Let’s be honest, chocolate cake is basically therapy in food form. And when it’s vegan? Well, that’s just permission to eat twice as much because… plants. Today I’m sharing my ridiculously moist (sorry if you hate that word) vegan chocolate cake that uses oil instead of butter. It’s so good you’ll want to face-plant right into it. No judgment here.
Why This Recipe is Awesome
First off, this cake is basically foolproof. I once made it while simultaneously watching Netflix and texting my mom, and it still turned out perfect. That’s the kind of kitchen win we all need.
It’s also magnificently moist (there’s that word again) thanks to the oil, which does a way better job than butter at creating that perfect texture. Plus, no waiting for butter to soften! Because who actually remembers to take butter out of the fridge ahead of time? Not me.
And the best part? Non-vegans will never know they’re eating a vegan cake. You can either tell them and blow their minds or take the secret to your grave. Your choice. Power move either way.
Ingredients You’ll Need
• 1½ cups all-purpose flour (the regular boring kind is fine)
• 1 cup granulated sugar (you know, the white stuff)
• ⅓ cup unsweetened cocoa powder (the good kind, not the weird dusty one that’s been in your pantry since 2018)
• 1 tsp baking soda (not powder—they’re different, trust me)
• ½ tsp salt (just a pinch, we’re not making ocean water)
• 1 cup warm water (from the tap, nothing fancy)
• 1 tsp vanilla extract (real vanilla if you’re feeling fancy)
• ⅓ cup vegetable oil (canola works too, we’re not picky)
• 1 tbsp apple cider vinegar (the magic ingredient that makes it rise!)
• ½ cup vegan chocolate chips (optional, but who are we kidding—chocolate chips are never optional)
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Yes, you actually need to preheat. Don’t be that person who puts cake in a cold oven and wonders why life is unfair.
2. Grease an 8-inch round cake pan or line it with parchment paper if you’re feeling extra careful. I go for both because I have cake trust issues.
3. Whisk all the dry ingredients together in a bowl—that’s your flour, sugar, cocoa powder, baking soda, and salt. Make sure to break up any cocoa clumps, those little monsters can ruin a perfect bite.
4. Mix all the wet ingredients in another bowl—warm water, vanilla, oil, and vinegar. The vinegar might make you wrinkle your nose, but I promise your cake won’t taste like salad dressing.
5. Pour the wet mixture into the dry ingredients and stir until just combined. Don’t go crazy with the mixing—this isn’t a workout, and overmixing makes tough cake.
6. Fold in those chocolate chips if you’re using them (and again, you should be).
7. Pour the batter into your prepared pan. It’ll be pretty runny, and that’s exactly what you want. Runny batter = moist cake. See? That word has its uses.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs are good—means it’s not overbaked!
9. Let it cool in the pan for 10 minutes before transferring to a cooling rack. I know it’s tempting to dig in immediately, but you’ll burn your mouth and the cake will fall apart. Patience, grasshopper.
Common Mistakes to Avoid
Overmixing the batter – This isn’t a smoothie. Once the wet and dry ingredients come together, stop mixing! Unless you enjoy eating rubber, that is.
Opening the oven too early – I know you’re excited, but that cake needs privacy for the first 20 minutes. Opening the door can cause it to sink faster than my motivation on Monday mornings.
Using cold water instead of warm – Cold water doesn’t play nice with cocoa powder. You’ll end up with weird cocoa lumps that refuse to dissolve, like little chocolate icebergs in your cake.
Forgetting the vinegar – It sounds weird, but vinegar is what makes this cake rise properly since there are no eggs. Skip it and you’ll end up with a chocolate frisbee.
Alternatives & Substitutions
Gluten-free? Swap the all-purpose flour for a gluten-free blend. Just make sure it’s one with xanthan gum already mixed in, or you’ll need to add ¼ teaspoon yourself. Without it, your cake might crumble faster than my New Year’s resolutions.
Oil options: Any neutral oil works here. Vegetable, canola, sunflower—they’re all good. Olive oil will give it a weird taste unless you’re into that sort of thing. Coconut oil works too, but it might add a slight coconut flavor (which, IMO, isn’t a bad thing with chocolate).
Sugar alternatives: Coconut sugar works as a 1:1 replacement if you want to feel slightly healthier while eating cake. The cake will be a bit darker, but that just means it looks more dramatic.
Frosting ideas: I usually top this with a simple vegan ganache (melted chocolate + coconut cream), but a dusting of powdered sugar works for the minimalists, or go wild with vegan buttercream if you’re feeling fancy.
FAQ (Frequently Asked Questions)
Can I make this into cupcakes?
Absolutely! Fill liners about ⅔ full and bake for around 18-22 minutes instead. You’ll get about 12-14 cupcakes, depending on how much batter you “taste test” before baking.
Why does my cake sink in the middle?
Did you open the oven early? Peek through the window next time, you nosy baker. Other culprits: overmixing, underbaking, or your baking soda being older than some cheeses in my fridge.
How do I store this cake?
Room temperature in an airtight container for 3-4 days. You can refrigerate it too, but let’s be real—this cake isn’t lasting more than 48 hours in any household.
Can I freeze this cake?
Yep! Wrap it well and freeze for up to 3 months. Future You will be very grateful to Present You when that chocolate craving hits at midnight.
Do I really need that much oil?
If you want a moist cake, yes. You could reduce it slightly and add some applesauce instead, but don’t go below ¼ cup oil or you’ll end up with sad, dry cake. And nobody wants sad cake.
What’s that weird vinegar smell while it’s baking?
Don’t worry, that’s just chemistry happening! The vinegar reacts with the baking soda to create bubbles (carbon dioxide) that make your cake rise. The smell completely disappears as the cake bakes.
Final Thoughts
There you have it—a vegan chocolate cake that’s so good, you’ll forget to tell people it’s vegan until after they’ve inhaled it. It’s my go-to “I need chocolate NOW” recipe that just happens to be dairy-free and egg-free.
The best part? You probably have all these ingredients already, so you’re basically obligated to make this cake today. It’s practically fate. And remember, since it’s vegan, it contains plants, which makes it practically a salad. That’s just science.
Now go bake this cake and prepare for the inevitable moment when you’re standing in your kitchen at midnight, fork in hand, wondering how half the cake disappeared. Don’t worry, your secret is safe with me.
