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. 

slice of vegan chocolate cake on a plate

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!

vegan chocolate cake with a slice taken out of it

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.

 

 

vegan chocolate frosting in a bowl with a whisk

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!

vegan chocolate cake frosted close up

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.

slice of vegan chocolate cake with a fork taking a bite.

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Recipe inspired by Add A Pinch.

slice of vegan chocolate cake with a fork taking a bite.
4.96 stars (1785 ratings)

The Best Vegan Chocolate Cake

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. 
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 16 servings

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

  1. For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes.
  2. 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.
  3. Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting.
  4. Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here.
  5. 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). 

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 71g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Sodium: 408mg | Potassium: 222mg | Fiber: 4g | Sugar: 53g | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
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Comments

  1. Nora…I must tell you about the changes I made because I can’t have chocolate (I know! So sad!). I used 1/2 C of Australian roasted Carob powder (3/4 C would have been too much carob); I used lemon in place of vinegar; 1/2 C Maple sugar in place of the 1 3/4 C sugar and I deleted the baking soda. Now, I also added 1 T Teecchino Hazelnut Herbal Coffee grounds that I finely ground before adding.

    The result was soooooo good. I do miss chocolate but this stood alone on its own. Thank you for this recipe!!!!!!

    Your recipes are just wonderful!

    1. I’m glad it turned out so good even with carob. Thanks for sharing what you did! I’m sure it will help someone else. Thank you so much!

  2. The first time I made this cake it came out great! I made it again tonight and for some reason it didn’t seem to rise enough. Each layer is only 1 inch thick. It rose in the oven higher than that but shrunk as it cooled. I haven’t tasted it yet but what are your thoughts or recommendations?

    1. How strange! Think about your ingredients- is there anything you did differently this time around? Perhaps it didn’t have long enough in the oven?

  3. OMG!! This chocolate cake is soooooooo SLAYYYYYY!!!! LOVE YOUR CHANNEL NORA!!! This is the recipe i used for my first ever cake i baked on my own!

    – Pearl, 10 years of age

      1. Hi Nora,
        I’m planning on baking your Best Vegan Chocolate cake for a birthday party. I’m using a sheet pan 11x15x2. Will 1 recipe be enough for 1 layer? I plan on making 2 layers.

  4. I’m not a vegan but damn this was a great cake!! Made it for someone who was. Question: can 1to1 flour be used for gluten free…do you know?
    Thanks a bunch!!!

      1. Great thanks! I will give it a try. Where do you find xanthan gum for that gluten free choc cake recipe?
        Thanks a bunch

  5. I have been vegan for nearly a decade and this is the best chocolate cake I’ve ever had! I have made it numerous times for friends and family and it blows them away; I am told often that they like it more than non-vegan chocolate cake! My partner and I lovingly call it our “regret cake” because it is so good we can’t stay out of it and eat it way too quickly. We always tell people to check out Nora Cooks and we say “thank you Nora” out loud when we get to eat this amazing cake, lol. Thank you Nora!!! 🙂

    1. Hi Dani. OMG, your fun feedback has put the biggest smile on my face!😀 Thanks for sharing your awesome review and feedback! I am thrilled that you are loving and sharing the cake! Wishing you lots of happy cooking!

    1. You are welcome! I am so glad you enjoyed the cake! Thanks for sharing your fabulous feedback!

  6. I love this cake and it’s always my go to for a chocolate cake, but I was wondering why do you use regular flour instead of the cake flour for this one?

    Just curious…
    Thanks☺️

    1. Hi Shana. This cake is already moist and fluffy. Using cake will cause the cake to be too delicate. I’m so glad you are loving the cake! Thanks for your awesome review! Happy baking!

  7. I think you ment to say, just lick the bowl clean then make the frosting in it!!

    It’s in the oven now…had divided it between spring form pans but one was leaking so now it’s just in the one…I’ll try cutting it in half to get the 2! Fingers crossed! Ready to frost!

    1. It’s going to be delicious! Thanks for sharing your fun feedback and great review! I am so glad you love the cake!

  8. Hi! I have made this cake several times and it has never disappointed and everyone loves it! I normally just ice it and then we eat it but I am making a birthday cake for someone and was wondering if this chocolate buttercream would hold up using the smooth and scrape method. I am trying to make a very smooth 6 inch three layer cake with very sharp edges at the top and need to know if this icing will hold up. Thanks so much!

    1. I believe it will, just make sure to start with barely softened vegan butter so it’s not too soft. I’m glad you’ve enjoyed the cake several times!

  9. AMAZING recipe! Finally a vegan cake that isn’t too wet or dry or fragile or dense. Perfect texture, not too sweet. Thank you ☺️

  10. OMG what an amazing moist chocolate cake no knew it was vegan until after the praise was received
    I’ve now tried the same recipe as cupcakes equally as great
    Thank you for sharing the recipe 😘😘

  11. Have a milk allergy not vegan. Can real butter be used I stead of the vegan one? Will it change the taste or texture?

  12. I made a single layer cake (cut the ingredients in half), added some coffee and used flaxseed instead of applesauce, and the cake turned out delicious!

  13. I made this cake as a trial for an upcoming party. I need to accommodate both a gluten free and vegan diet. I used King Arthur gf measure for measure flour. The sponge came out very moist and soft, which I was very happy with. My question is there is a bitter taste and I’m not sure if it is the flour or not enough sweetness in the batter ( I didn’t change any measurements). Any suggestions? I’m new to baking both gf and vegan. Thanks

    1. Hey Kim, I’m still newish to baking but I recall reading that the baking powder needs to fully react to not get a strange taste. Maybe check your measurements for baking powder and the the type of baking powder. I like Rumford brand…makes a difference

  14. i’ve been making this for my family and friends for years now and it slays boots the house down every time. the people are obsessed!

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