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).
Oh my this is the best chocolate cake. The picture is not deceiving. So moist and not too sweet. I appreciate your recipes, more importantly the animals do!
Thank you for sharing.
Oh my this is the best chocolate cake. The picture is not deceiving. So moist and not too sweet. I appreciate your recipes, more importantly animals do!
Thank you for sharing.
Hi Patricia. I’m so glad you love the cake! Thank you for using my recipes! I appreciate you taking the time to share!
Best Cake I’ve ever tasted. Period.
Thank you!
For flourless cakes can I substitute all purpose flour to almond flour. TQ
Almond flour works very differently. The cake will end up being a bit of a soupy mess! This recipe doesn’t do well with substitutions, sorry! It’s a cake to enjoy as is! I hope this helps! Thank you, Gurjit!
Ahhhh ok ok wanted to see if substitution work … thank you Nora
I made this for my boyfriend’s birthday and he said it was the best cake he has ever had!! He has eaten it every day for breakfast since and refuses to share with anyone else haha. Thanks for the great recipe!
Hi Hayley! How fun! I’m glad your boyfriend loved the cake! Thank you for sharing, and Happy Valentine’s Day!
Can I still make the frosting without a mixer? I have a blender but am wondering if I could just hand mix.
You probably could if you need to, your hand will get a workout!
Dear Nora thank you so much for this wonderful recipe. I want to try it at once. But I have a question as I live in Germany :
What is the difference between the two ingredients “baking powder”. and “baking soda” my English is not enough for that. I thought that they were same ?
Thank you for your help
Hi there, baking powder and baking soda are different. Baking soda is sodium bicarbonate, and baking powder includes sodium bicarbonate and an acid. They work a bit differently, and you need less baking soda generally than baking powder in recipes. Hope that helps!
Best birthday cake ever. My son wanted a chocolate cake with chocolate frosting. I subbed 1 cup of boiling coffee instead of water from remembering the tip from other chefs.
Wish I could leave a picture.
Hi Sheveeta. It would be so fun to see a picture! I’m glad the cake turned out great for you! Thank you for sharing and Happy Valentine’s Day!
Absolutely fantastic! I made a sheet cake, flipped it to frost with a half batch. I made no substitutions.
The cake is so rich and fudgy and the frosting is almost like pudding. 5stars will make again!
Glad you love the cake Amanda! Thank you!
Vegan or not, this is hands down the absolute best chocolate cake ever!!!! I have been cooking and baking for 26 years and have never had or made a chocolate cake that comes close to this one. My only question is do you have an equally amazing vanilla cake recipe because I cannot find one as good as this and I know I cannot simply omit the cocoa powder because then the ratio of liquid to dry will be off. Either way, thank you so much for sharing this amazingly awesome, absolutely delicious, best chocolate cake in the world recipe!
Hi Jamie! So glad you love the cake! I do have am amazing Vegan Vanilla Cake, especially when made with cake flour, it is light, fluffy and incredible. This cake recipe can not be adapted to vanilla, unfortunately, I have tried!
You forgot to write the vanilla into the directions 🙂 This cake is ridiculously good. The birthday go to in my fam! This was my first time making it personally ?
Hi Miriam. I’m glad you love the cake, and that it is your go to birthday cake! Thanks for sharing about the vanilla, it is noted in step 4. Happy cooking!
this was delicious, thank you so much!
Glad you like it! Thank you!
Planning on making this for Valentines Day for my family. We’ve all been trying to be a little healthier but how do you not have something a little sweet on Valentine’s Day??
My question is can I substitute the gluten free flour for the flour?? I’ve been cutting gluten out of my diet.
Thank you
Hi Marisa, I hope you all love the cake! Yes, you can use a gluten free flour mix, it works quite well. Enjoy!
Hi Nora, this cake is awesome! my family loved it 🙂
can I do it with gluten-free flour? my son was just diagnosed with gluten intolerance.
Thanks!
Esther
Yes, you can substitute a gluten free flour mix, it works quite well. Thanks!
Fab I am delighted with choc cake
Thanks Barbra!
Can you use vegetable oil instead of canola or coconut oil
Sure, that’s fine.
What a fantastic cake!! My family all loved it, especially my 4 year old who is allergic to eggs and dairy. We watched the video first and she was floored that you used “Eloise safe” butter and milk. While baking she kept asking if this was how Nora did it. Thanks a million, I love recipes where my daughter isn’t left out due to her allergies.
Hi Katie! Oh, that is so sweet! Thanks for sharing about your daughter and the video! I’m glad everyone loved the cake! Thank you!
Hi Nora …..My family love your recipes!! We live in high altitude above 6000 would i need to change anything in this recipe for baking in high altitude?
thank you ;). Willow
I’m not very familiar with high altitude baking, so I’m not quite sure, sorry! I’m glad you love the recipes, let me know how the cake turns out if you do make it. 🙂
Is the Applesauce replace 1 egg? I’m allergic to apples, and applesauce by default, but I know sometimes you can use a combination of oil, baking powder and water to substitute one egg. Thanks!
It substitutes about 2 eggs actually. You can use another egg replacer if needed. 2 flax eggs work, or Bob’s Red Mill egg replacer, or even vegan yogurt. Some have used mashed banana instead. Hope that helps!
Turned out great. Made it as a birthday cake for my vegan daughter. Used milled chia seed instead of applesauce.
I’m glad it turned out great for your daughter’s birthday! Thank you for sharing!
Did you use the same measure but replaced with the Chia or was there an adjustment to measurement? Thank you 🙂
I’ve made this recipe into cupcakes before and it was divine! This time around I want to bake it in a bundt pan, has anyone made this recipe as a bundt? How long did you bake it?
Hi Ella. I have made this cake in a bundt cake pan. It was amazing! ? Leave it in the oven an extra 10-15 minutes until done. Happy cooking!
Hi Nora!
I also want to use a Bundt pan for the cake. Do I cut the recipe in half or make as is? Wasn’t sure since it’s considered one pan! Thank you!!!
Page
Hi Page. The whole recipe can be made in a bundt pan. I have baked it in a bundt pan, and it was amazing. Leave it in the oven an extra 10-15 minutes until done. Let me know how it turns out for you! Happy cooking!
can i use oat milk instead of almond milk
Hi Liz! Oat milk or any other milk will work fine in the cake recipe. Hope this helps!
Hi Nora, I am very new to baking and want to try out this recipe.
I was just wondering if I should use unsweetened cocoa powder instead of the 100% dark cocoa powder like you have linked. Won’t the dark cocoa powder make the cake bitter?
You can use either natural unsweetened cocoa powder or dark cocoa powder. The dark one does not make it bitter, no, but it will be darker in color. But either works just fine. Hope you love this cake!
Delicious!
Thank you!
Can you replace almond milk for another type of milk? If so any suggestions? My LO has a nut allergy
Hi Erica! Oat milk or any other milk will work fine in the cake recipe. Hope this helps!