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).
Made this cake yesterday for my vegan son and daughter-in-law. I cannot express how fantastic it is. I’m NOT a baker so was a little intimidated about making something new from scratch. I followed the EXACT directions, and it was PERFECTION! WISH I COULD GIVE IT TEN STARS!
Hi Nora,
Thank you for the recipe! Have you tried using cake flour with this recipe?
I haven’t tried it, but it really doesn’t need it. It’s already very light and fluffy. But it might work if that’s all you have.
Forgot to leave star rating. 5 stars all day
This worked!!! Best chocolate cake I have ever made, vegan or not.
Made this for my daughter’s birthday. She is a new mom and nursing, and can’t have dairy or soy right now. It was a monster success. Everyone loved it! It was super moist and decadent. I had to search high and low for a plant based butter without soy. I finally found Earth’s Balance with avocado oil in a tub, as the one suggested contains soy. Thank you for sharing!
Hey Nora,
just made your 5 ingredient salsa —excellent!!! Making your cake, next, 🙂
Wow! I have used your site for many recipes, and once again, I have to give another one of your recipes five stars. The cake was exceptional, and I don’t feel like I need to explore the internet any further for the perfect chocolate cake. I have found it!!! It was super moist and full of chocolate goodness. We also made the chicken, broccoli, and rice vegan casserole tonight as well, and that dish was awesome as well. I can honestly say that I have tried at least thirty of your recipes, and they never disappoint. Thank you for giving a new vegan hope.
Have made this cake before and it was amazing, I’m making it again today but using the veggie buttercream frosting
I’m so glad you like it!!
Simple and fun to make! The cake was delicious. My family and I enjoyed it! I would make this cake again.
Hi Nora – thanks for the recipe. Is there a substitute for vegan butter? I’m in Asia and finding it difficult to source vegan butter!
Thanks!
Perhaps vegetable shortening, for the frosting. That’s probably your best bet!
Could I use coconut milk instead of almond milk – or coconut milk thinned with water?
Sure, either one is fine. But I wouldn’t used full fat canned coconut milk. The stuff in the carton (like almond or soy milk) is just fine though.
That is good
Soooooo good
Do you thing the cake would turn out ok if I just left out the cocoa powder? And made it a plain yellow cake? I have all the other ingredients except for that to make for my baby’s first birthday! Thanks
I’ve actually tried it without cocoa powder and it didn’t turn out well. Completely different texture, I would not recommend it, sorry!
This was, hands down, the best chocolate cake I’ve ever eaten, let alone, made! I will make it any time I want a chocolate cake, whether vegan or not.
Hi! I am making this recipe as cupcakes for my daughters first birthday tomorrow – she has egg, nut, and dairy allergies. Any notes on storing these at room temperature or in the refrigerator? Thanks!!!
Either works, but if it’s really warm I’d keep them in the refrigerator to make sure the frosting doesn’t get too soft. Enjoy!
Is it okay to use oat milk instead of almond milk for the cake and icing?
Yes, that works.
Decadent yet simple! I have to tell you I love your recipes! I am never disappointed. This one “takes the cake”! Thank you so much fr sharing your talent!!
Would this work with gluten free flour as well? Thank you
It works with a quality gluten free all purpose flour.
This is the best chocolate cake I’ve ever had. My husband loves it.
That’s so great to hear!
I made this recipe for my friend’s birthday and everyone loved it! The cake is so moist and chocolatey, but not too sweet (even the frosting, which I normally hate). I also added halved strawberries in between the layers and on top and I HIGHLY recommend it!!
I’m so glad it was good!!
Is this recipe also gluten and dairy free?
Thank you
It’s not gluten free but it is dairy free.
This cake was perfectly moist and delicious!!
Curious – has anyone tried to make a vanilla version by omitting the cocoa powder? Would that work?
I was wondering the same exact thing!
Had a small group of non-vegan friends over to play cards and served this cake. What?!! They raved about it, and then I told them it was a “vegan cake.” They/we all loved it so much so that my wife, who is a chocoholic, said I HAVE to make another one next week. I can’t wait to make it for my children and grandchildren. Thank you!!
the BEST vegan chocolate cake ever….Thank you. I have made it 2 times and is perfect and decadent. THANK YOU.
You’re welcome!!
can i store the cupcakes in the fridge?
Yes, you can.
I just finished making this cake for my family and everyone raved about it! It was incredibly moist just like your carrot and strawberry cakes which I’ve recently made as well (and also COMPLETELY recommend). Definitely my go to site for all my baking needs!!