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 far I tasted icing and just got done cooking the cake. OMG icing is amazing and the cake looks fantastic. I found the perfect birthday cake for my daughter who is allergic to everything, thank you for sharing this. your life saver , literally
You are welcome. I am so glad you found a birthday cake for your daughter! Thank you for sharing your wonderful review, and happy birthday to your daughter!
This cake is absolutely amazing but every time I make it, the sponges just crumble and fall apart when I remove them from the cake tins. It’s such a shame. No idea what I’m doing wrong!
Hi Lisa, the cakes should not crumble like that. You DO have to handle them carefully as they are moist, but I have never had a problem with removing them from pans. Here’s what I do: place a round piece of parchment on the bottom of each cake pan, spray very well with oil, everywhere. Once the cakes are cooked and have cooled for 10 minutes, run a knife around the edges then invert the cakes onto a cooling rack. I flip the pan over quickly with a firm motion so it pops out perfectly. I do this for every one of my cake recipes, and I never have an issue! Hope that helps. You might need new pans if your cakes are sticking really bad even after greasing and lining with parchment.
Can soy milk be used in place of almond milk?
Hi Ann. You can use any non-dairy milk in this recipe. I actually use a variety of milks, depending on what I have on hand.
I don’t understand. I follow this recipe and every time the baking time is not even remotely enough. It’s still fluid inside after 35 and even 40 minutes.
It ends up being about 45-50 minutes till it even sets.
I preheat the oven, I don’t open it while baking and I divide it in two baking pans.
The recipe is propper delicious though so I’ll keep trying to find the right baking time for mine.
Maybe it has to do with different ingredients because i’m in holland but i would think most is the same.
Thanks anyways, cause it is very tasty!
This is a great recipe! I’m having trouble with the buttercream! It isn’t coming together very well! Any suggestions? I’m using room temp butter and have used the exact measurements. Maybe just more powdered sugar?
Thanks! If your vegan butter is TOO soft and a bit melty, you are going to have trouble getting the frosting thick enough. Make sure it’s not super soft, but just barely softened when you start. But at this point you can add a bit more powdered sugar to thicken it up.
This cake was so easy to make and it was as good as advertised! This was my first attempt at vegan cakes and it was a hit at the party! It’s a must try!
I’m glad the cake was a hit at the party, Nancy! Thanks for sharing your wonderful review!
This recipe has become my birthday cake specialty ! I’ve made this recipe into cupcakes, two tiered cakes and even phalic shaped cakes… Hahahaha.. Last time I made it with peppermint chocolate frosting so f***ing good… Lol.. This time I’m going to try it without the cocoa powder and put rhubarb chunks in instead like a blonde cake. I’ll probably put less hot water so it isn’t too runny.
Wish me luck hehe
Best luck to yall making it at home too ?
5/5 every time
Hi can I make this with gluten free plain flour?
If you use a gluten free all purpose mix, it works quite well. Even better, go make my gluten free chocolate cake, which has been slightly adjusted to make it perfect gluten free.
I had never before a vegan cake. This recipe was easy to follow and the end result was phenomenal. The cake is delicious and the frosting is super silky. Everyone loved it! Thank you Nora!
You are welcome! I’m glad everyone loved the cake! Thank you for sharing your wonderful review!
Made this with my kids, hands down the best cake I’ve ever tasted! Fantastic recipe!
So perfectly moist and chocolatey! I’m very happy with how fluffy it was! It wasn’t overly sweet either! Paired super well with the icing. Will make again!
This cake was phenomenal!!!! I needed a recipe for a kids party. I used this cake recipe for my sample cake and booked a client!!!! Thanks for this super moist perfect cake!!!
That’s exciting! I’m glad the cake turned out phenomenal for you! Thank you for sharing!
I’ve made this so many times and it’s delicious! The last time I made it I forgot to add oil (total accident!) but it still turned out amazing, so if you’re looking for an oil free option maybe just add a little extra milk and applesauce!
Hi Naomi! I’m glad you are loving the cake, and that it turned out great for you without the oil! Thanks for taking time to share your wonderful review!
I am allergic to nuts, so could I use Rice Dream or Oat Milk instead of Almond Milk?
You can use any non-dairy milk in this recipe. I actually use a variety of milks, depending on what I have on hand.
Would it still work with chocolate almond milk instead of plain?
I’m sure it would, yes!
I’m planning on making a sheet cake with this recipe in a 18 x 12 pan and would like to double the recipe as I am serving it for a sizeable graduation celebration crowd. Any suggestions or tips for making this recipe as a double, bake times, etc. Also, I am hoping to make this cake two ahead and refrigerate before decorating and serving. Have you made this cake that far in advance with no issues. Looking forward to trying it!
I actually have a recipe that is altered from this recipe for a chocolate sheet cake. I haven’t tried specifically doubling this recipe and baking it in an 18×12 inch pan so I’m not totally sure. The cake can be made in advance a few days ahead without issue.
I did end up using this recipe and doubling it. I did not try your sheet cake recipe. As you’ve mentioned in previous posts, they are very similar in ingredients but I felt I would have more volume with the regular chocolate cake recipe doubled. I wanted and needed a thicker cake for the design and cut outs I had planned for decorating. Doubling the recipe gave me a cake that was 1.5 inches deep and cooked perfectly in 40 minutes at 350. Everyone fell in love with your recipe and I was thrilled in how it turned out. Very moist. No one knew it was vegan. And when they found out, they wanted the recipe 🙂
Will definitely make again. Thank you.
Oh wonderful, I’m so glad it turned out well! Thanks for coming back to let me know and leave a review.
It is SO delicious and easy. I have it at least 6 times. Can this cake be frozen?
Thanks! Yes, it freezes well. I do it quite often actually!
This cake is amazing and so easy to make, the only downfall, is I eat more of it than I should ??. I have only had food allergies for a few years and missed cakes so much. Can I swap normal flour for gluten free in the same quantities?
Haha thanks! Glad you enjoy it. 🙂 Yes, you can sub gluten free or go make my gluten free chocolate cake.
Best cake everrrrrr!!!!! Super moist and delicious. Everyone loved it. Thank you so much!
Does reducing the quantity of sugar affect the texture of the cake? I’d like to use 1cup instead of 1.75 cups.
I haven’t tested it with less sugar, so I’m not sure if it will work or not.
We cut the sugar in half and worked just fine.
Thank you! I’ll try this weekend
Enjoy!
This looks amazing! Is it okay to make this cake the night before and serve the following day?
Yes, that’s fine. Enjoy!
This is my new birthday cake recipe! Absolutely amazing! Thank you for this!!
Thank you for sharing your terrific review, Alison! I’m thrilled this will be your new birthday cake recipe! Happy cooking!
I’ve made this cake many times now and everyone who tastes it loves it! I’m forever sending them the link to this recipe or printing it off. . .
. . . And almost nobody is vegan including myself!!! ⭐⭐⭐⭐⭐
Amazing! Thanks for the recipe, it’s a keeper! And you are definitely my inspiration for vegan creations<3 I especially liked the dough texture. Could the cocoa powder be omitted if making it more neutral for multiple use? Should I replace it with more flour? Pls, advice
I’m glad you liked the cake! Unfortunately it doesn’t work in other flavors, without the chocolate. I’ve tried and it was weird. 🙂
Hey, can we use soy milk instead of almond milk?
Yes, you can! Enjoy!
I can’t wait to try this! Making for my daughter who is allergic to so many things. Thank you! Her party is mermaid theme..,any suggestions to make the icing another color?
It’s going to be hard to do with chocolate but if you make vanilla frosting that would work just fine. 🙂
I came upon this recipe when looking to make a college graduation cake for our daughter. I can’t tell you how awesome this is!!
The BEST cake ever!!!!!
Thank you!
Hello,
Have you ever made this with gluten free flour?