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).
Made this for my mom’s birthday, and received this glowing review: “This isn’t just the best vegan chocolate cake I’ve ever had, it’s the best chocolate cake. If I went to a fancy restaurant in New York and bought a slice of this for 19 dollars, I would be happy.” Non-vegan family members loved it as well. This was a really excellent cake, super moist and not too sweet.
Thank you, Lillian, for your fantastic review! It means a lot to me! I’m so glad everyone enjoyed the cake. Happy birthday to your mom!
At first I thought it was super greasy but after it cooled and was iced it was perfect. I used canola oil.
We are newly vegan and so still probably more critical of vegan foods. I took a chance and made this for my just turned 7 year old. He said “this is the best birthday cake I’ve ever tasted!!!!!!” With a lot of enthusiasm! We all agree. Amazing cake! Thanks for the recipe.
Hi Aspen. Happy birthday to your 7 year old! I’m glad the cake turned out delicious for you all! Thank you for taking your time to share your wonderful review.
Hi Nora! I’d love to make a 3-layer 6″ cake with this recipe – I’ve tried it before for cupcakes and it’s SO good. When you say I can double the recipe to make a 4-layer cake — how many inches (across) is that roughly? Thanks so much!! Cheers, Shan
Hi! If you doubled the recipe, it would make a 4 layer 8-9 inch cake. I think the recipe as written is enough for 3 6-inch cakes. Hope that helps!
Thank you!! 🙂
Is this cake really dense? I’ve never made a vegan cake before but want to try it. However I’m not a huge fan of super dense cakes
It’s not dense at all, in fact it’s light and fluffy while super moist if that makes sense!
Insane
I’ll try baking the cake but no frosting yet.
Happy cooking!
I made this for my wedding cake! It was a hit! Thank you so much!!!
Hi Sydney! Congratulations on your wedding! I’m am honored you used my cake recipe, and thrilled that it was a hit! Thank you for sharing!
Literally the best cake ever! I get raving reviews from everyone I share this with. I’ve even nixed the chocolate and substituted coffee for orange juice for an orange cake and it turned out just as delicious!!
Wow how fun, glad you loved it!
Can I use oat milk instead of Almond milk I have a nut allergy
Hi Jameelah. You can use any non-dairy milk here, even oat milk. I actually use a variety depending on what I have on hand. Hope that helps!
Hands down best cake recipe there is, ever!!!!!!!
Thank you Nicole!
I followed the recipe to the T and the cake and icing came out AMAZING!!! I can’t tell the difference between the regular chocolate cake with eggs and butter from this one. It’s just so good… Thanks for the recipe!
I’m so glad you love it, Josia! Thank you for sharing!
So lush, really good. Had it without icing to feel so guilty for having so much deliciousness. Recipe is a keeper.
Thank you for sharing your delicious review, Deepa! I’m glad you love the cake!
DELICIOUS. I multiplied the recipe by 1.5 for a triple layer cake, raspberry jam between the layers and fresh raspberries on top. Substituted hot coffee for the boiling water to amp up the chocolate flavor. Decadent!!
Your cake sounds beautiful and delicious, Stephanie! Thank you for sharing your wonderful review!
So good would definitely recommend 🙂
Thank you!
The best cake I’ve tasted in 20 years. So good! Thanks!
Thank you! I’m glad you loved it!
Hi there,
This is a tasty recipe! I’ve tried it a few times already.
Just 2 questions; why does the bottom of the cake look fudgy and like something sank/settled?
Also, would this recipe be sturdy enough to stack as tiered layers without falling apart?
Thanks,
Gigi
It shouldn’t look fudgy at the bottom, I would make sure you are measuring everything correctly and using fresh baking powder and soda. It works as a three tiered cake, yes. Hope that helps!
I tried this cake and it came out really well. I don’t have vinegar at the moment to do this cake. Can I use lemon instead for milk curdling?
Thanks,
Vani
Sure, that works! Thank you!
Incredible cake! Thanks so much for the recipe!
Glad you love it! Thank you Amber!
This cake came out just as it said it would- incredibly moist and delicious, with a rich chocolate taste that you don’t find anywhere else than those flourless tortes you get in bakeries as a special treat. Of course you would get a rich taste with that much cocoa powder! I made one and a half times the recipe because my cake pans were bigger, and I did not double the frosting recipe, and it was fine. I also used about 5/8 the sugar, not the full amount, in the cake. And I used Bob’s Red Mill one to one gluten free flour because my family eats only gluten free flour and everyone loved this cake, try it!
Thank you, Lauri, for taking your time to share your fantastic review! I’m glad you love the cake!
This is a great vegan cake recipe!
My son is going to be so happy when I surprise him with this beautiful chocolate cake! He is vegan as well as his girlfriend! We will meet her for the first time in a couple of weeks and I can’t wait to see how it goes but especially how much they will enjoy this cake! Thank you so much!!!
I’m glad that you love the cake. How fun to have chocolate cake for the special occasion! Have fun getting to know one another! Thank you for sharing!
Hi Nora,
Do you think this would work using coconut or cane sugar or a combo of both for the batter?
Also, how do you feel about using hot coffee in the batter instead of water?
Thanks! Want to make this for a co workers bday!
Camille
P.S my husband Dean and I love all of your recipes!
Coconut or cane sugar are fine to use. Hot coffee works well, though I prefer it with hot water. Hope you love it! Thank you so much!
Truly the best chocolate cake Ive ever tasted!
Easy to make as well! Paired this with the ganache frosting recipe…
Sheesh ????
Thanks Val!
This turned out so well for me! Thanks for the great recipe!
Thank you, Kate!
Oh my days!!! This recipe is excellent, made it for my son’s sweet 16th birthday, it was a hit all round, especially with the carnivores ?
I’m already looking for other recipes to try……… thank you so much!
I’m so glad the cake was a hit! Thank you for sharing, Gina! Happy cooking!
Hi dear, can I replace the all purpose flour with gluten free flour to make vegan gluten free chocolate cake?
Yes, you can substitute a gluten free flour mix, it works quite well. Happy cooking!