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

Scale

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

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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