Name: The Best Vegan Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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

Nothing beats the rich, moist, and fudgy goodness of The Best Vegan Chocolate Cake Recipe. I’m talking about a cake that not only satisfies your chocolate cravings but also happens to be 100% plant-based and absolutely dreamy. Once you try this, you won’t believe it’s vegan — it’s truly a showstopper for any occasion.

A slice of chocolate cake with two thick, dark brown layers that look soft and moist, separated and covered by a smooth, rich chocolate frosting that is light brown and creamy. The frosting also covers the outer sides of the cake, spreading unevenly with soft peaks and swirls. The cake sits on a white plate with a silver fork lying beside it, all placed on a white marbled surface. In the background, the base of a white cake stand is partially visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make The Best Vegan Chocolate Cake Recipe
Top Tip
How to Serve The Best Vegan Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
The Best Vegan Chocolate Cake Recipe

Why You'll Love This Recipe

I honestly can’t recommend this enough — it’s my go-to recipe whenever friends or family come over because everyone asks for seconds (and sometimes thirds!). The texture is ultra-moist, the cocoa flavor is intense but not bitter, and the frosting is silky smooth in classic chocolate style.

Incredibly Moist: The combination of applesauce and plant milk makes this cake super tender and soft without any eggs or dairy.
Rich Chocolate Flavor: Using good-quality cocoa powder brings out that deep chocolate taste that everyone loves.
Easy & Reliable: I've made this dozens of times with zero fails — even beginner bakers can nail it.
Versatile: You can easily double, halve, or tweak this recipe to fit cupcakes, bundt cakes, or layer cakes.

A two-layer chocolate cake with thick, creamy chocolate frosting covering the outside and between the layers is shown on a white cake stand. The bottom layer is dark and dense, with the top layer a bit lighter, both surrounded by smooth and slightly textured chocolate frosting. A large slice is removed, revealing the moist inside and showing the frosting spread evenly. The cake stand rests on a white marbled surface with a blurred dark brown background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this cake plays a crucial role to create that perfect vegan chocolate experience. Here’s a quick breakdown and a few tips on what to look for when you shop for these ingredients.

Flat lay of rich cocoa powder heaps, smooth vegan butter sticks in soft golden tones, fluffy powdered sugar dusted lightly nearby, plump whole apples for fresh applesauce, a small glass of creamy almond milk with apple cider vinegar, glossy vanilla bean pods, and a scattering of fine granulated sugar crystals, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened Soy Milk or Almond Milk: Soy milk often gives a slightly richer texture, but almond milk works great and adds a subtle nutty note.
Apple Cider Vinegar: Reacts with baking soda to help the cake rise and adds a slight tang that balances the sweetness.
All-Purpose Flour: The base for the texture, making sure you sift or whisk it well helps avoid lumps.
Granulated Sugar: Sweetens perfectly without overpowering the cocoa flavor.
Cocoa Powder: Use natural, unsweetened cocoa powder for the best deep chocolate flavor—avoid Dutch-process unless adjusting leavening.
Baking Powder and Baking Soda: Work together to give the cake the perfect rise and crumb.
Salt: A pinch enhances all the flavors and cuts through the sweetness.
Canola or Melted Coconut Oil: Adds moisture and richness; I prefer canola for a neutral taste but coconut oil adds a subtle tropical note.
Unsweetened Applesauce: The secret vegan binder and moisture booster—make sure it’s smooth and unsweetened.
Pure Vanilla Extract: Brings warmth and depth to the chocolate notes.
Boiling Water: Intensifies the cocoa flavor and creates that irresistible moist texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about The Best Vegan Chocolate Cake Recipe is how easy it is to customize. Over time, I’ve tried different tweaks, and I encourage you to experiment too — you might discover your own favorite version.

Nut-Free Variation: I’ve swapped applesauce for flax eggs when making this for nut-free friends; it works beautifully without changing the texture much.
Flavor Twists: Add a teaspoon of espresso powder to deepen the chocolate flavor or a pinch of cinnamon for a warm, spicy note.
Alternative Frostings: Besides chocolate buttercream, coconut whipped cream or a dusting of powdered sugar both work well for lighter options.

Step-by-Step: How I Make The Best Vegan Chocolate Cake Recipe

Step 1: Prepping the Vegan “Buttermilk”

Start by combining your plant milk with the apple cider vinegar and give it a quick stir. Set this aside to curdle — this little magic trick creates a vegan “buttermilk” that tenderizes the cake beautifully. I always let it sit for at least 5-10 minutes while I prep the dry ingredients.

Step 2: Mixing Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Doing this blends everything evenly and prevents clumps in your batter. Trust me, this step really pays off with a smooth batter.

Step 3: Combining Wet Ingredients & Forming the Batter

Add the oil, applesauce, vanilla, and your “buttermilk” mixture to the dry ingredients. Mix on medium with a hand or stand mixer until everything is nicely combined. Then, slowly pour in the boiling water while mixing on low. The batter will be very runny — that’s totally normal and actually makes the cake super moist.

Step 4: Baking to Perfection

Pour the batter evenly into two greased and parchment-lined 8 or 9-inch pans. Bake at 350°F (175°C) for 30-35 minutes. To check doneness, stick a toothpick in the center — if it comes out clean or with a few crumbs, it’s done. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 5: Making the Chocolate Buttercream Frosting

In a clean, large bowl, whisk the cocoa powder to break up any lumps. Add the softened vegan butter and blend with a hand mixer until creamy. Gradually add powdered sugar and soy milk, alternating between the two, until you reach a fluffy, spreadable consistency. Finish with the vanilla extract. If it gets too thick, a splash of milk loosens it; too thin, add powdered sugar.

Step 6: Frosting & Assembling Your Cake

Once your cakes are completely cool, use an icing spatula or even a butter knife to spread a thick layer of frosting between the layers and on top. Don’t rush this step — the frosting really makes the cake special. Pro tip: chill the frosted cake for 20 minutes if the frosting is too soft to hold its shape.

Top Tip

After making this cake countless times, I’ve realized a few simple tips can really take it from good to unforgettable.

Don’t Skip the Boiling Water: This step keeps the cake batter loose, yielding a moist crumb that's hard to beat.
Use Softened, Not Melted Butter: For the frosting, softened vegan butter whips up so much better and creates a silky texture.
Line Your Pans with Parchment: It makes removing the cakes a breeze and keeps the sides smooth for frosting.
Don’t Overmix After Adding Water: Mix just till combined to avoid a dense cake.

How to Serve The Best Vegan Chocolate Cake Recipe

Vegan Chocolate Cake - Serving Suggestion

Garnishes

I love topping this cake simply with fresh raspberries or sliced strawberries to add a little tart brightness. Sometimes, a sprinkle of toasted chopped nuts or vegan chocolate shavings takes it to the next level without overwhelming the classic chocolate flavor.

Side Dishes

This cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. For a cozy touch, I serve it alongside a cup of black coffee or rich chai tea — perfect for a relaxed afternoon treat.

Creative Ways to Present

For special occasions, I’ve decorated the cake with edible flowers or layered vegan berries between the frosting layers for a surprise pop of color. You can also make this recipe as cupcakes and frost them with swirls and sprinkles for kid-friendly parties.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake in an airtight container in the fridge for up to 4 days. The frosting keeps the cake moist, but if it starts to dry out, a little dab of vegan butter on the cut slice revives that freshness.

Freezing

Freezing works well for this cake! I wrap individual slices tightly in plastic wrap and then place them in a freezer bag. They keep great for up to 3 months. When ready to eat, just thaw overnight in the fridge.

Reheating

To enjoy leftovers warm, pop a slice in the microwave for about 15-20 seconds or until just warmed through — it tastes almost like freshly baked! If your frosting softens too much, chill briefly before serving.

Frequently Asked Questions:

Can I use a different plant milk besides soy or almond?

Absolutely! Oat milk, rice milk, or even cashew milk work fine as long as they’re unsweetened to keep the balance in the cake. Just stick with unsweetened varieties to avoid changing the flavor profile too much.

My cake turned out dense — what did I do wrong?

A dense cake usually means the batter was overmixed after adding the baking agents or not enough leavening was used. Make sure to mix just until combined and use the correct measurements for baking soda and baking powder. Also, don’t skip the boiling water — it keeps the crumb light and moist.

Can I make this gluten-free?

Yes! You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just be sure the blend includes xanthan gum or another binder to help support the structure. Baking time may vary slightly, so check with a toothpick around 30 minutes.

What’s the best way to store leftover frosting?

Store leftover frosting in an airtight container in the fridge for up to a week. Before using, bring it back to room temperature and whip it a bit to bring back that fluffy texture. It also freezes well for up to 3 months.

Final Thoughts

This recipe has become a little piece of joy in my kitchen, and I hope it will be in yours too. Making The Best Vegan Chocolate Cake Recipe lets you enjoy indulgent dessert without compromises — whether you’re vegan or just want something deliciously different. Give it a whirl, and I bet it’ll quickly become a favorite for your family and friends as well.