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.
Recipe inspired by Add A Pinch.
The Best Vegan Chocolate Cake
Ingredients
Chocolate Cake
- 1 cup unsweetened soy milk or almond
- 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, not the tub
- 4-5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened soy milk or almond
Instructions
For the Chocolate Cake
- Preheat oven to 350 degrees F and grease two 8 or 9-inch cake pans (8 inch pans will result in taller cakes). I also line them with parchment rounds for easy removal of the cakes later.
- Measure 1 cup unsweetened 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 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 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.
- 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).
Congrats! I have been meaning to let you know you are my go to person when I am looking for vegan recipes. And your winning chocolate cake is the best. Everyone I serve it to loves it! Thank you for all of the great meals I have served to vegans and non vegans.
Thank you Sharon, that’s really nice to hear. I’m delighted to know my recipes are your go-to for vegan recipes and that you love the cake!
I just made Ina Garten’s Beatty’s Chocolate Cake (it’s sitting in the fridge) and this recipe is similar, so I’m guessing it will be just as good – maybe better as it is vegan! I will try this as eating vegan is a good thing, but I’ll likely sub a cup of hot coffee for the boiling water, as I think coffee adds depth to a chocolate cake (the chocolate cake I’ve been making for 30+ years, similar to Ms. Garten’s cake, calls for hot coffee).
Congratulations on your new fame! My son lives in Portland and the NYT article you were featured in has convinced me to explore vegan eating next time that I’m in the city. Better for all of us, right?
Thanks Debra, coffee is a good addition, though my kids don’t prefer it with coffee. Either works well, but coffee with add another dimension of flavor and deep richness. I hope you enjoy the delicious vegan food Portland has to offer next time you’re here! Mis Tacones, Norah and Mirasata are all incredible, but there are many more amazing vegan eats in the city.
Hi Nora,
Congratulations on your recipe being featured in the New York Times! I’m eager to try the recipe but want to ask if you can substitute avocado oil for the canola oil. I read a few of the comments and didn’t see this question.
Thank you Dee! Yes, you can use avocado oil in place of canola oil. I’ve found this is always an okay substitute and I use it myself often in baking and cooking. Hope you enjoy the cake!
Congratulations! It looks so yummy!
I am a plant based eater with NO OILS.. and NO sugar.
Any suggestions?
I know, I know, it won’t be easy & it won’t taste the same, but I’m hopeful 😁
I can’t wait to bake this cake! It sounds simple and delicious. Question: for the frosting you say add half the milk. You don’t say when to add the rest of the milk. Do you just add the rest as needed to make a spreadable consistency? Thank you for all your great vegan recipes!
I hope you love the cake! Yes, you only add the rest as needed to make it spreadable. Depending on your brand of vegan butter sticks and how softened they are, you may need more or less. So start with less and increase only as needed. Thank you and happy baking!
Nora, You should update your picture. YOU ARE BEAUTIFUL!
You are too kind, but yes I need to update my picture on the website, it’s rather old now! I just get too busy creating recipes and don’t want to take the time to get photos done haha. One day soon!
Love your vegan recipes! I’ve been baking vegan for about 20 years and cannot eat dairy or eggs. Since Earth Balance had discontinued the buttery sticks, what will you be using instead? I was both heartbroken and furious when I confirmed with them that they did in fact discontinue the best vegan butter substitute for stick butter. One source said Miyokos is good but small packages and higher prices may be a hindrance. Thank you.
Thanks for loving my recipes Dana! I haven’t heard Earth Balance is discontinuing their buttery sticks, and I continue to find them at stores. However, these days I tend to use other brands of vegan butter sticks, such as Country Crock, Miyoko’s and even Trader Joe’s own brand. Where did you see Earth Balance is discontinuing the sticks? I can’t find anything about that online. Thank you and hope that helps.
Saw this in the NYTimes. We live in Mexico and vegan butter is not available. What can I substitute? Thanks!
I actually love using this Tofu Chocolate Mousse as a frosting. Or you could use a vegan chocolate ganache. Or perhaps use vegetable shortening instead, but that’s probably my least favorite option in terms of flavor.
Is it possible to substitute the vegan butter for vegetable shortening?
I haven’t tried it, but I suppose you could. The flavor will be very different than using vegan butter sticks.
I’m curious about the food chemistry here.
Normally, I believe, eggs are used in cake recipes to help the batter set up and solidify. What serves that purpose here? Does the vinegar come into play?
Haven’t yet tried the recipe, although I’d probably–and typically–back off on the sugar amount, personally.
The applesauce is the egg replacer here in some ways, though it doesn’t contribute to the cake rising. The vegan buttermilk and extra baking powder and soda do the work, and it all comes together nicely. Give it a shot if you want – I think you will be pleasantly surprised! People have had luck cutting the sugar in half, and you could always use a less-sweet frosting. I’ve used this chocolate ganache and even this tofu chocolate mousse before as frosting.
Nora: Just a note to congratulate you on your recent honor & celebrity status! Love ALL of your recipes – they are ALL winners at my house. Thank you so much for all you do to create & share such amazing recipes for us!
Just read about you and your chocolate cake in today’s New York Times and was immediately eager to try it.
So rare to find a vegan cake recipe that not only made my mouth water as I read the article but also includes such classic ingredients.
In fact, I have everything at home but the almond milk since I favor oat milk.
Do you know if the result will be the same?
Thank you for your feedback 🙂
I hope you love the cake and I’m glad you’re eager to try it. Oat milk works just fine here. I have used several kinds of plant milks and they all work well. Happy baking!
I am not vegan but will be making this recipe! Will regular butter be ok? Thanks
I believe it basically works the same in frosting, so you should be fine. Hope you enjoy the cake!
Hi Nora, really intrigued with your recipe and hope to make it for my sil’s birthday. Can the unfrosted cakes be made a few days in advance? Or frozen?
Thanks!
Thanks Kate, I think you’re going to love the cake! Sure, you could make the cake layers a few days ahead of time though they will be best within a day or two. You can certainly make the layers, cool, wrap well and freeze.
Congrats on being in the NYT!!! I’m a subscriber and can’t wait to read the article. Just dropping in to say that I made this cake for a chocolate cake competition a few years ago and won 1st place. Nobody knew it was vegan (until after the judging) and it won against 19 other “regular” cakes. You’re the BEST, Nora!!!
Wow Laurel, that is really great to know!!! I love these stories of a vegan cake winning, because a lot of people think vegan cake = tastes bad, and that’s not true at all! Thanks so much for sharing.
I’ve made this cake many times and my friends rave
Congrats on being in the NY Times! I have loved this cake for years and make it every year for my birthday cake. I have been vegan for 21 years and adore your recipes. Thank you for all you do. I am a Nora Cooks fan!
Thanks Tricia! And congrats on 21 years being vegan, that’s awesome.
This is the good old “cockeyed chocolate cake” that has been around for eons. It is good though.
If you look closely at the ingredients, it’s not the same actually. At least from what I can tell, “cockeyed chocolate cake” or “wacky cake” uses cold or room temperature water, no milk, no applesauce and isn’t frosted with a vegan butter based chocolate frosting. I guess because those cakes are made without animal products, people think it’s just the same as a vegan chocolate cake, but it’s not. Both good, but I dare say this cake is different and extra special. 🙂
Congratulations on your NYT debut! I have admired you and your work for years, and thank you for all the delicious food!
Thank you Molly!
It sounds and looks incredibly delicious but ~500 calories a slice (and that’s if you really get 16 sliced out of the cake) is a bit rich for my taste.
I’ve made this cake several times. It rivals any other chocolate cake I’ve ever made. My youngest vegan requests it yearly for her birthday cake.
It’s is absolutely scrumptious!
I originally made this for an occasion attended by some family and friends who are vegan. It has now become our favourite chocolate cake recipe!
What can I do to get rid of refined sugar in this recipe. I can’t eat it.
Use coconut sugar instead if you can have that, and use a different frosting or no frosting at all.
have you tried to make a gluten free vegan chocolate cake?
Gluten Free Vegan Chocolate Cake
There is a lot of sugar in this cake (the frosting for sure!). Can you recommend a sugar substitute that could work well with this recipe? Thanks!!
You can cut the frosting in half, use a different frosting, such as a ganache or other lower sugar frosting. I have no experience with sugar substitutes, so you’d have to play around there.
I don’t do social media. There is no option to share through email. So I will never be able to taste this cake.
The cake recipe is right here on this page, no social media or email needed… I’m not sure what you are missing.
If you’re reading the blog with an android device, click the three buttons at the top right corner, then search out the the three dots forminga triangle annotate share, and choose your email provider when the options pop up.
Hi Nora, I’m new to vegan baking and gave this recipe a try. I used the Earth Balance Soy-Free Buttery Sticks since that’s what I could find at the store, and only after I made the frosting did I realize it was salted! I checked online and the regular buttery sticks are also salted, though it appears unsalted sticks do exist. Did you intend for salted or unsalted sticks in your recipe? I’m finding that the salted frosting is pretty salty for my taste. Thanks for your help!
I always use salted vegan butter in my baking, because up until recently, you couldn’t find unsalted vegan butter sticks anywhere. Even now, they aren’t often available at the stores I shop at. But you can use unsalted sticks if you want. I definitely don’t find the frosting salty and I’ve never heard that actually!
Janet, just take a screenshot or use the print option which you can physically print out or save as a pdf.
I made this cake for the 4th time today, even before I saw you in the NYT – it is so delicious! It’s such an easy and reliable recipe. Thank you for sharing it!!
Thanks Lindsay, glad you’re loving the cake! 🙂