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 was wondering if anyone has tried this recipe using cake flour as opposed to all purpose.
Thanks for the recipe; I am looking forward to trying it out very soon!
Amazing Thanks!!!
Does the cake have to go in the fridge once you frost it?
No, you can leave it out at room temperature. Unless it’s super warm in your house, then I would refrigerate it.
So, the last 2 times I have made this cake, it has been delicious but the cakes do not rise. I used all new baking powder, soda, etc.. did not overmix. They taste great but are thin and flat. I’ve made this cake multiple times before but for some reason lately they just don’t rise. Is it possible to make these cakes in 8″ pans instead of 9″ so they are thicker?
I’m not sure why they are not rising for you, when they have in the past. There must be something different, but it’s hard for me to know without more information or being there. Maybe check your oven temperature to make sure it is accurate. And yes, you can use 8 inch pans for thicker cakes. But they still should rise and be quite light and fluffy, not dense. Did you make any substitutions like a different flour or anything?
I made this for my boyfriends birthday and everyone (vegan and non vegan alike) agreed it was the best cake we’ve ever had! So moist! I accidentally used Cinnamon applesauce instead of plain and it was delicious with a hint of cinnamon
Best recipe, vegan or otherwise (did cupcakes)! Senior, non-vegan, never baked a cake boxed or scratch. Grandma was busy remote schooling but we wanted a first day celebration. This recipe was quick, easy, and delicious. Vegan friend gave my first venture a 10/10 and I agree! This is a keeper.
That’s so great to hear!
This is definitely the best cake I’ve ever made, and ranks near the top with all cakes I’ve ever had. Perfectly moist and super rich, everyone who I shared it with raved about it. Made the frosting with Miyokos butter, which I prefer to the Earth Balance. So, so, so good!
Thanks so much!
Hi, can I use regular vinegar instead of apple cider vinegar?
Yes, that it fine.
My children made this for my birthday. It was the best vegan cake I have ever had. They were nervous with the batter because it was so liquidy but it rose to perfection.
Moist and delicious! They used canola oil, vanilla flavored almond milk and real maple syrup instead of vanilla extract. They also used a stand mixer.
Absolute perfection!
I’m so glad to hear that!
This cake is fabulous!!! I put peanut butter frosting on mine. I have made this many times. Very moist…a family favorite!
That’s great to hear!
Had a request to make this gluten-free… any suggestions? Thank you!
Yes, you can make it gluten free by using a quality gluten free flour mix, such as King Arthur Flour or Bob’s Red Mill. Thanks!
If I only have two 8 inch cake pans, would I have to scale the recipe down or can I use it as is? I tried searching online and theres mixed opinions
Two 8 inch pans work as well, no need to change the recipe other than maybe baking it a few minutes longer if it’s not cooked through in the middle. Thanks!
Hi Nora,
I am trying to make this cake for a friend of mine’s birthday. He is allergic to dairy, eggs, and nuts so I can’t use almond milk or whey milk. He uses pea protein milk. Do you think pea protein milk would work for this recipe?
Yes, any non dairy milk will work here. Hope he enjoys!
Such a great recipe…but help-I’ve made this twice and both times the sponges were so fragile and practically crumbled to pieces! Any idea why this might have happened?
I’m not totally sure, I’ve never had that happen before. I wonder if you aren’t baking it for long enough? Or letting the cakes cool enough before handling them?
I have made this cake several times and it truly IS the best chocolate cake, vegan or otherwise. It’s super moist and rich in chocolate and my family always requests it for every party. The frosting is delicious and there is plenty of it, so you can make it nice and thick on the cake. Thanks for such a great recipe! I’m going to try the lemon cake recipe next!
I’m so glad you liked it!
I used this recipe for a birthday cake – wish I could post a picture. It was awesome and came out so well. I only had soy milk, plus I used 7” pans, and it still worked. A definite keeper…. thank you!
You’re welcome!
This is seriously the best chocolate cake recipe I have used. I used the cake recipe and then turned it into a vegan black forest cake using natures charm coconut whipping cream
This really is the best vegan chocolate cake ever. Nice job and thank you for the recipe. I did add powdered peanut butter to the frosting just because we love peanut butter, but it was amazing without it too!
This was soooooo good! Made it last night for my husband’s 52nd birthday. He is not vegan and loooooved this cake. It was moist. Texture was perfect. So chocolatey. Frosting was delicious. Thank you so much for sharing all this yummy goodness! It was a hit!
I’m so glad to hear that!! Thanks for the comment!
first time I ever baked a vegan cake and it was just simply AMAZING!! Easy to make, moist and so Delicious! Everyone loved it.
That’s so great to hear!
Definitely a winner. Perfect for birthday cake. Easy and super tasty, very chocolatey. I reduced the sugar a bit as I prefer things not overly sweet.
This was my first attempt at vegan baking and the cake was truly delicious. I was also told by 2 separate non vegans that it was the best chocolate cake they had ever tasted!
Thank you Nora for this great recipe!
You’re so welcome!
CAN I USE OAT OR HEMP MILK?
Yes, either is fine.
nice cakes recipes all what type of frosted creams we used for the cakes???
The frosting recipe is included in the recipe itself. Thanks!
Hi,
I made this vegan cake and it tasted nice . I have a couple of queries.
– The cake was gooey and tasted more like a brownie – is this coz of the applesauce ? What if I replace it with flax egg, would there be any texture difference ?
– could I replace sugar with jaggery ?
Thank you ?
Something went wrong if the cake was gooey, it should be fluffy like cake, but very moist. I would double check the recipe and make sure you are following all the instructions exactly for success. I’m honestly not sure about the jaggery, I have only used sugar so can’t say how it might affect the cake. Thanks!