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).
Lovely so far! I’m in process of making the icing and I don’t want to add too much more sugar. I halved the recipe and it just won’t come together, and I’m getting closer to using the full four cups of sugar instead of two! Cornstarch to thicken? Thanks!
It sounds like your vegan butter was way too soft and melty, that is likely the reason for a frosting that won’t thicken. To troubleshoot, I wouldn’t add cornstarch, but I would actually stick the whole bowl in the refrigerator for a bit to firm up, then mix again until creamy and smooth.
This is the best vegan chocolate I have ever made and tasted. Only recently have I had to turn to the non-dairy life due to my son’s allergy. I have tried and tested a lot of recipes. A LOT.
Thank you for this! Love love love it.
You’re so welcome!
Made this for my daughter’s 18th birthday today. Everyone loved it. I didn’t have unsweetened almond milk, so I used the vanilla kind I had, and reduced the sugar in the recipe slightly.
This recipe is absolutely amazing! Made cupcakes for my non-vegan family and no one was the wiser. 10/10.
Thanks so much!
The cake base is delicious and so moist.
I am having serious issues with icing. I couldn’t find powered sugar so I tried two sweeteners and it tastes awful…. All up I’ve attempted to make this icing 3 times now and poured each into the bin. Think I will need to go to another website – it’s just not working.
Cake made for my sisters 21st.
For the frosting, you absolutely need powdered sugar, or it will not work. That is why you are having issues. If you don’t have any, but you have regular sugar, you can stick it in a blender with a little cornstarch and blend until powdery. But other sweeteners will not work, sorry!
Made this for my non-vegan family for my son’s 21st bday. Everyone loved it! Moist, tasteful and very easy. I’ve made vegan cakes before and they always call for a lot of sugar. This one has a decently lower amount and there was little guilt in eating it! Thank you so much for sharing.
You’re so welcome!
I made this for my vegan BF on this birthday and it turned out to be amazing! The yummiest, most moist and divine chocolate cake ever! I was nervous about baking without eggs for the first time but this is a perfect recipe! Thank you so much.
You’re welcome!
Made this as a birthday cake and it was delicious! A wonderful recipe, thank you!!
You’re welcome!
This is the best vegan chocolate cake! I have made it twice, and plan on making it for my non-vegan boyfriend’s birthday one day. Better than store bought in my honest opinion.
Thanks for the comment!
I made this cake today with my daughter, who is allergic to eggs and dairy, to celebrate by birthday tomorrow! We are not a vegan house, but have to find delicious alternatives to enjoy with her. This cake is outstanding and will be my only birthday (any occasion) cake from here on out! Deeeeelish!
Thanks so much!
does it have to be unsweetened almond milk or can it be vanilla?
It can be vanilla here.
I made this cake and icing tonight and it is LITERALLY THE BEST chocolate cake I’ve ever had! Thanks for making the quarantine a little sweeter!!
You’re welcome!
I am going to make this cake for my husband’s birthday Friday night. Can I substitute the almond milk with oat milk? We have switched to oat but will buy almond if that what it requires. P.S. He’s a chocolate fiend so I am very excited to make this for him!
Yes, oat milk is just fine to use, no worries! I hope he loves it!
If I made this into a Yule Log cake, what sort of cook time would you recommend for a jelly roll pan?
I’m not quite sure, but probably around 20-30 minutes? I would just test the middle to make sure it’s done.
Hi Nora,
I’m gluten intolerant, what should I replace the normal flour with?
A good gluten free flour mix is your best bet. I like Bob’s Red Mill.
Hi Nora! Can I half the recipe for one layer?
Yes, that should work just fine.
Can a 1:1 gluten free flour be used instead of all purpose flour?
It works quite well, yes, and I know several people have reported success in doing this.
I made these cupcakes and they are the BEST I’ve ever tasted! Thank you!
You’re welcome!
Hi, what can I use instead of unsweetened apple sauce?
Perhaps a couple of flax eggs (2 tbs ground flax and 5 tbs water). Or another egg replacer.
Planning on baking it tomorrow and was wondering how sweet does it come up? Almost 2 cups of sugar sounds a lot to me.. can I reduce that? Is there anything I should add more if I am going to reduce sugar ?
Thank you in advance 🙂
It’s not too sweet, but it is cake. 😉 You could likely reduce it down to 1 cup, but I don’t think it will taste nearly as good. Thanks!
Also used almond flour 4 cups for my gf sister and they taste great!
LOVE THIS!!! I am always having to use replacements, this may have been the first time I had everything untiiiiillll…. my cocoa powder ran out with a little over 1/4 cup left. Thankfully I have vegan chocolate bars and chips. I chose to use chocolate chips. I used a little over 2 tablespoons of chocolate chips (equal to a little over an oz) and because they have fat, I put a tablespoon less of coconut oil. Instead of half a cup (8 tablespoons), I did 7.
Will using a chickpea flour be okay in place of all purpose?
No, I don’t think that will taste good or work at all, sorry!
Oh my. This batter is delicious, I don’t think I’ll have enough now to bake it into a cake! Thank you!
Hi Nora – out of vanilla extract over here. Reading up on subs, I’ve seen: 1::1 maple syrup, 1::1 rum or brandy or half as much almond extract. Having never made this cake before, I wanted to see what you think would’ve best? It looks incredible – hoping to get close! Thanks!
Hmmm I think I would just leave it out myself. The chocolate flavor is wonderful and I don’t think it will be missed too much.
This is the best cake I have ever eaten vegan or otherwise! Thank you so much! Also does the cake need to be refrigerated or can I leave it out? Thank you!
So glad to hear it! It doesn’t need to be refrigerated.