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).
I didn’t read through all of the comments, but I want to know if oat milk can be used instead of almond milk.
I am vegan. I am also deathly allergic to all tree nuts. I have a huge problem with both baked goods and cheesy dishes using almond or cashew-based ingredients.
I guess I am the only vegan on the planet with a nut allergy because it seems that vegan recipes rely heavily on nut-based ingredients. It is very frustrating and downright disheartening.
Yes, oat milk will work fine.
Soy milk also works
Hi , I’m diabetic so can I just use 1 cup sugar to the cake ?
I haven’t tried it, but it would likely be ok. Thanks!
*sugar
I made this recipe and I split it between three 4 in pans for valentines treats. If I have leftover batter, if I stick it in the fridge to save for a future bake tomorrow, will it ruin the batter? Since it calls for boiled water at the end?
I haven’t tried this, but I have a feeling the cake will turn out different because of the boiling water. It probably will be ok though and better than throwing it away.
Another thing to keep in mind, is that if you refrigerate it, whatever you make with the remaining batter will probably not rise so well because the baking powder and soda will likely lose their activation after some time.
Can I use whole wheat flour?
Whole wheat pastry flour to be exact.
You probably could, but it will very much affect the texture and taste of the cake.
Ok, so my very first VEGAN cake and I just have to say WOW!!! My future daughter in law loved it, we ALL loved it! So super moist and the frosting is so sweet and fluffy! My next cake to try is your strawberry cake for valentines and then the lemon one for Easter. Oh….my just wished I could make it less calories! Any ideas????
Sorry, I created the cake recipes to be delicious and not low calorie. 🙂 I’m so glad you enjoy the cake though! You could always put less frosting on, that would make it lower in calories.
This cake turned out perfectly! The best vegan cake recipe I have ever tried 🙂
I’m so glad!
HI ! I will be making this recipe this weekend and wanted to know do you have a raspberry cream filling that’s vegan?
Sorry I don’t, that sounds great though!
I’ve made this cake multiple times and love it!! This time I was wanting to make it with a white frosting, do you have a recipe for a white frosting option? Or would I just make this chocolate buttercream, minus the cocoa?? Thanks!!
Sure! I have a Vegan Vanilla Frosting, I have paired it with the chocolate cake before and it was great. Thank you!
Hadn’t eaten cake in months, so I couldn’t stop myself from eating a piece right out of the oven. It was pretty good, but not amazing – I wasn’t even going to write a review…But I just had a piece now that’s it’s COMPLETELY COOL and WOW! That’s pretty amazing! So now I’m back writing a review. And shame on me for premature judging! Lesson learned. Gotta let the cake cool to get the full, delicious effect!
So I cut the sugar back 25% because I tend to like a little less sweetness. Plus the frosting takes care of that anyway. Turned out awesome. And I’m gluten free, so I can attest that GF 1 to 1 flour works perfectly in this recipe. No other modifications needed.
One final comment: The pics here on the site make the cake look kinda squishy and fudgy, but mine didn’t end up that way. I’m not sure if it was the GF flour or the decrease in sugar, but the sponge in my cake was absolutely identical to a conventional cake – much lighter and spongier than the pics here. It rose brilliantly. I loved that it turned out the way it did, but I wonder why the difference?
Brilliant recipe. Will be back to try more!!!
I’m so glad you enjoyed the cake! Yes, the reason the texture is different is because of the gluten free flour. It works, but it does change the overall texture of the cake for sure. And it will vary depending on what brand of gluten free flour you use. I’m glad you enjoyed it your way!
Made this for hubby’s birthday yesterday and OMG!!!! I used to have a fav non vegan chocolate cake recipe that was his fav, but since going vegan, I had to find a new one, and this is it!! He isn’t vegan, me and my son are, but he said that this recipe is the best chocolate cake he has ever had!! And I totally agree! Thanks so much!!
Thanks for the great comment! So glad everyone liked it!
For sure the best chocolate cake I’ve made/eaten! Tested it out 5 time this week for 5 birthday celebrations of my girls and never seen such a feedback to a birthday cake. I did reduce the sugar substantially and that didn’t deter the kids coming back for more! Also switched out wheat and used spelt flour. Super fluffy, creamy, crunchy and delicious!! Thanks!! ???
You’re welcome! Glad it was enjoyed.
Hi, I am allergic to almonds, can I sub out another milk, soy? oat? thanks!
Yes, any of those will work.
thank you
Dear Nora, for health sake, I am on the Esselstyn diet, therefore no oils of any kind; and they prefer I use maple syrup for the sweetener because it has the lowest fructose of all sweeteners. And they recommend white whole wheat flour. Any suggestions?
Hi Judy! I don’t think this cake is going to work for that diet, using maple syrup will throw off the balance of wet/dry and I’m not sure how to make it without oil, especially considering the frosting has a lot of vegan butter in it. You might want to check out this recipe: Oil Free Chocolate Cake.
Hands down the BEST chocolate cake I have ever had. My husband and I started following a vegan diet only three weeks ago. I was very stressed out about my birthday because I LOVE cake. I found this recipe and my husband made it. It’s amazing- so moist and rich. It’s definitely the best cake I’ve ever had. Thank you!!
You’re so welcome! Happy Birthday!
I made this cake for my son’s 23rd birthday. I made the recipe 1+1/2 to make it a 3 layer cake. This was the best chocolate cake I’ve ever had! Most of our family is vegan, but my son is not and he LOVED it! I did add 1 tsp almond extract to the frosting and it was very yummy!
That’s so great. I’m so glad everyone loved it!
I make this cake for all my family and friends’ birthdays and everyone loves it 🙂
That’s so great!
Hey Nora,
I made this cake this past Saturday for someone’s birthday but realized the birthday isn’t until Thursday. Oops. I thought about freezing the cake so it’ll still be good on Thursday. Have you ever tried freezing it or should I take my chances and leave it out. Thanks.
Sorry I didn’t get to this sooner! Yes, you can freeze it. I would at least refrigerate it if it’s going to be several days.
I’m new to this but how can this be vegan when you use white flour?
White flour does not contain any animal products, therefore it is vegan.
This was amazing! Truly one of the best cakes I have ever made. Thank you!
You’re welcome! So glad to hear it.
Looks super yummy! Can you make this with cacao powder instead of cocoa powder? Instead of almond milk, will soy milk work?
Yes, both of those will work just fine. Thanks!
Do you think I could sub soy or oat milk for almond milk?
Yes, that is not a problem, any non-dairy milk will work.
My daughter and I decided to try this recipe as it was very similar to a non-vegan cake we had made before (one that included oil and boiling water). We worked together hoping to make an edible vegan cake for my wife’s birthday. Once the candles were blown out and the cake served, the only comments were regarding how this was the best cake ever, vegan or otherwise. This will now be the go-to recipe for chocolate cake for our family….thanks for such a simple recipe. Oh, one other thing I noticed was that the cake and frosting came out looking exactly like the photos that the recipe showed. A first for me.
That’s so wonderful to hear! Thank you for the comment.
I made this over the weekend for a chocolate cake competition at my husband’s work. This cake won all the judges over with a 5 out of 5 from most of them. We took first place!!
I made the cake on Friday, wrapped it in plastic wrap and left it at room temperature until frosting it on Sunday – primarily due to my schedule. I added brewed (and cooled) espresso to the frosting for some added kick and topped it with shaved chocolate, fresh blackberries and fresh raspberries. I made two 9-inch cakes but cut each in half for a 4 layer cake.
Thanks so much for this amazing cake recipe – it’s definitely a keeper and gave me bragging rights at my hubby’s job!! Oh, and mine was the only vegan cake entered!!
Wow, that’s so great!! Thank you so much for sharing this with me. And congrats!
In case there’s another beginner baker out there, here’s the mistakes I made:
Because I didn’t flatten the bottom layer, the top layer wanted to slide off. I thought I could kinda glue it down with frosting, but it wound up breaking into three pieces. This was made worse because I didn’t let it cool enough before frosting it, so the inner frosting melted instead of supporting the cake. I thought the frosting was a bit thick, but I bet if I hadn’t made the other mistakes it would have spread easily.
Oh, and I only had dark chocolate powder on hand… this wasn’t a mistake per se, it tasted wonderful! But it also led to a jet black cake.
None of this mattered in the end – this was the first vegan cake I’ve had that came out moist, and everyone loved it. My only complaint was that it didn’t rise much, I think I’d add another half to the recipe and make it a 3 layer cake.
Hi! I have yet to try this recipe so I’m not sure if this has any correlation, however if you are about 3,500 then you should adjust your cake recipes, I am at 5,000 elevation. Most recipes are made for sea level unless stated otherwise, if you make a sea level cake at high elevation, it will rise too quickly, and then fall, making the cake more dense and not fluffy. Since you said it didn’t rise much I’m wondering if maybe this happened, and just letting you know for your future cakes if that is the case. 🙂