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).
So excited to make this cake! But I was wondering, is it ok to use oatmilk instead of almond? Or is almond preferred. Thanks!(:
Hi Amanda. Any plant based milk works for this recipe! Enjoy the cake!
Hey Nora, I tried this recipe and was very happy with the results. Is it too early to ask you to work on a vegan hummingbird cake? Resort season is around the corner!
Thank you Mandy! I’m glad you liked the cake! Someone else also suggested a hummingbird cake. I will put this on my list!
How many days prior could I make this?
I make your vegan mug cake all the time and absolutely love! I just make 2 or 2 batches up and pop it in the oven for my partner and I. I want to try this cake for Xmas but might need to make 2 days before hand.
Hi Devin. You could make the cake 2 day in advance. I recommend that it be stored in the refrigerator. You could also store the cooked and cooled cakes in the refrigerator, wrapped up, then make the frosting the day of (or even the day before). Ensure the frosting and cake are room temperature before frosting. I’m so glad you are loving the mug cakes! Thank you!
This is the absolute best cake I have ever eaten in my life. It’s moist and fishy and OMG so amazing. It tastes like I imagine the cake in Matilda would taste. It was so easy to make. My first ever scratch made cake.
This was one of the best cakes I have every had-not just the best vegan cake but the best cake period. It has a rich cholate flavor, is dense/moist and just delicious. Everyone loved it
This was one of the best chocolate cakes I have ever had-not just the best vegan cake, but the best cake period. It had a rich, chocolate flavor and was moist/dense. Everyone loved it. AND it was actually very easy to make!
Hi, can I use white vinegar instead of apple cider vinegar? If not what are some substitutes I can use? Thanks!
Yes, you can or lemon juice works as well.
This looks great! I’d like to make and freeze the sponge layers in advance – do you know if it freezes well?
Hi Charlotte. Yes, after being baked, the entire cake freezes well, or you can freeze the cake layers ahead of time, then make the frosting another day. Both work well. Happy cooking!
This cake and the frosting is AMAZING! Very easy to follow and turned out SO good! I’m going to make it for my family this Christmas so they can see what a delicious cake you can make without eggs and dairy. Thank you for this recipe!
Hi Sondra! Thank you for sharing our wonderful review and comments! I’m glad you love the cake! Enjoy your Christmas, and happy holiday cooking!
I made your chocolate cake for my daughter’s birthday last week. She loved it so much. If I hadn’t made this cake myself, I wouldn’t have believed it was vegan, so delicious. Thank You!
Happy birthday to your daughter! I’m so glad you guys loved the cake! Thank you for sharing your wonderful comments!
Can this made as a sheet cake? If so, any special instructions?
I have never made this as a sheet cake, however others have commented that they have with success. Have you seen my Vegan Sheet Cake recipe? It’s nearly identical but made for a sheet cake pan. Cook for 20-25 minutes.
Made this cake for the second time for my birthday and it turned out better than last time (one layer broke when we made it a few months ago!) But, it tasted absolutely amazing both times. Even my non-vegan parents loved it and said it was the best cake they’ve ever had. We will definitely have it again for my next birthday. 10/10.
Happy birthday! My mother in law requested this cake for her birthday as well! I’m glad you love the cake! Thank you for taking time to share your fantastic review!
Hi! Do you know of a vegan & soy free butter I could use?
Thanks!!
Soy free earth balance is good, and Miyoko’s is amazing.
Hi Nora, I know this cake is brilliant as I’ve baked it for vegan clients quite a few times. Can you perhaps tell me if you’ve tried making it sugarfree, with xylitol or maybe coconut flower sugar. Thanks so much for an amazing recipe!!
Hi! I’ve made this for the fam many times. Best chocolate cake ever! Family isn’t fond of frosting so I’ve added a raspberry jellee layer. Then do a Grenache. So yummy! For Christmas I thought I would make a third tier … but the cake is so moist I’m worried it will lean. Any tips?
I’ve made it into a triple layer cake before and it worked well! You do have to handle the cakes very gently though. You could also add a little less hot water to make the cakes sturdier, maybe only 1/2 cup instead of the full cup. The cakes won’t be quite as moist but they will be easier to handle. Hope that helps, glad you enjoy the recipe!
I want to make this (or your gluten free chocolate cake), however I’m not sure if we get apple sauce here readymade. If I use whipped aquafaba, how much would I need?
I’ve never made this cake with aquafaba, so I don’t know how it will work. Probably will be okay, and I would use the same amount as indicated for the applesauce. Happy cooking!
Nora, how do i layer the cakes together?
Hi Nora! I will be making this recipe this weekend, but wondering if I can use whole wheat flour? Anything that I will need to adjust in terms of liquid and baking temperature? Thank you!
If you use whole wheat flour, it won’t be nearly as light or fluffy, it will be more dense and dry. And it will very much taste like whole wheat flour. I’m sure it would technically work, but it wouldn’t be my preferred choice. If you have white whole wheat or whole wheat pastry flour, that would be better. Hope that helps!
I’m trying this recipe this week. I’m so excited to see how it turns out, but I’m also nervous about the frosting (I usually mess up frosting). About how many minutes should the ingredients for the frosting be mixed on low, then on high (step 3 for frosting)? Thanks!
I hope you love the cake! You only need to mix the frosting on low until the powdered sugar begins to incorporate, then turn it to high. The reason is just because if you immediately turn it to high, the powdered sugar will fly everywhere. 🙂 Just remember to start with softened but NOT melted butter, add more powdered sugar if the frosting is too thin, or add a little bit of milk at a time if it’s too thick. Hope that helps!
BEST CAKE EVER. I’ve made it as a cake several times & im obsessed. Thinking about doing cupcakes next time to bring to Christmas. Do you think making cupcakes is as moist as doing a cake? Just wondering. Thanks Nora!
You can definitely make these into cupcakes. They will be delicious! No changes other than bake for 18-22 minutes. I’m so glad you are loving the cake! Enjoy the cupcakes!
Hi! I was wondering if gluten free flour would work? I’m vegan and am allergic to gluten.
Hi Iveret. It works okay gluten free, however, I suggest you try my Gluten Free Chocolate Cake. It’s almost identical, and made perfect gluten free. I hope you enjoy the cake! Happy cooking!
i like all the options you offer, and directions to go with.
Have you tried adding chocolate chips, or would they sink?
I don’t think I’ve ever added chocolate chips, but it might work okay!
I have had nothing but compliments on this chocolate cake from vegan and non-vegan friends and family! It is even requested. It is definitely the “best”! To change it up a little, I also use a can of cherry pie filling in between layers instead of the frosting but frost the rest of the cake per usual. Love it!!
Hi Mary! Thank you for taking time to share your wonderful review, comments, and ideas! I am so glad the cake is a hit! Happy cooking!
The absolute best chocolate cake, vegan or not. Made it for a birthday party today and everyone raved! And as the only vegan there I got to enjoy it too. Thank you for the recipe ♡ I made a few slight modifications… added a tbs of instant coffee granules before adding the hot water, also for the frosting I added a big pinch of salt.
Thank you for sharing your great review and comments! Adding coffee is really delicious! I’m so glad you are loving the cake! Happy cooking!
My Goodness!!!! It is the BEST Vegan Chocolate Cake ever. Thank you for sharing this recipe, I need no other. Served as a birthday cake and compliments galore and no one believed it was vegan. And to just add more thank yous, I have used other Nora Cooks Vegan Recipes and they are the bomb. You are my go to for recipes first…..
Hi Lynette. Your awesome words and confidence and love for my recipes mean so much to me! Thank you! I am thrilled you love the cake! I appreciate you taking your time to share your fantastic review and comments! Happy cooking!
We have a newly diagnosed milk allergy in our family in addition to wheat and eggs. I made this cake for my daughter’s birthday and it was as genuinely as good or better than any cake I’ve made with all of those ingredients. Thank you so much!
Hi Rachel. I’m so thrilled you loved the cake, and that it was a hit for your daughter’s birthday! Thank you for taking time to share your wonderful review!