sponge to a plate/boad, and pipe/spread 1/3 of the frosting onto the first cake.
  • Repeat this with the second cake, and then with the third!
  • Decorate with fresh fruit, and vegan friendly sprinkles!


  • This recipe will last for 3 days! Can be kept at room temperature, but fridge will do - it will just go quite solid!
  • For a two layer version use:
  • 350g Self Raising Flour, 100g Cocoa Powder, 300g Light/Dark Brown Sugar, 400ml Almond Milk, 1.5tsp Vanilla, 175ml Vegetable Oil, 1 tbsp White Wine Vinegar - split between two tins and bake for the same time!
  • Use 2/3 of the ingredients for the decoration!
  • You can use any dairy free milk, and any dairy free spread!
  • I used Callebaut Chocolate, but any dairy 


Find my other Recipes on my Recipes Page!

You can find me on:


J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • April
    March 31, 2021 at 3:45 pm

    Hi Jane, how long would the cake store for? Planning on using this recipe as a base for a vanilla sponge, however sisters birthday isn’t till Friday, and I was hoping to make it a day or two in advance

  • Charlotte Steer
    March 20, 2021 at 10:49 am

    Hi Jane,
    I would like to make a cake using this recipe but only a 2 layer cake? Do you know how much I should reduce the ingredients by?
    Thank you x

    • Jane's Patisserie
      March 22, 2021 at 4:24 pm

      As it’s a 3 layer, you would need 2/3 of the recipe x

  • Ella Whatling
    March 18, 2021 at 7:16 pm

    Hi Jane,
    Would it be possible to use vegan white chocolate in place of the dark chocolate to make a white choc buttercream? would it be the same quantities? Thanks!

    • Jane's Patisserie
      March 23, 2021 at 3:31 pm

      If the white chocolate was still vegan, it should work the same!

  • Puj
    March 11, 2021 at 9:25 am

    Would spreadable stork work instead of vegetable oil for the cake? Doesn’t need to be vegan for me. If so how much would you suggest please?

    • Jane's Patisserie
      March 11, 2021 at 11:33 am

      I would stick with the oil for this one to be honest! x

  • NC
    March 9, 2021 at 8:58 pm

    Would switching out some of the almond milk for cooled coffee work? 🙂 I normally add coffee to my non-vegan chocolate cakes!

  • NC
    March 9, 2021 at 1:05 pm

    Hi Jane!
    How would you adapt this for a 2lb loaf tin please? 🙂

  • Marianne Rolfe
    March 4, 2021 at 12:54 pm

    Hello Jane
    Could I make this recipe in 3 x 6” tins?
    Love your recipes
    Thank you

    • Jane's Patisserie
      March 6, 2021 at 7:09 pm

      Normally I say to use 2/3 of a recipe for a 6″ version of an 8″ recipe x

  • Niamh
    February 26, 2021 at 10:31 am

    Hi would you use stork spreadable tub or the block for the buttercream? Or does it matter?

    • Jane's Patisserie
      February 26, 2021 at 2:43 pm

      Only the block is vegan, but it does work! x

  • Kate Brennan
    January 14, 2021 at 9:03 pm

    Made this today for my daughters birthday. Everyone thought it was lovely but a little bit on the dry side. Used the exact quantities for the two tin cake. Any suggestions please

    • Jane's Patisserie
      January 15, 2021 at 8:29 pm

      That means it is over baked slightly is all x

  • Jessica
    January 14, 2021 at 12:01 am

    5 stars
    Just wanted to say thank you SO much for this amazing recipe! I’ve just made this for my godson’s 1st birthday (he’s allergic to dairy and eggs) and it’s perfect!

  • Mrs Victoria Simpson
    December 29, 2020 at 9:50 pm

    5 stars
    I made this cake last night for my son’s 1st birthday. It was so nice! I was so happy to be able to make him a decent cake that was very moist and tasty. I love your recipes Jane.
    I used oat milk and had to bake for 45 mins till it was properly done. Will definitely make it again

  • Georgia Barber
    December 20, 2020 at 7:01 pm

    when do you pull off the baking parchment? after they’ve cooled in the tins for 10-15mins or after they’ve fully cooled on a wire rack?

    • Jane's Patisserie
      December 20, 2020 at 7:27 pm

      I generally take it off when it’s fully cooled x

  • Kathryn
    November 15, 2020 at 8:40 pm

    Hi Jane, can this be made into cupcakes and if so, how many and how long would I bake them for?

    • Jane's Patisserie
      November 16, 2020 at 9:25 am

      Have a look at my vegan chocolate orange cupcakes (just leave out the orange) xx

  • Crissy C
    October 20, 2020 at 7:34 pm

    5 stars
    Made this today and it was EPIC! Best vegan chocolate cake I have ever tasted/baked!!! Better than cake shops! Thanks for the amazing recipe!!!

  • Jess
    October 14, 2020 at 11:39 am

    Hey! I need to make an eggless cake but not a vegan cake – would you use this recipie with normal full fat / skimmed milk in place of almond milk? Thank you!

    • Jane's Patisserie
      October 14, 2020 at 11:41 am

      Hey! Yes, I would recommend using full-fat milk xx

  • Mary Packman
    August 22, 2020 at 9:05 am

    5 stars
    Made this cake for my son in law. It was fantastic. I left a tier of as it ended up to big for the tin 😂
    Anyhow I’d post a pic I’d I could!

  • Katie
    August 6, 2020 at 11:40 am

    5 stars
    Just HAD to comment to say thank you for the best vegan chocolate cake recipe I have ever come across – it tastes like a brownie!! Absolutely delicious and I can’t believe it’s vegan. Another of your recipes to add to my book ☺️

  • Sadie Barton Hallam
    August 3, 2020 at 4:40 pm

    This is THE BEST Chocolate Cake recipe I have ever followed! I’ve made it twice all ready and no-one even knows its Vegan. I don’t think i’ll ever make a non-vegan Chocolate cake again! 🙂 Also for anyone wondering for the frosting I used TREX from Sainsbury’s and worked really well x

    July 23, 2020 at 6:40 pm

    Hi Jane. This looks incredible! This will be my first vegan bake – my sis in law is vegan so I’m going to bake this and not even tell anyone it’s vegan!
    I’d like to do it in a 4 layers as I want to make it a piñata cake.
    Do I simply increase the ingredients by 25% to go from 3 to 4 layers?
    And if I bake in 2 x 20cm DEEP tins how much should increase the time by? Sorry I’m a baking newbie so would appreciate your advice! x

    • Jane's Patisserie
      July 23, 2020 at 7:17 pm

      Yes so for four layers increase as you said – and I’m really sorry but I am unsure about the timings. I have never made the vegan sponges deep before, so I imagine it would be at least 40-45 minutes, but I haven’t tried it myself! X

    • Gemma
      July 24, 2020 at 7:24 pm

      Perfect thank you! I’ll have to increase the frosting by a lot more actually as I going to go around the whole cake – will it work ok not using real butter?
      I’ll just keep going until the skewer comes out clean then yeah?

    • Jane's Patisserie
      July 24, 2020 at 8:42 pm

      Ah okay so vegan frosting is definitely softer so it may not be the smoothest finish, but other than that it would work! and yes, but don’t open the oven too early or they will sink! x

      July 24, 2020 at 10:30 pm

      Oh jeez maybe I’ve bit off more than I can chew haha. I think I’ll stick to your exact recipe for this and do a cake with 360 frosting & piñata with a non vegan cake!
      Thanks so much for replying 😊

  • Gabriella
    June 24, 2020 at 3:16 pm

    Hey Jane. Could you use caster sugar for this?

  • Amy
    May 28, 2020 at 6:32 am

    Hey Jane,
    Since you mentioned that the sponges were not very thick, is it possible to make the the recipe for 3 cakes but bake it in two?

    • Jane's Patisserie
      May 28, 2020 at 7:06 pm

      Hey! Yes you can – I’m not 100% sure on the timings though, but probably at least 10-15 minutes longer!

  • Meera
    May 26, 2020 at 7:41 am

    Can I substitute the white vine vinegar for apple cider vinegar?

  • Rachel Fitzpatrick
    May 20, 2020 at 3:40 pm

    5 stars
    Hello Jane,

    I’m looking to bake a really chocolatey fudgey cake for my daughters 6th birthday. We aren’t vegans so I was wondering could I substitute the almond milk for semi skimmed? I would pop and get some but we are on the shielding list.

    This looks utterly amazing x

    Thanks in advance

    • Jane's Patisserie
      May 20, 2020 at 8:49 pm

      Hiya – overall I would recommend my chocolate fudge cake recipe for the best fudgey cake – but this would work with dairy milk! Generally I would recommend whole milk, but it should be fine with semi skimmed (just make sure it doesn’t split when mixing everything together) x

  • Natalie Shroeder
    May 5, 2020 at 1:50 pm

    5 stars
    I made this cake for my mum’s birthday and it went down a treat! Thank you for providing us with such a yummy vegan chocolate cake recipe!

  • Sarah
    May 4, 2020 at 9:58 pm

    5 stars
    Excellent recipe, super easy to follow! I was very pleased with the finished product!

  • Caroline Hartnett
    April 24, 2020 at 5:55 pm

    Hi Jane, if I wanted to use this recipe to make gluten free and vegan chocolate cupcakes would I use the 2 layer version for the same amount of time at the same temperature or would I have to change anything?

    • Laura
      June 20, 2020 at 6:46 pm

      Yes also wondering the same thing. I want to make some dairy free chocolate cupcakes for my son 😊

  • Clem
    January 16, 2020 at 10:03 am

    5 stars
    Thank you so much for sharing this recipe, I made them into cupcakes for my friend’s birthday and they came out so well! I find vegan recipes really hard, but this is great 🙂

    • Caroline
      April 26, 2020 at 4:24 pm

      5 stars
      Hi Clem, when you made them into cupcakes did you use the 2 layer version and how long did you bake them for?

  • Emily Read
    October 5, 2019 at 10:24 am

    Hi Jane! Can’t wait to try this! Do you use sweetened or non sweetened almond milk?

    • Jane's Patisserie
      October 5, 2019 at 6:53 pm

      I tend to use unsweetened, but it’s up to you!

  • Abbie Durant
    October 1, 2019 at 2:14 pm

    Hi Jane,
    If I want to make a normal vanilla sponge, do I substitute the cocoa powder out and up the quantity of the self raising flour so the cake’s consistency will not change too much

    Thank you

  • Lucy
    September 21, 2019 at 7:06 pm

    Hi, I love the look of this cake, and the colour of the icing looks perfect!! I’m just wondering if using normal butter and normal dark chocolate would produce the same result for the icing? Thank you 🙂

    • Jane's Patisserie
      September 22, 2019 at 3:10 pm

      Butter containing dairy will create a firmer buttercream, but the dark chocolate should be the same (As mentioned in the post, most dark chocolates should be vegan anyway!)

  • Georgia Smith
    September 12, 2019 at 9:27 am

    Hi would this work using gf flour?

    • Jane's Patisserie
      September 12, 2019 at 1:56 pm

      I would add in some xantham gum, but otherwise yes!

  • Raz
    August 9, 2019 at 7:17 pm

    Hi Jane, love your page. Just wanted to ask if I can freeze the vegan chocolate cake before icing it . And then defrost it and apply frosting when I need it? Will it keep I. The fridge for more than 3 days? I love this recipe- it’s delicious

    • Jane's Patisserie
      August 9, 2019 at 7:25 pm

      The sponges can be frozen, yes. I wouldn’t recommend keeping the cake in the fridge as it’ll dry out – it will store for 3 days at room temp. Freezing the sponges won’t have an affect on how long the cake lasts once it’s thawed, it’ll still be three days.

  • Neelam
    May 27, 2019 at 3:05 pm

    Hey Jane!

    Big fan of your page!

    This cake looks perfect for my little boy who insha’Allah allergic to cows milk and eggs! Just wondered what could I sub the white wine vinegar for? We don’t consume it for religious reasons! Would normal white vinegar work?

    • Jane's Patisserie
      May 27, 2019 at 7:29 pm

      I have not tried any others I’m afraid! The other type I use is apple cider vinegar.

    • Sara
      June 15, 2019 at 3:10 pm

      Hi Neelam,
      vegan buttermilk is made with a combo of dairy free milk and an acid, you could try lemon juice in place of vinegar, good luck and happy baking!

  • Chloe
    May 26, 2019 at 11:30 am

    I recently made a vegan chocolate cake and actually preferred it to my usual non-vegan recipe – so delicious!


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