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.
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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).
Can you make the icing a day or two before and store it in the refrigerator?
I have made this cake several times and it was so good! Nobody knew it was vegan.
I’m glad you are enjoying the cake, Claire. Yes, you can make the frosting a couple of days ahead and store in the refrigerator. Bring to room temperature before frosting! Enjoy!
And I thought I didnt like Buttercream.. this is the absolute most delicious chocolate cake ever and so so easy to make-thank you !
I just used your recipe, it came out beautiful. I did a 9×13 cake pan, I also used lemon juice instead of vinegar. Worked fine. I used to be a cake decorator for a Baskin Robins Ice Cream Parlor. The recipe for your icing is a little thin, I just added more powdered sugar and it came out fine.
I’m not vegan…. My two granddaughters are. This is a surprise for them. They just bought a house to share. Thank you for the recipe, I have tried many and yours is the best.
Oh my Nora, I just saw recipe for the gluten free version! Thanks for that!!
Looks amazing! I’m just wondering if anyone has made with gluten free flour? I’m assuming will be fine just curious as I’m thinking to have for my birthday ☺️
I made this for my son’s birthday! It was a hit. My daughter wants a vanilla cake so I was wondering if adding boiling water to any cake recipe would work?
I’m so happy it was a hit, Felicia! You could add boiling water to vanilla cake batter but I haven’t tested it in my recipe. I don’t think it would work well.
Can confirm that this cake lives up to its name! Beloved by vegans & non-vegans alike.
Hi, I have used this recipe maybe 30 times or more because everyone loves it, but the last 3 batches the frosting has been separating. I first used oatmilk and after I mixed it the butter started separating from the rest of the ingredients. So I thought it was my milk and tossed the batch, so then I used almond milk and the same thing. So this time I used espresso instead I of the milk but it made it even worse. I used earth balance butter in every cake I have ever made, do you think that they might have changed the recipe? Or do you think I am doing something wrong?
Separating can happen when you mix cold milk with room temperature butter and vice versa. You can avoid this by leaving the milk and butter on the kitchen counter for about 30 minutes before making the frosting. I hope this helps!
Made this for Father’s Day and it was a hit – will be our “go to” for my husband’s love of chocolate layer cake. Did in 8″ pans and I appreciate your note to bake a little longer for smaller pan. Thank you for all of the work you to creating these recipes!
You are welcome, Bonnie! Thanks for your fabulous review and feedback!
I’m dairy soy and egg free due to my sons allergies and I’m exclusively breastfeeding. I haven’t had cake in over 5 months and I want to say this is the best cake I’ve ever had. You literally can’t tell that it’s vegan!
I’m thrilled you enjoyed the cake! Thank you for sharing your wonderful review!
Hello Nora, if I make this recipe a few days in advance (as cupcakes), will that be okay? If so, how many days do you recommend at most? Thinking to wrap each one individually in suran wrap and put it in the fridge. Please advise. Thank you.
I’d say don’t make more than about 2 days ahead. Or, if you really need to, make them and then freeze until ready to frost and serve (let thaw overnight in the refrigerator when ready). Hope that helps!
Yummy, exceptional recipe! My new go to recipe for a simple and delicious cake!
I used the chocolate cake recipe and the frosting from this recipe and it was to die for! The next time I wanted to make a cale I didn’t have cocoa powder, so I used what I had, which was coconut flakes and squeezed some lemons into the batter. Then for the topping I put confectioners sugar and fresh blueberries on top. It was incredible! So glad I found this recipe!! Thank you!
You are very welcome, Kate! Thank you for your fabulous feedback and review!
Hi, can I substitute the almond milk with oat milk?
Absolutely!
I make chocolate cake with chocolate frosting a lot. Have tried many recipes and my brothers want this one from now on. Love the amount of frosting it makes.
I’m thrilled to hear you and your brothers loved the cake! Thank you so much for your review!
Hey can I use earth balance spread instead of sticks?
Sure!
question… this will be my first time making a vegan cupcakes, and your recipe is by far the best recipe ive seen… can i use a cup of hot coffee in place of the boiling water? i bake often and always use coffee in place of the liquid
Hi Andrea. Oh yes, coffee is wonderful in this cake! Enjoy!
Best homemade cake I’ve ever made!! I made this with Nora’s vegan buttercream frosting with added sprinkles mixed in. It is the best homemade cake both my husband and I have ever made/tasted! Will be making this a birthday tradition!
How great to know you loved the cake, and it will be your birthday cake tradition! Thanks for your fantastic review and feedback!
Best chocolate cake I ever made.
Thanks for your wonderful feedback! Glad you loved it!
This was the best vegan or non-vegan cake I’ve ever made or eaten. Super moist and flavorful! Thank you for this amazing recipe!
You are very welcome! Thanks for your fabulous review and feedback!
This cake is truly amazing! I made it for my nephew’s birthday a few years ago (he has an egg allergy), and am making it for mine this weekend. I love that not only do I love it, but it blows the minds of non-vegans as well. Thank you!
Happy birthday, Leslie! Thanks for sharing your fabulous review and feedback! Enjoy the cake!
How do I store this cake? Can I make it the day before and just cover it or does it need to be refrigerated?
You can totally make the cake the day before! It will be amazing the next day! You can store on the counter or in the refrigerator. Enjoy!
Hands down best cake recipe ever created.
Amazing, forgiving recipe. We just made it for our lil Nora’s 6th birthday. I messed up the recipe by adding too much water bc it didn’t look pourable at all… and then I looked over and discovered the cup of forgotten milk :/ which I also then added. Said a prayer to the birthday gods as it went in the oven expecting it to come out as soupy pudding. It was great! We did a layer with mint butter cream and topped with the chocolate ganache (also perfect). She said it was the best cake I’ve ever made ♥️ Honestly whenever we are looking for a vegan dupe for our favorite omni meals, Nora’s page is the first place we check.
I make this cake ever year for my boyfriend and he always requests it. We just love it and will probably continue the tradition for his birthday for years to come!
Wow, this cake os absolutely delicious! I take my hat off, thank you so much for this recipe Nora. I wonder if a make the cake 3 times would be the same two-9 inches pan or double the pans? thanks
Thanks! Two 9-inch pans works just fine, the cakes will be a bit shorter is all. I often use 9 inch pans.
I used this recipe as the base layer in a chocolate/cookies & cream ice cream cake. It was a huge hit! My daughter liked the cake portion so much that we’re using the recipe again for her birthday cupcakes. Thanks for the recipe!
That sounds amazing! How fun! Thanks for sharing your fantastic feedback and review! Happy birthday to your daughter!
This is one of the best recipes I’ve ever encountered — truly. I never comment on things but wanted to share my appreciation for this recipe! I’ve made it for family birthdays, weddings, and more. Always such a hit!
Thank you for your stellar feedback and review! I’m thrilled you are loving the cake!