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 made this last night and everyone loved it! I didn’t bother telling them the cake is plant based because all of a sudden I will hear “I don’t like it.”
Never baked in my life and amazed my wife’s family with this recipe! I feel like a regular Julia Child
Everytime I make this cake, it never rises. 🙁 I follow the receipe exactly and am not sure what I’m doing wrong. Please help! Thanks
Be careful not to over mix, don’t make any substitutions and also make sure you are using fresh baking powder and soda. It should get fluffy and soft, it rises perfectly every time for me.
Love this cake, its so delicious and chocolatey! Made it a bunch of times already, the recipe is so easy!
Thank you for sharing your wonderful review! I’m glad you are loving the cake!
Excellent. We made them as cupcakes and loved it
Love this recipe- it’s my go-to!
Thank you for sharing! I’m thrilled this is your go-to for chocolate cake!
Could you make one sheet pan cake instead of layered or cupcakes?
I intend to make your ‘Best Vegan Cake’ recipe at Christmas time, I know that I will not have a spare moment in the days immediately leading up to Christmas and would lime to know if the batter can be made ahead and successfully frozen for a week. Thank you.
Yes, after being baked, the entire cake freezes well, or you can freeze the cake layers ahead of time, then make the frosting another day. Both work well.
Hello, I was thinking of making this cake for Thanksgiving. Can it be made ahead of time and frozen?
Yes, the entire cake freezes well, or you can freeze the cake layers ahead of time, then make the frosting another day. Both work well.
This cake is amazing, Nora! Do you have any similar recipes but for a “white” cake or even funfetti?
I’m glad you love the cake! Yes, here a a couple of other cakes for you to check out: Vegan Funfetti Cake; Vegan Vanilla Cake; Vegan Yellow Cake. Enjoy!!
Sooooo. We’ve made this cake three or so times over the last year and it’s hands down the best tasting chocolate cake ever!!! We did cut back some on the sugar, which you can absolutely do without taking away the decadently sweet and rich taste. And, the texture!!!! I can’t say the word without cringing but it was m.o.i.s.t.!!! lol Thank you so much for the recipe. Though there are some steps involved (not too complicated) it does make for some fun times with my party of five in the kitchen. No one complains about the process or the clean up when they know what the end result is. Chocolate Delight!!! Oh and we did do cupcakes as well and they were yum yum.
Thank you for your very fun and wonderful review and comments! I’m so glad you guys are all loving the chocolate cake! It is definitely an all time favorite around our house! Happy cooking!
Great recipe! First time making a vegan cake.
Should you store the leftover cake in refrigerator or is it ok on the counter?
Thx 🙂
I’m glad you enjoyed the cake! I usually store the cake in the refrigerator, or it can be stored at room temperature as well. It will last for 3-5 days, longer if refrigerated. I just cover the open part with plastic wrap so it doesn’t dry out. You can also freeze individually wrapped slices if you don’t think you’ll get to it all within a few days. Thank you for sharing your great review!
We LOVE this cake recipe! I’m back making it for the third time. Everyone requests it after trying it, even non vegans. I’m making it into cupcakes this time for tomorrow. Do these need to be refrigerated if I’m serving them tomorrow afternoon? Thank you so much
What if I wanted to make this recipe into cupcakes? How would I change the cook time?
You can definitely make these into cupcakes. No changes other than bake for 18-22 minutes. Enjoy!
Thank you for this recipe–I look forward to trying it. Curious whether it would work with something like oat milk in place of the almond milk.
Hi Nicola. Yes, you can use any plant based milk in this recipe. Happy cooking!
Thank you!! Getting started right now for my son’s bday. We are having a vegan guest, and I am sure everyone will love these!
Hi Nicola! Happy birthday to your son! Enjoy!
People don’t know how how harmful oil is, what can be used instead? Thank you!!
I don’t have a solution for the frosting, but in the cake you could just use more applesauce.
Hi Nora, every time I make this cake it tastes great and everyone loves it but as soon as I start to apply the frosting the cake collapses and looks terrible. any ideas how I can fix this ? I would really love to produce a good looking cake for thanksgiving.
Hi Jude. Let’s see. Make sure the cakes have cooled completely before frosting. You could even stick them in the refrigerator for a while to make them more sturdy for frosting, though I never do. Make sure your frosting isn’t too thick and hard, but spreadable. It should be soft, creamy and easy to spread. What I do is put a large amount in the middle of the first layer, then very gently spread it around. Put the next layer on top, and do the same thing, then frost the sides. Don’t push down hard, that will make the cake break and collapse. Hope that helps!
This is by far the BEST chocolate cake I have ever had. Everyone at the party we made it for agreed, even the non-vegans. I will never make chocolate cake any other way. Thank you Nora!
I’m so happy the cake was a hit! Thank you so much for sharing your wonderful review and comments!
“Don’t like a lot of frosting?” Who ever asked that! ??
Made this for my little boys 2nd birthday! He has multiple food allergies and every cake up until yours has been a total fail. He loved it so much as did everyone else. No one could even tell it was vegan. Thanks so much for this awesome recipe. One I will for sure make many times:)
Hi Nora! I baked this cake for my husband’s birthday and it was delicious and a total hit! Even for the non vegans in the family.
Thank you!!!!
Best Regards from Buenos Aires, Argentina
Hello in Argentina! I’m thrilled my chocolate cake was a hit for your husband’s birthday! Happy birthday to him! Thank you for taking time to share your fun and w wonderful review and comments!
Thank you for creating fabulous recipes! I was so intimidated by vegan cooking, but had to adapt because my son has allergies. You have helped me navigate everything from holidays to day to day with your delicious and innovative creations. A million thanks!!
Hi Nicole. I really enjoyed getting your comments! I love to know that my recipes are helpful to others in their kitchens, and make cooking easier and more fun! Thank you for sharing this with me. It makes my day! Happy cooking!
The best ever of all chocolate cakes I tasted, vegan and non vegan! Wow! I gave a little taste of the icing after making it to my husband, and he said the best of all icings… wow! Thank you Nora! What a cake. I made it in a 10×10 cake boss pan, I did not have two round cake pans, and I added 1/2 tsp more baking powder… and added 3 tablespoons of dried okara powdered to the cake batter for more proteins. I sliced the cake in half so I would get nice cake layers… ❤️❤️❤️❤️❤️❤️❤️ I would double the stars, but I could only give 5 stars… so so good!
Hi Danielle! Thank you for sharing your fantastic review and comments! I’m so thrilled you guys loved the cake!
Making this for a friend and have vegetable oil on hand. Can that be used instead of canola or coconut oil?
Yes vegetable oil is fine to use.
First time making a vegan cake for my friends birthday and I was a little nervous it wouldn’t turn out but this cake is better than all of non-vegan cakes I have made! Definitely a keeper! So so good! Thank you!
I’m so glad the cake was a hit! Thank you for taking time to share your great review and comments!
Amazing recipe. I used 6 tbsp Aquafaba and greased my pans super well. The cakes are delicate but was able to trim them and make layers. Made half the frosting which worked for a light inner layer and top coat! Oat milk instead of almond milk works well. Reduced the sugar as well in the cake and still tastes fabulous. Thank you!’
Thank you for sharing your great review, comments, and ideas! I’m thrilled you loved the cake!
Can i leave out the cocoa and it be a moist yellow cake? Its the best cake ever, i just need a yellow cake today…and thought to just leave out the chocolate, will that work?
Hi Cherry. I’m glad you are loving the chocolate cake! This cake does not turn out well without the cocoa – I have tried! I do have a couple of vanilla cakes! Check out my vegan funfetti cake, and my vegan vanilla cake! Happy cooking!