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4.79 from 28 votes

Chocolate Vegan Birthday Cake

Celebrate your big day with the BEST Chocolate Vegan Birthday Cake! This rich and moist cake is made with easy-to-find ingredients, and is a recipe the whole family will love. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: vegan birthday cake, vegan cake, vegan chocolate cake
Servings: 8
Calories: 803kcal
Author: Erin



  • 2 1/2 cups all purpose flour
  • 1 1/2 cups raw cane sugar or sub white sugar
  • 3/4 cup cocoa powder
  • 3 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups almond milk
  • 1/2 cup coconut oil melted
  • 1 cup applesauce
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract


  • 3/4 cup dairy free butter
  • 1/4 cup dairy free chocolate chips
  • 1/2 cup cocoa powder
  • 2 1/2 cups powdered sugar or more if needed
  • 1/4 cup almond milk
  • 2 tablespoon almond butter
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°.
  • Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl; stir and set aside.
  • Heat coconut oil in a small saucepan OR in a microwave-safe dish until melted; set aside.
  • In a separate bowl, combine milk, applesauce, vinegar, and vanilla; stir in oil.
  • Combine wet and dry ingredients with an electric mixer; stir really well so the batter is runny and not chunky.
  • Grease two 8 inch baking pans with coconut oil and then pour batter evenly into each pan.
  • Bake cakes for approximately 40-45 minutes, or until batter is cooked all the way through.
  • Once cakes are done, remove from oven and wait 10 minutes or so before carefully transferring them to a cooling rack. Wait until cakes have cooled before icing them.

make the icing:

  • Do so by heating butter and chocolate chips together over low-medium heat, stirring occasionally until combined; transfer to a bowl and then add the cocoa, powdered sugar, milk, almond butter, and vanilla; stir with an electric mixer until everything is smooth. The icing should be pretty thick but still spreadable.

to assemble:

  • Remove the top "dome" from one of the cakes with a knife so that the cake is flat on top and, using a spatula, ice the top of that cake before placing the second cake on top, using the icing as glue to hold the cakes together.
  • Use the spatula to ice the rest of the cake
  • Add sprinkles, cut and enjoy!


-Can use any kind of dairy free milk in the cake and icing
-I don't recommend making the icing ahead of time; you can make the cakes in advance, but ice the cake the day you plan on serving it
-Calorie count is an estimation and is per slice
*Be sure to use vegan-friendly sprinkles


Calories: 803kcal | Carbohydrates: 121g | Protein: 8g | Fat: 37g | Saturated Fat: 17g | Sodium: 802mg | Potassium: 299mg | Fiber: 7g | Sugar: 80g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 4mg