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

Rich, moist, and deeply chocolatey—that’s exactly what you get with The Best Vegan Chocolate Cake Recipe. This cake has been my go-to for sharing with friends, and I can't wait for you to fall in love with it just like I have.

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

This recipe perfectly balances flavor and texture without any animal products. Trust me, it’s not your typical dry vegan cake but incredibly tender and chocolate-rich—guaranteed to impress even non-vegans at your table.

Deep Chocolate Flavor: Thanks to quality cocoa powder and that magical boiling water step, it’s intensely chocolatey every single bite.
Moist & Tender Texture: The applesauce and oil combo keeps the crumb soft and perfect without any eggs.
Simple & Accessible Ingredients: No exotic items—just pantry staples you probably already have on hand.
Customizable Frosting: A fluffy vegan buttercream that you can tweak to your sweetness and creaminess preferences.

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

Each ingredient in this cake plays a role, working harmoniously for that perfect vegan chocolate cake experience. Here are some tips on choosing and using the best versions of 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: The base liquid; soy tends to give a richer crumb, almond is mild and nutty.
Apple cider vinegar: Reacts with the baking soda to help the cake rise and gives a slight tanginess you won’t even notice.
All-purpose flour: This gives the cake structure—make sure to measure accurately for best results.
Granulated sugar: Sweetens and helps create a tender crumb; feel free to swap with organic cane sugar.
Cocoa powder: Use unsweetened, good-quality cocoa for the best chocolate depth.
Baking powder & baking soda: Both leavening agents ensuring your cake gets nicely lifted.
Salt: Enhances overall flavor, balancing the sweetness.
Canola or melted coconut oil: Adds moisture and richness; coconut oil adds subtle flavor if you like it.
Unsweetened applesauce: Provides moisture and natural sweetness, replacing eggs without losing tenderness.
Pure vanilla extract: Just a touch to deepen the flavor, it’s magic in small doses.
Boiling water: This is the trick to intensify cocoa flavor and create that ultra-moist texture.
For the frosting - vegan butter: Use sticks, not tub butter, for a fluffier, more stable buttercream.
Powdered sugar: Sweetens and thickens the frosting, adding that classic creamy 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

I love swapping the oil for melted coconut sometimes—it adds a subtle tropical hint that’s surprisingly delicious. You can also adjust the frosting’s sweetness or even swap vanilla for almond extract if you’re feeling adventurous.

Variation: Adding a teaspoon of instant espresso powder to the batter really amps up the chocolate flavor—trust me on this one; it’s a game changer.
Gluten-free option: I haven’t fully tested this, but swapping all-purpose flour for a gluten-free blend should work—just check your blend’s baking properties.
Less sweet: Cut back on sugar by ¼ cup if you prefer a more bittersweet cake, especially when paired with a less-sweet frosting.

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

Step 1: Prep and Activate Your Plant Milk

Start by preheating your oven to 350°F and prepping your cake pans with grease and parchment paper — this little extra saves you a scramble when removing the cakes later. Mix the vanilla almond or soy milk with apple cider vinegar and set it aside to curdle slightly; this mimics the tang and acidity of buttermilk, crucial for tender crumb.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together your flour, sugar, cocoa powder, baking powder, baking soda, and salt. I always sift or whisk well to avoid any lumps, especially in the cocoa powder—it makes mixing so much smoother.

Step 3: Combine Wet and Dry Ingredients

Add your oil, applesauce, vanilla, and that curdled milk mixture to the dry ingredients. Using a mixer on medium speed helps get everything uniformly combined without overmixing. Now, here’s the trick: turn the mixer to low and slowly pour in the boiling water. Your batter will look super runny, and that’s totally fine—this keeps your cake moist and airy.

Step 4: Bake with Care

Pour the batter evenly into the prepared pans, then slide them into the oven. Bake for 30-35 minutes. The toothpick test is your best friend here—don’t open the oven too early or too often to avoid sinking. Once baked, let them cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

Step 5: Whip Up That Chocolate Buttercream

I like to use the same mixing bowl to be eco-friendly and save time. Sift your cocoa powder first, then cream it with softened vegan butter until fluffy. Gradually add powdered sugar and milk, alternating and mixing well, finishing with vanilla extract. If the frosting is too stiff, add a splash more milk; too soft? More sugar. Adjust until it’s perfectly spreadable.

Step 6: Assemble Your Masterpiece

Stack your cooled cake layers, slather on a generous amount of frosting between each, and cover the entire cake. I usually chill it for 15 minutes afterward to let the frosting set a bit—it helps when slicing neat pieces.

Top Tip

From my kitchen adventures making The Best Vegan Chocolate Cake Recipe, these little tips saved me countless times and I bet they'll help you too!

Measure Carefully: Baking is a science, so spoon and level your flour for consistent cake texture every time.
Don’t Skip the Boiling Water: It might feel weird to add hot water, but it really unlocks the rich cocoa flavor and keeps the cake moist.
Use Vegan Butter Sticks for Frosting: The softer tub butter just doesn’t whip up the same fluffy texture—trust me, I tried.
Let the Cake Cool Completely: Frosting warm cake melts messily. Patience pays off with a neat, beautiful finish.

How to Serve The Best Vegan Chocolate Cake Recipe

vegan chocolate cake - Serving Suggestion

Garnishes

I often sprinkle a few vegan chocolate shavings or fresh raspberries on top for that elegant touch. A dusting of powdered sugar or even edible flowers makes it perfect for celebrations.

Side Dishes

This cake pairs beautifully with a scoop of vanilla coconut milk ice cream or a simple fresh fruit salad to balance the richness.

Creative Ways to Present

For birthdays or special events, I sometimes make mini cupcakes from the same batter and frost them with vibrant colored buttercream to brighten up the table. Another fun idea? Layer thin slices with vegan whipped cream and strawberries for a cake trifle.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container in the fridge for up to 4 days. I wrap it loosely in plastic wrap, then place it in a cake keeper to prevent it from drying out but still keep the frosting intact.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and foil, and they thaw beautifully overnight in the fridge. You can also freeze unfrosted layers if you want to bake in advance and frost later.

Reheating

For a freshly baked feel, warm a slice gently in the microwave for 15-20 seconds or let it come to room temperature before enjoying. Avoid overheating or the frosting might melt and become too soft.

Frequently Asked Questions:

Is this cake really egg-free and dairy-free?

Yes! This recipe is 100% vegan, using plant-based milk, applesauce instead of eggs, and vegan butter for frosting.

Can I use a different type of flour?

You can experiment with gluten-free flour blends if needed, but results may vary. All-purpose flour works best for texture and rise in this recipe.

Why is boiling water added to the batter?

Adding boiling water intensifies the cocoa's flavor and loosens the batter, helping create a moist, tender crumb.

How do I store leftover vegan chocolate cake?

Wrap leftover cake in plastic wrap and store in an airtight container in the refrigerator for up to 4 days. You can also freeze wrapped slices for longer storage.

Final Thoughts

Honestly, baking this cake has been such a joyful journey for me. The Best Vegan Chocolate Cake Recipe has not only satisfied my chocolate cravings but has also brought so many happy moments with friends and family. I can't wait for you to try it and make your own memories. Remember, with a little patience and love, you’ve got a cake that’s as impressive as it is delicious!