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The Best Vegan Chocolate Cake

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4.1 from 13 reviews

The Best Vegan Chocolate Cake is a moist, rich, and deeply chocolatey dessert made with simple plant-based ingredients. This easy, one-bowl recipe delivers a moist and fluffy cake perfect for any celebration or casual treat, topped with a creamy vegan chocolate buttercream frosting. It’s perfect for vegans and anyone craving a decadent chocolate cake without eggs or dairy.

Ingredients

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 (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 them with parchment rounds for easy cake removal.
  2. Make vegan buttermilk: Measure 1 cup of unsweetened soy or almond milk, add 1 tablespoon apple cider vinegar, stir gently, and let it sit to curdle for a few minutes.
  3. Combine 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.
  4. Add wet ingredients: Add 1/2 cup oil, 2/3 cup unsweetened applesauce, 1 tablespoon vanilla extract, and the milk/vinegar mixture to the dry ingredients. Mix on medium speed with a hand or stand mixer until smooth and combined.
  5. Incorporate boiling water: Lower the mixer speed and gradually add 1 cup boiling water, mixing continuously until the batter is smooth and runny—which is expected and will ensure 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 in the center comes out clean.
  7. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then carefully remove them and place them on a cooling rack to cool completely 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 and smooth.
  9. Add powdered sugar and milk: Add half of the powdered sugar (about 2-2.5 cups) and half of the milk (about 2 tablespoons) to the cocoa and butter mixture. Mix until combined. Add the remaining powdered sugar, 2 teaspoons vanilla extract, and mix starting on low, then high speed until fluffy.
  10. Adjust frosting consistency: If frosting is too dry, add more milk one tablespoon at a time. If too wet and doesn’t hold shape, add more powdered sugar until desired thickness is achieved.
  11. Frost the cooled cakes: Use an icing spatula or butter knife to frost the cake layers generously and evenly.

Notes

  • To make cupcakes, fill liners halfway and bake for 20-25 minutes; yields approximately 24 cupcakes.
  • Double the recipe for a 4-layer cake or halve for a single-layer round cake.
  • For a bundt cake, bake for about 45 minutes; for a 9×13 inch cake, bake 35-40 minutes.
  • If you prefer less frosting, halve the frosting ingredients for a thinner layer.
  • If you don’t have applesauce, substitute with 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water), whipped aquafaba, or another vegan egg replacer.

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