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).
The BEST! My non-vegan parents and brother couldn’t stop saying how good this was, I think they were genuinely blown away. Thanks for another winner, Nora!
You are welcome, Deborah! I’m thrilled the cake was a hit! Thanks for sharing your awesome review and feedback!
Absolutely love the vegan chocolate cake! I actually used gluten free flour to address a gluten allergy and it was delicious!
This is what I needed to know. I have a wheat allergy. Thanks for that info!
I am so excited to try this recipe out for my nephews birthday!! Would it be the same measurements to substitute monk fruit sugar? I know it’s a bit more sweet, which is why I ask.
Hi Glory. This is a well loved cake, and I think you guys are going to really enjoy it! Happy birthday to your nephew! I have never substituted monk sugar for this cake, however, others have and said it turned out well. One user indicated they used 1/2 cup, however, would use 1 full cup next time. I hope it works well for you! Happy baking to you!
Hi Nora, have you made this with any other egg alternatives besides applesauce? Does it have the same taste and texture? I’ve made cakes with each alternative before, but I like applesauce better and I’m all out. And I’m. It sure how it turns out with this cake with bananas or flax.
Thanks!!
I’ve used flax eggs before and it worked well. I’ve also used vegan yogurt. I wouldn’t use banana just because I think it will add too much banana flavor to the cake. I hope that helps!
Wow!!! You never disappoint, Nora!! This was SO easy, SO moist & delicious!! Used a 9 X 13 and baked for 50 minutes. Pure perfection!! Thanks so much for this!!
It really is the best vegan chocolate cake recipe 😋
Thanks for your awesome review! I’m thrilled you are loving the cake!
Hi Nora,
I have made this cake for a 21st birthday celebration and it was great! Rave reviews from vegans and everyone else. Have you ever frozen the cake? I would like to make this and do half as cupcakes and maybe half in a round cake pan. Could I freeze the round cake, no icing? Does it freeze well?
Yep, the cake freezes great, frosted OR unfrosted. Just make sure to wrap it well.
Quick question – can this frosting be piped (e.g. if I tried to pipe some rosettes onto the top after icing it) or is the consistency too soft?
Yes, I usually do use some of the frosting for piping on top or on the sides of the cake.
Question, have you ever tried this recipe with a springform pan? Or would the batter be too runny. I love this recipe, have made it dozens of times to perfection each time!
I’ve never tried it personally. I think it would be too much batter for one springform pan. I’m so glad you love this recipe!
It is the BEST chocolate cake recipe in my arsenal, hands down. And I always share the link, because this deliciousness should be known by all! I made it again this weekend for a birthday party and it was a smashing success. 💖
Hi Diana. Thank you for sharing my recipe, as well as your awesome review and feedback! I am thrilled you are loving the cake!
I have made this recipe over 15 times (I’ve lost count) over the past few years for cakes and cupcakes, for vegans and non vegans! It’s my go to chocolate cake because it’s so incredible! Thank you for this wonderful recipe!
Hi Nora, I’m making this cake for my little brothers birthday and i was wondering if you have any tips for stopping the cake from getting stodgy?
Have you made it before? I think stodgy means dense, right? It never comes out dense for me, so if you follow the instructions exactly, it should be fluffy and moist. Hope everyone enjoys it!