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).
Is there something I can substitute for the apple cider vinegar?
Lemon juice or white vinegar works.
Can I use unsweetened cocoa powder in this recipe?
Yes.
How should I adjust cooking time and temp if I only have 9×13 pans?
You can make a 9 x 13 inch cake with this recipe, just make it in one pan and cook it a bit longer, about 45 minutes until done in the middle.
I have tried a few vegan chocolate cake recipes, most claiming to be the best. While those other cakes were tasty, none were as good as this one! This recipe is a keeper for sure. Only downside is I cannot stop eating it!
Thanks so much for the comment!
Is there any way i can change Almond milk for soy milk?
Yes, that is fine.
Hi. Thank you for sharing your experience! This recipe is amazing and it is the only one I make for my daughter, since she is alergic to Soy, Milk, coconut, egg and cashew. She simply love it! However, with this quarantine due to Covid situation I’m not finding all purpose flour anywhere
, and my daughter is asking for cake for weeks now. Do you think that if I use Almond Flour I will ruin the recipe?? Or I might get something similar??
I know we’re not supposed to change ingredients, but I’m not finding another recipe suitable for her ….
All the best!!
I know it’s so frustrating not to be able to find flour right now! Almond flour won’t work here, but if you see a gluten free flour mix, that would work. Cake flour would probably be okay, too, or whole wheat pastry flour. Best of luck!
This is the best vegan chocolate cake. I was wanting to try it as a yellow cake with vanilla frosting. Any recommendations?
Thank you! I have tried to make this cake into a yellow or vanilla cake and it does not work. I would go with my Vegan Vanilla Cake, you will have much better results!
Hi Nora,
I’m doing oil free and was wondering if i could possibly replace the oil required with more applesauce ?
Thanks !
You probably could, but it will affect the taste and texture of the cake. Thanks!
I’ve made this cake 4 times and everyone loves it and can’t believe it’s vegan! The cake is rich and chocolatey but not over the top. I made the full frosting recipe and it was too much…but I just used it the following weekend when I made the cake again. Usually vegan cakes are dry but not this one! This is my new go-to chocolate cake. I’m making the lemon cake tonight and can’t wait to taste it!
I’m so glad you like it!
Hi there! thank you for this. Can i ask how i should cut the recipe if i have two 7 inch cake pans?
I think it will be okay in 7 inch pans, your cakes will just be a bit taller and need to bake a little longer. You might need to add 10 minutes to the overall cooking time.
Loved this receipe! Delicious cake!! I made this for my husband, just because he loves cake.
I’m so glad you like it!
Would you recommend using bananas instead of flax eggs as a substitute for the apple sauce? I have both but don’t like the flax taste. Can’t wait to try this either way!!!
Either would work, I personally would prefer the flax egg over banana, but you might be different. It should work either way. Good luck and I hope you enjoy it!
Which measurements of banana would you use? I’m thinking about trying it….
Can I use soy milk instead of almond milk? Thank you !
Yes, no problem.
I have absolutely no idea what I did – but I think I’ll need self-raising flour next time hahaha mine turned out the size of a brownie but still tasted amazing!!!! Gluten Free problems 🙂
Hi! I wanted to know if I could substitute the Apple sauce and replace the almond milk thanks!
You can use another non-dairy milk yes, and sub flax eggs if needed for the applesauce (2 tbs flax and 5 tbs water). Thanks!
Very strange, I thought I sent a review already? Well I wanted to say your cake was amazing! I’d love to make it again, and was wondering if you tried different types of flour? I want to bake a gluten free cake for my friend and this cake is delicious! Hope to hear from you soon! I’d like to make it tomorrow:)
Oh how weird, I didn’t get it for some reason. But I’m so glad you like the cake! Gluten free all purpose flour would be your best bet, it works pretty well. Don’t use almond or coconut flour, they will not work. I have used Bob’s Red Mill 1:1 Flour and it works well.
I am hoping to give this cake a try next week. If I add sweetened applesauce, do I need to reduce the sugar in the recipe?
I wouldn’t, no. It should be fine.
This recipe looks awesome! I would like to make it as a birthday cake but I prefer using a bundt pan. If I use a bundt pan, how long do you think it would need in the oven and at what temperature?
I would say same temperature, but probably 45-50 minutes to cook. Hope you enjoy it!
This cake ROCKS!! I’m not a huge chocolate cake fan but ever since I discovered your page I have been drooling over it. I’m so glad I made it. Also, your page has been keeping me sane feeding this newly vegan (3 months) family fed during the quarantine! Thank you so much!
You’re welcome! Thanks so much for the wonderful comment!
Thank you Nora! Will give it a try sometime next week. The cake won’t taste too sweet if I add sweetened applesauce?
No, I don’t think so. It won’t add much sweetness. If you want to reduce the sugar a bit, you could, but it’s not necessary.
Hi Nora,
I don’t have unsweetened applesauce, can I substitute it for anything esle? Or can I use sweetened applesauce?
Thank you x
You could use sweetened applesauce as long as it’s not cinnamon flavored, or sub 2 flax eggs (mix 2 tbs ground flax with 5 tbs water). Hope that helps!
I got rave reviews from this recipe, thank you so much! It’s perfectly moist, super rich, and has the best flavor. chocolate cake fans and non-fans alike loved it and I had non-vegans asking for the recipe. This is dead simple and so so good.
My one suggestion would be to reduce frosting if you’re not a big fan. I halved the frosting from the get go and easily had enough to cover the whole cake and put a small layer in the middle. Either way this frosting is well worth the effort.
Thanks again Nora, I will be back!
Thank you! I’m so glad everyone enjoyed the cake! Yes, if you don’t like much frosting, it is fine to halve the frosting.
what can be used a substitute for applesauce?
2 flax eggs (2 tbs ground flax + 5 tbs water). Hope that helps!
Best chocolate cake I’ve ever had in my 62 years! Can’t wait to try the lemon recipe.
Wow, what a great comment! Thanks!
Can I keep the recipe as is and use a 13×9 or 9×9 pan for a single layer? Thank you! Looks delicious.
I would use a 9 by 13 inch pan not a 9 by 9 as it may overflow. Just bake a bit longer, 40-45 minutes. Thanks!
This was the best chocolate cake! My family loved it! Thank you!
I’m so happy to hear it, thank you!