10 Vegan Chocolate Cake Recipes for Celebrations

Did you know that vegan chocolate cake can be just as indulgent and scrumptious as its traditional counterpart? In this delightful blog, we’ll take you on a mouthwatering journey through 10 unforgettable vegan chocolate cake recipes perfect for any celebration. Get ready to impress your friends and family with these decadent, rich, and creative desserts that will satisfy even the most discerning chocolate lover!

Decadent Dark Chocolate Celebration Cake

This Decadent Dark Chocolate Celebration Cake boasts rich chocolate flavors and a moist texture, making it the perfect centerpiece for any special occasion.

Ingredients:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup dark chocolate chips

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add the eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.

4. Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

5. Gently fold in the dark chocolate chips.

6. Pour the batter evenly into the prepared cake pans.

7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Tips:

For an extra layer of flavor, consider adding a splash of espresso to the batter.
Use high-quality dark chocolate for the best results in both the cake and frosting.
If you want to add frosting, a rich chocolate ganache will complement this cake beautifully.

Silky Smooth Vegan Chocolate Torte

This Silky Smooth Vegan Chocolate Torte is a decadent dessert that boasts rich chocolate flavors and a wonderfully creamy texture, perfect for any occasion.

Ingredients:

1 ½ cups almond flour
1 cup unsweetened cocoa powder
1 cup maple syrup
½ cup coconut oil, melted
½ cup almond milk
2 tsp vanilla extract
1 tsp baking soda
½ tsp salt

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large bowl, combine the almond flour, cocoa powder, baking soda, and salt.

3. In another bowl, whisk together the maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and mix until fully combined.

5. Pour the batter into the prepared pan and smooth the top with a spatula.

6. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the torte to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips:

For an extra touch, top with fresh berries or a dusting of powdered sugar.
Make sure the coconut oil is melted but not too hot when mixing with other ingredients.
This torte can be stored in the refrigerator for up to a week; it tastes even better after a day!

Rich Almond Flour Chocolate Layer Cake

This Rich Almond Flour Chocolate Layer Cake is special for its moist texture and deep chocolate flavor, making it a delightful treat for any occasion.

Ingredients:

2 cups almond flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1 cup buttermilk
1/2 cup melted butter
2 teaspoons vanilla extract
1 cup chocolate chips (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large bowl, whisk together the almond flour, cocoa powder, sugar, baking soda, and salt.

3. In another bowl, beat the eggs, then mix in the buttermilk, melted butter, and vanilla extract until well combined.

4. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Fold in the chocolate chips if using.

5. Divide the batter evenly between the prepared cake pans and smooth the tops.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

8. Once cooled, frost the cake with your favorite chocolate frosting and enjoy!

Tips:

For an extra chocolatey flavor, use high-quality cocoa powder.
Ensure all ingredients are at room temperature for better mixing.
Store leftover cake in an airtight container at room temperature or refrigerate for extended freshness.

Mocha Madness: Vegan Chocolate Cake Delight

This Mocha Madness: Vegan Chocolate Cake Delight is a decadent fusion of rich chocolate and aromatic coffee flavors that will satisfy any sweet tooth while being completely plant-based.

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup almond milk
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
2 tablespoons instant coffee granules
½ cup vegan chocolate chips

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

3. In another bowl, combine the almond milk, vegetable oil, apple cider vinegar, vanilla extract, and instant coffee granules, mixing until well blended.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Fold in the vegan chocolate chips gently into the batter.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

7. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips:

For an extra mocha flavor, consider adding a coffee frosting using vegan butter and powdered sugar.
Store any leftovers in an airtight container to keep the cake moist.
Feel free to top the cake with whipped coconut cream for a delightful finish.

Avocado Bliss Chocolate Frosted Cake

This Avocado Bliss Chocolate Frosted Cake is a luscious dessert that perfectly balances creamy avocado with rich chocolate flavors, creating a delightful treat that is both indulgent and surprisingly healthy.

Ingredients:

1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 cup granulated sugar
½ cup brown sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup ripe avocado, mashed
½ cup vegetable oil
1 cup unsweetened almond milk
2 tsp vanilla extract
½ cup dark chocolate chips
2 cups powdered sugar
¼ cup cocoa powder (for frosting)
2 tbsp almond milk (for frosting)
½ cup ripe avocado (for frosting)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.

3. In another bowl, combine the mashed avocado, vegetable oil, almond milk, and vanilla extract until smooth.

4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

5. Fold in the dark chocolate chips.

6. Divide the batter evenly between the prepared cake pans and smooth the tops.

7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

9. For the frosting, combine the mashed avocado, powdered sugar, cocoa powder, and almond milk in a bowl, mixing until smooth and creamy.

10. Once the cakes are completely cooled, spread frosting on top of one layer, place the second layer on top, and frost the top and sides of the cake.

Tips:

Use ripe avocados to ensure a smooth texture in both the cake and frosting.
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
For an extra chocolatey cake, sprinkle chocolate shavings on top of the frosting.

Citrus Infused Vegan Chocolate Bundt Cake

Indulge in the rich, zesty delight of this Citrus Infused Vegan Chocolate Bundt Cake that perfectly balances chocolatey decadence with refreshing citrus notes.

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup almond milk
1/2 cup vegetable oil
1/4 cup fresh orange juice
1 tbsp orange zest
1 tbsp lemon juice
1 tsp vanilla extract
1/2 cup vegan chocolate chips

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a bundt pan with non-stick spray or oil.

2. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.

3. In another bowl, combine the almond milk, vegetable oil, orange juice, orange zest, lemon juice, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

5. Fold in the vegan chocolate chips.

6. Pour the batter into the prepared bundt pan and smooth the top.

7. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Tips:

For a more intense citrus flavor, increase the zest and juice amounts.
Make sure to let the cake cool completely before glazing or serving.
This cake pairs wonderfully with a citrus glaze or a simple dusting of powdered sugar.
Store any leftovers in an airtight container at room temperature for up to 3 days.

Coconut Cream Vegan Chocolate Dream Cake

This Coconut Cream Vegan Chocolate Dream Cake is a decadent delight, featuring rich chocolate and creamy coconut flavors that come together for an unforgettable treat.

Ingredients:

1 ¾ cups all-purpose flour
1 cup cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup coconut milk
½ cup melted coconut oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup dairy-free chocolate chips
1 can (13.5 oz) full-fat coconut cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract (for coconut cream)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt.

3. In another bowl, whisk together the coconut milk, melted coconut oil, apple cider vinegar, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

5. Gently fold in the dairy-free chocolate chips.

6. Divide the batter evenly between the prepared cake pans and smooth the tops.

7. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

9. For the coconut cream frosting, beat the coconut cream, powdered sugar, and vanilla extract together until smooth and fluffy.

10. Once the cakes are completely cool, spread a layer of coconut cream frosting between the two layers, then frost the top and sides of the cake.

11. Decorate with additional chocolate chips or shredded coconut as desired.

Tips:

Use full-fat coconut cream for a rich and creamy texture in the frosting.
Ensure all ingredients are at room temperature for the best results.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Feel free to add layers of fruit or nuts for added flavor and texture.

Spiced Pumpkin Vegan Chocolate Cake

This Spiced Pumpkin Vegan Chocolate Cake combines the rich flavors of chocolate with warm spices and pumpkin for a truly delightful dessert.

Ingredients:

1 cup pumpkin puree
1 cup almond milk
1/2 cup coconut oil, melted
1 cup brown sugar
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup maple syrup
1 teaspoon vanilla extract

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large bowl, whisk together the pumpkin puree, almond milk, melted coconut oil, and brown sugar until smooth.

3. In a separate bowl, mix the all-purpose flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Stir in the maple syrup and vanilla extract until fully incorporated.

6. Pour the batter into the prepared cake pan and smooth the top.

7. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips:

For a richer flavor, consider adding vegan chocolate chips to the batter.
Store leftovers in an airtight container at room temperature for up to 3 days.
Serve with a dollop of coconut whipped cream on top for an extra treat.

Blueberry Swirl Vegan Chocolate Celebration Cake

This Blueberry Swirl Vegan Chocolate Celebration Cake is a delightful treat that combines rich chocolate flavor with a fruity blueberry twist, perfect for any celebration.

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup almond milk
½ cup vegetable oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup fresh blueberries
2 tbsp maple syrup

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

3. In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. In a small bowl, mash the blueberries with the maple syrup until slightly broken down.

6. Gently fold the mashed blueberries into the chocolate cake batter, creating a swirl effect.

7. Pour the batter into the prepared cake pan and smooth the top.

8. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips:

For an extra touch, top the cake with vegan whipped cream and fresh blueberries.
Store leftovers in an airtight container at room temperature for up to 3 days.
Use frozen blueberries if fresh ones are unavailable; just thaw and drain excess liquid before use.

Minty Fresh Vegan Chocolate Cake with Avocado Frosting

This Minty Fresh Vegan Chocolate Cake with Avocado Frosting stands out with its rich chocolate flavor balanced by a refreshing hint of mint, creating a delightful dessert that’s both decadent and healthy.

Ingredients:

1 ½ cups all-purpose flour
1 cup cocoa powder
1 cup coconut sugar
1 tsp baking soda
½ tsp salt
1 cup almond milk
½ cup vegetable oil
¼ cup maple syrup
1 tsp pure vanilla extract
1 tsp peppermint extract
2 ripe avocados
½ cup cacao powder
¼ cup agave syrup
2 tbsp almond milk (for frosting)
1 tsp vanilla extract (for frosting)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large mixing bowl, combine the all-purpose flour, cocoa powder, coconut sugar, baking soda, and salt.

3. In a separate bowl, whisk together the almond milk, vegetable oil, maple syrup, vanilla extract, and peppermint extract.

4. Pour the wet ingredients into the dry ingredients and mix until well combined.

5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

6. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

8. While the cakes are cooling, prepare the avocado frosting by combining the avocados, cacao powder, agave syrup, almond milk, and vanilla extract in a blender or food processor until smooth and creamy.

9. Once the cakes are completely cooled, spread a layer of avocado frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake.

10. Decorate with mint leaves if desired and serve chilled.

Tips:

Ensure your avocados are ripe for the best creamy texture in the frosting.
Use high-quality cocoa powder for a rich chocolate flavor.
You can add vegan chocolate chips to the cake batter for extra chocolatey goodness.
Store any leftovers in the fridge to keep the frosting fresh.