Vegan Chocolate Cake With Sour Cream Frosting

This is the final post in our love foods series from Jill of a Better Happier St. Sebastian!

Chocolate Cake (vegan)

1 1/4 cups flour
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
1 tsp apple cider vinegar
1 cup warm water
1 tsp vanilla extract

Preheat oven to 350° and prepare two circular baking pans with cooking spray if you’re making a layer cake. If not, prepare one 8×8 inch square pan.

In a large bowl combine flour, sugar, cocoa powder, baking soda and salt. In a separate bowl combine canola oil, vinegar, water, and vanilla extract. Pour the wet ingredients into the dry and stir to combine until smooth. Split the cake batter in half between pans and bake for 23 minutes, or until cooked through. Let cakes cool to room temperature before frosting.

Chocolate Layer Cake with Chocolate Sour Cream Frosting

Chocolate Sour Cream Frosting (vegan)

1 cup semi-sweet chocolate chips
¼ cup vegan butter, room temperature
½ cup vegan sour cream
2 ½ cups confectioners sugar

1 teaspoon vanilla
Raspberries, for topping

Using a double boiler, or small saucepan over medium heat, melt the chocolate chips and transfer to a stand mixer. Let the chocolate sit to room temperature. Add the butter, sour cream, confectioners sugar and vanilla and stir until the mixture becomes fluffy, forming small peaks. Spread the frosting evenly across the vegan chocolate cake and top with fresh raspberries.

Chocolate Layer Cake with Chocolate Sour Cream Frosting

Chocolate Layer Cake with Chocolate Sour Cream Frosting

Chocolate Layer Cake with Chocolate Sour Cream Frosting

For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog.


  1. I’m a vegetarian and I have been thinking about going vegan. Delicious food like the chocolate cake is really pushing for me to take the final step. Looks so good.

  2. This recipe looks great! Hard to find good vegan frosting recipes, but this one sounds really good. One thing I have found, however, is that vegan sour cream often contains questionable ingredients. I have tried my hand at making my own and it is not very much work or very time consuming at all!

  3. These looks so good, Im not vegan but Im allergic to eggs, so Im always looking for cakes recipes!!! Can I replace the apple cider vinegar for white vinegar?

  4. I just made this last night; it was excellent! Everyone in my family enjoyed it–including the non-vegans :)
    There were a few changes to suit the contents if the kitchen: I used Olive oil instead of canola (it worked great with the not-too-sweet chocolate) and made a chocolate glaze instead of a frosting. Otherwise, I’m planning on keeping this recipe for the future!

  5. This cake was amazing. Not only does it not taste “vegan”, but I will now be using it as my go-to chocolate cake recipe.

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