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).
SO MOIST AND CHOCOLATEY!!!
I followed the recipe exactly and it turned out amazing, this one is a keeper!
Hi Keli. Thank you!
OH MY GAWD. This Recipe is AMAZING. I used King Arthur Gluten Free 1×1 flour, coconut oil, macadamia milk and the egg replacer for 2 eggs from bobs red mills. I thought I messed up my batter was normal and not watery when I put the water in, but it came out excellent. It is so moist! I thought the cake was going to be too rich but with the frosting it is delicious. I would even consider adding espresso powder but honestly this recipe is amazing as is. This is my new go to recipe. I haven’t been able to eat GOOD cake for years. Thank you SO much, Nora!
How fun! I am so glad that the recipe worked out well for you and that you love it! It’s a favorite in my home for sure! Thank you for sharing!
***no animals were harmed in the making of this cake*** Best Recipe ever! Nora thank you for such an amazing decedent vegan chocolate cake recipe..nailed it! The cake is so yummy and so moist and the depth of chocolate so perfect and the frosting, creamy and smooth and rich, exactly what I needed for my birthday ? cake! Thank you! I enjoyed my first slice this morning with my bday ☕ coffee ?☺️
How fun, Ginger! I’m so glad the cake turned out delicious for you birthday! Thank you for letting me know. Happy Birthday again!
I made this for my birthday, and it was soooo good. No other vegans at the small socially distanced gathering on my lanai, but everyone LOVED it. Best compliment was my friend asking me to make it for her birthday next month. The frosting was also superb. Definitely a keeper. I can’t wait to try the Lemon cake on your site!
Happy birthday, Nanette! I’m so glad the chocolate cake was wonderful for you and your friends! Thank you for sharing!
Super moist and chocolaty! Surprised my non-vegan husband and several co-workers with how delicious this recipe was (I made into cupcakes).
Hi Shawna. How fun! These do make great cupcakes! Thank you!
best vegan chocolate cake I have ever tried! it’s perfection
Thank you Sasha! I’m glad you enjoyed the cake! It’s a favorite in my family!
is it cocoa powder or can use cacao powder?
You can use either, I use cocoa powder.
My bday is Wednesday and I am so excited about making this cake. I got all my ingredients together today and I will keep you posted on how it turns out?
How fun Ginger! Happy Birthday! Please let me know how it turns out for you!
Hi, would it be possible to use cacao powder instead of cocoa powder?
Yes, that is totally fine to use. Thanks!
Hello! Could I make this with cacao powder instead? Not sure if measurements would need to be changed. Thank you
Yes, you can. Same measurements. Enjoy!
Hi Nora! I want to make these as cupcakes, but don’t have liners – am using silicone muffin Pan. How far up should I fill?
Made this for my daughter’s birthday today and we both think it is the best chocolate cake we‘ve ever tasted! Incredibly moist. Thank you for this fabulous recipe!!
Thank you, Debra, for trying my chocolate cake recipe! I’m glad you and your daughter enjoyed it! This cake is definitely a favorite in our household!
Hiya, I’ve tried this recipe a few times and it came out beautifully. I’m trying to go for a smaller cake today and looking to use 6′ cake pans. I’ve about halved the recipe, but would you have any tips for baking time. I’m thinking 25-30 minutes but I could be off.
Hi Diana, I hope it works out well for you in smaller pans! I think 25-30 minutes should be about right, maybe check though at the 20 minute mark, so you don’t over bake them. Enjoy!
AH-mazing! This year I attempted my my son his birthday cake using this recipe. I also bought a cake (just in case). Everyone that had this cake was extremely impressed! Adults and kids were complementing that I was so good! I offered the store bought cake but nobody ate it. Seriously huge success!
Hello Amira. I’m so glad the chocolate cake was a hit at the birthday! Thank you!
I’ve made this a few times and has never failed. Great recipe!
I’m glad you are enjoying the cake recipe! It is a favorite in my home. Thank you!
Truly the best chocolate cake, even my non-vegan family members loved it.
I left the butter out too long, so the frosting was runny, but solidified in the fridge.
Hi Amy. I’m so glad you and your family love the cake! It’s one of my family’s favorite cake recipes as well. Thanks for sharing your comment.
Thank you so much for this recipe! I am not a vegan but I’m always trying to find new things to make to impress my vegan sister. I made this cake for Christmas yesterday and everyone loved it, including my sister! It was super moist and the frosting was delicious. I will be making it again for sure.
Hi Hannah. How fun that you try out new vegan recipes for your sister! I’m glad you enjoyed the cake. Thank you!
Could I use cashew milk instead of almond and margarine instead of butter?
No problem to use cashew milk instead of almond, and dairy free margarine should work as long as you don’t mind the flavor because it may come through in the frosting. Thanks!
Hello Nora,
Is it possible to use regular almond milk if no unsweetened almond milk is available on hand?
Kind regards
Yes, it won’t much matter at all, I make it with any milk I have on hand! Thanks!
Hi Nora, how can I make this cake gluten free? What should the measurement be?
Thank you!
Just replace the flour with a quality gluten free mix, it works quite well. Thanks!
Unbelievably delicious!! Made for my niece who recently went vegan. Did all exactly as directed and the cake is moist, flavorful, and frosting perfect texture and not too sweet. I have been baking for many years and not usually a chocolate person but this was very very delicious. Thank you for this wonderful recipe!
Hello ! This cake is amazing ! Just finished baking and making the icing. My question is, if I want to serve it to my family tomorrow, is it better to frost the cake today or tomorrow before serving. Also, How can I store the cake and icing overnight ?
You can frost it today, it’s fine to leave the cake at room temperature overnight unless your frosting is too melty (like if your vegan butter is too soft). Then I’d store the whole thing in the fridge. Hope that helps! Enjoy!
I made this for Dessert for Christmas. My daughter is Vegan for health reasons. It was a HUGE hit. No one could tell it was Vegan Cake. I used 8″ round by 2″ deep pans. The cake was moist. I did find that the icing is melty even after having the cake cool for over an hour. So I had too firm it up. I used flour ( or cornstarch) and added it 2 tbsp at a time til I got it to a good and firm not melty consistency. I iced the cake night before and was PERFECT. I still have lefts over icing.
Hi Lysa. I’m glad the cake was a hit! If the butter is too soft, it will render a soft and melty icing. Next time ensure your butter is not too soft, and add the milk a little at a time instead of all at once. I’m glad you were able to fix the consistency of the icing. Thank you.
Hi!
I would love to try this recipe for my son’s birthday which is next week. Although I have only one cake pan. Will it be okay if I bake it one at a time? This will be my first time baking a cake by myself.
Yes, that does work, I have done it before when making a triple layer cake. Hope you enjoy the cake and your son does, too!
this cake boiled in the oven and then developed a caramelised chewy texture with what remained. i followed the recipe exactly but used almond flour. what did i do wrong?
Hi there! So almond flour does not work here, and can not usually be substituted for regular flour in baking. It doesn’t absorb liquid in the same way, so you will end up with a soupy, weird textured cake. Very different than regular flour. That’s why you had trouble.
thank you for your reply! will try again today 🙂
Turned out amazing!!!
Can this be made with the Earth Bakance vegan butter in the tub? I can’t find the sticks. Thanks!
Yes, that will work.
Hi. I am making this delicious vegan chocolate cake for the second time. We are having it on Christmas. Any suggestions on storing it to keep it moist?
MERRY CHRISTMAS!!