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The Best Vegan Chocolate Cake Recipe

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3.8 from 5 reviews

This rich and moist vegan chocolate cake is the perfect indulgence for both vegans and chocolate lovers alike. Made without any dairy or eggs, it uses unsweetened soy milk, apple cider vinegar, and applesauce to create a tender crumb, while the cocoa powder ensures deep chocolate flavor. The cake is then topped with a decadent vegan chocolate buttercream frosting made from vegan butter and cocoa powder. Easy to prepare and incredibly delicious, this cake is ideal for birthdays, celebrations, or any time you want a delightful plant-based dessert.

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 kind)
  • 4-5 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1/4-1/2 cup unsweetened soy milk (or almond milk)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 8 or 9-inch cake pans and line with parchment paper rounds to prevent sticking and ensure easy removal.
  2. Make Vegan Buttermilk: Measure 1 cup of unsweetened soy or almond milk and stir in 1 tablespoon apple cider vinegar. Set aside to allow it to curdle, forming a vegan buttermilk substitute.
  3. Combine Dry Ingredients: In a large mixing 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 fully combined.
  4. Add Wet Ingredients: To the dry mixture, add 1/2 cup canola oil, 2/3 cup unsweetened applesauce, 1 tablespoon vanilla extract, and the curdled milk mixture. Use a mixer on medium speed to blend everything until smooth.
  5. Incorporate Boiling Water: Reduce mixer speed and slowly pour in 1 cup boiling water while mixing. The batter will be thin and runny, which is expected and will result in a moist cake.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then carefully remove them from the pans and cool completely on wire racks before frosting.
  8. Prepare the Frosting: In a large bowl, whisk 1 cup cocoa powder to remove lumps. Add 1 1/2 cups softened vegan butter and beat with a mixer until creamy.
  9. Add Powdered Sugar and Milk: Mix in half the powdered sugar and half the soy milk. Then add the remaining powdered sugar and 2 teaspoons vanilla extract. Start mixing on low to prevent sugar clouds, then increase speed to high until the frosting is fluffy.
  10. Adjust Frosting Consistency: If frosting is too dry, add more soy milk one tablespoon at a time until spreadable. If too wet, add more powdered sugar to thicken.
  11. Frost the Cake: Using an icing spatula or butter knife, spread the frosting evenly over the cooled cakes and assemble layers if desired.

Notes

  • The cake batter is thin and runny; this is normal and ensures a moist texture.
  • You can substitute almond milk for soy milk if preferred, but avoid sweetened varieties.
  • Use vegan butter baking sticks rather than tub-style for best frosting consistency.
  • Ensure cakes are fully cool before frosting to prevent melting the buttercream.
  • For taller cakes, use 8-inch pans; 9-inch pans will yield shorter layers.

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