Vegan Chocolate Cake with Buttercream Filling

This decadent vegan chocolate cake features an ingenious vegan chocolate buttercream filling and is topped with a dark chocolate ganache.

Vegan Chocolate Cake

Vegan chocolate cake on your mind? Ours too. This incredible, decadent chocolate cake is fully plant based, from the rich, moist chocolate cake to the light and fluffy buttercream filling. Oh, and did we mention a dark chocolate ganache topping? You’re going to want to stop what you’re doing and run to the kitchen to make this: NOW! It’s a recipe from Gena Hamshaw from her latest book Food52 Vegan. Today we’ve caught up with Gena to learn more about her colorful, plant based recipes and her philosophy on food. Keep reading for the vegan chocolate cake recipe and more about Gena!

(Photo credits: James Ransom)

Gena Hamshaw by James Ransom

How to eat a balanced plant based diet

My name is Gena. I’m a food blogger, a vegan cookbook author, a nutritionist, and an RD-to-be. I’m also recovering from thirteen years of on-again, off-again anorexia and orthorexia. Usually I say that I’m “recovered,” not recovering. In a lot of ways, this is true: I’ve been weight-restored and physically healthy for many years now. I no longer engage in disordered eating patterns, I don’t have “fear foods,” and I don’t use restriction or dietary manipulation as a means of trying to exert control over my life. I love food—it’s probably my greatest passion—and I love to eat.

But as I was drafting this post, I couldn’t help but think that the word “recovered” may be a little too neat and tidy to describe the before-and-after of eating disorders. In a lot of ways, we’re always recovering from the struggle—even if recovery takes us to places where we feel more freedom and pleasure and peace than ever before. Part of embracing the ongoing journey of recovery, I think, is understanding that balance doesn’t just happen—it demands effort and consciousness, at least for some of us.

What do I mean by “balance?” I mean a way of eating in which food is both a source of pleasure and a source of nourishment. I mean indulging when it feels right, but also understanding how to preserve the pleasure of indulgence by reserving it for special moments. I mean eating until you’re totally satisfied, but not beyond the point of comfort. In other words, all of that “moderation” business that we hear so much about.

I won’t pretend that balance or moderation are easy for those of us who have extreme histories with food. But here are some of the mindful eating strategies that have helped me to preserve balance in my own life.

Vegan chocolate cake | Food52 Vegan

Rule 1: Punishment is off-limits

For so many years, my response to indulgence was swift and immediate self-punishment. If I allowed myself to enjoy a restaurant meal, I’d inevitably try to starve myself by replacing breakfast with green juice the following day. If I tasted one too many sweets one afternoon (like this vegan chocolate cake!), I’d swear of all sugar for a month. My attempts to “compensate” for food choices I was unhappy with only pushed me to wider and wider extremes.

One cornerstone of my recovery has been swearing off self-punishment. I don’t starve to compensate for a meal that was a little indulgent. I don’t drag myself to the gym for hours if I’m feeling anxious about something I ate earlier in the day. I simply remember that my diet is a continuum, and it gives me space for both indulgences and for simpler meals. I can’t prevent myself from feeling food guilt every now and again, but I can prevent myself from acting on that guilt with deprivation and poor self-care.

Rule 2: Balanced meals at regular intervals

It’s all well and good to embrace the idea of self-care and nourishment. But positive, self-loving thoughts aren’t enough—at least in my experience—to ensure long-term balance with food. For me, the process has been half emotional/spiritual, and half practical. I prioritize self-care mentally, but I also make sure to eat really balanced meals at even intervals. This means a good ratio of protein, fat, and carbs with every plate, never skipping meals, and making sure that I get a wide variety of nutritious foods into my diet each day. I emphasize these same guidelines with my clients and in my recipes.

Rule 3: Sustainable habits only

I come from a long, colorful history of extreme diets, fad diets, elimination diets, deprivation diets, and other forms of hyper-restrictive eating. So today, I live with one golden food rule: “if I couldn’t healthfully and comfortably sustain this way of eating forever, then I’m not interested.”

This immediately disqualifies me from most 3-week cleanses, detoxes, elimination diets, and food challenges. And that’s fine with me. It means that I don’t aspire to eliminate sugar completely from my diet (because, vegan chocolate cake!) and I don’t swear of processed foods entirely. I don’t take a hard or fast stance against ingredients like oils or sweeteners—even if I’m more discriminatory and moderate with them than I am with other foods. I spent many years striving and struggling with food; at this point in my life, the goal is to be conscious, but comfortable.

Rule 4: Perspective and resilience

In the past, foods were either healthy or unhealthy, clean or dirty. Food choices were immediately categorized as good or bad. There was no middle ground, no gray area, no capacity for nuance. Today, I can see that no single meal or day or even week of food is all that consequential in the grand scheme of things. I know it’s a cliché to say this, but it really is the big picture that counts.

So, I don’t panic when my habits get off-kilter because life is busy, or it’s the holiday season, or I’m feeling especially stressed out. If I’ve overeaten or or lost my footing a bit with food, I try not to panic. Instead, I cultivate a sense of resilience and humor. I try to suspend judgment and anxiety. I wait for my regular habits to fall back into place. And, with enough patience and self-acceptance, they always do.

And now, let’s get to that vegan chocolate cake.

How to make vegan chocolate cake

Thank you so much to Gena for your wisdom! And for sharing this legitimately incredible vegan chocolate cake for us all to enjoy! How to make it? Here are all of Gena’s secrets. The cake layer is a beautifully moist, chocolate-y cake that’s made like a standard cake, except that it uses coconut oil instead of butter and non-dairy milk instead of milk. For the non-dairy milk, we’d recommend a good almond milk, which are easy to find these days. Mix it all up in your mixer and bake for about 25 minutes.

Now the buttercream filling for this vegan chocolate cake is where it gets even more fun! The plant based buttercream in this recipe can’t use butter, of course! Instead, it’s an ingenious combination of pumpkin puree, cocoa powder, maple syrup, and almond butter. Yes, pumpkin! What a perfect way to get the light and fluffy texture of a buttercream, and it’s totally plant based. Honestly if you don’t have time to bake this vegan chocolate cake, it wouldn’t be a terrible idea to make the filling anyway and eat it with a spoon!

And then for the vegan ganache topping! Here, the ganache is made from bittersweet chocolate, coconut milk and maple syrup. Melt it together, pour it all on, and then let it drip down the sides. Then refrigerate the cake for at least 1 hour. The result is one beautiful, indulgent and over-the-top good vegan chocolate cake.

Looking for vegan dessert recipes?

And that’s it: how to make vegan chocolate cake! We hope you enjoy it: let us know in the comments below. If you’re looking for more vegan dessert recipes, here are a few of our favorites:

This vegan chocolate cake recipe is…

Vegetarian, and vegan, plant-based, dairy-free.


Vegan Chocolate Cake with Buttercream Filling

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.33 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 to 12 1x


This decadent vegan chocolate cake features an ingenious vegan chocolate buttercream filling and is topped with a dark chocolate ganache.



For the cake:

  • 3 cups (375g) unbleached all-purpose flour
  • 2⁄3 cup (60g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 3⁄4 teaspoon salt
  • 2 cups (475ml) unsweetened nondairy milk, homemade or store-bought
  • 2 tablespoons apple cider vinegar
  • 1 3⁄4 cups (350g) sugar
  • 2⁄3 cup (160ml) melted coconut oil
  • 2 teaspoons vanilla extract

For the filling

  • 1 cup (245g) pumpkin puree
  • 1⁄4 cup (20g) unsweetened cocoa powder
  • 1⁄4 cup (60ml) maple syrup
  • 3 tablespoons almond butter or cashew butter

For the ganache

  • 6 ounces (170g) bittersweet chocolate, finely chopped
  • 1⁄2 cup (120ml) coconut milk
  • 2 tablespoons maple syrup


  1. Preheat the oven to 350°F (175°C). Coat two 8- or 9-inch (20 or 23cm) round springform pans with melted coconut oil.
  2. To make the cake, put the flour, cocoa, baking soda, and salt in a large bowl and whisk to combine.
  3. In a medium bowl, vigorously whisk together the nondairy milk and vinegar until frothy. Whisk in the sugar, oil, and vanilla. Add about one-third of the mixture to the flour mixture and stir with a spatula or whisk, or use an electric mixer on the lowest setting. Repeat, adding the remaining liquid in two more additions, mixing just until incorporated after the final addition. Pour the batter into the prepared pans.
  4. Bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven but leave the cakes in their pans and let cool completely.
  5. To make the filling, process all the ingredients in a food processor.
  6. To make the ganache, put the chocolate in a medium heatproof bowl. Combine the coconut milk and maple syrup in a small saucepan over medium-low heat. Cook, stirring occasionally, until just simmering. Pour over the chocolate and stir until melted. Let cool to room temperature.
  7. To assemble the cake, remove the layers from their pans. Place one, top side up, on a serving platter and gently shave off the rounded top with a sharp knife. Spread all of the filling over the top. Place the other cake layer atop the filling. Pour the ganache evenly over the top and let it drizzle down the sides. Refrigerate for at least 1 hour before serving.
  8. Leftovers will keep in a covered container in the fridge for up to 4 days.


Reprinted with permission from Food52 Vegan by Gena Hamshaw

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Vegan chocolate cake, Vegan buttercream, Buttercream frosting, Plant based cake, Plant Based Chocolate Cake

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    February 11, 2016 at 5:47 am

    Gena is my favorite blogger hands down.
    I love her realistic and practical outlook on food as nourishment and how it feeds your body and soul. I can relate to many of her struggles and often find myself nodding along as I read her words.
    Plus her recipes are fantastic! They are in regular rotation around here.
    Thanks for featuring her!

    • Reply
      March 31, 2016 at 10:37 am

      We could agree more — Gena is awesome! I’m so glad you enjoyed this feature. :)

  • Reply
    February 11, 2016 at 12:48 pm

    Really love this whole post. I’ve had my own issues with food and have recently come to balance myself. I was nodding in agreement with all of these points. Thanks for lending your platform to such an important topic.

    • Reply
      March 31, 2016 at 10:38 am

      Absolutely! It’s a struggle that is very real to many people (including me!), so we are passionate about sharing about it in an open and authentic way. Thank you so much for writing!

  • Reply
    February 11, 2016 at 2:30 pm

    These are so good to remember. Its all about making changes to lifestyle!

  • Reply
    Alexa []
    February 11, 2016 at 10:12 pm

    Wow, this article hit so close to home for me. Thank you so very much, Gena, for sharing your thoughts and tips on this topic! I’m definitely sharing this with my readers tomorrow.

    • Reply
      March 31, 2016 at 10:39 am

      So glad to hear this — we hope your readers found it helpful as well!

  • Reply
    February 12, 2016 at 7:21 am

    I love her and her blog!:)

  • Reply
    February 12, 2016 at 1:27 pm

    I’ve never struggled with an eating disorder, but Gena’s advice hit me square on. There are times that I think of food as fuel, what I need to eat to keep going with work and life. I’ve been in one of those seasons recently, so it’s good to be reminded that food is primarily about nourishment.

    • Reply
      March 31, 2016 at 10:41 am

      Yes!! I love that you mentioned seasons — it’s so easy to feel like struggles are never ending. It’s great to view things as seasons to acknowledge that there will be an end!

  • Reply
    Kathryn @ The Scratch Artist
    February 13, 2016 at 3:30 pm

    Hi Gena,
    So happy to “meet” you here and read your story. Your perspective was refreshing to hear and I could relate to what you shared. Balance and moderation are always a challenge, but, as you said, it is the only thing that works for me. I am an extreme person, which I appreciate in a lot of ways, but it also comes with a price. I embrace the challenge of finding balance day in and day out. Like you said, thinking that balance is a one-time solution is faulty…every day is going to be different. Heading over to your blog now. Thanks for such a great guest post Alex & Sonja!

    • Reply
      March 31, 2016 at 10:42 am

      You are so welcome! We too appreciate the need for balance when it’s easier to be extreme in certain ways. Know that we’re right behind you in this fight!

  • Reply
    February 14, 2016 at 6:26 pm


    I went to college to become a chef and I loved it so much but I had to put that part of my dream aside for now. During that time I have gained weight because of all the delicious dishes I had to sample after I made them. The vegan diet has always been on my mind and I have read a good amount on it. What has helped you start that path. I have been a constant dieter myself and am so over eliminating foods and challenges when I know it really wont make a huge change. I loved reading your story. It is really inspiring.


  • Reply
    February 18, 2016 at 7:34 pm

    While all of your tips are important, I think that the last tip is something that many struggle with. Labeling foods as only good or bad is all around us, i.e. media, fad diets. Constructing rules and lists around these good or bad foods has built a “dark side” to my views on eating and trying to eat well. I wish it were easier to get over labeling foods but it is something that I constantly work on!

    Thank you for sharing your tips and tasty cake recipe! Much appreciated for the thought provoking blog post!

    • Reply
      March 31, 2016 at 10:46 am

      Absolutely! So glad you enjoyed this post. We too try to avoid labeling foods as good and bad — it has immensely helped our own understanding of eating well! Thanks so much for writing!

  • Reply
    September 14, 2016 at 3:09 pm

    This is the best cake recipe I have ever made… and the bonus is that it is both chocolate and vegan! It is my go-to, and I get so many compliments every time I serve it.
    Easy to make, easy to cook, easy to double or halve, and easy to eat!!!

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