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.
Sign-up to get new recipes by email and receive a FREE 5 Day Family Friendly Vegan Meal Plan! SUBSCRIBE NOW.
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).
My cake’s frosting was very runny why would that be? Any ideas on how to fix that?
If it’s too runny, add more powdered sugar. But to prevent it happening in the first place, don’t melt the vegan butter or soften it too much. You want it softened to room temperature, but if it’s at all melty your frosting will be runny and hard to control. You can also start with less milk and add more if needed. Thanks!
Hi nora. I made this cake and it really was delicious and moist. I was looking for a reciepe that can be used for a 4 layered cake (also going to be tiered) is there any changes i can make to this recipt to maintain the taste but make it less goey/rich.
You could just leave out the boiling water, it will still taste good but not be as moist. Hope that helps!
Can this cake be made a couple days in advance to be frosted on day of serving? (Trying to surprise someone in the household with it, and the only time I can make it is a couple days before their birthday!)
Yes, it can be made a few days ahead. I would store the cooked and cooled cakes in the refrigerator, wrapped up, then make the frosting the day of (or even the day before). Thanks, hope everyone enjoys it!
Best cake I’ve had in a long time.
When you make and eat this cake don’t count calories. Lol
Very very good.
Can the boiling water be replaced with coffee?
Yes, it can.
Very good cake ?
Hi Nora, I plan to make this for a friend this weekend. Never made a vegan cake before…will the frosting stiffen up in the fridge like traditional buttercream? Can you pipe with it?
Yes, it does stiffen up in the refrigerator like regular buttercream, and you can pipe with it. Hope you enjoy!
OMG, I didn’t expect this kind of chocolate VEGAN cake I’m shocked it is so soft, delicious, tasty this is my favorite vegan cake ever?. Thank you so much for sharing this recipe?
You’re welcome!
Oh em gee! This is the best and is my go to recipe since I discovered it a few months ago. The only modification I make is to replace the regular flour with a gluten-free one to one flour blend since we are gluten-free and they come out so fudgy and delicious. Lately I’ve been making them into cupcakes both regular size and minis and they come out so good. Yum!!
That’s so great to hear!
Seriously delicious. Simple recipe with ingredients I had on hand but a rich chocolate flavor. Thank you ?
You’re welcome!
do these freeze well?
Yes, the cake freezes well. I often freeze leftover pieces of cake.
Does it matter if the butter sticks are salted or unsalted
I have always used salted because I haven’t been able to find unsalted until recently (I think Earth Balance just came out with unsalted). But either works, just add a little more salt to the frosting if you taste and feel like it needs it.
I fell in love with this cake recipe not only is it yummy and chocolatey but vegan ! 😀 {{{ TOTALLY RECOMMEND MAKING THIS RECIPE PEOPLE}}} !!
First attempt at baking and the cake turned out to be heavenly. Never thought a vegan cake could be so soft and tasty. It’s an amazing recipe, well detailed that guarantees a delicious outcome. Thank you
I’m glad you enjoyed it so much! Thank you!
The cake came out perfect! Thank you. The icing is just a little too sweet. I used 1/4 cup of almond milk and 4 cups of sugar. Next time I might just use 3 cus and go by the consistency, since I had plenty left after I ring the whole cake. Any other suggestions? Have you used plant based cream cheese instead of butter?
I’m so happy you enjoyed the cake. For a less sweet frosting, you could try leaving out the milk (or only added as much as needed), and less powdered sugar, to taste. I haven’t tried vegan cream cheese, but it would be quite different. Might work though. Thank you!
Great recipe for chocolate cake and it’s vegan! I didn’t have applesauce so I had used chia seeds instead for the egg substitute and it turned out super moist and fluffy! Both kids approved:) super happy with this recipe and highly recommend to try it for those looking for a vegan cake recipe. Thank you for sharing this recipe it really is a family fave of ours now.
You’re welcome!!
Hi Nora! I just made your gluten free vanilla cake recipe and I loved it. Can I make this chocolate cake recipe gluten free? Should I substitute the two cups of flour with one cup Bob’s Red Mill 1 to 1, plus one cup almond flour? Or would it be easier to take your gluten-free vanilla recipe and simply add cocoa powder to it? Thank you!
I’m so happy to hear that you loved it! For the chocolate cake, I would actually recommend NO almond flour, and just subbing with all Bob’s Red Mill 1:1 Flour (or another gluten free mix). Hope that helps!
The description is not hyperbole, this is hands down the best vegan cake, and among the best cakes overall, I’ve ever had. Used coconut milk (not the kind that goes into Thai food) for nut allergies and make sure you use a high quality cocoa. This recipe is a keeper, thank you!
You’re welcome!
Cake is great,, I am just confused why my icing and cake turned of the same color. I feel like I failed on that part. What cocoa did you use?
I’m guessing you used dark cocoa powder (also called dutch). Natural, unsweetened cocoa powder will make the cake fairly dark but the frosting will be lighter, like in the photos. It’s totally fine to use dutch cocoa powder, but the cake and frosting get very dark. Hope that helps!
I am by no means a kitchen person. But i followed this recipe and was able to make a perfect cake! Was so good i did it twice and both times yielded same results! Thank you for sharing?
You’re welcome!
I made the whole recipe and am only using one cake pan. Is there cooking adjustments? Not ready at 35min
What size cake pan? I don’t think it will work in one round cake pan. If you only have one, you can save half the batter, wait for the first cake to be done, and then bake the second one. Or use a 9×13 inch cake pan, it will take a little longer to bake though, about 45 minutes.
Can you use oatmilk instead of almond milk?
Yes, oat milk works.
Can I bake and frost one day ahead? Thank you.
Yes, that is fine.
Does this cake need refrigerated?
No, it does not need to be refrigerated, it can be kept at room temperature.
Absolutely the best – even non-vegans rave about this cake! Thank you!
You’re welcome!
I am going to make this cake today! I only have one cake pan, is it ok to let the batter sit while one layer bakes?
Yes, that works.
Hi I just used your recipe to make a birthday cake for my nephew who has severe egg and dairy allergies. I have made him a cake every birthday – yesterday he was 12 and we all agreed this was the best one yet!! I used fondant icing and turned it into a penguin ( probably not what you expected to happen to your recipe ? ) and it was absolutely delicious so thank you!!
Wow, that sounds great!