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Vegan Birthday Cake Recipe

Vegan Birthday Cake Recipe

This vegan chocolate birthday cake recipe is moist, fluffy, and rich with cocoa flavor—made without eggs or dairy. Perfect for birthdays and celebrations, this plant-based cake is easy to make and crowd-approved.
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Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting time: 10 minutes
Total Time: 1 hour
Servings: 12 Slices
Calories: 280kcal
Author: Abby Pinkmann
Cost: $11

Equipment

  • 2 × 8-inch round cake pans (lined with parchment)
  • 2 mixing bowls (large + small)
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Wire cooling rack

Ingredients

  • Dry Ingredients:
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 cup cane sugar
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp espresso powder optional, enhances chocolate
  • Wet Ingredients:
  • 1 ½ cups unsweetened non-dairy milk almond, soy, or oat
  • 1 tbsp apple cider vinegar
  • 2 tbsp flaxseed meal + 5 tbsp water flax “egg”
  • ½ cup neutral oil canola or avocado
  • 1 tbsp vanilla extract
  • Frosting Vegan Buttercream Option:
  • 1 cup vegan butter softened
  • 3 –4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 –4 tbsp non-dairy milk

Instructions

  • Prep: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment.
  • Vegan buttermilk: In a cup, combine non-dairy milk and vinegar. Let sit 5–10 minutes.
  • Flax egg: Mix flaxseed meal and water in a bowl. Let thicken for 5–7 minutes.
  • Dry mix: In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder.
  • Wet mix: Add flax egg, vegan buttermilk, oil, and vanilla. Whisk until smooth (don’t overmix).
  • Bake: Divide into pans and bake 28–32 minutes, until a toothpick comes out mostly clean.
  • Cool: Let cool 10 minutes in pans, then transfer to wire racks.
  • Frosting: Beat vegan butter until fluffy. Add powdered sugar, vanilla, and non-dairy milk until creamy.
  • Assemble: Frost cooled cakes, stack, and decorate with sprinkles or fruit.

Notes

For gluten-free: substitute a 1:1 gluten-free flour blend with xanthan gum.
For nut-free: use oat or soy milk instead of almond milk.
This vegan birthday cake recipe can also be baked as cupcakes (makes ~18, bake 18–22 minutes).
Frosting options: swap buttercream for whipped coconut cream or vegan chocolate ganache for variety.

Nutrition

Calories: 280kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Sodium: 240mg | Sugar: 25g | Calcium: 50mg