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).
hi Nora –
I feel like I sent this question yesterday, but it’s not showing up so I’m going to ask again. I need to make a half a sheet cake can you tell me should I be tripling the recipe or doubling it? Time change? I sometimes bake at 325° to achieve a higher cake? Have you had any experience with making a sheet cake? It would be a half a sheet cake and likely a double layer, please please please help help help me lol. L O L thank you so much. I love all your stuff. I just made 50 cupcakes and the yellow vegan cake with the ground turmeric for one year old birthday on Saturday. Thank you again.
Hi Susan! I don’t see your other comment, sorry about that! You don’t need to triple or double the recipe for a half sheet. I’m assuming you’re talking about an 11×17 inch pan or something similar? The recipe as written will work for that, for a thin sheet cake. You can also see this recipe for Vegan Sheet Cake, which I essentially created from this recipe, so that will help you out a lot. I hope that helps! You can try baking at 325 of course, but I haven’t for this recipe. So glad the cupcakes worked out for the party, fun!
Hey Nora,
Was wondering if I use Dutch processed cocoa for the cake should I make any other adjustments ?
Nope, you can just use dutch processed cocoa. I do this quite often for a slight change in flavor and color and it works well.
Hi!
I’ve made this cake multiple times and it is truly a family fav… even with the extended family who are non-vegans! I’m just wondering if you think you icing could be frozen? I have some excess and can’t bring myself to throw it out 😂😅
❤️❤️❤️
Hi Greta. I’m thrilled you and yours are loving the cake! Yes, the frosting freezes well for up to 3 months. Thanks for your fabulous review! Happy baking!
I have made this multiple times and everyone raves about it. One woman at work said it’s sinful. It truly is the best cake I have EVER made and I’ve been baking for 40 years!!
What type of cocoa powder is used? Natural or Dutch processed?
I used natural cocoa powder for both the cake and buttercream.
I must say, not vegan, I cooked this for the family tonight…it was on point….taste better than non vegan cake….loved it!! Thank you for the recipe!!
This is the best chocolate cake recipe. I’m not vegan but I prefer it over the non vegan recipes for the flavour and texture. My kids are begging me to make this again!
Hi Sandy. Thank you for your stellar review and feedback! Sounds like you may be making the cake often! Happy baking!
Don’t measure the coconut oil before or after you measure it?
I measure the oil once it’s melted, though I usually use canola oil. Is that what you are asking?
hey i haven’t made it yet, but looking to for my nephew is diary and egg intolerant could the almond milk be substituted for soy/coconut or is almond reccomended to give the best taste. can’t wait to make it:)
Soy or coconut milk is just fine. Oat milk works too. Hope that helps and enjoy!
Seriously, the best chocolate cake ever. This cake is so much better than regular cake. It is so moist and full of rich chocolate flavor!
Thank you Nora. My friends loved it. Got comments like “Best cake ever”. I had one major issue. This is my first time making a cake. It cracked and collapsed sideways. Shape got lost completely. What do you think I went wrong?
I’m glad the cake was delicious! Your oven might run hotter than others, which can cause a cake to crack. You also may have needed to bake it longer, as it may have been undercooked. You definitely have to handle this cake very gently as this one is quite moist, tender and light. Get a good hand on the bottom of the cake when working with it. Just handling the sides of the cake will cause it to crack and break. It’s kind of hard to know without being there, but those are some ideas! Sorry that happened to you. I hope it turns out right next time!
Hi,
I have tried this recipe a few times sometimes with Vegan milk and sometimes with dairy.And It comes out beautifully every single time..love the recipe.
It is such a hassle free cake which tastes amazing…better then most professional or commercially available cakes…
Thank you souch for sharing such an amazing recipe
Wow!! Non dairy, moist and not too sweet. Already have made in twice in as many weeks. Thank you!!
This cake is so good! Everyone raves about it when I make it. No one can believe it’s vegan.
I am going to make it again in a couple of weeks, but one of my family members is fructose intolerant so can’t have the apple sauce. None of us have issues with eggs (just dairy) would it work if I used eggs instead? If so, how many would I use?
Thanks again for an awesome reciepe!
I’m thrilled you love the cake! 2 real eggs instead of applesauce should work in this recipe, although I haven’t tried it so it’s hard to say for sure. Happy baking!
Best cake I have ever had! So moist and delicious. We had this for my son’s 19th birthday and everyone (vegan and non vegan) loved it. As noted, there is more than enough frosting, so I am freezing mine to use for another birthday celebration in a few weeks. Thank you Nora!
I’m thrilled you and your guests loved the cake! Thank you so much for your feedback and review!
This cake is delicious. If made the day before, should it be refrigerated or left on the counter?
It’s up to you! It can be stored both at room temperature or in the fridge overnight.
I have made this cake several times now and its simply the best vegan chocolate cake, so moist and tasty. It is also delicious served warm (20 seconds per slice in the microwave) with vegan whipped cream! I am making it today as a celebration cake for my son’s graduation as it’s his favourite. I will be piping the icing and decorating it with strawberries, raspberries and blueberries.
That is going to be a beautiful cake! Congratulations to your son! Thanks for your fabulous review and feedback, and have fun!
Thank you Nora! The cake was delicious and loved by everyone – it was polished off in no time with many wanting seconds!!
Hey Nora, any suggestions on making this gluten free as well? I am vegan my sister in law is gluten intolerant so trying to make something we can all eat.
I just happen to have a recipe for this! Here’s the link to my gluten free version of the chocolate cake! Enjoy!
This is the best chocolate cake you will make! Instead of boiling water, I make a cup of strong espresso coffee and use that as soon as it comes out of the machine. It makes the cake so rich! You can sprinkle some espresso powder on the frosting as well. Nora has all the best vegan recipes!
Hi! Can i bake it in one bigger cake pan? What size should be best? ♥️
You can bake it in a 9×13 inch pan if you want, it will need a bit longer to bake, perhaps 40-50 minutes or so.
This is my favorite cake ever. It’s the MOST moist, delicious, succulent chocolate cake. I’ve been making it for a few years now, and everyone who has it says it’s the best, “WOW”, and “can’t believe it’s vegan”.
I was wondering if the basic cake recipe works without cocoa for a plain cake (vanilla/white/butter pecan etc)?
I’ve actually had this question several times. I tested it and unfortunately, no, it does not work to remove the cocoa and try to make it a vanilla cake. It turned out really weird vanilla. So I’d recommend making my vanilla cake for vanilla versions.
Made this for a friend’s farewell. It was absolutely delicious! I added some espresso to bring out the chocolate more and made a separate cashew butter frosting. But everyone loved it – thanks Nora!
Espresso is a great addition! I’m thrilled the cake was a hit! Thank you for sharing your stellar review and feedback! Best of luck to your friend!
First ever accurately described Best Vegan Chocolate cake. So moist so chocolatey. We didn’t make the accompanying frosting so we can ‘t comment on that at this time.
Thank you for your fantastic feedback and review! I’m glad you loved the cake!
Hi Nora,
Could I use less sugar in the cake? Would I need to adjust anything else if I use 3/4C instead?
It should be okay going down to 3/4 cup.
Love this cake. I made it for a picnic because my granddaughter is omitting dairy for awhile. She loved it so much that she requested I make it for her Birthday. I was wondering if I could freeze the frosting I had some leftover. Thanks
Hi Dolores. Happy birthday to your granddaughter! Yes, the frosting freezes well. Just bring to room temperature before using. I appreciate your fantastic review! Thank you for sharing!