Indulge in the Best Vegan Chocolate Cake—a quick and easy one-bowl recipe! This cake is super moist, rich, and full of chocolatey goodness, making it the ultimate treat for any occasion, vegan or not.
Explore More Vegan Desserts
How to Prepare Vegan Chocolate Cake
- Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans, line them with parchment paper rounds, and lightly flour the pans for easy removal later.
- Curdle the Milk: Measure 1 cup of unsweetened almond milk and add 1 tablespoon of apple cider vinegar. Stir slightly and set aside to curdle.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: Add the canola oil, applesauce, vanilla extract, and the almond milk/vinegar mixture to the dry ingredients. Mix on medium speed with a hand mixer or stand mixer with a paddle attachment until well combined.
- Incorporate Boiling Water: Lower the mixer speed and carefully pour in 1 cup of boiling water. Continue mixing until the cake batter is smooth and combined. The batter will be runny, which is normal.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them and let cool completely on a wire rack before frosting.
- Prepare the Frosting: In a large bowl, whisk the cocoa powder to remove any clumps. Add the softened vegan butter and mix with a hand mixer until creamy and well combined. Add half of the powdered sugar and half of the almond milk, mixing until combined. Then, add the remaining powdered sugar and vanilla extract, mixing on low speed at first and then on high until fluffy and well combined.
- Adjust Frosting Consistency: If the frosting is too dry, add more almond milk, 1 tablespoon at a time. If it’s too wet and doesn’t hold its shape, add more powdered sugar until it thickens.
- Frost the Cake: Use an icing spatula or a butter knife to frost the completely cooled cakes.
Vegan Chocolate Cake Recipe
Indulge in the Best Vegan Chocolate Cake—a quick and easy one-bowl recipe! This cake is super moist, rich, and full of chocolatey goodness, making it the ultimate treat for any occasion, vegan or not.
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
- Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans, line them with parchment paper rounds, and lightly flour the pans for easy removal later.
- Curdle the Milk: Measure 1 cup of unsweetened almond milk and add 1 tablespoon of apple cider vinegar. Stir slightly and set aside to curdle.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: Add the canola oil, applesauce, vanilla extract, and the almond milk/vinegar mixture to the dry ingredients. Mix on medium speed with a hand mixer or stand mixer with a paddle attachment until well combined.
- Incorporate Boiling Water: Lower the mixer speed and carefully pour in 1 cup of boiling water. Continue mixing until the cake batter is smooth and combined. The batter will be runny, which is normal.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them and let cool completely on a wire rack before frosting.
- Prepare the Frosting: In a large bowl, whisk the cocoa powder to remove any clumps. Add the softened vegan butter and mix with a hand mixer until creamy and well combined. Add half of the powdered sugar and half of the almond milk, mixing until combined. Then, add the remaining powdered sugar and vanilla extract, mixing on low speed at first and then on high until fluffy and well combined.
- Adjust Frosting Consistency: If the frosting is too dry, add more almond milk, 1 tablespoon at a time. If it's too wet and doesn't hold its shape, add more powdered sugar until it thickens.
- Frost the Cake: Use an icing spatula or a butter knife to frost the completely cooled cakes.
Tried this recipe?Let us know how it was!
How to Store Vegan Chocolate Cake
Store the vegan chocolate cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months. If freezing, wrap the cake tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.
Suggested Read: Almond Milk vs Soy Milk: Which Is Better For You?
Absolutely loving this vegan chocolate cake recipe, Alex! I’ve been trying to find more plant-based dessert options and this looks delish. Can’t wait to try making it this weekend.
Vegan and chocolate in the same sentence? Not convinced but guess it won’t hurt to give it a try. How’s the texture though, is it as good as the real deal?
Hey Alex, totally stoked to try this! Quick q, can i sub the sugar for honey in the cake and frosting? wanna keep it natural x
Hey, just so you know, honey isn’t considered vegan by most standards since it’s an animal product. Maybe try agave nectar or maple syrup instead?
oh wow, didn’t know that! Thanks for the heads up, will defo look into agave nectar 🙂
I’m usually more of a traditional cake person, but this vegan version sounds intriguing. Might mix up my dessert routine a bit.
This recipe is a game changer for me, obsessed with anything chocolate and the fact it’s vegan is a bonus. Thanks for sharing Alex!
Love that this recipe is not only vegan but seems easy to make. We need more sustainable dessert options like this. Big thumbs up Alex.
gonna be honest, never had a vegan cake that didnt taste like cardboard but hey theres a first time for everything right
Interesting take on a classic dessert. However, I’m curious how it compares in terms of richness to a conventional chocolate cake with dairy. Any thoughts, Alex?
Actually, vegan cakes can be just as rich if not richer due to the variety of substitutes available that mimic the moisture and density of traditional cakes.
I’m always on the lookout for sustainable and delicious recipes. This vegan chocolate cake seems perfect for my next gathering. Will be bookmarking this!
Vegan chocolate cake, because who needs happiness in a dessert, right? Just kidding, might give this a whirl and surprise myself.