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).
This is legit the best chocolate cake ever, vegan or not. And for anyone interested, I was able to successfully use 1 c coconut sugar along with 3/4 c 1:1 stevia/erythritol blend to reduce sugar and it tasted great, still SUPER moist and good texture…could probably reduce it further even. Thanks Nora!
Have you used gluten free flour in this recipe?
I have and it works pretty well, but I also altered the recipe slightly to make it incredible gluten free: Gluten Free Vegan Chocolate Cake.
This was excellent! My first try got raves from family, especially my two plant-based-or-nothing sisters.
For my next try, I’m thinking of adding a little decaf instant espresso to the cake batter. Either dry granules (1 tsp) with the 3/4 C. cocoa, or stirring in 1-2 tsp to the boiling cup of water before adding to the batter. A little coffee can really enhance chocolate flavor in baking (without making it mocha). I used Ghirardelli cocoa on first try but now have Hershey’s cocoa on hand. Has this been tried among the reviewers yet? Thanks for this awesome recipe!
I’ve used hot coffee instead of water and it’s really good! I think your idea is a great one. Most often I use Hershey’s brand cocoa, and it works well, though I’ve used many brands and they all have worked just fine. Thank you!
Hi! I forgot applesauce in my shopping! Do you think mashed banana would work as a substitute? TIA!
It will work, but you might taste a hint of banana. You could also use two flax eggs instead, or vegan yogurt if you have it on hand.
Would it be ok to use oat milk instead of soy or almond?
Absolutely! Oat milk works great! Happy baking!
I made this a few days ago for a celebration. I had some non-vegan friends over and both said that it was the best cake they’ve ever had in their lives (IT’S SO GOOD!)!!! I’ll definitely make this in the future as my new favourite chocolate cake recipe! YUM!
I was a little hesitant with some of the ingredients, but trust the process!
I made this cake to rave reviews last year. I’ve just made it again using 2-8” pans and it spilled out over the oven and made quite a burnt sugar mess. I’m guessing that I used 9” pans last year. Anyone else had this experience? Delicious when done right!
How odd! I usually make it using 2 8-inch pans, as I like the thicker layers, and I’ve never had it spill over. Are your pans quite shallow for some reason? I’m not sure why that would happen.
Amazing chocolate cake! So moist and light. Thanks for this recipe, it’s already being requested for birthdays!
This is the best vegan chocolate cake and chocolate buttercream recipe I’ve ever tried. Even my family members and friends who consume eggs and dairy couldn’t tell it was egg and dairy free. Thanks Nora! 🙂
Hi Nora,
I put the entire batter into 1 9-inch round baking pan. A toothpick is not coming out clean in the center after almost 40 minutes (I keep checking every few minutes after the initial baking time.) How much more time do I need?
Thanks for your help!
Oh, you aren’t supposed to put all the batter into ONE 9-inch pan, that is too small for all the batter. I’m not sure it will ever bake through properly, but if it does it will take a long time and the outside will probably get a bit burnt. You can cut the recipe in half for a single 9-inch cake, next time.
Can I use Maple Syrup instead of sugar for a double layer.
If so how much?
I’ve never tried it so I’m not sure if it will work or not. I can’t really say how much, perhaps a cup? But I’d also reduce liquid in another area, such as the milk or boiling water. But I can’t guarantee it will work honestly.
This was absolutely amazing! Baked the cake for my sons birthday 2 weeks ago and baking it today for my birthday we LOVED it.
Made this for the first time, the folks at work loved it. Moist, did not know it was vegan, the best chocolate cake I ever had. A keeper
Hi, is it possible to use banana instead of applesauce? Or will this make the cake dense? Thanks.
(I don’t have flax at the moment)
Hi RAJ. You could use mashed banana (same measurement as applesauce), plant based yogurt, or possibly even more oil to replace the applesauce. These subs could cause the cake to be a bit heavier, and the banana could add a bit of banana flavor to the cake. Hope these ideas help! Enjoy!
If you like super, super sweet cake, this recipe is for you. I found the amount of sugar waaay over the top. I would almost half the sugar overall if I make it again, but as written it just tastes like sugar to me.
Can I freeze this? How long will it last unfrozen(frosted)? Any other advice for freezing /cooking ahead? Should I store it in the fridge if eating a day or two later?
Hi Devorah. The cake will last about 4-6 days when stored in the refrigerator and about 3-4 days if left out on the counter. Either works. The cake freezes very well, frosted or unfrosted! If you bake the layers and freeze for later, ensure they are completely cool prior to wrapping and freezing. When ready to use, defrost overnight at room temperature and frost. If you decide to frost before freezing, you could freeze the whole cake, or individual slices. Either works. I hope this helps! Enjoy!
Hi Nora, thank you for providing this wonderful recipe. Does it make a difference whether or not one uses Dutch processed cocoa or regular cocoa powder? Would it have made a difference in the cake portion of the recipe. I used the Guittard brand of Dutch processed cocoa in the frosting and felt the chocolate flavor did not come through.
Thank you!
You bet, Deborah! I use either Hersey’s brand, Trader Joe’s or any other version as long as it’s natural, unsweetened cocoa powder. I have used dutch processed cocoa a couple of times for the cake, and it worked fine as well. Thanks for sharing your great review and feedback!
I made this vegan chocolate cake for a friend’s 70th birthday. It was great. I’d never used plant butter before and it was quite good. As a novice baker it took me longer than expected and I had to ice the cake when still warm! The top started to slide off the bottom so we called it the “mudslide cake”Everyone loved it! I used 1/2 the sugar called for and it was still plenty sweet for us! Thanks
Hi Suzanne. Thank for sharing your story about your “mudslide cake!” I’m glad the cake turned out delicious and that everyone loved it! Thanks for your glowing review and fun feedback!
This really is THE best vegan chocolate cake our family has ever had. It’s incredibly moist, flavorful, and so easy to make. We’ve made this cake quite a few times over the past year for events and celebrations, and every time, the feedback has been positive. Non-vegans who try it are amazed it doesn’t contain milk or eggs. Recommend putting on your list to make for your next gathering. Your chocolate-loving friends will be amazed, surprised (that its vegan) and delighted!
Hi Barbara. Thanks for the supportive and awesome review and feedback! I’m so glad you are loving the cake! Wishing you lots of happy cooking!
What happened to my frosting? I used 1/8 cup of milk and more than 6 cups of powdered sugar but the frosting was still pourable and not thick enough to stick 😭
Was your vegan butter melted, or near melted when you began? I’m guessing that is what happened, otherwise the butter adds the structure needed. The butter should be softened but still solid when you start, not melted at all or you will have runny frosting.
This was a big flop for me. Batter never”baked”. It was just like unbaked cookie dough after 40+ minutes in the oven.
I found this recipe through the NYT and brought it to a BBQ with a vegan host. It was a hit with everyone! I ended up converting all the measurements to grams, so for the sugar for the cake I used 250 g regular white sugar and 100 g coconut sugar. As others have pointed out, I had to bake the cake longer than the recipe called for (~10 minutes, and lowering the temperature to 325 for the last 5).
For the frosting I only had 300 g of confectioners sugar (so about half of what the recipe required) and without changing any of the other ingredient amounts, this made enough frosting that was plenty sweet. In between the two cake layers, in addition to the frosting, I added a layer of halved Amarena cherries (Trader Joe’s used to sell them). Just make sure to rinse the excess syrup off and pat dry the cherries before using. Delicious!
Congratulations Nora – and Cara Buckley is so right about this cake – it is life changing;). I’ve made this cake so many times for my non vegan friends and they never believe it’s vegan. I brought it to a potluck one time and a friend came up and told me next time she was just going to have that cake (and made me promise to bring it again :)). Thank you for giving us all of these wonderful vegan recipes. You are changing hearts and minds every day!!
Thank you Ann! I’m glad you’ve had similar experiences to Cara (and myself!) when serving this cake. It seems to truly be loved by all. 🙂 Thanks again for your kind words and support.
My cake fell in the middle! I made half a recipe and measured accurately. What happened? I do live at 5000 feet. Not getting 5 stars from me.
A common issue at high altitude baking is a cake falling in the middle… A quick google search showed me several solutions to avoid this, such as adding extra liquid, decreasing sugar a little bit, etc. However, I am unable to test my recipes at high altitude and I’m not an expert at high altitude baking.
How long can I bake the cake before the party??()
Hi Marie. You can bake the cake a day ahead of time. I recommend storing it in the refrigerator until ready to serve, to keep the frosting from melting at all and to keep the cake fresher. If you want to make it more ahead of time than a couple of days, the cake freezes very well. Just wrap well after it completely cools. Defrost at room temperature before frosting. It will also freeze well after being frosted. I hope this helps! Enjoy!
Excellent! I made cupcakes and folks gobbled them up! They were perfect after a 3 hour rest. Yay to vegan foods that are actually SUPERIOR to their non-vegan counterparts!!
Saw this recipe in the NYT, tried it and results are delicious! I live at 7800’ and adjusted for altitude using King Arthur guidance and the cake came out perfect. I didn’t have applesauce, used bobs red mill egg replacer with extra water. I prefer this recipe to traditional ones with eggs and dairy. This is now my go to chocolate cake recipe.
Thank you for the feedback Kim! I’m glad the high altitude adjustments suggested by King Arthur worked, and I hope other commenters will read this and give it a go using some adjustments. Not living at high altitude, it’s near impossible for me to test it myself, unfortunately.
Ok, so after much investigation, I crown you the Queen of Vegan Baking! I have made this cake several times (and with gluten free flour), to raves – even from very picky folks. Noone believes it. Thank you for your efforts!
Hahaha thanks Stephen!!
Did you use a particular gf flour, Stephen?