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).
Wow. Best cake ever, vegan or not. I used about half the sugar. Everyone loved it
Used a gluten free flour blend instead and it turned out just as delicious. My favourite recipe!
This recipe sounds absolutely delicious!
I was wondering how much of the sugar I can cut without changing the consistency of the cake?
You can probably cut the sugar in half without compromising the cake. I hope you enjoy it! The frosting isn’t as easy to lower the sugar, but you can make less of the frosting and just use a thin layer or frosting for the layers. Or look for a lower sugar frosting, if needed.
I’ve made this a lot using almond milk, it’s a hit at the office!
Could I use coconut milk instead of almond milk?
Yes, you can use coconut milk, or soy, oat, etc. I’m glad it’s a hit!
I have been baking for 40 years and had never made a vegan cake before. I came across this recipe when looking for something to bake for my friend who is lactose intolerant. I’m glad I found it! This recipe is excellent. I used a freshly brewed cup of French roast coffee instead of water, and added an extra 1/4 cup of cocoa to the batter and 1/3 cup extra cocoa to the frosting. The result was a cake that is moist, rich, and full of chocolatey flavor. Thank you!
Do you need to double the recipe if you’re planning on making it into a Bundt cake?
Hi Jacqueline. The recipe does not need to be doubled to bake the cake in a Bundt pan. It will take about 40-45 minutes to bake. You may be interested in my vegan bundt cake recipe, where I made this recipe into a bundt cake with ganache frosting. Enjoy!
What adjustments would I make to make the frosting cookies & cream frosting instead of chocolate butter cream?
I would make my Vegan Buttercream Frosting, and at the end, mix in some crumbled/chopped Oreo cookies. Perhaps around 15 cookies or so, crushed or chopped pretty finely. Sounds great, enjoy!
I didn’t make the buttercream because I didn’t have time, so I used a store bought frosting. I made the cake per the recipe though. It was a hit!
Best chocolate cake I’ve had – ever. I made this for a co-worker who is vegan and it was delicious! It was very moist! I made it the night before her birthday, and being in southern California, even it September, it’s hot outside. I left this cake on my counter over night and some of the frosting had melted and a few of the top pieces of cake crumbled down to the bottom of the plate. However, it still tasted amazing.
I would like to make this for my son’s 40th birthday. He loved chocolate and mint. Would I be able to add peppermint essence to the filling?
Yes, you can add peppermint to either the frosting, cake, or both if you’d like. Hope he loves it!
Just made your lasagna and then your chocolate cake. Both amazing as are all your recipes! Was it a special occasion or do I have a family? Nope, just a Tuesday night for me to have delicious, cozy, comfort food!
Hi Mary. Sounds like a delicious, cozy, and wonderful Tuesday night! I am so glad that you enjoyed your cake and lasagna! Thank you so much for your recipe support, as well as your glowing review! Wishing you lots of happy cooking!
Wow. Delicious, moist, it is indeed the best chocolate cake I have ever made and eaten. Not very sweet and oh, so elegant. Thank you Nora!
Yesterday was my husband’s birthday and I made one for his co workers and one half sized for both of us at home. Husband told me everyone liked the cake very much. He couldn’t believe it was vegan. I’m really proud I made it.
Hi, would it be possible to use white vinegar instead of apple cider in this?
Yes, white vinegar will work just fine.
Comedy of errors here today on my husbands birthday…. I purged my 8” rounds years ago so used two rectangular loaf pans 4×8 and 3-1/2 x 7. Fingers crossed….then I accidentally doubled the milk, having no more icing sugar to add. Would guar gum or xantham gum thicken it up? Out of the oven now cooling, the cakes look okay. So chocolatey!!
I can’t wait to make this cake recipe. I don’t have almond milk or soy milk. Can I use regular whole milk?
I haven’t tried it as I don’t do dairy, and of course the cake won’t be vegan anymore.
Hi, I’ll be making this for my vegan nephew and am wondering if I can use oat milk. He claims not to like the others. Thank you!
Yes, you can use oat milk, it works well here. Enjoy!
I made this cake today, it is so delicious! Definitely a special occasion recipe! My non vegan family loved it! We did the hot coffee instead of the water and used flax instead of applesauce. I halved the frosting recipe and it was still plenty for the middle and top and it was gorgeous. The cake is perfectly moist! Thank you for this delicious recipe! I was wondering, could I freeze the frosted cake for a time and then thaw later?
I’m so happy you enjoyed the cake! Yes, it freezes very well. I often freeze any leftover cake.
Thanks! I also wanted to share, I served a piece to my aunt today, she said, is this vegan? This is better than regular cake!
How much coffee did you use and how did you make your coffee? Pour it in the same as you would the hot water?
I’m just about to make this cake and realize that my coconut oil is old. Do you think I can I use avocado oil instead?
Yes, avocado oil works well here. Enjoy!
Just 5 minutes ago I tried the cake that I baked, it was so good! I now understand all those comments about it disappearing when unleashed to a crowd! Thank you!
I’m waiting to tell my mum its vegan so i can see her reaction 🙂
I have been making this cake for years. It is what my non-vegan children request for their birthday cake. I make it into cupcakes to take to school parties and sports dinners and all the kids rave about them – calling them the best they have ever had. It truly is the BEST chocolate cake.
Absolutely DELICIOUS!!
EVERYONE who has every had a piece loves it! I’ve shared the recipe everytime I make it and “Bob, can you bring your chocolate cake?’ is often the question I’m asked for pot lucks and birthdays.
It is the one dish that nobody goes “Vegan!$%# I’ll pass…”. Instead… can I have the recipe, or can I have another a bit more?
THANKS NORA!
Hi, I loved this cake! How long can leftover frosting be left in the fridge?
Leftover frosting can last up to a couple of weeks in the fridge, or freeze it for longer. Glad you loved the cake!
This was amazing! Made it for my sister’s birthday and everyone loved it. Thank you!
Outstanding. Yet again Nora produces recipes that outclass traditional cakes. I’ve made this 4 times now, each time using the flaxseed alternative. Everybody, without fail, says it’s the best chocolate cake. What I will say is that I’ve always cheated, for convenience, and bought Betty Crocker Chocolate Fudge Icing (vegan by default) which is a great substitute but I will assume Nora’s frosting is even better. However, it is the moistness of the cake that is the real star of the show.
Hi Pam. I’m glad that you are loving the chocolate cake recipe! Thank you for sharing your recipe experience as well as your glowing review! I appreciate your encouraging support regarding my recipes! Wishing you lots of happy cooking.
Hello!
Has anyone tried this recipe with coconut flour? I haven’t used it it before. I need to make a birthday cake which is gluten/dairy/egg free.
Thanks.
Hi Monica. Almond and coconut flour won’t work, sorry. I made a gluten free version of this cake if you would like to check it out: Gluten Free Vegan Chocolate Cake. I hope this helps!
How far ahead can you make this cake? Should you refrigerate leftovers, or can you freeze them?
Hi KC. Making the case a day in advance is best, however, you can make it two days ahead of time. I would recommend that you store the cake in the refrigerator until a couple of hours before ready to serve. 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. The cake freezes well. You can freeze it for up to 3 months. I hope this helps! Enjoy!
If someone tells you that they can taste the vegan in this, remove them from your life. You just never know what else they might be lying about.
Best chocolate cake, vegan or otherwise.
I love this comment. ❤️
Best cake I’ve ever made, vegan or otherwise. We are not vegan but my son has a dairy allergy. I’ve made this cake multiple times and it is always a hit. Even my husband (who usually would never go for vegan options) absolutely loves this cake.
We use flax eggs instead of applesauce and it still turns out great.