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 found this recipe for my daughter’s birthday 3 years ago and all of the guests (and myself) were blown away with how incredible this cake is!! It’s now a birthday cake tradition for my family <3
Hi could you please provide measurements for two 6” rounds?
Hi Nora
I’ve made this cake many times so far but want to do 9×13 this time! Do i double the batch for 9×13? The Note on this is a little confusing! Thank you!!
No need to double the recipe, you can make the recipe as written, pour the batter into a greased 9×13 inch cake pan and bake for 35-40 minutes. Thanks!
Hi I want to make this as a 6” cake 2 layer cake. Would I reduce the recipe to half?
Cutting the recipe in half will be too little batter I’m afraid. You’ll need more like 3/4 the batter, or you can probably make 3 6-inch layers with the recipe as written.
I want to make this cake for my mums birthday, do you think I could add some cherries with syrup inside to give it a “black forest cake” vibe?
Yes, you certainly could do that. Enjoy!!
I brought this for a get together with my family who are not vegan and they said it’s better than any cake they’ve had! They said I could sell it. I did use black cocoa powder which gave the frosting a shimmery look. Everyone was impressed. Thank you!
This cake is absolutely unreal!! Every time we make it we always get so many compliments and people can’t believe it’s vegan! It’s so moist and has the perfect consistency. 10/10!!
Love this cake.
A friend wanted to make me a cake gave her this receipt to try, as I loved all your others.
It was amazing brought home the rest from work to share with family. My non vegan son has now requested this cake twice once for a friends birthday and now for his birthday tomorrow.
so moist and so yummy!
Can you use oat milk?
Yes! Enjoy!
I’m going to make this for my son’s birthday, with the oven do you use fan forced or bake setting please?
I just use the regular bake. I’m sure it could be adjusted for fan forced if needed.
Thank you!
The first time I made this cake was about 2.5 years ago. And I’ve been making it for every family members birthday every since. My neighbor even asked me to make it for her birthday, and she is not vegan. Everyone loves this cake. Thank you so much for your lovely recipe!
You are so welcome, Jean! I’m thrilled you and everyone around you are loving my chocolate cake recipe! Thank you for taking time to share your amazing review and feedback! Wishing you lots of happy baking!
This is absolutely delicious every time I make it. I was wondering if I could trade out the granulated sugar for brown sugar?
Hi Anisha. I’m so glad that you are loving the cake! Thank you for sharing your awesome review! Brown sugar should work okay but it’s not my favorite choice. The cake might end up dense.
For 24 cupcakes, do I use half a recipe of frosting?
That depends on how you will frost the cupcakes. If you plan to pipe it on tall and decorative, than you might need it all or close to it. If you are doing a thin layer of frosting on each, half will be enough.
Loved this recipe !! Making again and only have cacao powder do you think it would be ok to use as substitute ? Thanks !
Hi Julie. I’m so glad you loved the recipe! Yes, cacao powder should work just fine. Enjoy!
Making this for my wife’s birthday and realizing we only have one 9-inch round cake pan. Would it be possible to bake this split between two 9x5in bread pans? Or…should I just go out and buy the second cake pan?
Thanks!
I’m not sure bread pans would work well… If you don’t want to buy another cake pan, you can bake one layer at a time though!
I am obsessed with this cake!!! My sister can’t have dairy or soy right now, so I made this cake for her birthday, and it was a huge hit. I already can’t wait to make this cake again!
Hi Maggie. I’m so thrilled that you loved the cake! Happy birthday to your sister! Thank you for sharing your stellar review, and wishing you lots of happy cooking!
Can I use these same ingredients to make a white cake, just leave out the cocoa?
No, unfortunately it just doesn’t work the same! I’ve tested it.
I made this cake for my family and it was a huge success. Delicious! I would like to do it again for Easter, but non-vegan. Can I use the same ratios for everything but use real butter and regular milk?
Actually the best vegan chocolate cake I’ve had and is very very close to the best chocolate cake I’ve ever had!!! Tastes so similar to my favorite cake!
Can it be frozen? Just the cake without the icing on top?
Yes, the cake freezes well.
Can I bake this in a bunk pan?
Hi Julie. I’m thinking you are to a bundt pan. Yes this can be baked in a bundt pan. It will take about 40-45 minutes to bake. You may be interested in my chocolate vegan bundt cake recipe, where I made this recipe into a bundt cake with ganache frosting. Enjoy!
Perfect recipe, super straightforward, and topped with a vegan chocolate ganache(almond milk, dark chocolate)!
Hi KJ. Glad you loved my vegan chocolate cake recipe, and that it turned out perfect for you! Good choice of topping! Thanks for sharing your stellar review! Wishing you happy cooking!
best chocolate cake? yes it is!
I’m so glad you tried the cake and loved it, Jen! Thanks for sharing your terrific review! Happy cooking!
How should this cake be stored? And for how long?
You can store it on the countertop for 3-4 days. Cover the cut part, so it doesn’t dry out. It can also be kept in the fridge for about 5 days or so, but it does dry out a bit faster and the cake won’t be as tender, so I don’t prefer that option.
best ever
Perfect cake for an early Easter celebration. Our whole extended family loves this cake!
Have you ever made this with hot coffee instead of water?
Yes, it works wonderfully!