If you’ve been on the hunt for The Best Vegan Chocolate Cake Recipe, you’re going to want to stick around because this one is seriously fan-freaking-tastic. I absolutely love how rich and moist this cake turns out, without any eggs or dairy in sight. Whether you’re vegan, have allergies, or just want to try something new, this recipe always wins over everyone who tastes it – including my not-so-vegan family members!
Why You’ll Love This Recipe
- Super Moist and Fluffy: Thanks to the combination of applesauce and oil, this cake stays incredibly tender.
- Foolproof and Easy: Even if you’re new to vegan baking, these straightforward steps make success easy.
- Decadent Vegan Chocolate Flavor: Cocoa powder and rich frosting satisfy every chocolate craving.
- Flexible Recipe: You can adjust it for cupcakes, bundt cake, or layers—perfect for any occasion.
Ingredients You’ll Need
This recipe uses simple pantry staples that come together perfectly to create moisture, lift, and chocolatey goodness. When I shop for these ingredients, I look for organic or fair-trade cocoa powder to boost the flavor.
- Unsweetened soy milk or almond milk: The plant-based base that reacts with vinegar to make the cake tender and fluffy.
- Apple cider vinegar: Acts like buttermilk to give the cake a light crumb.
- All-purpose flour: Your classic base; be sure to measure properly by spooning and leveling.
- Granulated sugar: Sweetens the cake evenly without overpowering.
- Cocoa powder: Provides rich chocolate flavor; use unsweetened natural or Dutch-processed for best results.
- Baking powder and baking soda: Essential leavening agents for the perfect rise.
- Salt: Balances the sweetness and enhances chocolate flavor.
- Canola oil or melted coconut oil: Adds moisture and tenderness; I prefer canola for a neutral taste.
- Unsweetened applesauce: Adds moisture and replaces eggs with a subtle fruit sweetness.
- Pure vanilla extract: Deepens the flavor complexity.
- Boiling water: Helps intensify the chocolate flavor and makes the batter thin, which is totally normal.
- Vegan butter (for frosting): Softened sticks give the frosting amazing creaminess and structure.
- Powdered sugar (for frosting): Sweetens and thickens the frosting.
Variations
I love playing around with this cake recipe depending on the season or my mood. You’ll find it’s super forgiving and ready to adapt with just a few tweaks!
- Adding espresso powder: I once added a teaspoon of espresso powder to the batter, and the chocolate flavor got a deep, grown-up twist that my family went crazy for.
- Orange zest or peppermint extract: Around the holidays, I swap vanilla for peppermint or add a bit of orange zest for a festive note that really elevates the cake.
- Frosting swap: You can totally skip the chocolate buttercream and try a simple vegan cream cheese frosting – it balances the cake like a dream.
- Nut-free option: Use canola oil instead of coconut oil if you have nut allergies.
How to Make The Best Vegan Chocolate Cake Recipe
Step 1: Prepare Your Pans and Preheat
I always preheat my oven to 350°F and grease two 8 or 9-inch cake pans, then add parchment rounds for an easy cake release later. Using parchment really saves nerves when transferring the cakes from pans to cooling racks – trust me, it’s a game changer!
Step 2: Create Your Vegan Buttermilk
Mix the soy or almond milk with apple cider vinegar and let it sit for a few minutes to curdle. This is the secret ingredient that works magic by giving the cake the perfect rise and tenderness. When I first tried this, I was amazed at how similar the texture was to traditional buttermilk cakes.
Step 3: Mix Dry Ingredients
Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Getting a good mix here helps your cake rise evenly and prevents clumps of cocoa in the batter.
Step 4: Combine Wet Ingredients and Dry Mix
Add the oil, applesauce, vanilla, and the vegan buttermilk to the dry ingredients. Mix with a hand mixer or stand mixer on medium speed until everything comes together smoothly. Then, lower the speed and slowly pour in the boiling water. The batter will be very runny here – don’t panic, this is how it should be!
Step 5: Bake and Cool
Divide the batter evenly between your pans and bake for 30-35 minutes. I always test with a toothpick – when it comes out clean, your cakes are ready. Cool them in the pans for 10 minutes before gently removing and letting them cool completely on wire racks. Patience here is key if you want your frosting to glide on smoothly without melting.
Step 6: Make the Chocolate Buttercream Frosting
Whisk the cocoa powder first to break up clumps, then cream it together with softened vegan butter. Add powdered sugar and plant milk gradually, mixing until fluffy and smooth. Adjust the consistency with milk or sugar to get just the right spreadability. The frosting is rich, creamy, and a perfect partner for the tender cake layers.
Step 7: Frost and Enjoy
Spread the frosting evenly over the cooled cakes with an offset spatula or even a butter knife for a rustic look. Stack if making layers, or cover the whole top and sides for a luscious finish. You’ll find it hard not to sneak bites before serving!
Pro Tips for Making The Best Vegan Chocolate Cake Recipe
- Use Parchment Paper: This simple step made my cakes come out flawless every time without sticking or breaking.
- Don’t Skip the Boiling Water: It sounds strange, but it deepens the chocolate flavor and creates a moist crumb.
- Softened Vegan Butter is Key: I learned that cold or melted butter ruins the frosting texture – always bring it to room temp first.
- Patience Cooling: Frost only after your cake layers are completely cool to avoid melty frosting mishaps.
How to Serve The Best Vegan Chocolate Cake Recipe
Garnishes
For me, a simple dusting of cocoa powder or a few fresh berries on top adds just the right touch without overshadowing the rich frosting. Sometimes I grate a bit of vegan dark chocolate over the top for an elegant finish that’s impressive but easy.
Side Dishes
I love serving this cake alongside a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream to balance the chocolate. For parties, it pairs wonderfully with fresh fruit salads or vegan coffee drinks.
Creative Ways to Present
For birthdays or celebrations, I’ve tried layering with raspberry jam between cake layers, which adds a fruity surprise. Topping with edible flowers or crushed pistachios gives it an upscale look that gets loads of compliments.
Make Ahead and Storage
Storing Leftovers
I store leftover cake in an airtight container at room temperature for up to 3 days, which keeps it soft and fresh. Refrigerating can dry it out, so if it’s warm or humid, a cool spot in the pantry works best for me.
Freezing
I’ve frozen both the unfrosted layers and the frosted cake wrapped tightly in plastic wrap and foil. It’s great for prepping ahead or saving leftovers. When thawed overnight in the fridge, the texture is remarkably close to fresh.
Reheating
Leftover slices can be gently warmed in the microwave for 15-20 seconds to revive that just-baked feeling—especially when served with a smear of vegan butter or a little jam on the side.
FAQs
-
Can I use other plant-based milks besides soy or almond?
Yes! Oat milk or rice milk can work too; just make sure it’s unsweetened and plain to avoid altering the flavor. The milk needs to curdle with vinegar, so avoid ultra-thick or creamy varieties.
-
What if I don’t have applesauce?
You can substitute with 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, mixed and rested for 5 minutes), or try whipped aquafaba for a similar binding effect. I’ve had great success with both!
-
Why is the batter so runny?
This is totally normal! The boiling water thins the batter and helps create a moist, tender crumb. Trust the process, and don’t add extra flour unless you want a denser cake.
-
Can I make this into cupcakes?
Definitely! Fill cupcake liners halfway and bake for 20-25 minutes. This recipe makes approximately 24 cupcakes, perfect for parties or snacks.
Final Thoughts
This is truly The Best Vegan Chocolate Cake Recipe in my book, and I love how it hits every note: moist, flavorful, and forgiving to bake. Whether it’s a special occasion or a simple treat, this cake always makes everyone in my kitchen smile. I can’t wait for you to try it out—bake it for someone you love or just treat yourself. Trust me, you’ll be coming back to this recipe again and again!
Print
The Best Vegan Chocolate Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This rich and moist vegan chocolate cake is the perfect treat for any occasion. Made without eggs or dairy, it uses simple plant-based ingredients such as apple cider vinegar, applesauce, and plant milk to create a fluffy, chocolatey cake that everyone will love. Finished with a creamy vegan chocolate buttercream frosting, this cake is easy to make and sure to satisfy any sweet tooth.
Ingredients
Chocolate Cake
- 1 cup unsweetened soy milk or 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, not the tub)
- 4-5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened soy milk or almond milk
Instructions
- Prepare Cake Pans: Preheat oven to 350°F (175°C). Grease two 8 or 9-inch cake pans and line the bottoms with parchment paper rounds for easy removal.
- Make Vegan Buttermilk: Measure 1 cup of unsweetened soy or almond milk. Stir in 1 tablespoon apple cider vinegar and set aside to curdle for a few minutes.
- Mix Dry Ingredients: In a large bowl, whisk together 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, and 1 teaspoon salt until combined.
- Combine Wet Ingredients: Add 1/2 cup canola or melted coconut oil, 2/3 cup unsweetened applesauce, 1 tablespoon vanilla extract, and the curdled milk mixture to the dry ingredients. Using a hand mixer or stand mixer on medium speed, mix until well combined.
- Add Boiling Water: Reduce mixer speed to low and gradually pour in 1 cup boiling water. Mix thoroughly; the batter will be thin and runny, which is normal.
- Bake the Cake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
- Prepare Frosting: In a clean large bowl, sift 1 cup cocoa powder to remove lumps. Add 1 1/2 cups softened vegan butter and beat with a hand mixer until creamy.
- Incorporate Sugar and Milk: Add half of the powdered sugar (about 2 cups) and half of the unsweetened milk (about 2 tablespoons). Mix until combined, then add the remaining powdered sugar, 2 teaspoons vanilla extract, and more milk as needed. Beat on high speed until fluffy and spreadable, adding milk or powdered sugar to achieve desired consistency.
- Frost the Cake: Use an icing spatula or butter knife to apply the frosting evenly between layers and over the top and sides of the cooled cakes.
Notes
- For cupcakes, fill liners halfway and bake for 20-25 minutes; recipe yields approximately 24 cupcakes.
- Double the recipe for a 4-layer cake, or halve it for a single layer cake.
- To make a bundt cake, bake for approximately 45 minutes.
- For a 9 x 13 inch sheet cake, bake 35-40 minutes.
- If you prefer less frosting, halve the frosting ingredients.
- No applesauce? Substitute with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), whipped aquafaba, or commercial egg replacer equivalent to 2 eggs.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 380
- Sugar: 35g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
