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).
I brought this to a vegetarian holiday potluck at a meditation center and I was super disappointed not to have any to bring home! So delicious I’m making another batch for my next holiday get together. Thanks for the awesome recipe!
Great chocolate cake! We made this for my son’s 24th birthday! Love your recipes Nora!!
Can canned pumpkin be used successfully in place of applesauce?
I haven’t tried it, but it should work quite well. You might be able to taste the pumpkin though.
I want to freeze the cake w/frosting on it for use in 6 days. How? by the way the ads are noxious and I leave your website to go elsewhere. I don’t know what to do about these. It’s Sad because I love your recipes. Thanks.
Hi Kathleen. Ads are the way I can provide all of these recipes for free. I do work hard to avoid really obnoxious ads that take up the full screen as you scroll and so on. I also avoid having pop up ads and email subscribe pop ups that you see on most websites. I’m not sure you are aware there are ad blockers you can get as well, but this is the way I can do what I do and not charge anyone for the recipes I work so hard to create. Running a website at this level is ridiculously expensive as well. Also – have you noticed the Jump to Recipe button at the top and the ability to print every one of my recipes? You can freeze the cake with frosting if you want – just make sure to let it cool completely first then carefully wrap or store in a cake container. It might not be as pretty after freezing but it will still be delicious! Also, have you noticed I have a cookbook available? No ads there! 🙂
I want to make this for my 70th birthday celebration tomorrow. I think I’ll cut the frosting in half as you suggest. I will use unsweetened oat milk if you think that’s good. Can I use cacao powder instead? Don’t have the other. Thanks as this looks delicious!
How lovely, and happy birthday! You may use unsweetened oat milk, yes. Cacao powder should work just fine. Hope you love it!
Do you use unsweetened cocoa?
Yes.
Could you use flax milk instead of almond or soy? Trying to make for soy, tree nut, and egg allergies.
Hi Jessica. Yes, that will work! Enjoy!
This recipe was wonderful!!! I added a teaspoon of espresso powder and used 2 eggs instead of applesauce. For the frosting I made it mint – all delicious!!!!
I am wondering if I bake these as cupcakes, what the bake time would be?
Hi Julia, I’m thrilled that you loved the chocolate cake recipe! Thank you for sharing your fabulous review! There are instructions for baking cupcakes in the ‘notes’ section of the recipe: “For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes.” Enjoy!
Love this recipe thankyou, works so well as gluten free too! I added a tablespoon of coffee just for a little kick, yum! Halved the icing also and it’s perfect ❤️ ☕️🎂
Hi Nicola. Thank you for your glowing review and feedback regarding the chocolate cake recipe! I’m so glad that you loved the cake!
Any tips for making it gf?
I love this recipe! Does brown sugar work for the cake batter?
Thank you and happy holidays!
Brown sugar should work okay but it’s not my favorite choice. The cake might end up dense. Happy holidays to you as well and enjoy!
Can I use olive oil instead? Thanks!
Sure!
Can I substitute coconut milk for soy or almond milk?
Yes, you can use coconut milk (not the full fat canned kind though). Enjoy!
Hello Nora. My party is on Monday. I’ve never made this fabulous cake in advance. If I make it two days in advance, will it be as good as the same day? I assume I should keep in the frig. and then take it out about an hour or so before serving it? I want it to be the best it can be. Thank you!
If you can make it even just one day in advance, it would be better, but you can make it two days ahead of time. The problem with it being in the fridge too long is it can dry out, but it will still be good!
After a couple times the recipe is easier. This is the best chocolate cake EVER. Everyone loves it!!
Made this for the 4th of July for a bunch on non-vegan eaters, they were BLOWN AWAY! Sooooo good and rich and delicious! Thank you, Nora! You always delivery.
Is there something I can use instead of applesauce?
Thanks so much!
Patty
Vegan yogurt, a few flax eggs or other egg replacer. Thanks!
Just curious, I’ve made this wonderful cake in the past, and I always seem to have a lot of frosting left over. Is it me or is this more than the usual amount of frosting to make?
Thanks again for all of your lovely recipes!
~Sarah
The frosting recipe makes enough for thick layers, as well as piping/decorating. It’s easy to cut the frosting in half if you like less frosting and aren’t into decorating the cake very much. 🙂 Frosting needs/desires are quite different person to person. Thanks!
This is my son’s favorite cake! I’ve made it for him for his birthday for the past 4 years and it always comes out amazing!
Absolutely delicious!
Hi Brittany! I’m so glad you and your family are loving the cake! What a fun birthday cake for your son! I appreciate your glowing review, and wish you lots of happy cooking!
Can I use whole grain flour instead of regular one?
You can try but you will taste it. Whole wheat pastry flour is your best bet. It will probably be quite dense instead of light and fluffy.
Do you know how much flour by weight? I’ll be using freshly ground. Thanks!
There is a metric button to give you weights. Thanks!
Thank you for your recipe! I’ve made muffins several times and everyone loves them! Could I use gluten free flour instead of plain flour?
You can use a gluten free all purpose flour, it works quite well.
I made this for the family and was I was so proud of myself. It was delicious and perfect. Follow the recipe exactly and you will not be disappointed. I love to cook not bake so this was a boost for me to bake something so good and delicious!
Can I use vegan yoghurt instead of apple sauce?
Yes, it works well.
I made this today and it is moist, rich, and so yummy. I used vegan yogurt instead of applesauce because that’s what I had on hand. Here’s how I added a little twist: I made one of the layers a cherry upside down cake so that I could have cherries on top! I was craving Black Forest cake flavors so decided to give it a try. I used a can of vegan cherry pie filling. Put melted butter and brown sugar in the bottom of the pan then the cherry filling and then batter for the cake. Same baking time. And oh so so good. Your recipes never disappoint. Thank you!
Hi. What can I use instead of oil? I do not use oil in ANY of my vegan dishes.
Thanks!
For the cake itself, try using more applesauce in place of the oil. I’d leave off the frosting or find an oil-free frosting recipe, as you can’t just replace the vegan butter in the frosting.
This really is the best chocolate cake, hands down. I’ve baked a LOT of vegan cakes over the years. This is the winner.
This time I did a mild mint buttercream frosting with chocolate chips for my York Peppermint Patty fans.
Hi! Can we substitute full fat oat milk for the almond/soy milk? Thank you!
Sure!
Super easy! How do you store leftovers?
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. Thank you!
Can I use monk fruit instead of granulated sugar
I haven’t tried it, but it should work okay.
Can I freeze the cake without the frosting, as I want it as a pudding for the Saturday after Christmas
We are away for Christmas so I would like to make the cake the weekend before.
Yes, you can. Just wrap the cake layers well and cool before freezing.