Description

This Best Vegan Chocolate Cake recipe delivers a moist, rich, and fudgy chocolate cake entirely plant-based. Made with simple pantry ingredients like unsweetened soy milk, cocoa powder, and applesauce, it is topped with a creamy vegan chocolate buttercream frosting. Perfect for birthdays, celebrations, or whenever a delicious chocolate treat is needed.

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

Preheat and Prepare: Preheat your oven to 350 degrees F and grease two 8 or 9-inch cake pans. Line the pans with parchment paper rounds for easier cake removal later.
Make Vegan Buttermilk: Measure 1 cup of unsweetened soy or almond milk and add 1 tablespoon of apple cider vinegar. Stir slightly and set aside to curdle, creating a vegan buttermilk.
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.
Combine Wet Ingredients: Add 1/2 cup canola or melted coconut oil, 2/3 cup unsweetened applesauce, 1 tablespoon vanilla extract, and the prepared vegan buttermilk mixture to the dry ingredients. Mix on medium speed with a hand or stand mixer until well combined.
Add Boiling Water: Lower the mixer speed and carefully pour in 1 cup boiling water. Continue mixing until fully combined. The batter will be very runny, which is expected for this recipe.
Bake the Cake: Divide the cake batter evenly into the prepared pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes before removing. Then transfer to a wire rack to cool completely before frosting.
Prepare Frosting: In a clean large bowl, whisk 1 cup cocoa powder to remove clumps. Add 1 1/2 cups softened vegan butter and beat with a hand mixer until creamy.
Add Sugar and Milk: Add half of the 4-5 cups powdered sugar and half of 1/4-1/2 cup unsweetened soy or almond milk. Mix until combined. Then add remaining powdered sugar and 2 teaspoons vanilla extract. Beat on low, then high speed until light and fluffy.
Adjust Frosting Consistency: If frosting is too dry, add more milk one tablespoon at a time. If too wet and runny, add more powdered sugar until it holds shape.
Frost the Cake: Use an icing spatula or butter knife to frost the cooled cakes as desired.

Notes

For cupcakes, fill liners half full and bake for 25 minutes. This recipe yields approximately 24 cupcakes.
Double the recipe for a 4-layer cake, or halve it for a single-layer round cake.
To make a bundt cake, bake for 45 minutes. For a 9x13-inch cake, bake for 40 minutes.
Use half the frosting ingredients if you prefer less frosting.
If you don't have applesauce, substitute 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), whipped aquafaba, or another egg replacer equivalent to 2 eggs.

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 35 g
Sodium: 280 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg