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The Best Vegan Chocolate Cake Recipe

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3.8 from 8 reviews

This Best Vegan Chocolate Cake is a moist and rich plant-based dessert perfect for any occasion. Made without eggs or dairy, it features a tender chocolate crumb and a smooth, fluffy vegan chocolate buttercream frosting. The cake achieves its moistness by using unsweetened applesauce and boiling water, while the combination of apple cider vinegar and plant milk creates a perfect rise and texture. Ideal for vegans and anyone looking for a delicious egg-free chocolate cake.

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, not the tub)
  • 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 your oven to 350°F (175°C). Grease two 8 or 9-inch cake pans and line with parchment rounds for easy removal after baking.
  2. Make Vegan Buttermilk: Measure 1 cup of unsweetened soy or almond milk, stir in 1 tablespoon apple cider vinegar, and set aside to curdle; this acts as a vegan buttermilk.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  4. Add Wet Ingredients: Add the canola oil, unsweetened applesauce, vanilla extract, and the prepared milk-vinegar mixture to the dry ingredients. Mix on medium speed with a hand or stand mixer until just combined.
  5. Incorporate Boiling Water: Reduce mixer speed and slowly pour in the boiling water, mixing until the batter is smooth and runny. This will create a moist cake once baked.
  6. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then carefully remove and allow to cool completely on a wire rack before frosting.
  8. Prepare Frosting Cocoa: Wipe out the cake bowl and whisk 1 cup cocoa powder to remove any clumps.
  9. Cream Vegan Butter and Cocoa: Add softened vegan butter to the cocoa and mix with a hand mixer until smooth and thoroughly combined.
  10. Add Sugar and Milk: Add half of the powdered sugar and half of the soy milk, mixing to combine. Then add the remaining powdered sugar and vanilla extract. Mix starting on low speed and increase to high until the frosting is fluffy.
  11. Adjust Frosting Consistency: If the frosting is too dry, add more soy milk one tablespoon at a time; if too wet, add more powdered sugar until it holds its shape.
  12. Frost the Cake: Using an icing spatula or butter knife, frost the completely cooled cakes evenly with the vegan chocolate buttercream.

Notes

  • The vegan buttermilk made with plant milk and apple cider vinegar is essential for the cake’s rise and texture.
  • Boiling water might make the batter look runny but it ensures a moist crumb after baking.
  • Use vegan butter sticks for the frosting to achieve the best texture and spreadability.
  • Adjust the powdered sugar and milk for frosting thickness according to your preference and climate conditions.
  • Allow cakes to cool completely before frosting to prevent melting the frosting.
  • This recipe works well with 8-inch pans for taller cakes and 9-inch pans for shorter layers.

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