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The Best Vegan Chocolate Cake Recipe

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3.8 from 8 reviews

This rich and moist vegan chocolate cake is made with simple, plant-based ingredients and features a luscious vegan chocolate buttercream frosting. Perfect for any occasion, it delivers all the indulgence of a classic chocolate cake without any dairy or eggs.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

For the 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

For the 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

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8 or 9-inch cake pans and line them with parchment paper rounds for easier removal later.
  2. Curdle the Milk: Measure 1 cup of unsweetened soy or almond milk and stir in 1 tablespoon apple cider vinegar. Set aside to allow the mixture to curdle, which acts as a vegan buttermilk.
  3. 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 well combined.
  4. Combine Wet Ingredients: Add 1/2 cup canola oil, 2/3 cup unsweetened applesauce, 1 tablespoon vanilla extract, and the curdled milk mixture to the dry ingredients. Mix on medium speed with a hand or stand mixer until uniform.
  5. Add Boiling Water: Reduce mixer speed to low and slowly pour in 1 cup boiling water, mixing until incorporated. The batter will be thin and runny, which is expected for this recipe.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to cooling racks and cool completely.
  7. Prepare Frosting: In a large bowl, sift 1 cup cocoa powder to remove lumps. Add 1 1/2 cups softened vegan butter and beat with a mixer until creamy and smooth.
  8. Add Sugar and Milk: Add half of the 4-5 cups powdered sugar and 1/4 cup of milk, mixing until combined. Add remaining powdered sugar and 2 teaspoons vanilla extract. Beat from low to high speed until fluffy, adjusting milk or powdered sugar as necessary for desired consistency.
  9. Frost the Cake: Using an icing spatula or butter knife, evenly frost the cooled cakes. Stack layers if desired, and spread frosting over the top and sides. Serve or refrigerate until ready to enjoy.

Notes

  • Using parchment paper in cake pans helps with easy removal and cleaner edges.
  • The boiling water makes the batter thin but ensures a moist cake texture.
  • Adjust the amount of powdered sugar and milk in the frosting to get your preferred consistency.
  • Make sure to use vegan butter sticks (not tub) for best frosting texture.
  • Allow the cake to cool completely before frosting to prevent melting the frosting.
  • This cake can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.

Find it online: https://cheftinaskitchen.com/the-best-vegan-chocolate-cake-recipe/