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.
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Recipe inspired by Add A Pinch.
The Best Vegan Chocolate Cake
Ingredients
Chocolate Cake
- 1 cup unsweetened almond milk
- 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 preferred
- 4-5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened almond milk
Instructions
For the Chocolate Cake
- Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
- Measure 1 cup unsweetened almond 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 almond 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 almond 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.
- Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here.
- 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).
Hi Nora! So excited to try this recipe. I don’t have any sugar on hand, other than coconut sugar, so could I use that for the batter and maple syrup for the frosting? Thanks!
Coconut sugar should be okay to use for the cake, but maple syrup won’t work for the frosting. The frosting won’t get thick unless you use powdered sugar, sorry!
Hi, I’ve just made this cake and have noticed after taking it out the oven it’s cracking. Is this normal?. Does this mean I have cooked it incorrectly?. I’ve checked its cooked with a knife and it’s come back clean. Any help would be much appreciated.
It should still taste fine, cracking can happen when it bakes a little too long, or if your oven runs hot. Next time, take it out a little sooner. Hope you still enjoy it!
This was the absolute best chocolate cake ever! The frosting was delicious, but didn’t look like the one here on the recipe. It was super dark and liquidy and I didn’t even use 1/4 cup of almond milk and used 5 cups of confectioners sugar. And the 1.5 cups of softened butter. What did I do wrong? Also I ended up
Only using half of the frosting.
It sounds like your butter was way too soft, that is why the frosting would come out liquidy instead of thick. Glad you liked the cake though! Next time, make sure your vegan butter is just barely soft, it should not be too soft or melty at all, or this will happen. Hope that helps!
Hi Nora
In quarantine and I am down to a whole wheat flour. My husbands bday is coming up and my local grocers do not have flour shelves are wiped out. Before I scrap and make an apple crisp for his day do you think whole wheat will wreck it?
I’m having trouble finding regular flour, too! I don’t think whole wheat flour will totally wreck it, but it won’t be the same and it will have that whole wheat, more dense taste. It should still work though.
Just made this for my boyfriend for his birthday, smells and looks absolutely amazing! I’m in heaven. We can’t wait to try it. How can I store this and will it be fine refrigerated? I seem to have a fear of the frosting melting, haha. Many thanks for coming up with this breathtaking recipe though. I am thrilled to find such an amazing alternative for dessert that’s non dairy!
Thanks! I hope you enjoy it! I usually do store it in the refrigerator, but it can be left out as well. After you cut it, simply cover the part that is cut with plastic wrap so it doesn’t dry out too fast.
could i use bundt cake pan instead?
Yes, you can. It will need a bit longer to bake though.
Hi Nora!
This recipe was delicious! I actually made my frosting peanut butter, but I followed your directions completely! Is it possible to freeze the cake? I’d like to save some for family members who are away at the moment. Thanks in advance 🙂
Yes, this cake freezes well. I’m so glad you enjoyed it!
I do not have applesauce, and I know applesauce and oil can usually be substituted for each other with a 1:1 ratio. Would I need to adjust any other liquids though if I’m using oil?
I saw you suggested maybe just adding a 1/2 cup more milk….so which sounds like a better idea? Substitute Oil or just add more milk?
You could probably do either, though I’d suggest the milk option instead of more oil, so the cake doesn’t come out too greasy or dense. Hope you enjoy it!
So excited about this. As always I get too excited to ice the cake before it completely cools. I didn’t use parchment paper so it kinda stuck to the bottom of the pans, I greased the pans and put flour on top of the butter….. also wonder if it’s bc I used hand mulled pastry flour. It was all I had. I tasted a little and it still tastes delicious! I had extra icing. (Also delicious! Any ideas on what to use the extra icing for? I might just eat it plain. So good. I was thinking of making homemade pretzels and Using the extra icing for dip! Thank you! I definitely needed some chocolate and this is hitting the spot! You are awesome!! And talented! Looking forward to more of your vegan recipes!
Nora, Do you have a cook book? I would love to have more of your great recipes!
Aw thank you so much! A real cookbook is my goal, I’m hoping to have one before too long, but I don’t yet. For now, all the recipes are on my website.
Hi Nora, can you please tell me how to make my apple sauce? really new to vegan cooking.
thanks!
I don’t know that I’ve ever made homemade apple sauce, I just buy the unsweetened applesauce at the store! But I think it’s pretty easy. Just google “homemade applesauce” and I’m sure you will find a simple recipe.
I would looove to try this for my dad’s birthday – just wondering though, could I make it as cupcakes? Is there anything you would change about it if you were going to do that?
You can definitely make these into cupcakes. No changes other than bake for 18-22 minutes. Enjoy!
what can I use to substitute for vegan butter for the frosting? I want to make this for my birthday, but I shouldn’t really go out to buy ingredients because quarantine.
I know what you mean about not wanting to go out. So it’s a little tricky, and there isn’t really a perfect solution. If you have vegetable shortening, that would probably work best. The other thing you could try is coconut oil, but I would only use 1/2 cup, in it’s solid state, not melted at all. Maybe you could even try peanut butter for a peanut butter chocolate frosting, but I haven’t tried this.
I just took this out of the oven and it overflowed because I used a small cheesecake pan. Would I have to cook it linger. It looms,like,the middle is still soft?
Oh yes it sounds like your pan was way too small. Well, I know it’s probably too late but yes it sounds like it needed to bake longer, but in a larger pan.
Hi Nora, what is the purpose of the apple cider vinegar? Just wondering because it’s the only ingredient I’m missing. Thank you in advance!
When mixed with the non-dairy milk, it becomes buttermilk, adding the the flavor and texture of the cake. If you have white vinegar, you could sub that, or lemon juice. Or leave it out if needed, it will still be good!
this cake recipe is epic
Hi Nora. Can I use cake flour in this recipe or does it have to be all purpose? I just found out that I am sensitive to all dairy and eggs! So I’m really excited to try this recipe. I have both flours in my pantry but I’m thinking the cake flour may make it more fluffy? Would welcome your thoughts. Also I have cacao powder… can that be used for the cocoa powder? Quarantine madness, trying to use what’s in the pantry 🙂 thanks and stay safe!
I would not use cake flour here, typically it is a good idea but not for this chocolate cake. 🙂 Cacao powder is just fine to use. I hope you love the cake! It’s already very fluffy, light and moist. I know what you mean, we are doing the same thing! Be well!
Is the cake more on the dense side? I was looking for a light and fluffy recipe and cakes can vary in that. 🙂
No, it’s light, fluffy and moist.
I have to say… I have been following so many if your recipes, they are all amazing! My 5 year old and I are following this recipe now and can’t wait to taste it!
Thanks so much!
Nora ?
My name is also Nora! Today is my 30th birthday and I want you to know that this amazing recipe made my quarantine birthday so much sweeter ? Thank you for all your wonderful recipes and the love you put into them!
You’re so welcome, Nora! Happy Birthday!
This Vegan Chocolate Cake is awesome..I enjoy making it ..and I enjoy making it and I share it with some of my co-worker and they said this don’t even taste like a vegan cake it is very good..and my younger daughter and her roommate said the same thing..this cake I will be making all the time..
That’s so great!
can I use hemp milk
Yes, any milk is fine.
Can I use gluten free flour (e.i. almond flour, brown rice flour)?
I have made it with a gluten free flour mix (Bob’s Red Mill 1:1 Baking Flour) and it works well. Almond flour will not work, nor will just brown rice flour. You will need a good mix. Thanks!
Would spelt flour be ok?
Yes, it will work, the cake will just have a different taste than using white flour.
Thanks so much. I made it for my husband’s birthday and it was delicious!
Amazing recipe!
So glad to hear that!
I am not vegan but currently in quarantine and needing to bake to release some stress. I have dairy milk would I be able to use it as a substitute? I also only have chocolate chips, could I melt them as a substitute for cocoa powder?
Yes, I’m sure dairy milk would work fine. I’m not sure how it will turn out using melted chocolate chips instead of cocoa, I would probably leave out the applesauce if you do this, so there is not too much liquid. But it’s worth a shot in quarantine times! I hope you enjoy it, I know I’m baking and cooking a lot for stress relief, too.
I made this cake for my Dad’s birthday today, everyone LOVED it! First time baking a cake from scratch. Definitely will do again!
That’s so great!
OMG my non-vegan husband made this for me for my birthday and it is absolutely amazing!! Other people who aren’t vegan absolutely loved it too. Sooooo moist and good! Thank you so much.
You’re so welcome! Happy Birthday!
can i use coconut milk instead of almond milk?
Yes.
Hi Nora
All the way from South Africa, could you suggest a substitute for apple sauce?
Thanks
Hi there! You could probably use 2 flax eggs instead (2 tablespoons ground flaxseeds + 5 tablespoons water). You might even be able to add just an extra 1/2 cup of almond milk and leave out the applesauce, but I haven’t tested it.
Usually applesauce is substituted for oil.