August 28, 2008

Just Chocolate Cake

by IsaChandra

Chocolate cake. Sometimes that’s all you need – a nice slab of it, nothing fancy, no fruit or mint nor hint of citrus. They say that chocolate mimics the euphoria of being in love, but how do they know that love isn’t mimicking chocolate? It could choose a worse role model.

This is my basic chocolate cake recipe, the same as the chocolate cupcakes in Vegan Cupcakes Take Over The World. It’s rich and tender and just exactly what I want when biting into a piece of cake, moistness and melt in your mouth crumbs. I top it with an extra fudgy chocolate ganache that gets it delectible gloopiness from a couple tablespoons maple syrup. In this photo, I’ve doubled the recipe to make a two layer cake and added a little bit of a creamy cocoa buttercream that I’ve been working on. Another benefit to this recipe is that the cake doesn’t dome too much so it’s perfect for layer cakes.

Chocolate Cake

Makes one 8 inch circle cake

1 cup almond milk (or your favorite non-dairy milk)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350?F.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

Lightly grease an 8 inch springform pan. Pour in the batter and bake for 32 to 35 minutes, until a toothpick inserted through the center comes out clean.

Gooey Ganache

2/3 cup almond milk (or your favorite non-dairy milk)
8 oz semi sweet chocolate chips
3 tablespoons pure maple syrup

In a small saucepan bring the milk to a boil then lower heat to a simmer. Add the chocoate chips and maple syrup and mix with a fork. Turn heat off and mix until thoroughly melted. Let cool for about 15 minutes before using.

To assemble:

Just pour the ganache over the cooled cake and kind of tilt the cake at all angles to get the ganache to drip down the sides. Refrigerate to cool and set the ganache.

  • August 28, 2008 at 4:17 pm: sawdust and diamonds

    Fork my diet, I need this chocolate cake!

  • August 28, 2008 at 4:57 pm: Carrie

    Oh my gosh…that is some great cake porn…

  • August 28, 2008 at 5:04 pm: Abby

    Hand over the creamy cocoa buttercream recipe goshdarnit! Or should I look elsewhere for it? Or maybe it’s top secret…

  • August 28, 2008 at 5:32 pm: Myke

    I love that you guys are doing the blog again.. any plans for more shows?

  • August 28, 2008 at 5:58 pm: BlindTurtle

    I got the most hideous craving for chocolate cake last week. Clearly, this is a sign.

  • August 28, 2008 at 7:27 pm: Jessica


  • August 28, 2008 at 9:39 pm: b.a.d.

    god yes.

  • August 28, 2008 at 9:51 pm: Ashley

    Gosh am I craving cake like crazy right now

  • August 28, 2008 at 11:53 pm: eesh

    I just made this yesterday for my daughter’s first birthday! Crazy! I topped it with your vanilla buttercream tinted pink. It’s my standby cake and cupcake recipe. I think I’ll go have another piece right now!

  • August 29, 2008 at 1:10 am: steph


  • August 29, 2008 at 4:19 am: Melisser

    It’s true! I rediscovered chocolate-chocolate just the other day. Very nice!

  • August 29, 2008 at 7:54 am: JohnP


  • August 29, 2008 at 9:16 am: Catalina

    Why the fork didn’t I check the blog yesterday when I actually made chocolate cake?! The one I made came out fine, but this one looks amazing.

  • August 29, 2008 at 12:40 pm: Vegan_Noodle

    I want a piece right now!!

  • August 29, 2008 at 4:24 pm: Cristy

    How did you know I was looking for (or rather, THINKING about looking for) a recipe for cake with Ganache?? This will be perfect as I already have all of the ingredients. Except… well, I don’t have a pan to put them in. Once I get that, I’ll be good to go!

  • August 29, 2008 at 4:42 pm: Anonymous

    fuuuuuuuck that looks good.

  • August 29, 2008 at 9:47 pm: Fairly Odd Mother

    Well, I now know what I’m doing with the almond milk I purchased—-and, this looks amazing.

  • August 30, 2008 at 2:43 am: Innochka

    Cakey. Porney. Goodness.

    I really like it with the cocoa buttercream that you are “working on”
    In the meantine, until you perfect it. I want to try it with VCTOtW ‘Peanut Buttercream’ or maybe the ‘Not-Too-Sweet Raspberry Mouse’ variation between the layers.

  • August 30, 2008 at 9:15 am: Joanna

    I think I’m in love. That ganache looks AMAZING!!! Can you say sex in my mouth?!?!??!

  • August 31, 2008 at 8:51 am: Lisa (Show Me Vegan)

    This is my kind of dessert. Chocolate cake, chocolate icing, the end.

  • September 2, 2008 at 12:40 am: vegan addict

    I like your cake.

  • September 2, 2008 at 11:55 am: Cassie

    I made this yesterday as a single round with the chocolate icing. The cake recipe is so very simple and it’s also so very delicious! And just as you said, the cake didn’t dome up in the middle, which is a great, and I’ve got this page bookmarked as I’m planning on making it again as a layer cake for my husband’s birthday. Thanks for sharing your recipe, Isa.

  • September 3, 2008 at 11:21 am: Emukt

    Hey – I ate that cake. Man it was good.

  • September 7, 2008 at 6:33 pm: Cephi

    “hey say that chocolate mimics the euphoria of being in love, but how do they know that love isn?t mimicking chocolate?”

    this is a great wisdom

  • September 9, 2008 at 10:04 am: jewbacca

    i tried this recipe over the weekend and it was delish. i poured the cake batter into little rabbit shaped tins and had bunny cakes.

  • September 15, 2008 at 3:06 am: Sarah from Oz

    Thank you for saving me from egg-slavery. I made giant, GIANT cupcakes this evening, and I am so very, very happy. This is the second-to-last frontier of veganism for me, so I’m almost there. :)

  • September 20, 2008 at 2:53 pm: sunshinemom

    What can I substitute the maple syrup with in the icing? I am sure to make this one soon – am also soon going to blog that soup that was just yummy:)

  • May 25, 2010 at 3:45 pm: Camila Perry

    Dark chocolate is my favorite kind of chocolate. Chocolates have some natural antioxidants too.;”‘

  • July 12, 2010 at 1:03 pm: Jose Perez

    i love to eat dark chocolate because it is very tasty and it is full of antioxidants too”:,

  • August 12, 2010 at 12:07 am: Dylan White

    Cake recipes are the specialty of my best friend, my favorite ones are those exotic fruit cakes;””

  • August 20, 2010 at 6:32 am: Vanushka

    That looks really tasty! I will try to make it for my boyfriend! :D Thanks for the recipe.

  • November 7, 2010 at 8:33 pm: WLAN Router ·

    the cake recipes on the internet are all very delicious and i want to try and bake all of them _

  • November 26, 2010 at 10:17 pm: vegan(duh)

    besides the usual pain of converting cups to deciliters and tablespoons this recipe was super easy. i had all ingredients except for almond extract which i substituted with powdered sugar. i also used leftover coffee instead of almond milk (for both cake and ganache). the result— super fluffy cake that melts on your tongue. next time i’m going to use some sort of fruity sauce instead of this ganache (maybe raspberries); this a very good basic recipe that can be tweaked in many ways. :)

  • December 15, 2010 at 3:44 pm: Cocobean

    I am new to vegan baking, and am always anxious about the quality and taste of the result. This is a great vegan cake recipe, moist and fluffy cake with yummy ganache! It does not taste “vegan”. I used very rich chocolate and it was perfect. I am definitely going to experiment with a buttercream and or a raspberry sauce next time. This is a great base recipe to customize with the frostings of your choice. Thank you for sharing this!!!

  • January 5, 2011 at 7:23 pm: YaYaGoat

    So…I am trying this recipe right now and my almond milk isn’t curdling. How long should I wait? It has been about 5 minutes so far.
    But! Every recipe I’ve tried from here have been absolutely FANTASTIC! The double chocolate chips cookies I end up making at least once a week because they are so tasty! Thanks girls!

    • January 6, 2011 at 3:25 am: IsaChandra

      It’s ok if it doesn’t curdle, it will still react with the leavener.

  • January 27, 2011 at 5:23 pm: Jessica

    Today is National Chocolate Day and my husband is a big chocolate fan! He is going to be so surprised when he finds a chocolate cake sitting on the table that is fitting to our diet needs! Thank you!!!!

  • February 4, 2011 at 7:18 pm: mercedes.

    would it be possible to use a regular 8-inch round cake pan instead of a springform pan?
    it seems like it would be fine, but i don’t know how moist this cake is.

    • February 4, 2011 at 8:25 pm: IsaChandra

      If it’s lined with parchment at the bottom and sprayed well, then yes. But cakes have a way of sticking no matter what.

  • February 18, 2011 at 10:35 pm: Hannah

    I plan on making this for my birthday which is in a few days. I am so excited to chow down on some delish vegan cake! :)

  • February 19, 2011 at 4:31 pm: meat is murder

    This must be the recipe for me. I can make the fanciest of cakes, but when making a standard chocolate cake, I always go wrong. Either they don’t rise at all, but mostly they en up looking like a bursting volcano. But since this cake doesn’t dome, it must be something for me.

    I am also planning on doing it as a layer cake, my qustion is, when you double the batch, do you bake it as two individual cakes, or just pour the whole batter in a springform and then cut it in half after?

    And what happens with baking time/temp if pouring in the whole batter?

  • February 24, 2011 at 5:35 pm: Natalie

    I made this cake for Valentine’s Day and oh my gosh it was absolutely amazing! I did not care that I was already stuffed from the meal I had made…I needed to eat the chocolate cake. Even my boyfriend and roommate, who are not vegan, absolutely loved it! I took your suggestion about doubling the recipe, so it was a two layered cake, which was a good suggestion. It just wouldn’t have been as impressive if it was just one layer! Thank you again for this recipe. I’m definitely going to be making this again. I’ll have to control myself on how often I can make it–if I had it my way I would make it once a week!

  • February 25, 2011 at 1:37 pm: kim harrison

    I make this for my husband all the time , He loves this.

  • March 3, 2011 at 11:05 pm: Harriette Halepis

    Is granulated sugar vegan?

  • March 9, 2011 at 1:39 am: Diane

    Made it tonight. Used bittersweet choc for ganache, otherwise followed recipe exactly, and it was fantastic. Thank you!

  • March 10, 2011 at 9:18 pm: Gigi

    This cake is simply amazing. Every bite is like heaven. And so simple to make. Thank you, thank you, thank you.

  • March 23, 2011 at 11:08 am: elisa

    thank u sooo much for this recipe!! this cake is amazing!!!

  • March 28, 2011 at 5:37 pm: amanda

    Made this for a birthday party last night. Filled the 2 cakes with a simple raspberry sauce, and smothered in the gooey ganache. It was a huge hit! Everyone wanted to take extra home with them :)

  • April 4, 2011 at 9:32 pm: Maggie

    May I ask how you make the buttercreme insides? It looks SO GOOD!

    • April 4, 2011 at 10:54 pm: IsaChandra

      You know, I honestly don’t remember. It was something I was working on and then I guess I just forgot about. I *think* it was with coconut oil.

  • April 8, 2011 at 12:22 am: Maggie

    I made this cake today, and wow! We don’t really get to eat it until my son’s birthday party on Saturday, but it’s just obviously the best cake ever. (And my first time trying vegan baking, so I feel like I’ve suddenly been enlightened.) I snuck a little bite off the bottom of one layer; it was so good! I filled it just with some mixed berry jam and did the ganache; will decorate it right before the party. Also, just in case others are reading the comments, I wanted to mention that I made it in two well-oiled, non-stick regular cake pans (instead of a springform) and turned the cakes very carefully out onto plates; both came out perfect.

  • May 5, 2011 at 12:02 pm: wildtrapeze

    Made this cake last night, I’m in the first few days of being 100% dairy free and I’ve been struggling for some sweet treats that isnt fruit! So I made this with a buttercream icing using soya butter and it was delicious. I didn’t have any canola oil so I used peanut oil instead and it was lovely. I genuine love the taste of this cake, its like a little marziplan chocolatey heaven and no animals were hurt in the making :P

  • May 11, 2011 at 1:00 am: krystle

    this was so fantastic. I made it today and i can’t even believe how moist and fluffy it was. I’m newly vegan and hesitant about most of the vegan baking recipes I’ve tried but this went above and beyond! I had a little trouble with the grenache, it seemed too thin for me so I made a 2nd, different version with earth balance and agave syrup instead.

    this will be my go-to chocolate cake recipe from now on. Thanks Chandra!

  • May 13, 2011 at 6:22 am: Radhika

    I made a double layered chocolate cake yesterday for my boyfriend’s birthday. He said it was the best vegan cake he’s ever eaten! :) Thanks for the recipe!

  • June 3, 2011 at 12:26 am: M

    this is THE BEST CHOCOLATE CAKE EVER MADE. I have chocolate all over my face and can’t handle life. OMG.

  • June 10, 2011 at 12:37 pm: gina

    TO DIE FOR! I made the cupcake version of this from ur book and it was better than any cupcake I’ve ever tasted. Just melts in your mouth and the non-vegans loved it and couldn’t believe it was vegan. I’m in lust.

  • June 12, 2011 at 5:26 pm: Dominique

    Does anyone know what adjustment would have to be made if I use agave instead of granulated sugar??? Any suggestions would be appreciated! :) Thanks in advance.

  • July 19, 2011 at 6:22 am: sam

    can I use any other flour to make it gluten free?

  • July 29, 2011 at 3:47 am: Julie

    I made this after a friend recommended your blog…. To die for! Loved it! Thank you!

  • August 10, 2011 at 11:50 pm: Danielle

    You know, I was just looking at the cupcake recipe from the book, and wondering what I needed to do to make it into a cake instead. On a whim, I checked this site, and voila! So now I know which cake I’ll be making for my daughter’s 1st b-day in a couple of weeks, thanks. :)

  • August 11, 2011 at 4:23 am: Numia

    This cake looks great for brother’s upcoming birthday, but I have a congenital aversion to almond extract. Will something terrible happen if I don’t use it?

    • August 11, 2011 at 6:01 am: IsaChandra

      Nope, it’ll be good!

  • August 24, 2011 at 2:55 am: Rachel

    This cake is absolutely delicious! I had this as my birthday cake, with IsaChandra’s chocolate mouse frosting on top and a family recipe for peanut butter frosting in the middle, turned vegan. It is irresistible, even my dad who eats meat loved it! Rich, moist, and chocolatey…couldn’t ask for a better recipe! Thank you!!

  • August 27, 2011 at 10:48 pm: Therese

    I’m baking this cake for the 4th time … Can’t get enough of it! I usually double the recipe and bake two cakes for two layers… Would it be a better idea to bake one big cake and cut it in half?

    Thanks for all the awesome recipes!

  • September 10, 2011 at 12:05 am: Lauren

    My ganache came out all drippy. :( Despite this, my babies devoured these for my daughter’s first birthday. They took the daycare by storm! I have pictures of chocolate faces to prove it. This blog makes growing up vegan so much easier for my girls.

  • September 19, 2011 at 7:46 pm: Sabrina

    Holy crap!!!!!!!! Yesterday I made this recipe (but I made muffins/cupcakes instead of a cake) the first two I tried tasted really strange (just as if I had used stevia or artificial sweetener which I didn’t) but I couldn’t resist and had to take a bit while they were still warm. They also had some sort of strange crust on top… But theeeeeen about 2 hours later they smelled incredibly awesome and I ate another one. All I can say is: WOW I have no clue how or why but suddenly they tasted TOTALLY different. The “crust” was gone and those soft, sweet and amazing cupcakes were the best I’ve ever had!!! Thank you so so much for that recipe!!!!!!!!!!
    Greetings from Germany

  • September 26, 2011 at 5:15 am: lisa

    Just made this and it’s delicious! I didn’t have chocolate chips so I did a cocoa buttercream with Earth Balance, but the cake doesn’t even need it. It’s super moist, and I’m having a hard time only eating one piece.

  • October 6, 2011 at 4:04 pm: blooming_lotus

    If I DID want to make this as a layer cake like the one in the picture, how might I go about doing that and is there a recipe I could follow for the buttercream to put in between? Also, do you think it’s better served warm or room temp/cold? I really want to make this for my boyfriend’s birthday this weekend!! Thank you :-)

  • October 12, 2011 at 10:11 pm: 804hehe

    how long to bake in 9″ round pans? I’m making a b’day cake…the cupcakes are yummy.

  • October 17, 2011 at 5:43 am: Shelly

    I doubled this recipe & made a layer cake yesterday for the vegans (including myself) attending my nephew’s birthday party. IT WAS AWESOME!! I say WAS because we ate it all already. I had some for breakfast. I don’t need to disappointment myself with another chocolate cake recipe ever again. :) Thank you!

  • October 17, 2011 at 5:47 am: Shelly

    blooming_lotus: Just double the recipe & use two round pans! I ate mine the night I made it, after only chilling for an hour or less, and it was really good. But the next day after chilling all night, I thought it was even better! Straight from the fridge. (Try making the Ganache. It KILLS!!!)

  • October 18, 2011 at 6:44 am: Gabby

    I made this recipe over the weekend and fell in love with the result! I’d like to use it as a base for making a mint chocolate cake, and was wondering if you have any advice?
    The aspects that I’m thinking about are whether to use liquid mint extract or some quantity of fresh mint leaves? Fresh mint leaves are much easier for me to get hold of. Also, would you use mint in the cake mix, in the ganache or in both? I’m inclined to use mint in both the cake and the ganache, but I’m concerned about creating an over-powering mint flavour.
    Thank you very much for any inputs you might have!
    PS: I made the cake in a bread loaf tin – it meant that it was easy to wonderfully even slices when it was cold out of the fridge.

    • October 18, 2011 at 7:34 pm: IsaChandra

      I would probably just use the mint in the ganache. I’m not sure that the texture would be all that great with mint leaves. Can you order extract online? 1/2 teaspoon should do it here. I would also think a buttercream layer with a hint of mint would be delish.

  • October 23, 2011 at 4:33 pm: jaymini

    is there any other substitute for canola oil , apple cider vinegar and almond milk???
    Can I use normal semi skimmed milk instead of amlond milk. ??? I can’t seem to find canola oil and apple cider vinegar in the UK

  • November 3, 2011 at 4:37 pm: Ruth

    jaymini – canola oil is rapeseed oil, but I always just use sunflower. I see apple cider vinegar in most big supermarkets as well as in little fancy food shops, it might just be labelled “cider vinegar” though (Sainsburys and Asda even have own brand versions! It’s not rare) It says in the recipe you can use any non-dairy milk. I am sure dairy milk would work but then the cake wouldn’t be vegan. You can get almond milk in H&B, Waitrose and other shops, but it’s quite expensive. Oat milk and soya milk are cheaper.

    I love this recipe! I scale it down to fit into my cake tins (they’re only 7 inches, I have no idea how I managed to end up with them, no-one really sells them!). It’s just the perfect chocolate cake :)

  • November 8, 2011 at 3:48 am: Cole

    Doubled this recipe, baked it in a bundt pan with a ring of crumbled chocolate from a dark chocolate orange bar, halved the vanilla and substituted natural orange extract for the other half. Used dark chocolate orange for the ganache. My boyfriend’s very large very non-vegan family raved about it, and I got a request to have that made for the next birthday in their family. This is a wonderful, simple recipe that wows. Thank you so much.

  • December 1, 2011 at 2:25 am: kizat

    my oh my. this was the first vegan birthday cake i ever had, AND the best. it was delectable. i must admit i was a bit nervous about how it would turn out but it wowed everyone. it was so moist & chocolatey delicious. like hostess cupcakes on crack, which is a positive thing. the only thing my mom said she would do differently next time is tone down the shortening in the buttercream frosting. tasted great regardless. just unbelievable. i’m still drooling thinking about it.

  • December 12, 2011 at 3:30 pm: Maggie

    Taste is delicious :) Texture is super moister but not too spongy, which is what i’d prefer and it didn’t rose up much. Any suggestions to make it even more spongy and rise more? :) (sorry my english)
    Thanks!!!! (this is the third recipe i tried for chocolate cake and i’m so happy that it turned out great :))

  • December 21, 2011 at 3:05 am: MsMooreinDC

    This recipe makes absolutely perfect cupcakes and is probably the best chocolate cake recipe I’ve ever tried, vegan aside.

  • February 17, 2012 at 8:28 am: Joy

    Best cake I’ve ever made, vegan or otherwise. I broke out my heart-shaped springform pan for the first time on Valentine’s Day, and baked the cake in it. Sliced it in half horizontally, filled it with mint buttercream (made with Earth Balance), and then topped it with that gooey ganache. HEAVEN. Seriously. Heaven. The gooeyness of that ganache made the whole cake sooooo…gooey and luxurious, velvetty. Wow. It was…WOW.

  • March 6, 2012 at 1:29 am: Celeste

    Maggie- If you want it to rise more, add extra baking powder.

  • April 7, 2012 at 5:02 pm: Veronica

    I stumbled across your website and am so glad I did. This cake was easy to whip up, literally took 10 minutes to throw ingredients together. I even used Bobs GF Baking Flour and it still tasted fantastic. Moist and delicious! My ganache was ok – i used coconut milk(not the kind for curry), that is my non-dairy milk preference, don’t know if that had an effect. But it was chocolatey and good enough, just not quite ganache like. Thanks for posting this super easy, fast and fantastic recipe! Cant wait to try more of yours!!

  • May 2, 2012 at 2:26 am: Monique

    Just made this and wow what an awesome recipe!!! I doubled the batch and made a two layer cake, with a middle of strawberry preserves. Super moist cake, and was easy to make! Thank you, thank you, thank you for all of the wonderful recipes!

  • May 4, 2012 at 1:58 am: MBL

    HOLY CRAP! This cake was AMAZING! My husband called it the best one he has ever had. It is phenomenal. YUM!!!!!! THANK YOU!

  • May 26, 2012 at 6:46 pm: Cory

    Seriously. Best cake ever! I added some cinnamon and cayenne to both the cake and the ganache, which made it absolutely EPIC!! Thank you ISA!

  • June 9, 2012 at 1:18 pm: Mel

    just made – so good!! YUM YUM YUM!!

  • July 11, 2012 at 12:22 pm: Stephanie

    Got this in the oven now.. smells so good!!!

  • July 23, 2012 at 1:34 am: Aimi

    Mmm this turned out chocolatey and moist. I made a bundt cake and added a bit of cinnamon to the ganache. I think it really only needed about half of the ganache the recipe called for though.

  • September 19, 2012 at 2:20 am: Jess

    I made this over the weekend and it is amazing!!! I topped it with coconut peanut butter frosting. Mmmm!

  • September 26, 2012 at 9:28 pm: Hannah

    I made this for my roommate’s birthday and frosted it with a vegan German frosting because he said his Mom made cakes like that growing up and it was his favorite. The cake texture was perfect and it was strong enough to hold two layers and a dense frosting loaded with pecans and coconut. Even after a few days it hadn’t collapsed, crushed or slipped around. Most vegan chocolate cake recipes seem to be the same ingredients, but we agreed this was the best! I managed to make it a surprise by hiding and frosting it in my room so that was extra awesome.

  • October 10, 2012 at 7:43 am: Victoria

    About how many cupcakes do you think is get from this recipe?

  • November 26, 2012 at 8:44 pm: shauna

    my partner made this for me for my birthday. he had never made a cake before. it turned out awesome.

  • November 27, 2012 at 11:22 pm: Paige

    This is possibly the best cake recipe I’ve ever tried. We ate it far more quickly than we should have!

  • November 28, 2012 at 7:25 pm: Vegan Vampire

    I made this today for my wife’s birthday today, and it came out great! I can’t wait to light the candles and let her try it!
    Also, for her birthday dinner, I am making your “Chickpea Cutlets (double batch)! She is going to lovvvve it!
    Isa, thank you for all you do for vegans! :o)

  • December 31, 2012 at 4:37 pm: Sari

    Lovely cake! Just baked it today, can’t wait to eat it all! yumm

  • January 13, 2013 at 1:51 am: Morgane

    I’ve made it and it was awfull! But as I know that Isa’s recipes CAN’T be wrong I’ve made it again and it is awsome :)

  • February 3, 2013 at 4:25 am: Dave

    I hate to ask you for everything. But any chance I can get the cocoa buttercream recipe as well. Would like to recreate your cake in the pic. Thank you

  • February 10, 2013 at 3:07 pm: Diana

    Hello! We are a family of cake lovers and I have to thank you for this delicious recipe! I have made it today and it’s absolutely scrumptious! We are not vegan, but I am trying to feed my family healthier and reduce milk product in our diet. So thank you, thank you, thank you!

  • February 12, 2013 at 11:35 pm: Jennifer

    Doesn’t semi-sweet chocolate have whey/milk fat in it?

  • February 16, 2013 at 12:35 am: Jill

    I tripled the recipe for a big, heart shaped pan for valentines day. Made the ganache with 70% cocoa and stunned about 30 of my office mates that you can bake a moist, delicious cake without animal fat. They were shocked and amazed.

    • February 16, 2013 at 9:35 pm: IsaChandra

      Yay, glad you had a successful V-tines day!

  • March 8, 2013 at 9:51 pm: Donna

    This is a DELICIOUS cake!!! You can’t even tell it’s vegan. You can buy vegan chocolate chips at Costco. Get the Costco brand chips. WAY cheaper than the other vegan brands. You get way more and the are tastier too!

  • March 19, 2013 at 11:26 pm: Vegan Vampire

    Made this cake again today to celebrate our 20th dating anniversary. I licked the spoon before pouring the batter in the cake pans and it tasted a little gritty, and, after baking, realized the problem: I used white cornmeal instead of flour! I erroneously made chocolate cornbread! Luckily the recipe is easy so I whipped up another batter, this time with flour, and it came out wonderful as usual! We all had a good laugh as we celebrated our special day!

  • March 29, 2013 at 5:08 am: Rose

    Made this today – taste is great like the cupcakes but dont find them high enough, might try an extra lot of batter when doubling it, ie tripling the batter then dividing in to two.
    I use a chocolate buttercream frosting recipe that I have veganised –

    250g vegan margarine, softened
    2 cups (320g) icing sugar mixture, sifted
    ½ cup (50g) cocoa, sifted
    ¼ cup (60ml) non-dairy milk

    For the buttercream, beat the margarine until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy.
    This makes a reasonable amount of frosting – half the amount might be enough depending on how many layers you want it for.

  • April 7, 2013 at 4:18 am: Julie

    I used this recipe just for the cake portion then did my own vegan buttercream frosting and fondant. It was great. The consistency is terrific and the flavor is wonderful. Thank you.

  • April 15, 2013 at 3:33 am: Julie

    I doubled the batch and baked it in two 8″ cake pans. For some reason the bottom edges didn’t set. Instead, when I turned the cakes out of the pans, they had completely disintegrated into goo. The rest of the cake was fine, though. Any idea why?

    • April 15, 2013 at 3:53 am: IsaChandra

      Just sounds underbaked.

  • April 18, 2013 at 2:53 pm: Katy C

    Maybe a stupid question, I plan to make this for my sons birthday the day before- after I’ve put it in the fridge for the ganache to set should I leave it in the fridge until we eat it or bring it back out? Or should I do the ganache on the day, sorry I’m a cake novice and can’t afford to do a practice run!

    • April 18, 2013 at 5:16 pm: IsaChandra

      No prob, and not a stupid question! You can leave it in the fridge, but have you got some tupperware to keep fridge scents out of the ganache?

  • May 11, 2013 at 4:29 am: Alecia Lott

    I’m suuuuper-late to comment but, I just made this cake last night, a double batch (gotta have two layers!), and it was the best chocolate cake I’ve ever had! I know it’s “just” a chocolate cake–no frou-frou–but daaaamn it’s perfect in its simplicity! So moist, so satisfying. I made it for a dinner party, and started giving pieces away before I’d tasted it myself. Then once I tried a slice (and another…) I was mad that I’d given away so much. ;) Isa, people often say that when you cook for guests you should use recipes you’ve tried before, but to me that’s no fun. I do have a small list of cookbook authors whose recipes I can generally trust to use for dinner parties, etc. without testing them first. You are always at the top of that list! :) Thanks.

  • May 12, 2013 at 4:26 pm: Lindsay V.

    BEST CHOCOLATE CAKE. I made this a few weeks ago for my non-vegan co-workers for a birthday party. All of them doubted that a vegan cake could taste good and I’m so glad I proved them wrong (with your much-appreciated help)!! This is my new go-to cake recipe. Thank you!

  • June 4, 2013 at 2:26 am: Goldenera

    Simply delicious! The cure for PMS.

  • June 13, 2013 at 1:59 pm: MissBear

    *bows extravagantly* THANK YOU! Just checked the ingredients against VCTOTW and as they are equal I’m guessing that means not ont can I make the BEST chocolate cake EVER based on those amazing little cupcakes BUT I can make most any cake from VCTOTW on an 8inch pan and make a layer cake? If that is true then you have just answered all my prayers.

  • July 9, 2013 at 12:41 pm: MissBear

    How is it that this is even better after a night in the fridge, pre-portioned?! It is amazing. Thank you.

  • July 14, 2013 at 8:37 pm: MissBear

    Made this for my mother in law’s 70th birthday, made 2, sandwiched and crumb coated with your chocolate buttercream from VCTOTW and fondant iced then decorated. Told nobody it was vegan. They ALL loved it. Every one of them. Very very proud :)

  • August 1, 2013 at 10:49 pm: Naomi Hand

    This cake really is amazing. My son is allergic to egg. We make it a lot!

  • August 11, 2013 at 1:39 am: Pam

    Perfection! I’ve made this recipe twice and both times I’m ashamed to reveal how much of it I ate. It ‘s not too moist that it’s mushy or dense and not too dry that you blow crumbs when you try to eat it. The only warning is that I would line the pan with parchment next time. I usually grease and flour as my mom always did, but it stuck to the pan and I had to pry it out with a salad tosser.

  • August 23, 2013 at 3:21 am: Meg

    I just made this and it was the best thing I’ve ever tasted.

  • August 28, 2013 at 4:36 am: D

    Made it twice in three days for my daughter’s first bday. I made cupcakes out of the batter. Everyone was saying how delicious they were and couldn’t believe it was vegan! THANK YOU!

  • September 17, 2013 at 6:20 am: jodie

    Mine turned out tasting a bit floury, and bland. Any tips?

  • October 27, 2013 at 5:07 pm: Jodi

    Tasty, quick, reliable… I’ve made this many times and it’s always well received :)

  • November 29, 2013 at 10:24 pm: karen

    made this last night NOM NOM NOM- I subbed avocado for oil , trying to cut down

  • December 11, 2013 at 10:50 pm: Daphne Medina

    BEST chocolate cake!! If you havent made this, MAKE IT.

  • December 12, 2013 at 2:58 pm: m.

    Isa, do you think I could omit the chocolate and have a vanilla cake instead? I really liked how this cake came out but need a vanilla layer cake to impress… what ya think?

  • December 19, 2013 at 12:05 pm: Chri Chri

    Hi Isa! I tried this cake. the taste was yum yum yum..but I had a problem.. My cake was falling apart. I changed the all purpose flour to spelt flour, and I used coconut sugar. Do you think the problem was because I used spelt flour? I’d like to use spelt, but maybe you may know what I ought to add to make the cake not fall apart..? Thanks.. =-)

  • January 22, 2014 at 9:27 pm: Georgie

    I just made this. I doubled the recipe to make two layers and made it into a black forest cake by putting cherry jam and whipped coconut cream between the layers with more coconut cream and cherries on the top. It was amazing! The cake is so moist & rich but not dense. It’s perfect, I’ll defintely make it again!

  • March 5, 2014 at 2:50 pm: Anna

    Hi, silly question, you say baking soda and baking powder, what’s the difference please,

  • March 9, 2014 at 10:30 pm: Judith

    I will certainly make this delicious chocolate Cake.

  • March 23, 2014 at 2:23 am: kim

    I made this today…sooo good!

  • April 15, 2014 at 9:10 pm: Ruby Helen Halo

    THIS was the most amazing cake ! EVER.. completely addicted to it.
    I substituted coconut oil, added a shot of espresso & forgot the Syrup in the Ganache,
    Awesome , thank you! also added 1/4 C. more flour for High altitude Adjustment.

  • April 18, 2014 at 3:57 pm: sona

    Will the cake be fine if i do not put 1 teaspoon vanilla extract
    1/2 teaspoon almond extract ?
    Thank you

  • April 20, 2014 at 12:24 pm: Joy

    This is the absolute BEST chocolate cake EVER! What a credit that it’s vegan, and nobody knows! It’s our go-to cake for all occasions. I’m making it again today for Easter/my daughter’s birthday!

  • May 29, 2014 at 9:16 am: Debora

    Sweet blog! I found it while surfinbg around on Yahoo News.

    Do you have any suggestions on how to get listed in Yahoo News?
    I’ve been trying for a while but I never seem
    to get there! Thank you

  • June 25, 2014 at 11:33 pm: Gabi

    This recipe is great. Works great even when you replace the chocolate powder for carob. Use the same amount of everything.

  • August 8, 2014 at 6:46 am: seo Harpenden

    Incredibke points. Great arguments. Keep uup the good effort.

  • August 28, 2014 at 7:40 am: Anoes

    Can I use this recipe to make a vanilla cake? (Just leaving out cacao powder and choco ganache of course?)

  • September 15, 2014 at 8:08 pm: Cheryl

    I made this with gluten-free flour and used a bundt pan, the sliced it in half. In between the layers I put a peanut butter filling, then covered it with the ganache. Oh it was soo yummy!! My hubby and I finished it over the weekend. :)

  • October 1, 2014 at 10:36 pm: Q

    Just made this today for a student’s birthday. The class was so impressed and couldn’t believe I made it. After two slices, the birthday boy came up sheepishly and apologized for cursing me out on Monday.

  • October 10, 2014 at 12:51 am: Tina

    I can’t swear but I want to this is the BEST FRIGIN chocolate cake in the world !!! Soft moist chocolatey heavenly orgasmic my hubby called it lmao. FYI I made this with gluten free flour and applesauce Instead of oil . This is my absolute new go to cake recipe Ty Ty Ty

  • October 16, 2014 at 9:56 pm: MERRITT

    has anybody ever sub’d apple sauce instead of canola oil? if so, what’s the ratio? and is there a big difference in texture?

    attn PPK: what i would like to see is a plain yellow cake recipe with plain chocolate frosting. like they serve at SUGAR, SWEET SUNSHINE BAKERY on the LES. thanks for all the other nice recipes though. keep ’em comin’! toot! toot!

  • November 3, 2014 at 12:48 am: A.

    These made great cupcakes. We uses melted Eart Balance instead of canola, and omitted almond extract.

  • November 25, 2014 at 3:29 pm: Jackie

    Does this have to be made with a springform? I’d like to make 2 double layer cakes so would like to use my other round cake pans.

  • December 14, 2014 at 12:40 pm: Cory

    Can something like applesauce be substituted for the oil in this recipe?

  • December 17, 2014 at 11:03 am: خرید vpn

    very good

  • January 15, 2015 at 9:45 pm: Tina

    TO everyone who has asked I subbed applesauce instead of oil and FYI I fond in any recipe measure for measure works every time . I don’t find any difference in texture

  • January 20, 2015 at 5:09 am: Legion

    Hi Isa, I made your Just Chocolate Cake for Sunday dinner yesterday. Perfect for my girlfriend’s pms (her words) and made our guest fall in love with us. We ate it semi-warm out of the oven, the ganache still melty down the sides. I mean, really, it doesn’t get any better than that. Again ~ perfection ~ my household adores you. Thank you so much

  • February 16, 2015 at 3:59 pm: Lara

    I made this, but I used the coconut frosting from Vegan with a Vengeance. OMG so good. My husband said it was the best cake he’s ever had. It was a tester cake. I’m making it again next weekend for my son’s first birthday. Thanks, so good!

  • April 4, 2015 at 9:27 am: Priti

    Awesome chocolate cake. Looks yummy for my tummy. To order chocolate cakes like this you can also order them online from Monginis online cake shop. They provide online delivery at affordable rates.

  • June 27, 2015 at 6:09 am: Allison

    Death warmed over….so good. I think my fav chocolate cake ever. I hate traditional or whipped cream frostings of any kind, so this was perfection. If you’ve ever been on a Carnival cruise, this when warm tastes so much like the molten chocolate cake. So good, I die over this. I’m not a fancy baker lol so maybe this isn’t actually amazing, but I think it is.

  • June 28, 2015 at 3:57 am: marg

    Hello Can I use glutenfree flour for this receipe?

  • July 10, 2015 at 8:51 am: Trossy

    Made this for Father’s Day. Husband loved it. Thank you for the recipe x

  • August 3, 2015 at 4:41 pm: Laine

    I made this yesterday for a friend’s birthday and everyone LOVED it! I made two 9′ round layers with a vegan buttercream ( EB, vanilla powder, splashes of ACV and almond milk) between the two, ganache on top. I used less almond milk in my ganache and more chocolate so it set more firm. Topped with toasted coconut ribbons while the ganache was warm. OH MY WORD! Thanks!

  • November 12, 2015 at 5:21 pm: Lindsay

    My daughter LOVES this cake. Any time there is a birthday celebration she says “make my cake”. She won’t even eat it in cupcake form, bringing a whole cake to school for her birthday. It’s amazing and I use the chocolate buttercream recipe from Vegan Cupcakes Take Over the World. It’s a whole lotta chocolate but it works and is delicious!

  • February 18, 2016 at 1:57 am: Arden

    Thank you. This is my very favorite chocolate cake! It’s wonderfully delicious!

  • April 4, 2016 at 1:00 pm: suzan

    3/4 teaspoon does not exist, what is in milliliter ?

  • April 4, 2016 at 8:50 pm: marie

    I made this cake but with a different ganache. The cakes without the ganache has almost no taste unless you put the ganache. I made a ganache with dates but instead of putting cocoa I put semisweet chocolate chips, it was good just a little sweet. Next time I would try the ganache this cake. It was still good.

    I find the cakes that are added without the ganache really has a neutral taste.

  • May 19, 2016 at 3:20 pm: Britney Shawley

    WOW this looks amazeballs. I am thinking that I want to try it gluten free though…..have you, or anyone tried this cake with Coconut Flour? How do you think it would work out?? Thanks so much!!!

  • June 11, 2016 at 10:22 pm: Joy

    This is my go to vegan cake recipe. So easy to whip up!!