The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise. It’s super moist, rich and full of chocolate.
My birthday was a few weeks ago, so what did I do? I asked my mom to watch all 3 kids for a few hours so I could create and photograph the BEST EVER Vegan Chocolate Cake. Pretty great birthday if you ask me! 😉
For some reason, every time I get a vegan piece of cake out (such as at Whole Foods or elsewhere), I am disappointed. The frosting is usually yummy, but the cake part is either 1. strange tasting OR 2. super dry, not moist at all. Seriously disappointing.
I’ve also made a few of the vegan chocolate cake recipes out there, but even those weren’t quite moist enough or perfect enough for my taste. So I did a little thinking and experimenting and I finally came up with the best, most perfectly moist and delicious vegan chocolate cake recipe!
The frosting is a mouthwatering, ultra rich chocolate buttercream. I recommend using earth balance vegan buttery sticks, I haven’t found another brand that tastes quite as good.
If you are looking for a lighter alternative, check out this Chocolate Cake with Cashew Vanilla Frosting. There is nothing “light” about this Chocolate Cake! It is a full on indulgent recipe. And I’m okay with that.
What is the secret to a super moist vegan chocolate cake?
A couple of things make this cake super moist. The applesauce helps (don’t worry, you can’t taste it). But the BIG secret is to add a cup of boiling hot water to the cake batter right before baking. It makes such a difference!
The batter will appear runny when you add it, but don’t worry, that is completely correct and exactly what it should be like. It results in the most moist, delicious chocolate cake I’ve ever tasted!
If you are craving a chocolate fix about now, or are new to being vegan and miss good tasting cake, give this recipe a try! It’s easy to make and hard to mess it up.
OR if you are wanting to try something other than chocolate, give this Vegan Lemon Cake a go! It’s one of my most popular dessert recipes, and impresses people every time I make it.
Sign-up to get new recipes by email and receive a FREE 5 Day Family Friendly Vegan Meal Plan! SUBSCRIBE NOW.
Recipe inspired by Add A Pinch.
The Best Vegan Chocolate Cake
Ingredients
Chocolate Cake
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil OR melted coconut oil
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting
- 1 cup cocoa powder
- 1 1/2 cups vegan butter, softened baking sticks preferred
- 4-5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened almond milk
Instructions
For the Chocolate Cake
- Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
- Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
- Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
- Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
- Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
For the Chocolate Buttercream Frosting
- Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
- Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
- Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
- If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.
- Frost the cake using an icing spatula or just a butter knife.
Video
Notes
- For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes.
- Double the recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake. You can also make a bundt cake, simply bake for 45 minutes. Or a 9 x 13 inch cake, baking for about 35-40 minutes.
- Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting.
- Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here.
- No applesauce? Substitute 2 flax eggs (2 tbs ground flax + 5 tbs water), whipped aquafaba or another egg replacer such as Bob's Red Mill (2 eggs worth).
First of all, thanks to everyone for leaving the reviews, I haven’t found anything on this site that doesn’t come out marvelous if you do everything as instructed. Sure sometimes we have to experiment with our skills, but that’s OK. This chocolate cake has to be the best thing I’ve ever tasted. It might be too chocolatey for some. If so, do a vanilla frosting. OMG it’s out of this world! I’m returning to vegan eating slow slowly and I’m so glad I found this site. It has to be the best!
Can you use white vinegar instead of apple cider?
Hi Rita. Yes, you can use white vinegar, or lemon juice. The vinegar can also be left out, if needed. The cake will still be good! Happy baking!
Hi Nora,
Can I freeze if I’ve made cupcakes? Does it change the cake texture?
Thank you
Hi Anna. This cake/cupcakes freeze very well, without changing the cake texture.
I need to mail this cake to my daughter across the country. Usually takes five days. Does it need to be refrigerated?
It doesn’t need to be refrigerated, but I would say 5 days is about the longest the cake is good for. It would probably send better in a refrigerated state.
Great recipe. The cook time was 35 min. Nice and moist cake.
Hi! I have read that others use coffee in place of water for the cake do you suggest this? Not sure why coffee but it seems interesting.
Hi Jennifer. Hot coffee is wonderful in this cake! It enhances the flavor of the chocolate. You can replace the boiling water with coffee, if you choose. Happy baking!
This is an amazing recipe and I always get so many compliments on it! For anyone else in the UK, where applesauce is hard to come by, I use puréed banana in its place and it comes out great!
Hi Pollyanna. Thanks for your helpful tip and glowing review! I’m thrilled you are loving the cake! Wishing you happy baking!
Thank you for this recipe. I’m not vegan and absolutely love this wonderful cake! (The frosting is fantastic too.) I’m making another one today and need to feed a crowd so I’m doubling the recipe for a half sheet pan 12×18. How long should it bake?
Thank you! Hmmm not doubling the recipe you can bake in a 12×18 inch pan for 20-25 minutes. If you are doubling I’m afraid it will be very thick, and I haven’t tried that. It will need much longer in the oven, maybe 50 minutes or so.
I made this lovely cake on Veterans Day for my sister who has been vegan for 6 years now! This was my first homemade vegan cake and she LOVED it. She said it was the best cake she had ever eaten. I thought the same honestly! I just made my first YouTube short and mentioned you. I look forward to the next cane idea from you!
My frosting came out broken with the almond milk not incorporated. What did i do wrong? Could it be the butter was melted instead of softened at room temp?
Yes, the frosting will NOT work if the butter has melted. It needed to be just softened but still solid, not in any sort of liquid form.
Hi Nora, I’m looking at making this cake for my sisters hens party. I was just wondering if this will work for decoration (as in using the turner and scraper to smooth and adding some extra flourish haha)? Will the frosting stay set or does it melt quickly? Thank you!
Yes, I use the frosting for piping swirls, and different things on the cake all the time. It works very well. I hope it’s a hit!
Hi.
I’m going to attempt to make this for my little boy’s birthday. I’ve got two 7cm deep cake tins.. one 8 inch and one 6 inch.
Any ideas on baking time please?!
Hi Kaley. If your son loves chocolate, he will love this cake! Eight inch pans work well, and the cakes will need about 10 extra minutes in the oven. Cakes baked in 6 inch pans will need about 20 minutes. Be sure and keep a close eye on the cakes, as ovens vary. Happy baking!
I made this for my egg-free daughter’s birthday. It was absolutely gorgeous. Topped with chocolate ganache, malted chocolate candy, and sprinkles. I made one layer only but next time I make cake I’ll definitely do both! THANK YOU.
could I substitute the almond milk with Lactaid milk?
I think that should work.
Hi Nora. I made this cake the other day and it was amazing! How do you store the leftover frosting? I put mine in the fridge but it hardened by the next day. Thanks!
I’m so glad Beth! Sometimes I freeze it if I’m not planning to use for some time. It will harden in the fridge, but if you set it at room temperature for an hour or so, it should soften up. Thanks!
Great recipe, lovely moist cake. I only made half the frosting and it was more than enough. I’ve been looking for a good recipe for years. Thank you Nora
You are the best!!! Again you saved me for a last minute surprise birthday party! Your cake was as good as my family regular favorite! I added some chocolate chips into the batter and chocolate flavoring to the frosting for added depth
We love this cake! We make it for holidays and birthdays—and the non-vegans love it, too! Perfectly moist, chocolately, and not too sweet.
Thank you for sharing this Nora, have made a few times and it is absolutely delicious and moist just like you say… mmmmh
Can the flour be substituted for gluten free flour? I have one gluten free, one dairy free and one vegan in my family. I’m trying to bake one thing that works for all.
Yes, gluten-free flour works pretty well here. Or you could go make my gluten-free vegan chocolate cake recipe which is very similar.
What if I accidentally used dutch process coco?
That should be fine.
Hi Nora, how can I bake this in 8inches pans? Many thanks
Two 8-inch pans work well, they will just need about 10 more minutes in the oven. Check with a toothpick in the middle, when there is not wet batter on it, they are done. Enjoy!
I made it and it actually was the best cake I’ve ever made/tasted! My niece begged me to make her one for her birthday. Many thanks. I have another question, can I use oat milk next time or should I stick to almond milk? ❤️💐
Oat milk works (or another milk). Thanks! I’m so happy it was a hit.
OMG ! My sister in law made this for my birthday in the 20th. It was the best cake I’ve ever had. IT’S a total winner. Thanks so much for this honest most delicious recipe. Today, I tried it. IT CAME OURT PERFECTLY. THANK YOU SO MICH
This cake looks amazing. There are those who prefer vegan diets in our family and for the Christmas dinner on Saturday, I would like to serve this. Can I make it ahead and store it in the fridge…or freezer?
Hi Linda. This cake can definitely be made a day in advance! I like to store mine in the refrigerator. If you are making it more than 2 days in advance, it would be best to freeze. Hope this helps! Happy baking!
Hi, I made this cake today and the flavor and texture is perfect. I found that the batter didn’t really rise though and therefore too thin or soft to move the cake so I could layer it. Any suggestions on what I could do to improve?
I had the same problem. I am not a baker so not sure if I over mixed or what happened. Some tips on how to not make it runny would be awesome!
I very rarely post reviews but I had to for this recipe. I’ve made this cake so many times over the 6 years that it’s been posted because after originally making it people have requested it from me often. Very fudgy and great for chocolate lovers.
Hi Maya. Thanks for sharing the love for my chocolate cake recipe! It’s chocolatey and divine for sure! I appreciate your glowing 5 star review! Wishing you lots of future happy cake baking!