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).
Can you substitute vegan melted butter for the melted coconut oil for this recipe?
You could, yes, though I would decrease the salt to 3/4 tsp if you do.
I am planning to make this cake for a family gathering, my niece has an egg allergy. Is it possible to use conventional cows milk since the dairy is not an issue for her? Or should I buy a milk alternative to stick to the recipe? Appreciate the advice!
I’m not sure if cow’s milk will work the same as I’ve never tried it. Most likely it will work fine, but I’d prefer a plant milk like almond or soy myself. 🙂 I hope everyone enjoys the cake!
Hello!! I really want to try this recipe but don’t have vegan butter available for the frosting – do you think margarine would work? Thanks in advance<3
It probably would, just maybe add less plant milk and only add as much as you need. Or top the cake with my Vegan Chocolate Ganache instead, which doesn’t require vegan butter.
Love your recipes! I’ll be making this one for the first time though. Is one recipe for a 9×13 or is a double for a 9×13? Thank you!
You can make it as written but in a 9×13 inch pan, it doesn’t need to be doubled. Bake for 35-40 minutes. Enjoy!
Hi Nora! This cake is so good. I normally don’t leave reviews but my 12-year old sister literally told a kid in her class about it when he asked what vegans eat. I do have a question. Each time I made it it has had a pretty squishy, dense bottom. I’ve tried baking for longer with tinfoil on top, and I bake in metal pans. Is this just a feature of the cake or am I doing something wrong?
Thanks Summer! I’m so happy you’re enjoying the cake recipe. A squishy, dense bottom can be a result of uneven temperature in the oven. Make sure your oven is preheated fully before baking, and bake in the middle rack of your oven. Do not cover with foil as that will interfere with the baking process. Over mixing the batter can also cause this, so don’t mix it too much, just until combined. Lastly, ensure your measurements are correct. I measure flour by spooning it into a measuring cup, then leveling it off with a knife. Too little flour could cause the dense bottom as well, so be accurate. I hope this helps! It shouldn’t have a dense bottom, and it’s not a feature of the cake. Thank you!
Could you/would you swap out the AP flour for cake flour? I noted you recommend cake flour for your pistachio cake, so was just wondering if it would impact the texture of this chocolate cake?
Hi Shar. Cake flour is too light to use for this particular cake recipe, but I love using it in most other cakes. I hope this helps, and happy baking!
I always turn to Nora’s recipes for sweet bakes and savory meals. My family has various allergies and we eat plant-based. I hate the thought of my kid missing out on all the foods their friends enjoy, but with Nora’s recipes there is no missing out, the recipes always turn out so tasty and actually way better to be homemade.
I’d love to try and make this cake orange flavoured (my husband has requested a chocolate orange cake for his birthday), do you think this would work by adding some orange zest into the cake batter and some orange extract into both the cake batter and icing instead of the vanilla extract?
Thanks, you are amazing!
Thank you so much Claire! This is wonderful to hear. A chocolate orange cake sounds lovely, and I would do just that: add some orange zest and extract to both the cake and frosting. YUM!
I’m curious about the boiling water. What does it do? I forgot to add the milk mixture until after I started mixing in the water. Did I mess up the chemistry or anything? I did have to bake a little longer than called for.
The boiling water is the secret to an extra-moist and rich cake! I think it should still be okay if you accidentally added the milk mixture after the water, but it would be better to add the hot water last, right before putting the cakes in the oven.
Would hot coffee give a richer taste vs the boiling water? Or half water half coffee? Or should I not even experiment haha. Thanks!
Hot coffee is pretty awesome too, I’ve done it before. It makes the flavor a bit richer and you can taste the coffee a little bit. My kids don’t like the coffee version, so I usually end up making it with the water. 🙂 Either works well, the coffee just gives it a different flavor.
I really want to make this cake for my toddler nephew, however wanted to reduce the amount of sugar. Have you tried doing that? If so, was it ok and how much could I reduce it by or could I use a healthier sugar alternative in place of some of the sugar?
You could absolutely lower the sugar. You could even cut in in half if you want. I’m not sure what you would consider a healthier sugar alternative, but you could use date sugar, coconut sugar or probably some other sugar substitute as long as it’s granulated. If you use a liquid sweetener, that will probably make the cake too wet and dense. Lowering the sugar in the frosting might not work well, but you could use a different frosting like Vegan Ganache, Tofu Chocolate Mousse or simply dust with a little powdered sugar instead. Hope that helps and everyone enjoys the cake!
Hi Nora, I really love your recipe is the best chocolate cake recipe ever!
I’m gonna make this again for my daughter’s birthday tomorrow. Could make the cake and frost it tomorrow, if so, should I leave the cake outside or in the fridge? Thanks again for all your amazing recipes.
Nora
Hi Nora! Happy birthday to your daughter! What a fun cake to have for a birthday! I’m so glad that you are loving the recipe! Yes, you can make the cake ahead and wrap the cake layers up and store overnight (they don’t need to be refrigerated). Wishing you happy baking!
Hi Nora, do you think it would work to add cherries to the cake batter and the frosting to make a cherry chocolate cake? If so, would you recommend fresh or jarred cherries? My son really wants a cherry chocolate cake for his birthday!
Hi Sarah! I haven’t tried adding cherries, so I’m not sure. I bet you could add some fresh pitted and sliced or chopped cherries to the batter and I suppose the frosting (or simple top/decorate with sliced cherries). I hope he enjoys it!
Hi Nora, Can you please help me? I only have 1 pan and dont want to make 2 batters. Can I just use 1 pan? Assume I just cook it longer?
If you only have one pan, you can make the recipe as written and bake one layer at a time. You don’t have to make the batter twice, it will work to simply leave half the batter in the bowl while the first layer bakes. Then carefully remove the cake from the pan, clean and re-grease it/line with parchment round. Then bake the second layer. It works well! Enjoy! I would not try to bake it all in one 8 or 9-inch round pan. It just won’t work.
Nora has never let me down. I use her recipes for everything. This is her best recipe. It is also the greatest chocolate cake recipe of all time, vegan or non vegan. I have gotten nothing but stellar reviews on this cake. SO moist and the perfect bouncy texture and amazing flavor. I genuinely would not change a single thing about this recipe. 1000000 stars in my book.
Hi Jamie. I am thrilled that you are loving the cake! It is a well loved cake for sure! I really appreciate your support in using and loving my recipes! Thank you for sharing your stellar review! Wishing you lots of happy cooking!
I’ve made this cake a number of times and it always turns out perfect. I made it recently for a holiday baking contest at work and won first place! While it did look pretty, everyone was really raving about how good it tasted and how moist it was. And they were all (pleasantly) surprised it was vegan. My go-to chocolate cake, no question!
100% best chocolate cake ever. Regular or vegan….
Hi can I use coffee in my batter and icing to make it taste like chocolate? I’m using carob instead of chocolate. If so how much.
Thank you
I haven’t tried it so I’m not sure, but perhaps using a little espresso powder in the frosting would work, and you can use hot coffee instead of boiling hot water in the cake. Enjoy!
Hi Nora, I have used so any of your recipes and appreciate all you share. Can you tell e if the 13 by 9 version of this recipe comes out as well as the layers? I have made this cake so many times and everyone loves it. But for what I need it for I’m thinking a 13 x 9 may work better this time. Thank you.
Hi Kimberly. This will be delicious as a 9×13 cake! I would bake it at the same temp for 35-45 minutes. It may take a little longer to bake, especially in a glass dish, so just watch it closely after 35 minutes. Enjoy!
I love the espresso frosting from you PSL and now on the search of a mocha/espresso cake. I grew up having a soft espresso cake growing up was wondering if this recipe could be modified by taking out the cocoa powder and replacing with espresso powder? Would that work or do you have other recommendations on a moist basic cake recipe that would be best modified to adding coffee/espresso flavor in the cake itself?
Thank you!
I think the best thing to do would be to use coffee (or better yet, espresso + hot water to equal 1 cup) instead of the water. I wouldn’t replace the cocoa with espresso powder, I think that would be too much and the chocolate would be missed. Adding coffee instead of water works beautifully, and paired with the espresso frosting– that would be incredible!
Can I use pumpkin purée instead of apple sauce? My IBS reacts badly to apples.
I also don’t eat anything with white flour. Can I use Spelt flour instead?
I also don’t eat sugar. Can I use maple syrup instead?
Hi Hilary, let’s see if I can help. You can probably use pumpkin puree instead of applesauce with no issues. Spelt flour will work okay but the cake will be more dense and taste quite different of course. I haven’t tested it with a liquid sweetener. You can try using maple syrup instead of sugar but I’m not sure it will turn out well. I’d consider taking away liquid somewhere else and not using as much. Perhaps use less hot water or plant milk. Honestly, it will be an entirely different cake after those changes, but I hope you enjoy it!
I’m so sad about my recipe not working out – I’ve tried it twice. The cake simply does not rise. I think there is something wrong with the apple sauce I’m using. I used Colman’s. I don’t doubt the other ingredients. Should I be using another egg replacement instead?
I’m not familiar with Colman’s, but it sounds like it might be rather dense and chunky even? That is quite different than the applesauce I’m used to that’s pretty light and totally smooth, no chunks. You can try using 2 flax eggs instead. 2 tablespoons ground flaxseed mixed with 5 tablespoons water. I hope that helps and you have success!
I’ve made this twice now as I trial cakes for my daughter’s birthday next week. Each time it comes out very wet and sticky especially in the middle where it sinks. I even gave it extra time the second attempt. I measured using a food scale and everything. The vegan vanilla cake recipe as a cake was similar, a sinky wet middle, but not as bad (worked great for cupcakes though!) I did use King Arthur’s GF 1:1 flour. Any thoughts??? <3
Hi Rachel! Yeah, the issue is the gluten-free flour. While it’s possible to just switch to gluten-free flour here, it won’t be quite the same. However, I created a slightly different version of this cake: Gluten Free Vegan Chocolate Cake. It’s almost identical, but it comes out much fluffier with a better texture. Hope that helps!
Great recipe but I cut the recipe by a third to make a two layer cake.
Hi Laura. Thank you for sharing your great review! I’m glad that you enjoyed the cake.
This cake is soooo moist! Hands down the best cake … simply Amazing. I did half the recipe last week. I’m now making the whole recipe in a Bundt cake for new years since one of the little kids it’s allergic to eggs and dairy !
Non ho provata ancora la torta perché non capisco bene la misura delle tazze, potreste tradurre in grammi ?
Grazie
An absolute winner! Came out just amazing. I baked it in 9 x 13 pan and did have to lengthen the time by quite a bit. Might have been a bit wetter cause I added chocolate chips to the batter. Note my wife is the baker in the family not me, so her approval was an honor!
Thanks…
Delicious. Do you have a vegan chocolate chip cookies recipe?
I do, thanks! Vegan Chocolate Chip Cookies. They are the best!
I would like to make this for a birthday. Any modifications needed if I’m making it in a high altitude location?
Best chocolate cake recipe ever
This is my go-to cake because it is sooooo delicious!! Have you ever made it using date sugar? Trying to figure out if it would be a 1:1 ratio.
I haven’t tried it, but it should work okay as a 1:1 swap. Thanks!