The Best Vegan Chocolate Cake

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The Best Vegan Chocolate Cake

Lets get on with some chocolate goodies for Valentine’s day, shall we. And Make this gorgeous vegan chocolate layer cake! I made this for our anniversary weekend and it worked like a charm to bring a huge smile on hubbs face with each bite. The cake is Moist, not too sweet and just the right amount of decadent for us.

This easy Vegan Chocolate Cake is layered with a smooth chocolate nut butter ganache glaze. I use smooth almond butter. Any smooth nut or seed butter should work. The cake ages really well and tastes best the next day as the ganache adds more moisture to it. Add fruit preserves like raspberry, apricot, blackberries between the layers. I use raw unrefined sugar in this cake, that I blend to powder in my blender before use. Use any fine or powdered sugar of choice.

These sharp and beautiful slices are by my new Kramer knife that hubbs got for me. He knows what will be appreciated! 


Cake : makes two 8 inch pans


  • 1 cup (125 g) wheat flour
  • 1 cup (125 g) unbleached all purpose flour
  • 1/2 cup (43 g) cocoa powder
  • 1 1/2 tsp (1.5 tsp) baking soda
  • 1 1/4 cup (150 g) powdered vegan sugar , 2 Tbsp more for sweeter - blend raw sugar to fine powder to use or use wholesome sweeeteners vegan powdered sugar
  • 1/2 (0.5 ) scant tsp salt


  • 1 1/2 cups (366 ml) non dairy milk divided
  • 1/3 cup (60 g) non dairy chocolate chips or bar semi sweet chips, or dark chocolate for dark/bittersweet cake
  • 1/4 cup (1.98 oz) oil
  • 1 tsp vinegar apple cider vinegar or white vinegar
  • 1 1/2 tsp (1.5 tsp) vanilla extract
  • 3 tbsp maple syrup


  • 1/2 cup (122 ml) non dairy milk
  • 1/3-1/2 cup (40 g) powdered sugar
  • 2/3 cup (116.67 ml) or more non dairy semi sweet chocolate like Enjoy Life
  • 1/2 tsp (0.5 tsp) vanilla extract
  • 1/4 cup (62.5 g) smooth peanut butter or almond butter or other seed or nut butter
  • Fruit preserves like raspberry apricot, cherry (optional)



  1. Preheat the oven to 350 degrees F / 170ºc. In a bowl, whisk all the dry ingredients for the cake really well.
  2. In another bowl, heat 1 cup of non dairy milk and chocolate until just about hot (heat in the microwave or stove top). Whisk until chocolate is melted. Add in the rest of the wet ingredients and 1/2 cup non dairy milk and mix in until smooth..
  3. Add the dry to the wet and mix to make a smooth batter.
  4. Transfer batter to two greased or parchment lined 8 inch cake pans.
  5. Bake at 350 degrees F / 170ºc for 32 to 34 minutes. or until toothpick from the center comes out clean. Do not overbake as the cakes can get crusty or dry.
  6. Let the cakes cool for 10 minutes then remove from the pan and cool on the rack completely before adding a glaze or ganache. Cover the cakes with a towel while it is cooling to prevent drying out. To shorten the cooling time, cover the cakes with a towel or parchment or a lid and place in the fridge for 15-20 minutes.


  1. Heat the non dairy milk + sugar in a pan over medium heat, until just about hot. Mix well. Add in the chocolate, mix once and take the pan off heat. Keep mixing until the chocolate is melted and smooth.
  2. Add in the vanilla and peanut butter or other nut butter. Mix until smooth. Chill in the refrigerator for 20 to 30 minutes to thicken to desired consistency.
  3. Pour some of the ganache on one cake. Spread using a spatula to even out if needed. Let the ganache set in the refrigerator for 15 to 20 minutes or freezer for 10.
  4. Add a thin even layer of fruit preserves on the other cake (optional) (warm the preserves to make them easier to spread if needed). Place this cake on top of the cake with the ganache glaze. Pour the rest of the glaze over the top cake. Spread using a spatula if needed. Let the ganache set in the refrigerator for half an hour. If you have more ganache left, pour over the set glaze for another layer. Cover the cake and let it chill for a few hours before serving.


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