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. 

slice of vegan chocolate cake on a plate

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!

vegan chocolate cake with a slice taken out of it

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.

 

 

vegan chocolate frosting in a bowl with a whisk

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!

vegan chocolate cake frosted close up

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.

slice of vegan chocolate cake with a fork taking a bite.

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Recipe inspired by Add A Pinch.

slice of vegan chocolate cake with a fork taking a bite.
4.96 stars (1679 ratings)

The Best Vegan Chocolate Cake

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. 
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 16 servings

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

  1. For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes.
  2. 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.
  3. Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting.
  4. Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here.
  5. 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). 

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 71g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Sodium: 408mg | Potassium: 222mg | Fiber: 4g | Sugar: 53g | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
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Comments

    1. I usually store the cake in the refrigerator, or it can be stored at room temperature. It will last for 3-5 days, longer if refrigerated. I just cover the open part with plastic wrap so it doesn’t dry out. You can also freeze individually wrapped slices if you don’t think you’ll get to it all within a few days. I hope this helps!

  1. Thanks for your great recipes! I am about to try the vegan French toast but of course stopped when I saw your chocolate cake recipe! I am wondering if I could just omit the cocoa powder to make a vanilla cake for those picker eaters who don’t like chocolate cake? And would I have to compensate for it somehow?
    Thanks again!

  2. Hi Nora! This looks amazing! I’m so excited to make it for my son’s first birthday, he has an egg allergy, but not a milk allergy. Can I use cow’s milk and regular butter, will that still work for the recipe? Thank you!! 

  3. I have used this recipe for a two layer cake, a one layer cake, and cupcakes at least a dozen times. It’s super reliable, easy, and delicious every time–genuinely the best chocolate cake I’ve ever had! I cannot express how much I’ve enjoyed this recipe for birthdays, holidays, and random cravings over the years!

    This blog in general has brought me, my friends, my family, and my partner so much joy over the past few years. At least once a month, one of us will say something like “Oh man I’ve really been craving (blank) but haven’t had a good vegan version” and without missing a beat, another one will say “Nora has a recipe for that!” and then we make a plan to make it together. Your recipes have made me so excited to live a more plant based lifestyle and bond over good food with the people close to me. Thanks Nora!

    1. Wow, thank you so much for letting me know! You have made my day. 🙂 I’m so glad you are enjoying the recipes here.

    1. Thank you, Roshanda! I’m glad you love the cake, and thrilled my recipe is your new chocolate cake recipe! I appreciate you taking time to share your review and comments!

  4. Hi Nora,
    I have made this cake in the past for my son’s birthday, and it always turns out great. This year he wants a vanilla cake. If I leave the cocoa powder out, but keep all the other ingredients as is, do you think it will turn out?
    Thanks so much!

  5. Always epic, 100% will never use another chocolate cake recipe.
    I usually add coffee to the boiling water just to enhance the depth

    I’ve also had it work well with substituting gluten free flour 90% and almond flour 10% (to retain moisture.)

    Thanks for creating this epic recipe.

    1. Hi Catherine! You are welcome! Thank you for sharing your great review and comments! I’m thrilled you love the cake!

    1. Yes, the entire cake freezes well, or you can freeze the cake layers ahead of time, then make the frosting another day. Both work well.

  6. This vegan chocolate cake is the Bomb! I am not even vegan and love this recipe. 
    My daughter loves me just as much as she and I can enjoy the same  treats together . Thank you so much ch Nora , you have opened up a whole new world.

    1. Thank you for sharing your wonderful comments and review! I am so glad that you and your daughter are able to share the cake together! I hope you enjoy some of my other treats together as well! Happy cooking!

  7. Fantastic! I made this for a birthday cake. Two layers, and I spread a layer of cherry preserves in the middle. This cake was incredibly moist and luscious, and was simple to prepare. Rave reviews from everyone who had a slice. Thank you!

    1. I’m glad the cake was a hit! The cherry middle sounds delicious! Thank you for sharing your wonderful review and comments!

  8. I am really excited to bake this for my sons birthday at the weekend. I’m hoping to get ahead of myself and do some prep in advance, do you know if the sponge freezes well? Huge thanks, Jacqui 

  9. I am making this for a friend, but he is a strict vegan, and doesn’t do sugars. What would be a good vegan alternative to the granulated sugar and powdered sugar.

    1. It’s unclear from the question if he doesn’t do sugar *because* he is a strict vegan, or if he doesn’t do sugar period. If it is because he’s a strict vegan, using organic cane sugar will solve the issue–organic sugar doesn’t use bone char for processing and is vegan.

  10. This really is the the best vegan chocolate cake! My son has dairy and egg allergies so I made this for his first birthday and it turned out great. Also very to follow for a total amateur like me! 

    1. Happy birthday to your son! I’m thrilled the cake turned out great for you, and that the recipe was easy to follow! Thank you for sharing your wonderful review!

  11. Hey! I’m wanting to bake this for a potluck and am wondering what your thoughts on using self-rising flour in place of the all purpose, baking soda and powder?

    Thanks!!!

    1. Hi there! Self rising flour just won’t work very well in this recipe! I do not recommend using it! Hope this helps!

  12. I have made this cake before with great results. I am making it this weekend for dairy free, egg free, and gluten free individuals. I’m wondering if I can substitute gluten-free flour for all-purpose flour.

  13. This was the first time I tried a vegan chocolate layer cake. I’ve made other vegan deserts but this was the best. Everyone loved it. I will be making it again. Thank you 

  14. Hi Nora 🙂

    I made this cake last weekend and it was delicious.

    I LOVE the frosting on this cake! It tastes like milk chocolate (basic vegan milk chocolate is something I find hard to find in the supermarket).
    I ended up with too much frosting for taste, I filled the remaining frosting into small jars and placed it in the freezer. Now I am left with a chocolate dessert whenever I want one 🙂 I eat it straight from the freezer, the consistency is like a thick cream. Yummy!

    Back to the cake: Do you have any advice on how best to place the second cake on top of the first one? Mine slipped off to the side a bit.

    1. I’m so glad you enjoyed the cake and frosting! Thanks for letting me know. I love having some frosting in the freezer too! If your cake was slipping, it’s very likely that the cakes weren’t quite completely cooled, therefore the frosting melted just a tiny bit, enough for the cake to slip. Make sure the cakes are cooled all the way before stacking. Hope that helps!

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